Conversation with Ingrid Hoffman: Simply Delicioso

Colombian-American television personality and restaurateur Ingrid Hoffman — host of Food Network's Simply Delicioso — talks to Premier Guide Miami's Marie-Junie Pierre about her culinary roots, her philanthropic work with Amigos for Kids, and her upcoming cookware line launching on HSN.. Premier Guide Miami sat down to find out what that means — and what comes next.

Colombian-American television personality and restaurateur Ingrid Hoffman is making her mark in the culinary industry. The host of Food Network's Simply Delicioso as well as the Spanish-language cooking and lifestyle show Delicioso has introduced the public to her wide array of recipes and cooking originality. With a third book in progress and a cookware line just recently released, Ms. Hoffman continues to impress with her savvy business attitude and ability to seize the opportunities that come her way.

Besides her success as a restaurateur and businesswoman, Ms. Hoffman also finds the time to give back to her community. Her philanthropic work with Amigos for Kids is admirable — it allows her to give many underprivileged children the opportunity to step into the culinary industry while simultaneously obtaining an education. Premier Guide Miami's Marie-Junie Pierre got a chance to conduct a one-on-one interview with the restaurateur about her experience and future business prospects.

PGM: How did you first get started in the culinary industry?

IH: I never really wanted to get into the culinary industry. I did everything I could to get away from it. Growing up, I had to work for my mom during the weekends and during vacation in order to earn money, so I was exposed to the culinary industry at a very young age. I always tried to get away from this industry but it always seemed to find me somehow — and here I am.

PGM: How have those experiences shaped your culinary skills?

IH: I think those experiences definitely enhanced my techniques, but cooking in my opinion is one of those things that one does not need a manual for. Even if a dish does not come out as anticipated initially, there is always the understanding that it will come out better next time. I love the adventure of playing with food and creating a recipe without a fixed plan. It's like an adventure of playing with flavors, colors and textures.

PGM: Tell me a little about La Capricieuse, the restaurant you opened in 1990.

IH: I really enjoyed it at first but then I woke up one day and realized that I was sick and tired of owning a bunch of leases and inventories. I no longer wanted to deal with the business aspect of it.

PGM: Do you have any particular people in the culinary industry that you look up to?

IH: I definitely love Martha Stewart. I certainly enjoy watching Julia Child as well as Anthony Bourdain. I also love Bobby Flay. It is really hard to pinpoint because there are certain things about each one of them that I like.

PGM: What projects are you working on right now?

IH: I am currently working on my third book and I am launching my Pots and Pan line, which is coming out in November on HSN. I am very excited about it. The thing that I am most excited about is my philanthropic work with Amigos for Kids — an organization that brings awareness, especially within the Hispanic community, about how to make better eating choices. I am also working on launching a restaurant where we are training homeless people specifically to start working in kitchens, and I collaborate with students in a high school in New York City in a pilot program that teaches high school students how to cook and begin their professional career in the culinary field while still in school.

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