My name is Elizabeth Prewitt. I was born and raised in New Orleans, but now live in Chicago. I went to school in Alabama for Industrial Design, and then in Kentucky for Baking and Pastry Arts. It took me a minute, but I finally found out how to make a living doing what I love: cooking excellent food for wonderful people.
I’m self-employed as the chef and owner of Silver Plum Personal Chef, and regularly hone my skills by cooking for my boyfriend and whatever friends I can convince to come over. I’m also the Head Rusketeer at Good Hope Rusks, which makes South African style rusks (never heard of them? click on over and find out). No excuse is too small for a party. I like sushi, bread, apples, Indian food, cocktails, and small bits of fine dark chocolate.
As someone who cooks for a living, I don’t always get to cook exactly what I want to cook. It’s the nature of the business, though, so if my client is happy, then I’m happy. One Hundred Eggs is a place for me to play around, to cook, photograph, and write about whatever food strikes my fancy on any given day. This could be anything from simple weekday dinners, to homemade pantry staples, to elaborate multi-course special occasion dinners (with or without wine pairings); but it will always be sincere, and it will always be delicious.
To narrow that broad definition, I almost always cook from scratch, with mostly fresh foods and whole grains; but I’m not scared of deep-frying or senseless amounts of butter, if the occasion demands it. One specialty of mine is transforming leftovers into entirely new creations, which is why I sometimes embarrass myself by asking for a take-away box for those two tablespoons of sauce still on my plate. This makes recipe-writing tricky sometimes.
I started One Hundred Eggs in the withdrawal period after completing a year-long breadmaking and blogging project, A Bread A Day. I had gotten rather used to blogging, and I wasn’t ready to just throw in the towel when that was over.
The name “One Hundred Eggs” is inspired by the traditional number of pleats in a chef’s toque, which represent the number of ways its wearer knows how to prepare an egg. Are there really one hundred ways to prepare an egg? Oh my, yes.