You spent 10 years cooking in New York City restaurants and your first major director role was as the General Manager of the original Shake Shack.
CARLA LALLI MUSIC GREEN BEANS TOFU HOW TO
Someone had to take charge! I didn’t bother learning how to cook until I went off to college because nothing I made could compare to her meals. It sounds old-fashioned, but she learned to cook out of necessity-she had two younger brothers and my grandmother was a single working mom in the 40s and 50s. Growing up, we almost never had processed food in the house, didn’t eat fast food, didn’t drink soda and my mom cooked and baked from scratch all the time. Not that there’s anything wrong with that. It’s basically how we express our feelings. It’s hard for me to separate love for my family from my love of food, drinking wine and planning the next meal. And then there’s just the being together part of eating. My basic belief system revolves around the idea that there’s a food for every emotion and physical state-even if you’re sick, there’s something you could eat or drink that will make you feel better. My family is Italian and my mom is an incredible cook and food writer, and also edited cookbooks at Simon & Schuster for most of her career, so I grew up eating great food and going to restaurants. On Tuesdays and Wednesdays I get up super early and come into the city to work out, and I almost never eat anything before I leave the house.ĭid you grow up in a family that has a reverence for food? When did you know you wanted to go into the industry?
It’s either that or scrambled eggs, yogurt with honey, or cereal ( Puffins and Chex!).
He’ll snack on cut-up bananas or frozen mango on the side.
For him it’s usually steel-cut or rolled oats with milk and maple syrup, but I have been known to make buttermilk pancakes or French toast for him too. Our little guy is 8 and he’s got the sweet tooth. We kind of have to force the big kid to eat in the mornings now-he likes savory breakfasts like eggs with hot sauce, fried rice, or leftovers (the lentil soup from Zaytoon’s is his ideal breakfast). And then the other person has to hustle to send everyone off, but then has the pure joy of an empty house when it’s over. It’s a pretty fair system we’ve landed on, so if you’re responsible for getting a kid to school on time, you don’t have to do much. Usually he gets up first and makes coffee for himself and a big cup of black tea for me, and then brings that back to bed, and we’ll spend a few minutes talking about what’s on tap for the day while WNYC plays in the background (it’s the soundtrack to our life.) By the time we hear our older son (he’s 13) rumbling around, one of us will head to the kitchen to start breakfast and whoever isn’t responsible for drop-off that day will jump in the shower. My husband, Fernando, is laser-focused on caffeine the second he wakes up, which I’ve now figured out how to work to my advantage. So as the F ood Director at Bon Appetit and a mom (of two boys and cats, ) what does a typical morning look like getting meals prepped before everyone gets out of the house? We caught up with Music while she casually whipped up some delectable squash in her Fort Greene kitchen where she divulged how she balances all of that test kitchen goodness with nourishing meals, her thoughts on clean beauty and the necessities for a beginner’s kitchen. RECENTLY WE HAD THE GOOD FORTUNE OF sitting down with Carla Lalli Music, Food Director at Bon Appetit and all-around superstar mom, chef, writer and lunch packer (more on that later.) With a prolific career spanning over ten years in the food and hospitality industries including a stint as female line cook in the often male-dominated restaurant kitchen and inaugural general manager of the first Shake Shack, Music now manages all recipes (yes, all recipes) that make it on to all BA platforms.
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