Marissa Hardie’s career in food and cooking goes back 25 years, when she realized that her little takeout business was going to be a big catering concern. After cooking, teaching, writing and learning in California, Ohio, North New Jersey and Atlanta, she relocated with her family in Westchester, New York, in 2001. Once settled, she went to culinary school at the Culinary institute of America, commuting 55 miles each way, each day, and every mile was worth it. The education brought together years of learning from traveling, watching and listening to students, cooks, some of the best chefs in a region (and in the country), and the numerous Professional continuing education classes she took at the French Culinary Institute in New York, and the CIA-Greystone in Napa, California.
Now, after gigs at a couple of local restaurants (including the sorely-missed Flying Pig, and the always amazing Blue Hill at Stone Barns), she teaches private classes in her Kitchen Stadium, or yours. Her classes have been featured in the Chappaqua Adult Education program, Westchester Community College’s tastings series, and she most recently taught savory, pastry and childrens’ classes at the Sur La Table at Ridge Hill. Her professional, comfortable kitchen was featured in Cooking Light’s August 2012 issue, and Westchester Home’s Fall 2009 issue.
Two mottoes drive her work: Learning how to do something gives you a choice, and if it takes 45 minutes of cardio to burn it off, it had better be worth it.