Mary Beth Bray

Associate Culinary Producer

What do you do on a daily basis?

Think about food, taste food, write recipe breakdowns, research food and do anything that relates to food.

Who is your culinary icon?
Julia Child

Who is your favorite food TV personality, past or present?
Jacques Pepin

What’s your favorite cookbook?
My notebook from culinary school — it has all the basics and all my notes (a few stains, too).

What dish or ingredient will we never catch you eating?
Snake. I saw a 12-foot snake being butchered in Cambodia, and that pretty much did it for me.

What’s your favorite condiment?
Béarnaise sauce

What’s the first dish you learned to make?
Oddly, a nutmeg milkshake when I was 3 years old

Sweet tooth, salty tooth or both?
Sweet (except when really good french fries are involved)

What kitchen tool can’t you live without?
A kitchen sink — after going through a kitchen renovation, I realized that I love having a kitchen sink.

What music do you like to listen to in the kitchen?
Hall & Oates to oldies (especially Motown)

What’s your favorite food scene from a movie?
From When Harry Met Sally: "Waiter, there is too much pepper on my paprikash. But I would be proud to partake of your pecan pie."

What’s your favorite alcoholic beverage?
Elderflower liqueur and champagne

If you weren’t in food, what career would you have liked to have tried?
I did try a few different careers before food, and none really suited me all that well. Thank goodness I found a career in which I can get paid to think about food all day.

What’s your favorite “food city” to visit?
Oh, that's an easy one: Paris, France (my home for three food-centric years).

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