Jill Kreutzer Orent is a seasoned executive and industry expert in home products, specializing in product development and marketing for small kitchen appliances.

She began her career in retail at Bloomingdale’s, where she held merchandising and buying roles before expanding her experience into the watch industry. Jill went on to build a distinguished leadership career, serving as Senior Vice President of Marketing at Cuisinart, Vice President at Groupe SEB—home to brands including All-Clad, Krups, and T-fal—and then currently Vice President, Global Small Appliances at The Cookware Company, makers of GreenPan, GreenLife, and Blue Diamond.

Currently, she’s the President of Les Dames d’Escoffier’s New York chapter, deeply committed to mentorship and industry advancement. Before becoming president, she served as co-chair of LDNY’s Mentorship Committee, Scholarship Committee, and as LDNY Vice President.

Which food product, ingredient or gadget would you never give up? Why?

I think the ingredient that I would have the most difficulty giving up is Salt, especially Kosher Salt. I believe that salt brings out the flavor in so many things. When used correctly, it brings out the flavor in vegetables, meat, poultry and fish. It’s important in baking, too – both sweet and savory dishes. I think I would be really upset if I were told, “No more salt!”

Jill shared her recipe for Roasted Chicken Thighs earlier this year.

Describe your last non-holiday dinner party.

I have guests for dinner often. Most of our friends like to cook too, or at least half of each couple, so we share in the cooking. We often joke that the food we cook is better than we would have if we went out to eat. No disrespect to our restaurants, of course, but we eat delicious food, drink good wine and have great company.

Generally, someone prepares apps: cheese, olives, charcuterie, bread (often homemade—my starter is about 8 years old), along with some prosecco or cava.

Recently, we purchased local oysters for one of our birthdays, and some of us have learned to shuck them. I still need a lesson, which I will learn as promised, from fellow Dame and oyster expert, Michael-Ann Rowe.

Then we move on to mains, which usually include some sort of meat or fish, homemade pasta and sauce (one of our friends is an expert pasta maker) and some veggie sides, always a salad and always some good Italian Red Wine.
Dessert is always homemade…cookies, cake, ice cream or gelato, or a fruit galette.

What would you choose for your “last meal”?

That’s a tough one!  I guess if it were my last meal, I could eat anything without worrying about allergies or gaining weight!  I would have some good Brunello di Montalcino, some pasta, pizza, homemade bread, cheese and chocolate!!

Describe your first childhood cooking memory.

I really don’t have many cooking memories from my childhood. My mother swore that she used to cook every day when I was growing up, but I really don’t remember that. She did make these meatballs that she called “sherried” meatballs. They were something like little meatballs browned in dried onions and cooking sherry.

I also remember that on our birthdays, my Mom always made a yellow cake from a Duncan Hines mix with chocolate chips. The chips would sink to the bottom of the cake, forming a layer like frosting.

What is your go-to neighborhood restaurant? Why?

I have two favorite Go-To restaurants these days. Both are Italian and in my hometown of Westport, CT. I’m not Italian, but I love everything Italy: the food, the wine, the country, the people, the language, which I am trying to learn.

I’m very boring in that I tend to find a place and go there over and over again, but really don’t get bored. Rather, I enjoy seeing the same members of the restaurant team each time I visit. I love getting a consistently good meal each time, whether it’s the same dish or a new one and very importantly, the wine must be good. I need a good Italian red!

I love Zucca 30 Charles St. Westport, CT. The manager is also one of the owners (Kirsten – not sure of the correct spelling). I love that Kirsten runs a tight ship. You can always get a reservation, though; it’s always busy. I can’t figure it out.

The same staff has been there for the year and a half we have been going there regularly, because she takes care of them, but does not let them off the hook if their work is not at its best. I love that. The staff is attentive but not too much so. The food is consistently good. My favorite is the chicken scarpariello. Bone in, Delicious every time. My husband loves the pappardelle with short rib and truffle. I am also a fan. The wine list is great and reasonable and the cocktails are delicious. The bartender, Carly, is a longstanding staff member too!

My other favorite is a new restaurant in town called Massi Co. 90 Post Rd E Level, Westport, CT 06880.  The owner, Massimo Tulio, closed his Mexican restaurant Don Memo and revamped it as an authentic Naples-style spot. He installed a new pizza oven, trained in Naples to make authentic Napoletana pizza, and uses imported Italian ingredients. One of our own NY Dames, Ingrid Paronich, is the general manager. The food is delicious, and the atmosphere is always loud and buzzing. They have been changing up the menu regularly but keeping the winners. My husband and I love to sit at the bar and chat with the bartender and the other guests. The host is always a pleasure as well.

As you can tell, for me, a restaurant is not just about the food, but about the atmosphere and the people!

Who was your most influential mentor?
As a cook, I think it was actually a combination of my friend Caryn Vallone and many years working at Cuisinart.  I was brought up with that boxed-cake style of cooking and did not really have the toolbox to cook from scratch.

I recall going to Caryn’s house for Thanksgiving and being amazed that she and her Mom could tell the turkey was actually done, many hours before the timer said it was. I learned so many secrets of how to prepare, season and taste from Caryn.

When I was at Cuisinart, I oversaw our Test Kitchen.  Our chefs were really talented and knowledgeable, and we had a lot of fun developing and testing our products, with the test kitchen chefs creating recipes to include with them. We would spend time together outside of work as well, eating and cooking. I learned so much along the way.

7. Describe your worst kitchen disaster and how (if possible) you saved it
In my early days of cooking, I had little experience in the kitchen. I’m not sure it was a disaster, but the first Thanksgiving turkey I cooked wasn’t as magical as the one my friend and her Mom made. Mine was totally undercooked even after I took it out and let it rest. Thankfully, the oven and the microwave rescued me..and my houseful of family and friends. The turkey was dry, but safe to eat.. and the sides are what counts at Thanksgiving anyway, right?

What food is your secret guilty pleasure?
Probably not a secret, but I love chocolate!

What advice would you share with your younger self?

Listen to those with more experience and learn from them. I have a very early memory of learning this, and then I had to learn it multiple times since then.

When I was in high school, I worked in a Baskin-Robbins ice cream shop in my hometown on Long Island. My friend had been working at the store for quite a while already, and he got me the job.  We were two high school students running the store on a busy Saturday night.

A young kid dropped his ice cream cone on the floor while running around with his friend. The Mom came over and asked me to give her a new ice cream, on us. I said no.  My friend gave the Mom the new cone.  He told me that the woman would remember the goodwill and would come back again, rather than telling everyone how stingy we were.  He was absolutely right, and I never forgot that.

If you could have anyone, past or present, at your dinner table, who would it be and why?

Not to be corny, but my Mom died about 10 years ago. It really would be great to have the chance to sit and talk with her again. I feel like I have so many things I still want to ask her…

It would also be fun to sit with my grandparents and learn more about their lives. I knew my grandmothers, but never met either of my grandfathers.