For many chefs, their first experience in the kitchen was cooking with their mothers and grandmothers. It was these beloved female role models that taught important lessons some of the most celebrated chefs use in their kitchens and restaurants to this day. From old-school prep advice to using the right ingredients in the correct way, these are lessons that shaped the chefs they turned into today.

Katie Lee Biegel (Kind of Wild Wines)

Growing up in West Virginia, Katie Lee Biegel's mom and grandma were her two biggest inspirations in both the kitchen and the home. "While I learned my love of cooking from my grandma, my love of entertaining came from my mom," said Biegel.

"My mom had great parties, and when I was in high school, I basically became her caterer. She taught me about always having comforting hors d'oeuvres ready to serve when people walked in the door, and even more importantly, to have a glass of wine ready to hand your guests as well. She and my stepdad very often hosted wine tasting parties, and guests would bring a bottle of their favorite wine, they'd open all of them, and people would taste all of the different options," said Biegel, who always made Hot Spinach and Artichoke Dip (like any good Southern recipe, it has mayonnaise!), which she will still serve at her dinner parties. "I believe those parties sparked my curiosity for the world of wine, and led me to co-found Kind of Wild Wines.  This recipe would pair perfectly with our Gruner Veltliner or Pinot Noir," she said.