It’s an unusual path to go from country hit-maker to chef, but it’s one that makes a whole lot of sense for Trisha Yearwood. Delish reports that in a recent event celebrating her new line for Williams-Sonoma, Yearwood opened up about her road to chefdom, and her family members that got her there.
"I grew up in a house of cooks," the Georgia farm girl said at the event. "The first time I had a vegetable out of a can, I called home and was like, 'What is happening?'"
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Before Yearwood’s mother died in 2011 after a battle with breast cancer, the two collaborated on two cookbooks. The country star revealed that grief over her mother’s death drove her to eat, and she packed on the pounds. She said she simply stopped caring until a humanitarian trip to Haiti made her realize she’s lost some of her mobility. After that wakeup call, Yearwood said she began eating healthier, which ultimately inspired her third cookbook, Trisha's Table—a collection of Southern classics with a healthy twist.
"I think there's always that balance between what you grew up on and life," the Food Network star shared. "I'm constantly looking to make dishes that are healthier for you but don't sacrifice taste."
Yearwood said she’s particularly fond of the biscuit mix in her Williams-Sonoma collection, and that’s because it’s a recipe she borrowed from her father. "The biscuit mix is my favorite, because it was born out of something my dad made every Saturday morning," she said. That’s not the only thing she borrowed from her family: the line’s unfried chicken kit was also inspired by her mom’s fried chicken recipe.
For Yearwood, like most southerners, food and family are go hand in hand. In fact, she said she looks at her Food Network show, Trisha's Southern Kitchen, as a way to honor her family. "We make their recipes, and we tell their stories, and it keeps them alive," she said.
We couldn’t have said it better ourselves!