Cooking, Creativity and Connection: A Q&A with Chef Amanda Freitag

At Guckenheimer, we believe that food has the power to connect people and create meaningful impact. 

Our team recently partnered with Chef Amanda Freitag and the ArtCenter College of Design to raise more than $125,000 to support Los Angeles wildfire recovery and community resilience efforts. Chef Amanda, along with local favorites The Little Red Hen and Amara Kitchen, crafted signature dishes to help support the families and businesses working to get back on their feet. 

In the lead-up to an upcoming collaborative event with God’s Love We Deliver in New York, we sat down with Chef Amanda to discuss her passion for food and how to stay creative in the culinary industry.

In March, you participated in a Guckenheimer-led culinary event in LA. What was that experience like for you?

It was pretty wild, in the best way. The way the Guckenheimer team brought everything together so quickly and seamlessly, from chefs to the ArtCenter to the neighborhood, was just magical. There was real energy there, like it was exactly what everyone needed — a moment of connection, incredible food and a shared purpose. Meeting the other chefs involved was truly inspiring.

What continues to fuel your passion for food?

It’s about tapping back into the love of ingredients and the art of cooking. For me, inspiration doesn’t always come naturally and I have to seek it out. Traveling, working with new chefs and getting my hands on unfamiliar ingredients keeps things exciting. I’m heading to Hawaii soon to cook with local farm produce, and I’m already buzzing with ideas.

Are there any ingredients or dishes you’re obsessed with right now?

Yes! I’ve been playing around with omija, or schisandra berries. They’re floral and tart, kind of like cranberry meets hibiscus. I discovered them in a Negroni at Golden Diner and now they’re steeping in my fridge. I’m also loving Korean and Japanese market finds like kimchi, gochujang, different types of tea — stuff that forces me to stretch my creativity.

You’ve done a lot of work to make cooking more accessible. What’s your advice for people who feel intimidated in the kitchen?

Just get in the kitchen and don’t be afraid to experiment. People think they need a recipe or perfect ingredients, but you don’t. Open your fridge, use what you’ve got. That broccoli on its last leg? Try to make it into a soup. Cooking isn’t about perfection, it’s about experimentation. Let your pantry inspire you.

How can chefs lead the way in sustainability?

We have a huge role. In restaurants, we don’t waste anything — it’s part of managing food costs. But home cooks can do the same. For example, don’t toss broccoli stems or asparagus bottoms, use them for broths or purees. We need to help people see the whole ingredient as edible, not just the pretty parts.

You've worked across TV, books and restaurants. What role do you find most creatively fulfilling?

Cooking competitions push me creatively. You’re under a ton of pressure with no time to plan, and somehow your brain kicks into gear. It’s this crazy adrenaline-fueled burst of creativity that reminds me of what I’m capable of achieving.

Outside of the kitchen, where do you turn when you need to refuel your creativity?

Travel, hands down. I’ve been fortunate to cook around the world with groups like the Culinary Diplomacy Project. Being in Armenia or Jordan, eating new dishes, talking to locals, it changes the way you see food and what it can do for people. And then I bring those ideas back and share them.

As a chef, how do you think about hospitality?

Atmosphere is a big part of it. In New York, restaurant design used to be front and center, and you’d hear about the architect as much as the chef. But in Italy, for example, you’re more likely to eat some of the most incredible food you’ve ever tasted under fluorescent lights. Sometimes the simplicity is part of the charm. It’s all about the energy and the people you encounter.

What’s your dream project?

I’d love to create a space where chefs can cook, play and collaborate, a sort of test kitchen-meets-classroom. Bringing chefs together to cook with farm-fresh ingredients, share ideas and reconnect with why we do this work — that’s the dream.

You’ve also been a role model for women in the culinary industry. What advice do you have for women trying to break into leadership roles?

Don’t let the fact that you’re a woman become a hurdle in your mind. Just focus on being a chef. Show up, do the work and your skills will speak for themselves. Sometimes it takes longer to reach leadership roles, but that time is valuable — you’re learning more and gaining experience. Take that as a gift. And when you get where you need to be, you’ll be unstoppable.

Watch this video to learn more about our collaboration with Amanda Freitag to raise money for wildfire recovery efforts.