We recently sat down with Cooking Coach Jessica Pruitt to chat about her new role at the helm of Whole Foods Market Franklin's Cooking department. Jess, full of wisdom in and out of the kitchen, speaks to the importance of family, yoga, and patience in her life.

 
Jess in her elements: as the Cooking Coach at the Franklin store and practicing yoga in Sedona, Arizona.

Q&A with Jessica Pruitt, Franklin Cooking Coach

Your role as cooking coach at Whole Foods Market Franklin sounds like a lot of fun. What excites you the most about the Cooking program? 

I’m very excited about so many aspects of my role as cooking coach here in Franklin, TN! I have a deep passion for cooking and community building, and I feel this is the perfect opportunity to combine these two loves. I'm eager to inspire more people to cook at home and to share tips and recipes with each other.

When did your love of cooking begin? Were there any particular experiences early on in your life that shaped your approach to food and cooking?

Growing up, my mother included me in a lot of kitchen projects, especially baking. She led by example and I always enjoyed the entire process of preparing food for other people. For me, it’s like watching someone open a gift you gave them on a special occasion. The thought and energy that goes into preparing food for other people makes it a special and unique experience every time.

My love grew even deeper for this process at the age of 22, when my oldest son (now 12) was just a baby. I started to care and become more aware about what we were putting into our bodies and thus began my self-taught, culinary exploration. I was lucky enough to grow up in a cooking household (my mother and father both cooked throughout my whole childhood). Coming from a long line of southern cooks, I had a lot of cooking standards ingrained into my being, but mainly I acquired a love and appreciation for home cooked meals. 

What do you believe is the first step to cooking well? 

Taking a deep breath! In addition to cooking, I have been practicing yoga for 10 years and became a certified instructor in 2007. My yoga practice has taught me that deep breathing helps center oneself and brings one greater clarity and mental focus. I try to use these breathing techniques in all aspects of my life. 

Also -- mise en place (of course!).

Why do you believe cooking with whole foods is an essential part of healthy eating?

It is simply the best choice for our bodies and planet! Getting back to the basics and using fresh ingredients is, in my opinion, the wisest choice for healthy living. 

What music (if any) do you listen to in the kitchen?

I love listening to music while cooking! I generally listen to smooth, easy-listening music when I have a great amount of time, or if I’m in a little bit of a rush I will put on upbeat, fast-paced music. Some of my favorite artists to play while cooking are Billie Holiday, Ray LaMontagne, James Brown, and The Beatles.

Have there been books, chefs, or people who have inspired your cooking? 

My mother is the greatest source of inspiration for me. Her love of cooking is contagious and she always says if you “cook with love” it’s hard to go wrong. Being able to grow up in a southern household which sat down almost every night for supper is a priceless experience to which I am forever grateful. I was able to participate in the communion of food which I believe is one of the best and most natural ways to share and nurture your community. We learned as children to appreciate the love and energy that went into the preparation and cooking of our meals.

My father is also a huge inspiration to me. He loves to cook as well and is very talented in the kitchen! My brothers and I have always thought our parents should open a restaurant and call it “Fran and Jeds” (their names are Jan and Fred).

One of my favorite books from my earlier days of cooking is The Farm Vegetarian Cookbook.

 
Jess with her mom (left) and her oldest son, Tristan

What is your favorite ingredient for summer? 

Summer squash! It’s light, nutritious, and colorful, and it can be added to so many recipes or simply sautéed with some colorful peppers and onions for a great side dish or snack.

What cooking tool could you not live without? 

My large mixing bowl with a spout.

What is your favorite regional or global cuisine (anything from Cajun-Creole to Northern Vietnamese)?

That’s a hard question for me to answer! I absolutely love Indian cuisine as well as Thai, Japanese, and authentic Mexican.  

Describe your most spectacular kitchen disaster (we're guessing you have a good one!). 

It was Thanksgiving (quite a few years ago). My parents were living in Louisville, KY, at the time and the house had an extremely small kitchen. We had all been preparing dinner throughout the day. Everything was ready with the exception of the turkey which was still cooking. The house was full of many relatives and kids running around and the tension and hunger were building! As the turkey finally finished cooking, in a fast frenzy my father and I hurried to take it out of the oven and began to place it on a small counter next to the stove when OUT SLIPPED THE TURKEY from our hands and onto the floor it went! The turkey and stuffing were all over the floor and ruined for eating. Luckily, we had enough sides and desserts to satisfy our bellies, so we all managed without turkey that year. Lesson: always take your time!

What recipe have you chosen to share and why?

Gluten Free Banana Bread. I know it can sometimes be a challenge for parents to find gluten free recipes for their children, especially during the initial transition to a gluten free diet. In trying to mimic my own mother's recipe of banana bread that my younger son, Ciaran, was used to, and after searching and trying many different recipes and concoctions, this is finally the one that came out the best in my opinion. And most importantly, Ciaran loves it!