Rae Kramer - Behind the Apron

Originating from Kansas City, Rae Kramer is the NY corporate executive chef of The Butcher's Daughter. With extensive experience under her belt, she sat down with us to share insights into her inspiration, what drives her passion for culinary excellence, and her favorites from the new summer menu.

Rae Kramer at the New Nolita Expansion

How did you get into cooking?
My first job was at a sub shop, and that's when I decided to attend culinary school. I found my niche and fell in love with the energy of working in a kitchen. I thrive in the organized chaos that exists behind the scenes of a restaurant.

Who influences your cooking?
I'm inspired by local cuisine. Whatever people are cooking in the area I'm living or visiting influences my dishes the most.

Why do you enjoy being a chef?
I love organized chaos. When everything starts to click, and the organized plan blends with creativity, it's a special feeling. Seeing a dish go from an idea in my head to reality, especially when the team gets excited about it or it all comes together cohesively, is incredibly satisfying.

Three ingredients that are always in your kitchen?
Salt, olive oil, and lemon juice.

What is your guilty food pleasure?
This changes often, but it's always something salty and savory. Right now, it's a good ham and cheese croissant.

What is your favorite dish on the new summer menu?
The watermelon feta salad!

Can you tell us what people can expect from the new menu?
Expect lots of tomatoes, melons, and corn. Think cold, fresh, and raw sensations.

Who do you like to cook for?
Friends, always. I love home-cooked meals. My favorite setting is a gathering where everyone knows their role in the meal. Someone brings a unique ingredient, someone else the perfect wine, and we all contribute, whether in the kitchen or setting the table. The dinner party becomes a collective experience.

How do you pick the farms you collaborate with?
I prioritize understanding the farmers' practices. Farming is tough and somewhat declining in America, so I choose farmers who are committed to the best practices. I love working with small, hard working teams.

If you had to advise a home cook, what would it be?
Don't overthink it. A simple recipe can be delicious, so just go for it!

A tip to keep produce fresh?
Don't stack produce. Keep them in a single layer.

Outside of business, how do you spend your free time?
Reading romance novels.