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What was your first memory of cooking and what did you cook?

Oatmeal cookies when I was about 8 years old and I added a cup and half of baking soda instead of a teaspoon and a half.

What is a knife you cannot live without?

6” chef’s knife

What is one ingredient you cannot cook without?

Extra virgin olive oil

You do many things in your career… own a restaurant, wrote 17 cookbooks, have been on PBS nationally for the last 21 years, teach cooking all over the world.

I love the tours that I doo around the Mediterranean. I spend every May and every October renting villas in Marrakech Morocco, Portugal, the island of Mallorca in Spain, the Rioja wine region in Northern Spain, Sicily, Tuscany, Provence and the Greek islands. People come and spend a week with me cooking together and traveling the region.

What was it like working at the legendary Chez Panisse Restaurant? Isn’t that a hard role to leave?

It was like working at the Harvard of restaurants. Everyone was so talented and had the same philosophy. I didn’t want to leave and talked to Alice about it. She found a new job for me “tasting” for her.

When did you know you wanted to become a chef or restaurant proprietor?

When I moved from Massachusetts to California and ate at Chez Panisse

What was one of the biggest mistakes you made your first year in the culinary industry?

I brought my resume to an interview at Chez Panisse

What is your favorite dish on the Copita menu?

I love every dish. If I didn’t love it, I wouldn’t put it on the menu. Love the ceviches and tacos. We make everything, tortillas, chorizo, chipotle

How did Copita come about? Share more about the inspiration, and what inspired you top open Copita in charming Sausalito, California?

Larry Mindel and a margarita-making contest while cruising on his yacht off the coast of Mexico.

Bucket list

Who has been the most influential mentor/chef in your career?

My mother

Madeleine Kamman

Alice

Tell us something that would surprise people about you?

If I didn’t study cooking, I would have gone to school to be a winemaker

What is your favorite after work drink?

Prado from my tequila book, egg white, maraschino, lime and blanco tequila

Interview with Chef Joanne Weir of Copita Tequileria y Comida