Megan is wearing ChefUniforms coat style 86515 in Pebble Grey w/ Black
The countdown to Spring has officially begun and we’re eager to introduce our March Chef of the Month, Megan Corcoran. A lover of fresh food, she has been cooking since high school and college but up until a year ago, she worked in Social Media, Marketing, and Sales. In the last year, Megan started her own website and company, auditioned and appeared on Food Network, and made numerous other television appearances. Her chef career has seriously taken off, read more about her success and life below and stay tuned for her amazing recipes throughout the month!
I was born in Glenmoore, Pennsylvania. It is maybe an hour outside of Philadelphia.
2. Where do you work and where are you based?
I own my own website and soon to be catering company. It is called Fork This Dish. We are based out of Arlington Virginia.
3. What is your favorite kitchen tool in creating your masterpieces/dishes?
I would definitely say my food processor more than anything. You can do anything with it. You can make sauces or purees. It is a great way to make bases for dishes. I used to never use it but slowly I started using it more and more. Now it has become a regular and I use it for everything.
4. What is your sharpest sense out of all the 5 senses?
Sight. I was a dancer my whole life. I don’t know what I’d do without visual keys and I think I have transferred that over to cooking. I see a dish first and then make it. I don’t think my presentation skills are the best they can be. But for me, the presentation of a dish is very important.
5. What advice would you offer for aspiring chefs?
I did cook in a couple restaurants. But I really have no formal training outside of that. I had been thinking about starting this blog and business for years. I told all my friends I wanted to do it. But I never felt ready. Finally, I just did it and it has been an amazing year. I guess I would just say do what you want even if you don’t feel ready. I never learned how to cook on the news but I just went and did it.
6. What is one culinary tip every chef should know and perfect?
I would say cooking eggs. That is a good place to start. It sounds crazy but a lot of people overcook them. Or they don’t know how to make different kinds of eggs like over-easy eggs. Cooking eggs is great practice, you can use different pans techniques. Eggs are a good place to start and a cheap way to mess up. Honestly, I have spent an entire day making eggs and watching Bobby Flay’s YouTube Videos on how to make perfect eggs. Whatever he does, I follow.
7. What does good food mean to you?
Good food to me means fresh. I am very particular with where my food comes from. I think it is important to only buy organic and when I can I try and find it locally. I don’t eat a lot of meat but I do sometimes and I’m to the extent of on Thanksgiving my family and I go to a farm and pick our own turkey. I want to know where my food comes from. I don’t want to buy and eat food with chemicals, we should be more aware of what is in our food. For me buying fresh, organically, and local is good food.
8. What features are important to you when selecting your Chef outfit?
When I cook, I really like being comfortable. I typically wear jeans or khakis. I used hard top shoes and wear a polo type shirt. For my chef coat, I like short sleeves with breathable material so it doesn’t get too hot.
9. Favorite ingredient to work with?
I really like cooking with white wine. I just like putting wine in my food. Plus, I cook a lot of seafood and white wine is the perfect base for seafood.
10. Favorite City to dine out in?
I was dying to leave and my friends will laugh when they read this, but hands down, the best food is in Philadelphia.
11. Best Dish you have ever made?
For my final audition to make it on Food Network, I had to make a dish live. It was extremely nerve-wracking and I was just getting over being sick so I didn’t have time to perfect the dish or practice. But I had an idea and vision and it was the best dish I’ve made. It was a truffle corn puree with scallops and shrimp with a ton of butter, bacon and fresh truffle. It was insane, I wish I wrote down the recipe.
12. Place you eat most often on your days off?
I work from home. So most days I cook for myself. But whenever I am home in Glenmoore. I go to Ron’s School House. It is so good, the food is fresh off the table and they have an extensive menu. They make this fresh pasta but also delicious carrot cheesecake.
13. Person you would most like to cook for?
I have two Food Network heroes. I have cooked for one of them but the other is Scott Conant. I would like to cook for him a lot, I think he is great.
14. What is new on your DVR?
So I pretty much religiously watch Chopped. The other thing I just finished watching was West World. It was so good but I just found out the next season isn’t coming out for another year and a half so I am pretty devastated. I might just re-watch the past season.
Want to see more from our March Chef of the Month? Follow Megan here: