Dawn Thomas is the co-founder of Rouxbe. Rouxbe is the web’s first-ever Online Video Cooking School complete with practice video recipes, cooking exercises, culinary quizzes, progress reporting and personal chef support. We teach home cooks in over 180 countries how to become better cooks. Dawn leads the production team and is also the narrative voice that brings Rouxbe’s videos to life.

What’s your weakness? Dessert or mains?

I would have to say mains. I actually look forward to winter as I love things like braised meats and hearty stews. I also love a good spaghetti and meatballs, oh and a good curry…oh and Thai food…and…and…

Who or what got you interested in food?

Not really sure exactly. It happened later on in life for me. In my late teens and early 20’s I traveled for quite a few years, but at that time I was really just more into eating food. It’s a shame really as I spend 2 years in France and almost a year in Spain. Had I really been into cooking then I would have been able to pick up a lot. All the same…I am pretty happy with how things turned out.

Now I dream of being a “Big Fat Italian Nonna“. Why, because I want to be the kind of person that cares more about the food I cook and the people I feed, than what people think of me. Besides who doesn’t want to cook with the freshest of ingredients, smell like food all day and live in Italy!

What was your favorite dinner when you were a kid? Do you like it now?

My favorite dinner as a kid…that’s a good one. I can’t say I really had one favorite. My mom was a good cook though but nothing really sticks out. I do remember that I used to love going out to dinner (as we didn’t do it too often). We used to go Mr. Mikes and have steak, baked potato and the all you could eat salad bar.

What’s the first dish you remember making?

I used to come home from school and make the best toasted BLTCP sandwiches. That’s bacon, lettuce, tomato, cheese, and thinly sliced dill pickles. I can still taste it to this day. It was either that or a big bowl of boiled potatoes with butter, salt and pepper.

Proudest food-related moment?

Is when I can help someone else learn to become a more confident cook, so they can invite their friends and family over for dinner and just have fun!

Strangest food you’ve ever eaten?

Recently I had snake fruit…can’t say I loved it. I am sure I have eaten things more weird than that, but I just can’t (or don’t want to) remember them.

Favourite sound in the kitchen?

People laughing and wine glasses clinking! And I guess the odd “oh my goodness…this is so delicious” is not too hard on the ears.

Favourite cooking smell?

That’s a tough one….I guess it depends on my mood. I do love the smell of slowly cooking onions. I also love that moment when garlic first hits the pan and the kitchen fills with what I imagine every Italian kitchen would smell like.

Quintessential Canadian dish?

This is certainly not fancy, but I recently had a tuna casserole that was AMAZING! It still haunts me.

Molecular gastronomy, best thing ever or the unwearable haute couture of food?

My brain doesn’t function that way. Like I said, I am more of a Nonna when it comes to cooking and eating. I do admire those that can do it…but it’s just not my thing. That being said, I am totally fascinated and in awe with Grant Achatz and can’t wait to go to his restaurant Alinea one day.

Cilantro — can’t get enough or tastes like soap?

There are some dishes that I can’t even imagine eating if there was no cilantro. So generally, I would say that I am huge fan.

What local foods can’t you live without?

Good juicy tomatoes. Lately I can’t get enough of them. I love to make Pan con Tomate – I take day old baguette, cut it in half…grill it and then smooch the tomatoes all over the bread. Then I drizzle it with a good extra-virgin olive oil and sprinkle it with fleur de sel. Sometimes when I am feeling fancy I top it with some Serrano ham.

What’s your greatest culinary extravagance?

Right now…not too much extravagance going on, as we are totally focused on Rouxbe…not only emotionally but also financially.

Most over-rated kitchen gadget?

There are so many. I think that most people believe that the more gadgets they have the better they can cook…which of course it totally not true.

What’s the most treasured possession in your kitchen? Why?

My Le Crueset pots…I love them!

Fill in the blank. If I never cooked / ate / heard about ______ again, I’d be happy.

I think it would have to be the word “FOODIE” I am so sick of this word. People that call themselves “foodies” are generally just pretentious (I know – don’t be mad at me…this is just my opinion). Go to Spain and you won’t find one person that calls themselves a foodie…yet you will experience some of the best food of your life.

If you could cook for anyone, alive or dead, who would it be and why?

My nana! She was the most amazing person and she loved to cook. Unfortunately she died when I was in my early twenties and I still miss her.

What would you prepare for him/her?

It wouldn’t matter, I would just love to be near her again – though it might be her famous Shepard’s Pie.

What was the last thing you ate?

I haven’t eaten yet today…and I am starving. I am going to have the Pan con Tomate (that I mentioned above) and then for dinner we are having leftover Braised Peppercorn Shortribs.

If you had to work outside the culinary field, what would you do?

I would love to be a part of a comedy show like Mad TV or something. I just don’t have the guts (or desire really) to get in front of a camera and do it. I just love to laugh and have a good time!

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Editor’s note: To learn more about the world’s first online cooking school — started right here in Canada — visit Rouxbe.com.