Finding the spice in life – Chef Carrie Nielsen, Mozza Mia

Chef Carrie Nielsen was born into a farming family in Iowa, the daughter of an expert home cook who’d mastered pickling, preserving and head-cheese making.  Nielsen was “always into stuff” as a kid.  As a result, her mom stuck her in the kitchen to keep an eye on her.  Her Mom was firm and put her to work in the kitchen.  “Cooking is just kind of what I did; I’ve always had one foot in it.”  

Her first actual cooking job was in high school when she worked at a summer camp.  “I can make fish sticks and Jell-O with the best of them.”

After going to college she realized that she really did not like working in retail or in a cubicle from 9-5, and eventually ended up cooking in restaurants.  Carrie started with Parasole in 2007 at Salut Bar Americain, opened the Uptown Cafeteria and Support Group, and was Executive Chef at Good Earth Edina before taking the position of Executive Chef at Mozza Mia in November 2012.

Nielsen doesn’t play favorites with cooking methods or ingredients.  “I like it all, I don’t discriminate.” However, there are two ingredients she doesn’t like.  She is not a fan of truffle oil, or taleggio cheese because “it smells like dirty socks.” 

The best compliment she received recently about her food was when a 6-year-old told her that McDonalds and Mozza Mia were his top two restaurants.  “He loves the spaghetti and meatballs; to be listed with McDonald’s from a kid is a really good compliment.”

For fun, Nielsen loves to knit, work in her yard, and is a season ticket holder of the Vikings.

Chef Nielsen is happy to be back and supporting the March of Dimes.  “I used to support March of Dimes by going to bowling fundraisers when I worked at TCF about 10 years ago and it is fun to be supporting them again with the Signature Chef Event.”

-Penelope Austin, volunteer committee, read her blog peneoplethefoodie