Romilly Newman

Born: New York City, NY — 1998 / Living: New York City, NY

Interview by Speciwomen — October 2015

Speciwomen: How did you get into food?

Romilly Newman: My mother is an awful cook, I really had no role models in the kitchen growing up. So, when I discovered the Food Network at a young age I found myself instantaneously hooked. I started fooling around in the kitchen and took on the role of making dinner when I was not more than eleven. After that, I became increasingly interested in the culinary world and took it upon myself to learn as many different culinary techniques and styles as possible. I started my food blog that same year as a way to express my love for cooking and to document my trials and errors on a slightly more public platform.

S: What are your food influences?

RN: I’m inspired by a bunch of different food cultures. I went to Morocco a few years ago and have been obsessed ever since. I am very drawn to middle eastern food: the flavours are so vibrant and beautiful. I also spent a year living in Paris when I was younger. It was a very formative experience and helped me develop a stronger culinary understanding. 

S: Who are your heroes? 

RN: Julia Child, David Chang, Alice Waters, Marcus Samuelsson, Anthony Bourdain, Yotam Ottolenghi and Gabrielle Hamilton. Also, my mother and my grandmother are my heroes, they represent a huge inspiration figure to me. 

S: What type of food do you like to cook? 

RN: I believe that food should be simple. I try to make seasonal and produce-driven dishes. If the elements are good there is no need to over complicate, it’s about highlighting delicious produce and making it the best it can be. 

S: Who do you cook for? 

RN: I love to cook for everyone! I have been lucky enough to work in a handful of incredible restaurants and for some amazing chefs. 

S: Has your food ever been on a cooking show or in a book? 

RN: I started doing television segments when I was really young, I was one of the youngest contestants ever on the Food Network’s Chopped. I love to talk about food and to share my love and passion with others. I’ve always enjoyed the entertainment aspect of the food world, especially because food television was my original inspiration to get into the kitchen. I am currently working on my first cookbook which will be out next year. I am so incredibly excited about the project and think that it will be really interesting when it comes together. It’s definitely my passion project and I am looking to create something that is a reflection of my outlook on food and style. I feel so lucky to be able to do what I love at such a young age and to hopefully inspire others to do the same. 

S: How being a woman different? How does it shape your life perception and influence your work? 

RN: In my experience, being a woman has always made me feel the need to work harder and to prove myself much more. The culinary world is a very male-dominated field and although there are countless stereotypes of “women in the kitchen” when it comes to a professional level, female chefs do not have it easy and have to work especially hard to prove themselves. I wish there didn’t have to be a distinction between a chef and a female chef. I think that applies to many professions, not just cooking. It took me a while to fully embrace my womanhood. I’ve always been very feminist but now more than ever I feel the need to stand up for my rights. I finally feel empowered and I want to help empower other girls and young women. Being a woman is different for everyone, but it’s important for us to help each other find our way and get what we deserve.