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Meet and Eat: Marissa Sertich Velie, Spring Editorial Intern

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Name: Marissa Sertich Velie
Location: Poughkeepsie
Occupation: Pastry chef/food writer
Website/Twitter: Dessertation

Guilty pleasures? What would queso dip be without Velveeta, or a Philly cheesesteak without Cheez Wiz?

Describe your perfect meal. A sampling of street foods while exploring a new and exciting place. Either that, or a pile of pierogi with caramelized onions and sour cream.

What food won't you eat? There is something to be said for trying everything once. This being said, I have yet to eat a bug.

Favorite food person? It's a tie between Harold McGee and the ever-handsome Anthony Bourdain.

When did you first realize you were a serious eater? I think I've always recognized my love of food and sweets, but I truly became a serious eater when I joined the food world's gritty underbelly to become a professional baker. You don't get up at 4 a.m. to make the doughnuts unless you really love them!

What do your family and your friends think of your food obsessions? My parents would beg me to stop baking when I younger and I would think, "What? You can't eat two batches of cookies a day?" At this point, they're totally used to it!

Favorite food sites or blogs? Am I allowed to say Serious Eats? I also love NPR's The Salt and the Smithsonian's food blog.

Everyone has a go-to person they call for restaurant recommendations. Who's yours? Food is such a subjective experience that I always hesitate to make restaurant recommendations, but I will recommend that people in New York City make the trip up to the Hudson Valley. There are tons of restaurants popping up that are making incredible food and sourcing from farms right in their backyards.

What is your favorite meal of the day and where do you get it? Is dessert a meal? I say dessert. Or breakfast when you can have scones and muffins...which is basically dessert. I usually get dessert from my own kitchen!

Do you ever cook? What's the best dish you make? I bake almost every day and make a pretty excellent cake, if I do say so myself.

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