Chef Rhonda Mixes It Up at the VCCA
For the VCCA's new chef, Rhonda Scovill, "The First Impression" is one of her most important ingredients. “To me, every night is a catered event,” says Rhonda, who, with a staff of four kitchen assistants, serves about 22 Fellows in residence at a time. “It’s not just a meal. It’s not just dinner.” Enter exotic gourds and squash, ruddy pomegranates, glistening star fruit, tangy salad dressings (her signature), steaming beef stew served in a hollowed out pumpkin shell and an authentic Greek meal. “I’m all about what the food looks like, says Rhonda, who is trained as a catering chef. “Pre-packaged and process foods do not look good, and don’t taste good either. In this time of fuel consumption and global warming I am so much more comfortable with my food not traveling very far,” she says. “Food that has spent the least amount of time getting into my kitchen looks and tastes the best.” This spring then, in the interest of this low-food-miles philosophy, R