MM Interview: Jessica Hilton

I'm jazzed about continuing my interview series and even more jazzed to introduce you to holistic coach and personal chef extraordinaire, Jessica Hilton. I may be slightly biased because I've had the immense pleasure of coaching with her, but I think you will dig her as a person, coach, chef and fellow foodie. In addition to her coaching and personal chef packages, she is teaching at The New School of Cooking in Culver City and updates her blogs with inspirational and delicious recipes!

Tell us a little about yourself.  How did you become a holistic health coach?  I have always been into food and also health and fitness.  I first learned how to cook, then I began to apply those principles and techniques I learned to healthier styles of eating, or what I thought at the time was healthy eating. Then I started to pay attention to all of the contradictions in nutrition.  One week eggs were good, the next they were bad, so I got a couple of nutrition certifications so I could make sense of all the information.  What I have realized is there is not one perfect diet for everyone.   

How would you describe your style of cooking?  Seasonal, farmers market driven, simple, homestyle.

What inspires you in the kitchen?  Seasonal produce.  I think it’s really easy to roast or grill some meat, but what is challenging is making those sides more interesting.  There are many more ways to cook vegetables than steaming (which I loathe) and roasting.  

What are some of your favorite cookbooks or blogs?  101 cookbooks, Food and Wine, Plenty by Ottolenghi which focuses entirely on vegetables, Anything by Donna Hay, an Australian chef who uses seasonal ingredients in very simple yet unusual recipes, I also LOVE Jamie Oliver.   

What are a few of your “can’t-live-without” pantry items?  Red pepper flakes, extra virgin olive oil, fresh herbs (especially marjoram and sage), lemons for zesting, nuts of all sorts (pistachios and walnuts are two of my favorites) , feta cheese, eggs.

If you could travel to one country and eat your way through it, which one would you choose?  Easy, Italy.  I love the approach to fresh, local foods.  

Working with your clients, what do you find are some of the most common struggles?  Mindless eating and snacking.  Most of my clients find themselves grazing all day long, especially when they aren’t hungry. The biggest issue tends to be not eating breakfast, which then causes them to be famished by lunch and they wind up eating for the rest of the day.   So few people sit down to eat a meal and enjoy it.  Rather, they eat in the car, at their desk.  They don’t enjoy their food.

If you could encourage blog readers to make one small change, what would it be?  Try to eat vegetables at every meal, even breakfast.  If you eat an unhealthy meal, don’t give up on the day, start fresh at the very next meal.

Macarons.

When I was in Paris, I ate macarons. Alot of them. Cheerfully with wild abandon because that is what you do when you are in Paris!  Prior to going Paris, I had tried macarons at Europane Cafe + Bakery in Pasadena ( a block from where I work, it is one of my favorite lunch destinations and they are dedicated to fixing a sweet tooth).

Now I enjoy baking and macarons have been on my list to try, but they fall under the "scary" category. I've got a few books dedicated to the macaron as well but all I have done is tag flavor profiles that I love or would like to try at some point. (I learned that the recipes in I Love Macarons from Japan are crap, so if anything, it's a lovely coffee table book).  Les Petits Macarons is a lovely book on the subject matter too. Of course, the book that I am lusting after for is Pierre Herme's book on the subject, Macarons.

So like any smart girl who fears a recipe, I signed up for the Intro to Macarons class at The Gourmandise School of Sweets & Savories in Santa Monica, taught by Clemence Gossett (one of the school's owners). All 15 of us students were a bit wound up, Clemence could smell the fear on us and she instantly put all of us at ease.  With her laid back nature and encouraging teaching style, she was able to assuage our fears and voila - we made vanilla macarons with buttercream ( we flavored them with raspberry, citrus and vanilla) and/or chocolate ganache. Practice will make perfect...one day.