Mention the name Cat Cora, and you might automatically think Iron Chef and then perhaps go a bit blank. In fact, many people believe the 45-year-old, Greek/Southern goddess of the culinary world surrendered her chef whites when she and wife Jennifer Cora, became parents of sons Zoran, Caje, Thatcher, and Nash. Not so. Jennifer indeed gave birth to the first three boys and Cora had son Nash in 2009. However, Cora soon reappeared in the reality-TV world as a co-host of Bravo TVโs series Around the World in 80 Plates with Curtis Stone where they traveled with 12 chefs competing in a culinary race across ten countries in 44 days. Sheโs not all just about making viewers drool at home, Cora is also involved in First Lady Michelle Obamaโs Chefs Move to Schools program, where professional chefs provide school cafeteria workers with nutrition- al guidance and education.
Those who havenโt been to her restaurant at Kouzzina at Disneyworld or CCQ in Costa Mesa, California, can experience Coraโs cocktail and tapas lounges called Cat Coraโs Kitchen and Cat Coraโs Gourmet Market when theyโre on the go thanks to their location in San Franciscoโs Terminal 2, Terminal E at Houstonโs Bush Intercontinental Airport, and Salt Lake City International Airport locations. Her newest restaurant, Ocean Restaurant by Cat Cora, opened at Resort World Sentosa, part of Universal Studios Singapore. Her love of travel even extends to cruise lines where she was recently named godmother for Oceaniaโs new ship Rivieria.
We had the opportunity to speak to Cora when she was recently honored as Residence Innโs โMom of the Year.โ She now shares the annual award with the likes of Holly Robinson Peete. Before she got ready to dazzle the crowd with a fab food demo, we asked her a few questions about life as a lesbian mom, her latest adventures, and more.
What does it mean to you to be named Residence Innโs โMom of the Year?โ
I think itโs a great honor. Anytime you can get awarded for being a mom in any capacity is great. Itโs one of the hardest jobs in the planet, and itโs my best accomplishment out of all the things Iโve done. My partner stays home with the kids. With me being in the public eye, I try to pump her up because sheโs the one who stays home every day with the kids.
When you travel, what types of hotels do you like to stay in?
Thereโs six of us. We like to travel by car a lot to visit friends and familyโespecially because Iโm on planes all the time. Before I even received this award, I stayed at the Residence Inn many times. Iโve found that in other hotels weโve had to get adjoining rooms and thatโs expensive and worrisome, and they donโt have the amenities like this brand. Residence Inn has the space, a kitchen, and free grocery delivery, plus the free hot breakfast. And [the kids] theyโre always hungry! Plus they give you valueโcelebrity or not, Iโm a mom, and I want value.
Howโs your new restaurant in Singapore and why did you choose that area?
Itโs doing fantastic! Sentosaโs got about a month waiting list to get in and thatโs a good problem to have. And actually, they chose me. I had been to Singapore a couple of times before this offer came along. I was at New Yorkโs Culinary Institute of America, my alma mater, two years ago when they announced news about opening a school branch in Singapore. The students asked me to come and be the first graduation speaker, which happened this past January. Somehow the owner of the Sentosa Resort (www.rwsentosa.com), which lays claim to S.E.A., the worldโs largest aquarium, got in touch with me and told me about this underground space that had clear panels built on the walls so you can watch marine life while you eat! He asked if I was interested in opening up a restaurant there, and I love that their philosophy goes along with mine, which is sustainability. All the fish used is sustainable, the ingredients are eco-friendly, and we try to be as organic as possible, so youโll find dishes like Arctic char topped with satsuma-habanero glaze and king salmon served with sustainable caviar and Prosecco pear-crushed almond. And obviously the beauty of the place is really exciting, so I was able to embrace all of that, which was important. Weโre hoping this will be the first of several international restaurants.
Do you miss being an Iron Chef?
Iโm still an Iron Chef! Somehow, thereโs some crazy rumor that I no longer hold the title. Iโm still very involved. Obviously thereโs another female, which is about time as itโs only been on for about 14 seasons, since 2005! Iโm excited. I competed against Alexโand I beat her, but hey, there was no threat, Iโm still top dog! (laughs). The motto is once an Iron Chef, always an Iron Chef. So get that word outโthere can be more than one female Iron Chef, and we need to celebrate that for women as a whole.
