Name: A Touch of European Café, Waldemor Okula

When and where can we find you in Glendale? Mon Thru Sat, in Glendale at 57 Dr., 7146 Suite C. Just smell where the sauerkraut and pierogies are. The garlic aroma will put you in to coma.

Where were you born? Bialystok, Poland

What brought you to Glendale? My wife, the European look of Glendale and interesting people.

What drew you to the kitchen? My father; he always whipped up something quick, healthy and delicious.

Culinary training and experience: 13 years in New York; first as a butcher, then manager in a deli and finally catering, making polish sausages and cold cuts.

Tools of the trade: A knife, of course! Ingredients? I love them all, but garlic is my number one!

Favorite food, favorite chef and why? Italian, Hungarian, and Polish—whatever I cook I have to eat, so I happen to think there is one good chef right here!

When the chef’s hat is off (hobbies): I love to travel and play sports.

Old standbys: Cabbage rolls of fresh kielbasa with peppers and onions are my signature dishes.

Advice for new chefs or restaurant owners: Have fun, but don’t drink and drive. If you don’t like it, don’t serve it.

How many cooks in your kitchen? My wife and myself. What a team!

Breakfast, lunch or dinner? I love them all.

Chocolate or Vanilla? Vanilla.

How do you take your coffee? Not a coffee drinker, but I love tea with lemon.

The 10-word tour of your restaurant: Come happy – leave happier!

What’s Cooking with Malgorzata (Margaret) Okula

Where were you born? Poland

What brought you to Glendale? Beautiful weather and people, we lived in NYC for 12 years. We moved to Arizona 3 years Ago. We chose Glendale for our business because it reminds us of Europe. It is very green.

What drew you to the kitchen? Love of creation.

Culinary training and experience: Home - Just helping my husband, who is the real chef.

Tools of the trade (favorite kitchen tools/ingredients you use): Sweets. I love to make desserts and eat them!

Favorite food, favorite chef and why? My favorite food is pierogies, especially with wild blueberries, sweet butter and cream. My favorite chef is my husband.

When the chef’s hat is off (hobbies): Travel, medicine.

Unique dishes you prepare: Blintzes- filled with farmer’s cheese, but you can fill them with apples and cinnamon.

Advice for new chefs or restaurant owners: Try to have fun in the restaurant and kitchen.

How many cooks in your kitchen: My husband and I.

Breakfast, lunch or dinner? Dinner.

Chocolate or Vanilla? Vanilla

How do you take your coffee? Cream and sugar.