Meet Taste of Home Culinary Specialist Dana Elliott! Dana conducts Cooking School shows throughout the country, focusing primarily on the Indiana, Kentucky, Michigan, Wisconsin and Illinois areas. When asked about what her favorite part of the Cooking School experience is, Dana replied, “It’s the audience, and their excitement and love of good food!”
Dana currently resides in the Indianapolis area. Dana graduated from The Art Institute of Fort Lauderdale in Fort Lauderdale, Florida with a Bachelor of Science in Culinary Management. She was the recipient of the Outstanding Culinary Achievement Award. Dana previously instructed post-secondary students on restaurant management and also hosted interactive cooking classes, used as a tool for team building, for large corporations. Dana also served as an intern to her mentor, a Master Chef. Furthermore, Dana enjoys sharing recipes with friends and family, collecting kitchen antiques, gardening and spending time with her Chihuahua, Minnie.
To learn more about Dana, take a look at some of her answers to questions below!
If we were to open your refrigerator at home, what would we find? Everything under the sun! Condiments galore, leftovers, and farm fresh eggs straight from my own hens.
What is your favorite quote? “I was 32 when I started cooking; up until then, I just ate.” – Julia Child
How did you develop your passion for cooking/food? I used to take recipes from cookbooks, and then change them. My parents always liked my versions best! In high school I was famous for my lasagna.
What is the best thing you ever ate? French fries cooked in goose fat!
What is a funny or memorable moment that has happened in your own kitchen? Once during the holidays, my Mom and I made over 700 cookies, in one day, just for fun.
What food today brings back childhood memories? Spaghettio’s! When the babysitter came, we felt that this was a culinary delight. Silly kids!
When did you start cooking? The first memory of me “cooking” was when I was around 3. In the fall, my dad would throw all of the rotten tomatoes into a pile. I would take them, mix them with mud and call it “stew.”
Do you remember your grandmother’s cooking? What was her specialty? One of my grandmothers was an awesome cook and she always was able to utilize everything in the refrigerator and her garden. My other grandmother’s specialty was making reservations! She always enjoyed fine food and a great conversation around the dinner table.