Greenbook: A Local Guide to Chesapeake Living - Issue 9 | Page 13

Amy’s heart and soul have always resided in the kitchen, since the tender age of eight or nine when she
made bread and pastries to sell around her neighborhood. Although at one time she aspired to become
a teacher, her mother steered her toward culinary
school where she earned a degree in pastry and savory. Born and raised in Annapolis, she says she returned here to use her education to help her family’s
business.
Daniels says she has faced the chauvinism one might
expect of a typical restaurant kitchen. “Everywhere I
have gone, or where I’ve worked, it’s been men that
were in the kitchen. Sometimes I was intimidated being the only woman, but I have never once thought of
my gender as a weakness.” Amy believes the tough
atmosphere of the male-dominated kitchen forced
her to perfect her craft and says she uses skills acquired under male mentors in her daily work.
When people imagine famous American chefs today,
absent the very progressive Alice Waters or the more
colorful Paula Deen, most think of Anthony Bourdain,
Mario Batali, Thomas Keller, Daniel Boulud, Wolfgang
Puck, Bobby Flay. Some people, Amy Daniels among
them, say these names may represent restaurant empires or successful restaurant brands, but don’t necessarily tell the whole story of what happens in the
day-to-day life of a professional kitchen. “I have sons,”
Amy laughs. “No offense at all, but men are excellent
at specific tasks, while women can naturally do many
things at once. We have deadlines in our work lives

AUNT SUZY’S CRANBERRY CRISP
Chef Amy Daniels says she can’t
remember a Thanksgiving without this
family recipe. "We always serve this with
the meal, like a condiment, not dessert
(although it would be an excellent dessert,
with a dollop of whipped cream)!"

Pre-heat oven to 325 degrees.
Grease the bottom of a 9” pie
plate. Sprinkle the bottom of
the plate with:
1¼ cup fresh or frozen cranberries
½ cup brown sugar
¼ cup chopped walnuts

and our professional lives, and we have to get them
done. Female chefs are typically great for a role that
demands constant multi-tasking while also supporting the people who depend on you most: your guests
or customers, your employees and your family.”
Being a female chef and also a wife, mom, daughter, owner, and colleague can be a nearly impossible
task. Daniels says the key to growing the current generation of female chefs—to evening the disparity between men and women’s wages, opportunities and
worthwhile accolades—is to empower women to live
their best lives both at work and at home. “Our kitchen is female-centric. Our management style is to be
flexible so our female cooks can tend to their families
as well as to their jobs and careers. I am convinced
this is how I can make my employees happy, motivated and progressing in their jobs as well as their lives.”
Daniels continues to be inspired by her mother, who
remains an active part of the business. “My mother
never taught me anything but that I am perfectly capable. I love that phrase ‘Play Like A Girl, Win Like A
Girl’, and I am lucky that I have a mom and a husband,
a family and co-workers who feel the same way.”

In a mixer, combine the
following ingredients until white
and fluffy, about 5 minutes:
1 egg
½ cup white sugar

Amy graciously offered us
several recipes, including this
one. You can find others at
facebook.com/JMGreenBook,
keywords: Amy Daniels.

½ cup all purpose flour
Drizzle the mixture over the
cranberry mixture, like ribbons,
until all the batter is used.

Bake 40 minutes until brown
and crispy. Serve warm or room
temperature. Best made same day.

GREENBOOK | FALL/WINTER 2016

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