ICC Professional Culinary Arts’06 graduate Emilie Raffa is the blogger behind The Clever Carrot and the author of "The Clever Cookbook: Get-Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking."
Emilie’s work has been featured in Oprah Magazine, Women’s Health Magazine, The Huffington Post, Food 52, Saveur, Food & Wine, Today Food, and in the pages of Artful Blogging Magazine. She was a finalist for ‘Best Food Photography’ in the annual the Saveur Blog Awards, and she also contributes to the digital cooking publication Feedfeed.
What did you do before attending ICC?
Before attending ICC, I was working in sales. I couldn’t stand my job! Following my gut and enrolling in culinary school was one of the the best decisions I ever made.
What is your best memory from your time at ICC?
This is going to sound silly, but I’ll say it anyway: the bread! Baguettes, to be exact. I remember arriving to class, ripping off a chunk of bread from the kitchen, and then settling in (at my station) to assemble my paper chef’s hat (yes, our hats were DIY and stapled together, by the way).
Describe a day in your life.
Hectic! I like to wake up really early in the morning to write. Then, once the kids are up, I switch gears into Mom Mode. Then, it’s back to work again- cooking, photographing, answering emails and of course, more writing. My cat is incredibly demanding too, if that counts.
What is your personal favorite recipe from The Clever Cookbook?
Tough question! I’d say my One-Pot Creamy Orzo with Asparagus. It’s like ‘risotto’ pasta.
What would you tell someone who wants to publish a cookbook?
Do not settle. Wait for the right deal. Many bloggers are getting book deals right now so don’t sell yourself short with a subpar offer, especially if you will be doing your own photography, styling and recipe testing. Good things come to those who wait!
What’s next for you?
I’m always brimming with ideas! Right now, I’m still promoting my cookbook so we’ll see after that!
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.
