Name: Jefferson Dowdy
Year: Junior
Major: French Studies and Political Science
Hometown: Heppner, Oregon.
What’s your favorite animal?
My favorite animal is the gyrfalcon. It is a beautiful symbol of nobility and elegance that resides in remarkably harsh territory.
Favorite movie and/or tv show?
My favorite movie is Perks of Being a Wallflower. It is one of those films I could never tire of, and I can say wholeheartedly it never loses its integrity being over watched. My favorite tv show is Desperate Housewives, it just happens to be one of those tv shows that can make you laugh, and then cry fifteen minutes later.
Favorite season?
My favourite season is winter, something about the snow, cold, wind, absence of sun and the holidays is thoroughly enjoyable.
If you could travel anywhere in the world where would you go?
If I could travel anywhere in the world, I’d probably take a tour of France, I’ve never ventured outside of the US and I’ve always been an avid Francophile.
You’re a pretty avid baker. How did you first get into baking?
I got into cooking at a young age, my parents were both teachers and coaches and were gone quite often. Growing up in a town of 1200 people, I lived on the very outskirts and walking to the grocery store was several miles. As a result, when being left home alone during basketball and volleyball tournaments, I learned by about the age of ten how to make loaves of bread when I ran out. My parents didn’t notice this for a long while, until one day something came up and they returned home early to find a baguette on the counter.
What’s your favorite type of food to make?
My favorite type of food is probably French, it’s so classic and integral to cultured gastronomy, I would find it difficult not to say it was my favorite. Kouign amann, madeleines, canalé, hollandaise sauce, it’s all just breathtaking.
What’s your go-to stress baking item?
My go to stress item is cardamom bread, it is something I can relax and really unwind while making. A Scandinavian staple, it’s something my grandparents enjoyed. The smell of ground cardamom, and braiding the loaf before you set it to rise for the last time is incredibly soothing. It takes me back to my childhood and helps remind me where I come from. Perhaps best of all, it is amazing with black coffee the following morning.
Do you mostly just bake or do you dabble in other culinary arts?
I do cook, however just not as often due to the long lasting nature of baked goods. When hard pressed to find a meal, I usually end up making paprikash over spätzle, salmon, or stew.
Do you have any fun cooking experiences you’d like to share?
One fun cooking experience that comes to mind was when I engineered a gluten free madeleine recipe for a close friend back home. She had recently been diagnosed as having troubles with wheat so I played around with Julia Child’s recipe for most of the day until I came out with a recipe that tastes the same and still had the signature lump in the center (this is an indicator that they were made well). Needless to say she was thrilled.