intimidating Ramsey with
her Schnitzel and red
cabbage dish, derived
from her Wisconsin roots.
Ramsey told Kozar she
was an amazing student
that cooked from her
heart, and he wanted her
to spend time at his two
restaurants in France.
Ramsey personally
arranged for Kozar to head
to France, spending 10 days
in Paris before working
at Ramsey's au Trianon in
Versailles, working under
Chef Simone Zanoni.
FARM TO TABLE COOKING
Growing up knowing the
value of home-grown foods.
Kozar's favorite dishes are
those that include garden-
grown vegetables that are
high in nutrition. Some have
even become signature
dishes of hers."When you
eat healthy you feel like you
can conquer the world,"
said Kozar. "I think you have
to make good choices in
what you eat and cook at
home. My mother never
wanted us to drink milk,
and I come from a state
that is known for cheese
and milk. Everything
in moderation is what I
learned. My mother was
also really into almonds,
avocados, beans and lean
meats and fish long before
these foods were popular
at most American tables."
Kozar's tips for anyone
wanting to eat farm-to-table
style meals are simple.
"Always prepare a well-
balanced diet with less
sodium and additives." Her
goal is to give people the
confidence to try new things,
especially with vegetables,
and understanding that
anyone can prepare meals
like she does. One example
is her Tabbouleh, which is a
Red Bulgur, Parsley and Mint
Salad. "It's simply delicious
and full of healthy nutrients."
Kozar continues to hone
her culinary passion and
welcomes readers to
follow her on Facebook
at Katrina's Kitchen to
learn more about the
recipes that made her a
star on MasterChef. Or
you can find her at www.
katrinakozar.com.
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