My name is Elizabeth Wells (née Prewitt). I was born and raised in New Orleans, but live in Chicago. I went to school once for Industrial Design, and then again 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 husband and whatever friends I can convince to come over. I used to be the Head Rusketeer at Good Hope Rusks, which made South African style rusks, but I had to shoot that business out behind the shed.
No excuse is too small for a party. I like vegetables, sushi, bread, figs, Indian food, beer, wine, cocktails, and small bits of fine dark chocolate. Can’t stand the texture of coconut.
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).
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.