Liz Harris's interview

Interview by Lydia

We interviewed Liz Harris!

Visit the blog: FLOATING KITCHEN.

See profile page and recipes

Hello Liz Harris, so tell us...

When did you begin your blog, and what inspired you to start it?

Before I started Floating Kitchen, I was struggling with the age old question of "what should I do with my life?". I knew that I was passionate about food on all levels: eating it, creating it, sharing it and talking about it. But I had never done any of those things as more than just a hobby. But in May 2013 I took the plunge and decided to turn my hobby into my career. I started blogging and got a job at a bakery to gain some valuable restaurant experience. It has been a wonderful journey and I have no regrets!

Are you involved in the blogging community - how do you attract new readers?

The food blogging community is something I'm really proud to be a part of. The people are so talented, authentic, generous, and inspiring. I chat with other bloggers on a daily basis over social media. And this year I'm attending my first food blogging conferences (IFBC in September and Mixed in November), so I'll be able to meet some of these fabulous people in person!

Attracting new readers to my blog is something that I'm still getting the hang of. A big part of it boils down to being present and interactive on social media. I was slow to set up Pinterest, Instagram, Facebook and Twitter accounts for my blog. But now that I have all that going on, it's much easier for me to reach out to readers (both old and new). I also submit photographs to community websites, such as Tastespotting and Tasteologie, which is a great way to get exposure to new readers.

Social media aside, I've learned that the quality and consistency of what you put on your blog is what will ultimately keep readers coming back again and again. In the last 6 months I've developed a rhythm with my posting schedule, I feel more confident in my voice and my photography has improved. And I've noticed a better response from readers (more readers AND more engagement) as my blog has evolved.

How does Seattle influence your cooking?

Seattle is a great place to live if you love food! The fertile lands of Washington state support a range of agriculture, from big to small. And the waters provide some of the tastiest seafood in the country. I love to walk the farmers markets and get inspired to create recipes based on what's fresh and locally grown. The Seattle area is also home to many small business that create wonderful artisanal products, from beer to honey to salt to chocolate. I try to incorporate these items into my cooking as much as possible.

Seattle also has an incredible restaurant scene. Every time I go out to eat I come home armed with new ideas for recipes that I can create in my own kitchen.

What is your earliest food memory?

My earliest food memories involve my Great Aunt Dot. She was the best cook in our family and she always let me help her in the kitchen. It was a privilege to be by her side and she help me to become the great cook that I am today.

You have a very impressive background in science with a BS in Biology, a PhD in Biochemistry and a completed Post-doctoral fellowship in Cancer Biology. How did you make the transition from science to food?

Thank you!

Mentally, the transition was very hard. Being a scientist defined who I was. It was something I had trained for and committed the majority of my life to being. So convincing myself to step away from that was a big hurdle.

Technically speaking, the transition was easy! There are so many similarities between being a research scientist and being a cook and/or baker. The scientific method can be easily translated into how one works in the kitchen. The thought processes and precision that I mastered during my career as a scientist is something that I use everyday in my kitchen, without even realizing it!

If you could be a contestant or guest on any cooking show what show would you choose?

I don't watch any of the competitive cooking shows. They stress me out! But I would love to go to Ina Garten's house and cook with her. She always seems so relaxed and in control!

Is there any dish, ingredient or type of food you refuse to cook? Or anything that you refuse to eat?

Olives. Yuck. I won't touch them with a 10-foot pole.

What are your goals for your blog? Where would you like to see it in the next year? Five years?

I'm still figuring that out! It would be great to be able to get to a point where I can fully support myself financially through blogging alone. I also have ideas of cookbooks swimming around in my head. My mom thinks I should have a cooking show!

Thank you Liz Harris for answering our questions and see you soon!
Published by Lydia - 09/08/2014

If you are a blogger, a chef, working in the food industry or have a website about food and cooking, and you would like to share with our community, please contact us!
We would be happy to feature you on our site.

Comment on this interview