Greg Grisanti Senior Development Chef

If you were a Kettle Cuisine soup, which one would you be?
New England Clam Chowder - delicious, complex and filling!
Who or what do you find inspiration from?
I find inspiration from the automobile industry, oddly enough. This industry constantly evolving, with new trends, technology, etc. What are various consumer groups gravitating towards? How does this industry spot a need, then fill it? It's the same in the food business, how can we spot evolving trends and capitalize on those trends and position our products to best meet those demands.
What is your favorite kitchen utensil or appliance?
I absolutely love handcrafted chefs knives. My dream is to own a handmade Bob Kremer forged Damascus 8" chef's knife!
What ingredient do you most often use in your home cooking?
Garlic, of course, I'm Italian!
What is your earliest childhood memory that speaks to your love of making or eating food?
Cooking side by side with my two Aunts, Hilda Grisanti (my Dad's sister) and their cousin, Dorina Mattei - I recall making ravioli and sauce when I was small, maybe 6 or 7 years old. Mom took pictures of me on a stool standing next to them at the kitchen table with an apron, making ravioli. The aroma from their kitchen I still vividly remember when I walk into the Production Kitchen up here in Green Bay, with the simmering Demi-Glace, roasted veal bones, etc. I also vividly remember learning how to cut veal at my father's restaurant in Louisville, when I was old enough to wield a butcher knife, I was a freshman in high school.
What is your all time favorite food indulgence?
It's hard to narrow it down, but I must pick two of my all-time favorite foods, buttermilk pressure fried chicken, and classic Neapolitan style pizza with simple toppings like sausage and mushrooms.