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What does Chef Cindy Pawlcyn keep stocked in her personal pantry?

by Karen on February 10, 2013

Late last year we caught up with acclaimed chef Cindy Pawlcyn to talk about the dining scene here in the valley and her latest venture, CP’s.

In the second part of our interview we got a bit more personal in an attempt to better understand the woman behind the success.

Q: What do you imagine yourself doing if you were not a chef/restaurateur?

Pawlcyn: I’d be a veterinarian or an organic farmer.

Q: What’s your favorite time of year in the Napa Valley (winter, spring, summer or fall) and why?

Pawlcyn: It’s tied. Fall is so beautiful with the excitement of harvest and the seasonal changes in the foods available. But I also love the light of spring and all the fresh, baby vegetables showing up.

Q: What are five things you always keep stocked in your personal pantry?

Pawlcyn: I always have sea salt, soy sauce, miso, black pepper, and of course, wine.

Thank you Chef!

You can find details on all of Pawlcyn’s cookbooks, including her newest “Cindy’s Supper Club”, on her website.

About the Author

has written 195 posts on The Cork Board. She's lived in the heart of the Napa Valley for nearly a decade and is a foodie with a love of photography. Follow her on Twitter @KRJ99 and visit her website.

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