What are the signature techniques Natasha Nicholes uses in her culinary creations for Macy's Chef events?

For Macy’s Culinary Council events, the approach focuses less on strict “chef techniques” and more on accessible, impressive home-cook moves guests can actually repeat at home. A few signatures show up again and again:

• Highlighting star ingredients from featured chefs (like Stephanie Izard’s roasted cauliflower or Nancy Silverton’s sourdough) and making them doable for everyday cooks
• Using simple prep to create big flavor payoffs, especially for holidays and entertaining
• Choosing recipes that gently push people beyond their comfort zone (dumplings, noodle dishes, bread bowls) but still feel fun, not fussy
• Building excitement around tools and cookware so people feel confident recreating dishes in their own kitchens

Is there a specific Macy’s event or dish you are curious about?