{"version":"1.0","provider_name":"The News Journal","provider_url":"https:\/\/qa.thenewsjournal.net","title":"Local chef featured in Kentucky Restaurant Journal &ndash; The News Journal","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"lU9aaZVe9g\"><a href=\"https:\/\/qa.thenewsjournal.net\/local-chef-featured-in-kentucky-restaurant-journal\/\">Local chef featured in Kentucky Restaurant Journal<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/qa.thenewsjournal.net\/local-chef-featured-in-kentucky-restaurant-journal\/embed\/#?secret=lU9aaZVe9g\" width=\"600\" height=\"338\" title=\"&#8220;Local chef featured in Kentucky Restaurant Journal&#8221; &#8212; The News Journal\" data-secret=\"lU9aaZVe9g\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/qa.thenewsjournal.net\/wp-content\/uploads\/2021\/01\/WEB-Kristin-1.jpg","thumbnail_width":480,"thumbnail_height":315,"description":"\u201cI\u2019ve already reached my ultimate goal,\u201d said Wrigley Taproom owner and chef Kristin Smith. \u201cHaving a restaurant in my own community where I get to cook for those I love, using ingredients that were grown right here in Whitley county is more than I could have wished for.\u201d Because she has already met her goal, being featured on the cover of the Kentucky Restaurant Journal is just icing on the cake. \u201cI was shocked when I received my copy of the journal and found out I was on the cover!\u00a0 I really didn\u2019t know that was going to happen.\u00a0 I knew they were doing an article but the cover part was a surprise,\u201d said Smith. Before the Kentucky Restaurant Association spilled the beans on Smith\u2019s front-page photo, they asked that she write an article about the philosophy of hospitality and local community. Smith said that as she started writing about the topic, she could not help but consider all the challenges it had presented. \u201cIt gave me time to really reflect on how much I love living and working right here in Corbin, and how I couldn\u2019t imagine making it through last year anywhere else,\u201d said Smith. \u201cThe Kentucky Restaurant Association is a great resource for anyone who works in the food industry \u2013 it keeps you updated on market trends, pending legislation, and new products and services that can make a restaurateur\u2019s life easier,\u201d said Smith. \u201cI was so honored to have the chance to write for a magazine I respect.\u201d Smith\u2019s most vivid memory as a child in the kitchen was working alongside her grandmother helping her to dehydrate apples. \u201cShe would slice them thin and lay them on vented plastic sheets until they would dehydrate to a firm, dry texture. She would then make her pie dough and fill the pies with the dehydrated apples. As it would cook, the dried apple would re-absorb just enough moisture to be tender and flavorful, but not so much that it became soggy and mushy,\u201d said Smith. \u201cOne of the secrets to her perfect pie dough was that she had poor circulation so her hands were always cold \u2013 perfect for working in butter without warming the dough.\u201d Smith said she sometimes wished she had her grandmother\u2019s hands when trying to re-create her recipes. Her grandmother was not her only culinary influence, said Smith. Some of her longtime heroes are Gabrielle Hamilton, Ouita Michel, Kelly Fields, her mother and grandmothers. Smith said the best advice she could give someone who wants to become a chef is \u201cDon\u2019t wait to start cooking \u2013 get started right now!\u201d \u201cSo many people put off their goals because they think, \u2018oh, I need to go to culinary school, I need to buy that certain kind of knife, I need a better stove\u2019 \u2013 none of that is true. The best thing about this industry is that food is absolutely vital to survival. You have to eat every single day \u2013 which means you can hone your skills every single day. Some of the best chefs I\u2019ve had did not go to culinary school \u2013 they just had a passion, they hopped on YouTube and started watching videos, and they figured it out.\u201d Because so much can be learned through online tutorials and lessons, Smith said she is such a big advocate for rural internet access. \u201cI really believe quality internet access can give anyone an education, in any topic, for free.\u00a0 I learn so much from researching online. Appalachia deserves the same access to knowledge that any other region has,\u201d said Smith. Since Smith has already reached her ultimate goal, she said her next goals include being a part of making Appalachian food more respected, as a regional cuisine, and seeing more women represented at all levels in the food industry. \u201cWomen are the backbone of Appalachian cuisine, and I believe we can and should celebrate that part of our history,\u201d said Smith."}