"What I love most about cooking is eating!"

- Chef Danielle Campbell

I like my food to have as much flavor as possible.

I grew up loving food and watching people cook. Then I took photography in school and fell in love. After culinary school I figured why not combine my two favorite things? I like my food to have as much flavor as possible. Well-seasoned and using fresh herbs as often as possible. I also like to make my food look beautiful, that doesn't mean it has to be perfect but it should look delicious. Remember, you eat with your eyes first.

I love the Kana Skillet because it’s so versatile.

You can use the cast iron skillet on the stove top for sautéing, pan frying and even braising. I also love to bake in it. My favorite thing to make in the cast iron skillet is a delicious cast iron pizza. If you take care of these products they will last a lifetime. Don't leave your cast iron soaking in water. After washing I wipe about a tablespoon of a neutral oil in the pan to keep it in good condition.

SHOP DANIELLE'S FAVORITE

Remember, you eat with your eyes first.

I like to make my food look beautiful, it doesn't have to be perfect but it should look delicious.

Don't be scared to improvise and put your own spin on things.

I like my food to have as much flavor as possible, well-seasoned and using fresh herbs whenever I can.

Relax and be adaptable. Everything doesn’t have to be perfect.

Chef Danielle’s Kitchen Tips

What’s the most important skill to have in the kitchen?

 Learning to relax and be adaptable. Everything doesn’t have to be perfect. If you are making something and you don't have an ingredient, knowing how to make the right substitutions to bring the dish together is an important skill. Subbing yogurt for buttermilk or sour cream, shallots for onions, for example. This encourages you to improvise and put your own spin on things.

What is your favorite cooking shortcut and how did you learn it?

Honestly the best cooking shortcut is having all of your ingredients measured out and prepared before you start cooking. Chefs call this mise en place, French for “put in place”, and it makes things go by so much faster when you have everything ready and waiting.  You can spend more time cooking your dish perfectly instead of running around the kitchen looking for ingredients at the last minute. 

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

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