How do you warm up your hands (or mind) before working on your craft?

“In the most literal sense, before getting to work in the kitchen I always wash my hands. For my mind, I try to avoid distractions so that I can be fully present to the process of cooking.”

Who or what do you hold close?

“My loved ones, my animals, and this beautiful land I get to be the steward of.”

What’s one thing you’d let go of if you could?

“Social media has made the compare-and-despair game almost impossible to avoid. While I'm mostly good at tuning out the noise, I wish I could compare where I'm at compared to my peers less.”

What’s one callus or scar that tells a story about your work?

“My hands and forearms are lined with scars from getting burned with hot pans from years of cooking. Every time you swear you'll never grab a hot pot again and inevitably it happens. At this point I see them as a point of pride—they literally show the years I've spent in the kitchen.”

What role does rest play in your creative process?

“Living in the Catskills, my life is guided by the seasons. Not just in terms of what I cook, but also when I rest. At the end of summer, I start to look forward to the weather changing and the inevitable rest that winter brings. Those quiet months allow me to think about the big picture in a way that I don't have time for in summer.”

What’s a ritual that helps keep you grounded?

“I'm lucky to live on a sprawling 100-acre farm, lined with trails and paths. I make it a point to leave my phone and walk up the hill to a clearing in the woods that looks over the Catskill mountains. It always gives me a sense of calm and feeling of perspective.”

What do you hope your work passes on to others?

“I want to inspire people to get in the kitchen—and empower them with the tools and confidence that they can make nourishing and delicious food on their own.”

📖 Alexis’ latest cookbook, Nights and Weekends, is out now.
📸 Photography by Christian Harder