Catherine Amoriggi developed a passion for cooking at a young age. By the time she was 14, she prepared a meal for a large community event which raised several thousands of dollars for the Rhode Island Community Food Bank. Now, at age 16, Catherine continues to cook, give back to her community and run her successful blog, www.cookingwithcath.com. Read our interview with her below!
Head to Toe: What inspired you to start cooking? What are your earliest memories involving cooking?
Catherine: All my life (even as a little girl) I have been interested in/cooking/working with food. My family has a lot to do with this! I come from a large Italian family that revolves around food. If we weren’t cooking we were grocery shopping, eating, talking about food or watching cooking shows etc.…. I have always said that while other kids were watching cartoons, I was watching cooking shows! I always cooked with family members. Whether it was rolling meatballs with my grandparents, mashing bananas for homemade banana bread with my mom or making homemade pasta with my dad. I remember at some points in my early cooking “career” I would have to be propped up on a chair in order to reach the counter and do things such as making homemade cavatelli. Since the age of 4, I would always pretend to talk and be hosting my own cooking show while cooking. In conclusion, my family really helped to teach me the importance of food. As I got older I became more creative and cooked more independently.
Head to Toe: How do you come up with new ideas? New recipes?
Catherine: It is really great because my blog challenges me to keep my recipes and cooking styles fresh and new. All of my recipes on my blog are my own originals; therefore, I am always striving to be creative. I come up with new ideas and recipes by getting inspired. This is a broad answer because I can get inspired by almost anything. Some of my fundamental inspiration comes from research, watching cooking shows, going out to eat, farmers markets/grocery shopping, flipping through cookbooks, following my favorite chefs, gardening etc.…. but sometimes something random will catch my attention and inspire me! If I sporadically think of new ideas/recipes I try to write them down immediately so I do not forget for future reference.
Head to Toe: How did you get involved with the Rhode Island Community Food Bank? You raised over $3000 for the RICFB. How did you do it?
Catherine: When I was 14 I created and hosted my own event in which I cooked and baked for. Over 80 people attended and I ended up raising over $3,000, which I donated to the Rhode Island Community Food Bank. This was very special for me because I wanted to give back through my love of food. This is when I really started to get involved with the RICFB.
I wanted to continue to give back to my community through my passion of food so this summer I spent the whole summer creating a 2014 wall Food Calendar (“365 Food Calendar”) to benefit the Rhode Island Community Food Bank. Each month has an original and seasonal recipe of mine (for example Bourbon Maple Mousse with a Crisp Topping for November), professional photography, fun food days (example National Vinegar Day on November 1), and facts about the Rhode Island Community Food Bank and hunger. The calendars can be bought through the RICFB’S website, bookstores, markets and restaurants throughout Rhode Island. My community has been really supportive and I even have gotten to be able to sign my calendar alongside Giada De Laurentiis and Lidia Bastianich! The calendars are $15 and 100% proceeds go to the RICFB. So far over 500 have been sold, and there has been a reprint.
The RICFB is such a great organization and really special to me because it helps people in my own community which is extremely important. And on a personal level I have always been fortunate to grow up in house that always had food. So for me the sad fact that many people (especially kids) don’t have adequate amount of food bothered me so much that I wanted to do something about it.
Head to Toe: You were only 14 when you became involved with RICFB. How were you able to pull the event together?
Catherine: I was able to really pull it together with the support and help from my family, friends and all of the generous donators that night! Also the kind and helpful people at the RICFB and community support.
Head to Toe: Have you been involved in other charity endeavors?
Catherine: Other charitable endeavors that are food related includes the time I was asked to (and did) cater a fundraising event for the East Greenwich Animal Rescue League.
Head to Toe: You have given back so much to your community at such a young age. What motivated and / or inspired you to be so helpful and giving?
Catherine: It doesn’t get any better then giving back through doing what you love!
Head to Toe: What inspired you to start cooking? What are your earliest memories involving cooking?
Catherine: All my life (even as a little girl) I have been interested in/cooking/working with food. My family has a lot to do with this! I come from a large Italian family that revolves around food. If we weren’t cooking we were grocery shopping, eating, talking about food or watching cooking shows etc.…. I have always said that while other kids were watching cartoons, I was watching cooking shows! I always cooked with family members. Whether it was rolling meatballs with my grandparents, mashing bananas for homemade banana bread with my mom or making homemade pasta with my dad. I remember at some points in my early cooking “career” I would have to be propped up on a chair in order to reach the counter and do things such as making homemade cavatelli. Since the age of 4, I would always pretend to talk and be hosting my own cooking show while cooking. In conclusion, my family really helped to teach me the importance of food. As I got older I became more creative and cooked more independently.
Head to Toe: How do you come up with new ideas? New recipes?
Catherine: It is really great because my blog challenges me to keep my recipes and cooking styles fresh and new. All of my recipes on my blog are my own originals; therefore, I am always striving to be creative. I come up with new ideas and recipes by getting inspired. This is a broad answer because I can get inspired by almost anything. Some of my fundamental inspiration comes from research, watching cooking shows, going out to eat, farmers markets/grocery shopping, flipping through cookbooks, following my favorite chefs, gardening etc.…. but sometimes something random will catch my attention and inspire me! If I sporadically think of new ideas/recipes I try to write them down immediately so I do not forget for future reference.
Head to Toe: How did you get involved with the Rhode Island Community Food Bank? You raised over $3000 for the RICFB. How did you do it?
Catherine: When I was 14 I created and hosted my own event in which I cooked and baked for. Over 80 people attended and I ended up raising over $3,000, which I donated to the Rhode Island Community Food Bank. This was very special for me because I wanted to give back through my love of food. This is when I really started to get involved with the RICFB.
I wanted to continue to give back to my community through my passion of food so this summer I spent the whole summer creating a 2014 wall Food Calendar (“365 Food Calendar”) to benefit the Rhode Island Community Food Bank. Each month has an original and seasonal recipe of mine (for example Bourbon Maple Mousse with a Crisp Topping for November), professional photography, fun food days (example National Vinegar Day on November 1), and facts about the Rhode Island Community Food Bank and hunger. The calendars can be bought through the RICFB’S website, bookstores, markets and restaurants throughout Rhode Island. My community has been really supportive and I even have gotten to be able to sign my calendar alongside Giada De Laurentiis and Lidia Bastianich! The calendars are $15 and 100% proceeds go to the RICFB. So far over 500 have been sold, and there has been a reprint.
The RICFB is such a great organization and really special to me because it helps people in my own community which is extremely important. And on a personal level I have always been fortunate to grow up in house that always had food. So for me the sad fact that many people (especially kids) don’t have adequate amount of food bothered me so much that I wanted to do something about it.
Head to Toe: You were only 14 when you became involved with RICFB. How were you able to pull the event together?
Catherine: I was able to really pull it together with the support and help from my family, friends and all of the generous donators that night! Also the kind and helpful people at the RICFB and community support.
Head to Toe: Have you been involved in other charity endeavors?
Catherine: Other charitable endeavors that are food related includes the time I was asked to (and did) cater a fundraising event for the East Greenwich Animal Rescue League.
Head to Toe: You have given back so much to your community at such a young age. What motivated and / or inspired you to be so helpful and giving?
Catherine: It doesn’t get any better then giving back through doing what you love!
Head to Toe: What obstacles have you encountered because of your age? Do you ever find that people do not take you seriously because of your age?
Catherine: I think this can be true. For example one time I made a cake and someone didn’t believe I made it they kept saying, “There is no way you made this. You must have gotten it from a bakery. It is too beautiful for someone your age to make.” On the flip side, I would say that there is always obstacles and challenges to over come and for me that just means a chance to try to further understand and better yourself and understand the people around you. This is one of the reasons why food is so important to me because I am young and truly believe that since children are the future we have to be passionate about food so food can have a future too!
Head to Toe: When did you start blogging?
Catherine: I started my food blog (www.cookingwithcath.com) in 2009. I started it because I wanted a way to be able to share my passion for food with the world. I take pride in my food and try to make cooking as sophisticated, fresh and unique as possible. Hopefully readers of my blog can sense my love for food and enjoy trying all of my original recipes as much as I enjoy making them!
Head to Toe: What is your favorite dish to make?
Catherine: This is always a tough question for me! I think it is tough because I really enjoy cooking seasonally and locally. So I cook whatever inspires me.
Head to Toe: How would describe your cooking style?
Catherine: I would say it is Farm to Table/seasonal and local with European influence
Head to Toe: Do you follow any particular diet / style of cooking / nutritional lifestyle?
Catherine: I love the “European philosophy” of eating. I really believe that the key to anything in life is moderation and balance. It is bad to deprive oneself. I love all foods. I am Italian so I eat a lot of Mediterranean themed dishes at home. I really believe in eating unprocessed foods and natural.
Head to Toe: Where do you see yourself in 10 years?
Catherine: My dream job would be one where I could share my love of food with everyone else and be able to give back to my community through food charities that are close to my heart. It is a dream of mine to have my own cooking show on TV. Hopefully I can also one day own my own restaurant and write my own cookbook. I also hope to travel the world and explore different foods.
Head to Toe: What advice would you give people who are intimidated of cooking? What is a good way to get started?
Catherine: My advice is to really approach food with an open-mind. Food is so amazing because it is that one thing that ties us all together and food is really an educational experience. You can really open your horizons and learn about different cultures, customs, time periods etc.… through food. I know food has assisted in giving me an open mind! What I mean by this is to be adventurous and try everything! (I personally eat everything. For example offal, eel)
For those who are more intimidated of cooking, don’t be! It is 100% okay to make mistakes, but all that really matters is that you tried. I think a great way to get started is by setting aside a day (maybe a Sunday) were you have no rush or time limit and can leisurely cook. Have all of your ingredients on hand and take your time, play some music, relax and have fun!
Head to Toe: What is up next for you?
Catherine: Hopefully to be able to grow in my knowledge and experiences.
Catherine: I think this can be true. For example one time I made a cake and someone didn’t believe I made it they kept saying, “There is no way you made this. You must have gotten it from a bakery. It is too beautiful for someone your age to make.” On the flip side, I would say that there is always obstacles and challenges to over come and for me that just means a chance to try to further understand and better yourself and understand the people around you. This is one of the reasons why food is so important to me because I am young and truly believe that since children are the future we have to be passionate about food so food can have a future too!
Head to Toe: When did you start blogging?
Catherine: I started my food blog (www.cookingwithcath.com) in 2009. I started it because I wanted a way to be able to share my passion for food with the world. I take pride in my food and try to make cooking as sophisticated, fresh and unique as possible. Hopefully readers of my blog can sense my love for food and enjoy trying all of my original recipes as much as I enjoy making them!
Head to Toe: What is your favorite dish to make?
Catherine: This is always a tough question for me! I think it is tough because I really enjoy cooking seasonally and locally. So I cook whatever inspires me.
Head to Toe: How would describe your cooking style?
Catherine: I would say it is Farm to Table/seasonal and local with European influence
Head to Toe: Do you follow any particular diet / style of cooking / nutritional lifestyle?
Catherine: I love the “European philosophy” of eating. I really believe that the key to anything in life is moderation and balance. It is bad to deprive oneself. I love all foods. I am Italian so I eat a lot of Mediterranean themed dishes at home. I really believe in eating unprocessed foods and natural.
Head to Toe: Where do you see yourself in 10 years?
Catherine: My dream job would be one where I could share my love of food with everyone else and be able to give back to my community through food charities that are close to my heart. It is a dream of mine to have my own cooking show on TV. Hopefully I can also one day own my own restaurant and write my own cookbook. I also hope to travel the world and explore different foods.
Head to Toe: What advice would you give people who are intimidated of cooking? What is a good way to get started?
Catherine: My advice is to really approach food with an open-mind. Food is so amazing because it is that one thing that ties us all together and food is really an educational experience. You can really open your horizons and learn about different cultures, customs, time periods etc.… through food. I know food has assisted in giving me an open mind! What I mean by this is to be adventurous and try everything! (I personally eat everything. For example offal, eel)
For those who are more intimidated of cooking, don’t be! It is 100% okay to make mistakes, but all that really matters is that you tried. I think a great way to get started is by setting aside a day (maybe a Sunday) were you have no rush or time limit and can leisurely cook. Have all of your ingredients on hand and take your time, play some music, relax and have fun!
Head to Toe: What is up next for you?
Catherine: Hopefully to be able to grow in my knowledge and experiences.
Catherine's Recipe:
Bourbon Maple Mousse with Crisp Topping
For the Bourbon Maple Mousse:
Serves 6-8
1 envelope unflavored gelatin
1/3 cup cold water
3 large eggs, separated
1/3 cup+ 1 tbs. dark brown sugar, packed
1 tsp. ground cinnamon
Pinch of sea salt
1 cup + 1 tbs. good quality dark maple syrup
3 tbs. bourbon
1/4 cup powdered sugar
2 cups heavy cream
Crisp topping for topping (recipe below)
1. In a bowl, sprinkle the gelatin over the cold water and set aside until softened about 5-6 minutes.
2. Meanwhile, place the egg yolks, brown sugar, cinnamon, sea salt and maple syrup in the top of a double boiler over slightly simmering water. Whisk the ingredients in the bowl together constantly for about 8 minutes or until the mixture has slightly thickened and paled in color. Remove this mixture from the heat.
3. Add the gelatin to the egg yolk mixture and whisk until combined. Let this cool fully.
4. Next place the mixture into the refrigerator and allow it to begin to set.
This will take about 17-20 minutes.
5. Remove from the refrigerator and stir in the bourbon.
6. Beat the egg whites in a mixer
until soft peaks form. Add 2 tbs. of the powdered sugar in batches and beat until the peaks are stiff. Using a spatula, gently fold the egg whites in batches into the maple mixture.
7. Beat the cream in the same manner as you did the egg whites. Add 2 tbs.
of powdered sugar in batches and beat until the peaks are stiff. Fold the whipped cream into the maple mixture. Let the mixture rest and refrigerate overnight. Serve with the crisp topping and a drizzle of maple syrup!
For the Crisp Topping:
Serves 4-8
1 cup flour
1/2 cup packed dark brown sugar
1/4 cup sugar
1/4 tsp. ground cinnamon
Pinch of sea salt
1 cup rolled oats
1 stick cold butter, cubed
1. Preheat the oven to 350 degrees F. 2. Combine the flour, sugars, cinnamon, sea salt and rolled oats together in a large bowl.
3. In batches, use your fingers to work
in the butter until some pieces are pea sized. Once everything is combined, spread out on to a cookie sheet into an even layer. Immediately place this in the oven and bake for about 10-20 minutes or until everything is a nice golden brown. Remove from the oven.
4. Let the crisp cool and then gently remove the crisp topping from the baking sheet and place in a bowl. Crumble up the topping. Place in a bowl and cover until you need to use it.
Bourbon Maple Mousse with Crisp Topping
For the Bourbon Maple Mousse:
Serves 6-8
1 envelope unflavored gelatin
1/3 cup cold water
3 large eggs, separated
1/3 cup+ 1 tbs. dark brown sugar, packed
1 tsp. ground cinnamon
Pinch of sea salt
1 cup + 1 tbs. good quality dark maple syrup
3 tbs. bourbon
1/4 cup powdered sugar
2 cups heavy cream
Crisp topping for topping (recipe below)
1. In a bowl, sprinkle the gelatin over the cold water and set aside until softened about 5-6 minutes.
2. Meanwhile, place the egg yolks, brown sugar, cinnamon, sea salt and maple syrup in the top of a double boiler over slightly simmering water. Whisk the ingredients in the bowl together constantly for about 8 minutes or until the mixture has slightly thickened and paled in color. Remove this mixture from the heat.
3. Add the gelatin to the egg yolk mixture and whisk until combined. Let this cool fully.
4. Next place the mixture into the refrigerator and allow it to begin to set.
This will take about 17-20 minutes.
5. Remove from the refrigerator and stir in the bourbon.
6. Beat the egg whites in a mixer
until soft peaks form. Add 2 tbs. of the powdered sugar in batches and beat until the peaks are stiff. Using a spatula, gently fold the egg whites in batches into the maple mixture.
7. Beat the cream in the same manner as you did the egg whites. Add 2 tbs.
of powdered sugar in batches and beat until the peaks are stiff. Fold the whipped cream into the maple mixture. Let the mixture rest and refrigerate overnight. Serve with the crisp topping and a drizzle of maple syrup!
For the Crisp Topping:
Serves 4-8
1 cup flour
1/2 cup packed dark brown sugar
1/4 cup sugar
1/4 tsp. ground cinnamon
Pinch of sea salt
1 cup rolled oats
1 stick cold butter, cubed
1. Preheat the oven to 350 degrees F. 2. Combine the flour, sugars, cinnamon, sea salt and rolled oats together in a large bowl.
3. In batches, use your fingers to work
in the butter until some pieces are pea sized. Once everything is combined, spread out on to a cookie sheet into an even layer. Immediately place this in the oven and bake for about 10-20 minutes or until everything is a nice golden brown. Remove from the oven.
4. Let the crisp cool and then gently remove the crisp topping from the baking sheet and place in a bowl. Crumble up the topping. Place in a bowl and cover until you need to use it.