Nancy Olson

Why is hunger an important issue for you? 
Because with all of the resources available hunger should not exist. 

How has your involvement with City Harvest affected your outlook on food and/or hunger in New York City? 
It is amazing to see so many people willing to donate their time, talent, or financial resources to work to end hunger through organizations like City Harvest. 

What is your favorite Thanksgiving memory?
I have a few favorite Thanksgiving memories.  For several years when I worked at the Fargo Country Club, I would arrive around five in the morning to assist the Chef in getting the approximately fifty turkeys into the ovens.  We were the only ones in the building at that hour; we worked without even speaking; and I really enjoyed the quiet camaraderie.   I also think fondly of being a young child and having Thanksgiving at my Aunt Lois and Uncle Kurt’s.  The North Dakota winter would send chills through me just walking the short distance from our car to the front door.  But I was always greeted by a blast from the warm kitchen filled with the scent of the almost-finished turkey.   

What are you most looking forward to making this Thanksgiving (savory or sweet!)? 
I haven’t even begun to plan a menu yet.  I am fortunate enough to have the day off work and my brother is joining me.  We’re going to cook together and that is what I look forward to most.  It doesn’t matter what we’re making; it matters that we’ll be making it together.

What can you not live without in your kitchen? 
My pastry kitchen at Gramercy Tavern is filled with a group of amazingly talented and hard-working young cooks.  I absolutely could not live without them. 

What is in your refrigerator? 
My refrigerator is practically empty.  There’s some beer, some Diet Coke, half a leftover Cuban sandwich…

What inspired you to focus on being a pastry chef as a career? 
The answer to this is really as simple as I like making people happy.  People are so very happy when you feed them cake and cookies and chocolate.

Any suggestions for someone trying to find a new holiday dessert recipe?  
I have a few cookbooks in my library that I really trust that the recipes will work.  Maida Heatter, Rose Beranbaum, and Martha Stewart all have cookbooks that contain great desserts with easy to follow instructions.

What is your favorite junk food? 
I drink a lot of Diet Coke.

Do you cook at home? What do you make? 
I am on a mission to make the perfect roast chicken at home.  I like to use leftover focaccia from my pastry kitchen as a base to roast the chicken on.  Some of the bread gets all mushy with the chicken juices and some of it gets crispy from the heat of the oven.  It’s really great. 

What was the last best meal you had? 
The last best meal I had was a couple of weeks ago when my brother joined me at the bar of Gramercy Tavern.  It might seem a little self-promoting to say this, but it’s true.  Michael Anthony and his team make the most incredible dish of sea bass with spaghetti squash, walnuts, pumpkin seeds, sherry, and curry.  And eating there is always such a great experience because I’m among my restaurant family. 

What are you most looking forward to in 2012? 
I am looking forward to completing the work on our Gramercy Tavern cookbook.  I am so excited to see everything come together.

• At the Chef's Table
• The Food Council