Danucera Diaries
Entry 27: Licia Kassim Householder
Tell us a little about yourself?
I'm a 37 year old Private Chef and Baker living in Sag Harbor, NY with my husband Eric, and two children, Harper and Hudson.
How would you describe your cooking philosophy in three words?
Rustic, Refined, Seasonal.
What’s your favorite Danucera product, and why does it fit into your lifestyle as a chef?
I love the Cerabalm. As a busy mom and chef, any product that can be used multi purposely is a win in my book. I love that it can double as a mask and a cleanser to help remove impurities and makeup.
"I also ALWAYS remove my makeup. This is something that my mother instilled in me once I started wearing makeup, and it has served my skin well. "
— Licia Kassim Householder—
Q: Your job keeps you on your feet and near the heat. How do you take care of your skin during long cooking days or events?
Licia: My skincare routine is very minimal, but I always make sure to cleanse and hydrate my skin in the morning, and cleanse and apply my serums and moisturizers at bedtime. I also ALWAYS remove my makeup. This is something that my mother instilled in me once I started wearing makeup, and it has served my skin well.
Q: When you’re hosting or cooking for family and friends during the holidays, what’s the feeling you want to create?
Licia: I cherish cooking for my friends and family during the holidays and always want to make sure there is an abundance of hospitality and love. I cook with love in my food and want that emotion to be evoked when I'm cooking and hosting.
What’s your go-to dish that never fails to bring people together?
"As of late, it's been my sungold tomato rigatoni alla vodka. There's a nostalgic feel to it, while also utilizing local ingredients to highlight the season. "
Do you have any holiday traditions in your kitchen; a recipe, a scent, or a ritual that marks the season?
"A ritual that marks the season for me is the Christmas Parade in Southampton. It is always the Saturday after Thanksgiving, and it is so festive and fun. I've taken my kids every year since they were born and it just marks the start of the festive holiday season for me. Every year for Christmas, my aunt comes over and we bake Swedish Braid. It's a sweet cardamom bread that has been passed down generations in my family. We make at least 15 loaves and hand them out to friends and family to be eaten on Christmas morning."
How do you unwind after a big dinner or event?
"Most of the time, I come home and take a long hot shower and then get in bed. I'll either edit a video for social media or doom scroll for a bit before falling asleep."
Q: Who or what inspires your cooking the most?
"My grandpa was a huge inspiration for me to begin my cooking career. He had a fine eye and palette for cooking and baking, and I know he's looking down on me as I create dishes for my clients. One of my childhood inspirations has always been Ina Garten. From her effortless entertaining to her precise, yet easy recipes, her cooking has followed me throughout all stages of my career. "
Q: What’s one simple tip anyone can borrow from a chef’s kitchen to make entertaining at home easier?
"Prep ahead. There is nothing wrong with cooking some things ahead to set yourself up for success. I think most people believe that in order for something to be delicious, it needs to be made last minute. Take a note from chefs and do as much prep ahead of time as you can to make your life easier."
Rapid Fire:
Sweet or savory?
Sweet
Table set in advance or last-minute touch-ups?
Set in advance
Signature dessert?
I'd say either my chocolate tahini fudge cake or my peach and almond galette. Those are two highly requested desserts from my clients.
Candlelight or bright kitchen lighting?
Candlelight
Playlist while cooking — yes or no?
Yes-something chic and light-nothing too loud or wordy
Dinner party size — intimate six or a full house?
Full house
Favorite holiday ingredient?
Squash. It is so versatile and delicious. You can use it in sweet and savory recipes, and most of the time it makes a better "pumpkin" pie than actual pumpkin.
Apron on or off when guests arrive?
Apron off. You want to make sure you look like you're ready to party when guests arrive.
Dish you’ll never get tired of making?
My chicken milanese. It's been on almost every menu this summer, and I don't foresee that changing. Best compliment you’ve ever received about your food? That it makes them feel like home or evokes a childhood memory. Those are the best.