Name: Chef Andrea Schnell
Restaurant: Sorelle Abington
Town: Abington
Background:
Chef Andrea spent her childhood pretending she was Julia Child in the kitchen in front of a camcorder and helping with her mother’s small catering company, Serving Spoons. She began her professional career as a chef while studying at Johnson & Wales in Providence, Rhode Island, where she worked at The Cliff House in Ogunquit, the Flying Bridge in Falmouth, The Coonamesset, and The Ballemeade on Cape Cod. After graduating, she served as a chef at The Windsor House in Duxbury for one year before becoming the Executive Chef at Square Café in Hingham.
In 2016, Andrea purchased Sorelle to fulfill her dreams of owning a restaurant and bringing a fresh, creative twist on dishes inspired by authentic Italian fare. Andrea traveled to Italy last fall to meet top Italian chefs and get inspiration for her new menu. She thrives on learning new techniques and using unique ingredients and she is known for the positive and fun environment she creates in the kitchen, often singing with her team while they cook. This energetic atmosphere combined with new flavors and tastes leaves a lasting impression on her guests.
Q1 What is your first or best memory of cooking and who was it with?
My mother started a small catering company with her close friends in the late 80’s. They did small events here and there mostly cooking everything in their home kitchens. I remember being in awe of them collaborating and talking about food. I would sit at the top of the stairs and just listen while they cooked and shared a few glasses of wine. She would occasionally let me stuff mushrooms or do some menial tasks all the while I was fascinated by their passion and joy for cooking. It’s my first memory of knowing where I belonged. I owe a lot to my mother and her intuition for knowledge behind the stove.
Q2 What is your most popular dish?
We have a lot of fan favorites, I think the bolognese has huge following and is popular just because it is so satisfying on so many levels. We used braised short rib as our base, along with Italian sausage and pancetta. The braised meat adds a richness that I think grabs you along with the fresh pappardelle noodles and the long slow simmered Chianti tomato sauce. I think you can feel the effort that goes into it and is appreciated by most all that try it.
Q3 What is your favorite dish to make and why?
Personally, I am a grill cook by trade. It’s my station I worked for so many years. There is nothing more satisfying than grilling meat or fish to perfection, perfectly rested and seasoned. I love slicing into before plating it, just so I can admire the delicate process and showcase it to a guest as it is presented.
Q4 What do you eat when you are not working/ favorite thing to eat?
Well this is a loaded question as I love so many different cuisines but I would have to choose any kind of Asian cuisine. I love the balance of flavors and the commitment to quality that goes into it.
Q5 What Celebrity or historical figure would you like to cook for and have dinner with and why?
Easy answer. Julia Childs. The queen of technique and simplicity. The most difficult dishes to pull off are the classics. I would love to make her beef Bourguignon and see where I stand.
Q6 Favorite Vacation spots, and why?
Italy. Italy. Italy. No culture compares to the complete and utter immersion of food in every aspect of their everyday life. The simplest ingredients are taken so seriously. Their soil is sacred and food just tastes better there.
Q7 Not your own spot, what is your favorite restaurant and why?
I don’t know if I have a favorite, I will admit embarrassingly, I don’t go out as much as I would like.
I like to try somewhere different each time I do, I like to experience something new if I can. Spread the love. But if I had to pick. I would eat Kevin Long’s food at Tosca in Hingham any day of the week.
Some more great dishes we love from Sorelle in Abington.
