Tamara Milada Stanger, Chef at Cotton & Copper

Instagram: @tamara_stanger

Twitter: @TamaraStanger

I chose this as my career because one day I realized that cooking was more than just feeding people food. It is art. It’s a way for me to not only showcase creativity, but to also shape emotional experiences that come with smelling, seeing and tasting. 

I hope my greatest contribution is to the Valley culinary scene is representing who and what we are as Arizona. I care deeply about the culture here, as well as the agriculture, the ecosystem, and the terroir. If I can contribute anything at all, I hope it will be through education and experience, introducing the world to our cuisine.

Getting my hands in the earth, foraging and fieldwork is what I love most about what I do, but actually finding the time to do it is the biggest challenge.

I separate myself and my brand from others in the field by honestly representing the culture of our state, as well as who I am in the food I present to the table.

I draw inspiration from my friends and family. A walk in the desert with Brett Vibber on a mission to collect cactus or introducing children in the schoolyard to their first taste of heritage vegetables with Sasha Raj is enough inspiration to keep me going for weeks, if not months, with ideas of how to better myself as a chef.

My New Year’s resolution is to find more time for personal growth. I recently got back into boxing, so I am working on forcing a schedule outside of the kitchen to get healthy physically and mentally.

My greatest advice to share with young girls is don’t be intimidated by the culinary industry if that’s what you are interested in. Arizona is home to a very large amount of successful female chefs, proving there is a future for you. We are listening, ready to share our experiences and will help you in any circumstance, so please privately reach out if there is ever a need. We want to see more women in this field.