SPIRITED WOMAN Q & A
CHEF CONNIE ROUSSEAU
I belong to this media list. It's called HARO, short for Help A Reporter Out.
It connects journalists with the media and vice versa. A few weeks ago,
I submitted a query on finding a top notch woman chef to interview.
Over 200 people responded. But, one woman stood out - wayyyyyy out. Her
name is Chef Connie Rousseau.
Raised in an orphanage, then later foster homes, Connie has turned adversity into triumph all of her life. She began her own successful business Connie Cooks, has been the personal chef to many stars, been on countless TV shows and eventually earned her prestigious certificate from the Culinary Institute of America. She is a champion of spirit, grit, and overcoming the odds. Now, she is facing another personal battle.
Just a little back story. In 2005, at age 52, Connie was told by her celebrity client that her services were no longer needed. This was after she virtually gave up her business to work exclusively for him. The same week should found this out, she was diagnosed with leukemia.
As she says, "I crawled up in bed – fetal position of course – and laid there for a couple of weeks. You see, all of my life and in spite of a somewhat horrific childhood spent in an orphanage and eight foster homes, and a missed adoption due to laws that did not allow for interracial adoption, my mantra (always) was “at least I have my health” and therefore I can face anything head on, for with my good health I can move through life challenges, no problem!"
Instead of giving in to her diagnosis, she fought back and decided to go on with her life and pursue her passion of cooking on a higher culinary level - she invested her entire life savings so she could take professional cooking classes to prepare herself to become a Culinary Institute of America trained chef. She did this while on chemo, and suffering "hand foot syndrome,” that resulted in cuts in both her hands and feet. "I was challenged in both walking (like a 90 year old) and with painful use of my (chef) hands," she says. Three weeks before her CIA exam and the last day of classes, she was rushed to the hospital from campus and diagnosed with a severe bronchial diagnosis.
Finally, in September, 2005, she challenged herself to sit (actually stand) in the professional kitchens at the CIA (and classrooms) for a grueling four days of practical exams and seven written exams. She passed and earned industry recognized dual certification!
Connie is just an amazing woman who believes in persevering in ways that many of us can only dream of. She has continued to run her successful business, but recently, she has had another blow. Her leukemia had been in remission for several years - her doctor just told her that it no longer is in remission and she might have to have a bone marrow transplant.
On February 4, 2009 if remission is not achieved, her doctor advises an immediate action must be taken beginning with traditional chemotherapy and radiation concurrently with an aggressive search for a compatible bone marrow donor.
There are no words to express how I feel about Connie's bravery. I urge Spirited Women and Men from around the world to support her. She's got guts, spunk, and an unbelievable spirit to overcome all odds.
Q. You moved around a lot as a child - what kept you grounded as a kid?
A.
Focusing on the positive; seeking solace in my cooking. Shakespeare
wrote, "Sweet are the uses of adversity." Admittedly, not having the
traditional home with a mother and/or father, instead growing up in an
orphanage and eight different homes, home living was no bed of roses.
But what I remember best and with most pleasure is FOOD—the sense of
pride and accomplishment in preparing it — the exhilaration it brought
to the table at consumption.
Q. How did you get into cooking? How old were you?
A.
My palate development began as a child in an orphanage where I enjoyed
ethnic dishes brought by visiting relatives of my roommates of varying
nationalities. At my earliest home at the Little Flower Orphanage in
Wading River, Long Island, I had twenty roommates, one nun, a
housekeeper and counselor and our lovable cottage pup named Honey. What
gave me most happiness there was sharing housekeeping chores, finding
inventive ways of entertaining each other, and enjoying the tasty,
flavorful food brought to the cottage on monthly visits by parents of
my Puerto Rican roommates. And Sunday mornings were also an especially
wonderful time for the "Little Flower Indians" of Lourdes Cottage when
they were allowed to forgo the bland, colorless food of the communal
dining hall and prepare their own breakfast—yours truly at the ripe old
age of 8, was the 'champion' at cooking up firmly (read as hard)
scrambled eggs.
Q. Was there someone who influenced you into becoming a cook? Do you have any thoughts on whether it was hereditary?
A.
I learned about cooking in the foster home shuffle. Placement in my
first foster home came at age thirteen in which the household was
bi-racial - African American, Irish/French, and West Indian. Their
kitchen sported homemade dishes such as spaghetti sauces, pan-fried
steak, curried shrimp, sancocho, souse, meat pies and pepper pot. I was
perpetually glued to the kitchen with my first teacher of 'domestic
skills' that included assistance in the preparation of these delicious
meals.
I did meet my mother when I was 24 and my maternal
grandmother the same day. My grandmother asked if I were hungry and to
my response of yes offered to make me a BLT. My mother jumped up to
say she would do it. To which my grandmother replied, Reenie (short for
Maureen), the child does not want to eat raw bacon! Thankfully my
grandmother made a most delicious sandwich. Because as I was to find
out, my (birth) mother was completely clueless and palate starved.
Q.
How old were you when you started to cook professionally? And when and
why did you decide to do that? There must be a wonderful story behind
this question.
A. At 16 I (temporally) dropped out of high
school to emancipate myself. I took a job at a soul-food café in
Harlem, and as a 'Saucier' at a popular restaurant - jazz club in SoHo.
I returned to high school a year later, followed by study at the
University of Pittsburgh. To pay for books, dorm, etc., I held two part
time jobs; a local retro ice cream parlor and a pizza shop
Age
45, post a stint working for social services it quickly became apparent
that my strong drive into Social Work would not even begin to impact
the lives of the youth I had been determined to save. Working with the
tragic circumstances of troubled young lives left me frightfully
depleted and sad. Then following an enthusiastic leap onto the
corporate roller coaster, it soon became clear that the plummeting
drops from the stratospheric peaks of the rides were much too intense
for my mental, spiritual and physical well being.
After a
period of serious reflection and self-examination, several things
became clear: The administrator/executive who would be the ideal leader
for me would be someone like me. I needed to work for myself—in my own
enterprise—develop my own business, doing work that, for me, would be
fulfilling. This revelation initiated considerations that took me back,
way back, into my past; while many parts of my early life were far from
being fun, cooking still brought me joy in recall.
In a most
timely occurrence on the very afternoon of this decision, my computer
surfing beamed up a page of information describing prospective careers
in the Culinary Arts; the spread on "Personal Chef" captured my eyes,
my interest, virtually spoke to me, and addressed my innate and strong
desire for independence. There was no holding me back! I wrote a
business plan, decided on a name (originally – Connie’s Caribbean,
American Soul Personal Chef Service) and I was on my way!
Q. Did you start Connie Cooks later?
A.
Within
three months ‘Connie’s Caribbean, American, Soul Personal Chef Service’
took on clients whom typically were professionals and soccer moms with
no time to plan, shop and cook weekly meals but tired of convenience
and fast foods, some with dietary restrictions, fabulous kitchens and
(thankfully) no desire to cook. But even with all my enthusiasm and
obvious palate pleasing talent, I was not earning a living – as in
enough money to pay minimal living expenses. Thankfully, I learned
about the USPCA
(United States Personal Chef Association) - The USPCA is the premier
association credited for creating this wonderful “alternative” culinary
career - the personal chef industry. Because of the support and
resources of this professional organization I jumped in and never
looked back! After joining the USPCA, and changing my name to simply
“Connie Cooks!” my business career as a Personal Chef skyrocketed, and
has continued to exceed my initial expectations.
Q. What is Chef Connie's Cha-Cha-Cha style?
A.
It’s
important to me that food is not only flavorful, but also lingers on
the palate – that it’s like a dance going on in your mouth – my food is
branded by what I call Chef Connie’s Cha-Cha-ChaI
Chef
Connie's Cha-Cha-Cha style I incorporate my Creole-Caribbean roots into
my vision of NEW AMERICAN CUISINE using the different tastes that
Americans prefer: Italian, French, Creole, Caribbean, Indian, Soul
Food, Latin cuisines. This speaks to me.
Q. What do you love about what you do?
A.
I love getting up each day, getting paid to do what I would do any day
without pay, creating wonderful “out of this world” dishes! I love
making it possible for my clients to be over-committed, over-scheduled
and still well fed. I love the accolades from my clients. I love
sharing my enthusiasm and knowledge to novices, experienced home cooks
and professional chefs. I love helping my clients to create memories
of their “in-home dining experiences that go way beyond the food”. I
like when people say “isn’t she spicy” I like to spice life up with my
food!
Q. Your mantra has always been, "at
least I have my health." What did that mean to you when that was
challenged by your diagnosis?
A. Life can be such a joy – if
you choose to live in the positive. My whole life has been a tremendous
test against adversity, but against all odds, I will always fully
intend for myself (and encourage the same for others) to not only to
survive, but to thrive
This (bump in the road) leukemia
diagnosis brings with it an opportunity to prove I can overcome (again)
anything as long as I have faith in myself and God. Along with the “God
send” support of (mutually chosen) family and friends. As importantly,
figuring out how I can parlay and share how? I found my way back on to
life’s super highway; back from the latest unexpected detour, to
inspire faith and confidence others to do the same.
Q. Why is "giving back" so important to you?
A. The more you give the more you receive – not cash (although
this may be an added bonus), but the joy you feel when you help others
to achieve their dreams. Encouraging with the belief that when life
hands you lemons, you do not have to suck on the lemon, but instead
celebrate yet another opportunity to make a pitcher of lemonade and
figure it out.
Q.
What are your dreams for your future?
A. Getting well. Developing new recipes and cooking every day.
Continue to plan and prepare meals for clients; teaching – home cooks
the professional tricks of the trade; cooking 101 – of particular
interest to newlyweds. Teaching and encouraging others though
motivational speaking and writing “how to turn adversity into
triumph.”Writing a cookbook – layered with interesting anecdotes from
my personal journey. Positioning myself for the right opportunity to
share my passion world wide.
Q. Connie, why do you feel that you are a Spirited Woman?
A.
I
have indelible faith in God and myself. Faith (stemming from the good
sisters at the orphanage) is the core of my being and my foundation. My
life-force and trump card has been perseverance. Fundamentally, my
nature is to believe in and want the best for others. I am determined
to support and inspire others to persevere as they travel down life’s
highway.
THANK YOU CONNIE - YOUR JOY OF LIFE IS NURTURING THE WORLD - LET US NURTURE YOU!
Connie welcomes you visiting her site www.ConnieCooks.com or you can E-mail her at connie@conniecooks.com or call her at 201-941-2433. Please leave your comments for Connie.
