AnaQuin

EXCLUSIVE Interview With RHOM Ana Quincoces

AnaQuin

I recently had the great pleasure of interviewing Real Housewives of Miami’s Ana Quincoces. Ana came on as one of the new Housewives in Season 2, and in our interview she really opens up and talks candidly about her experience on the show, her relationship with Robert, her passion in the kitchen, the situation involving Karent, and much more!

How did Bravo approach you to be on the show?
AQ:
“I was contacted shortly after Alexia and Marysol recommended me. I suppose they were looking for some connection between the cast members. The Miami social scene is pretty tightly woven and much smaller than one would imagine. Several people have taken the credit (read: blame) for selecting me, but I’m still not sure who is responsible  ;-).”

What made you decide to join the cast? Did you have any hesitation?
AQ:
“There is always some hesitation.  When you decide to expose yourself to the world in the manner that is necessary for reality TV to be successful, it’s a huge risk. Ultimately I felt that my story was worth telling and that the message was mostly positive. I also had my books and food line to promote.  Reality TV in general is a great platform but The Real Housewives franchise is truly the gold standard.”

I know you were friends with Marysol and Alexia prior to joining the show, how long have you known them?
AQ:
“I have known Alexia since our early 20’s. Marysol and I have known each other for about 10 years.”

I know you wear many hats. Lawyer, Chef, Mother- How do you balance them all?
AQ:
“Very carefully! I am a master multi-tasker and do not require very much sleep. It is really the only way to juggle it all.  I am motivated by new challenges.  I need be in a constant state of evolution otherwise I feel stagnant. I am unhappy when I am idle.”

You were named Miami’s Hottest Chef by Eater magazine in 2011, and are very well known for your skills in the kitchen! Can you tell us some of the celebrities you’ve worked with?
AQ:
“It was very flattering to be nominated, let alone win. I have had the opportunity to work alongside many great chefs.  At the International Housewares Show in Chicago I’ve shared the spotlight with greats like Emeril and Wolfgang.  At Macy’s stores across the country I get to work with amazing chefs like my IMUSA co-spokesperson George Duran. I am also looking forward to collaborating with the incomparable Art Smith this November and with 13 other notable chefs when I compete in next year’s SOBE Wine and Food Festival’s Swine and Wine event.”

I absolutely love the dynamic between you, Robert, and your daughters. I think your girls are very lucky to have parents that get along so well. Do you and Robert still work together in the law firm?
AQ:
“Thank you. Robert and I have made a concerted effort to avoid the pitfalls that plague most divorces. Most couples treat divorce as a war and the children are the unfortunate casualties.  If nothing else, I hope our story serves to send a message that while there isn’t a right way to end a marriage, there is a better way. Robert and I still work together but our most important collaboration has been and will continue to be our girls.”

Are you and Robert legally divorced?
AQ:
“You will have to stay tuned to find out!”

We’ve heard you mention your boyfriend, Marc, on the show. Are you still together?
AQ:
“So far so good. I think the 5 girls we have between us (ages 19, 21, 21, 22, and 23) help to keep things interesting.  It is a reality show in itself.”

Why do you think Karent rubbed everyone the wrong way?
AQ:
“Let me preface this by saying that I am not a psychologist.  Let me further preface this by saying that we all have issues and that I am only willing to opine on the matter because so much on this topic has been misconstrued. I think Karent tries too hard.  I believe that she is essentially a good person but one that allows herself to be defined by the people around her.  She’s an over pleaser who needs to work on her sense of self to realize that being Karent is enough. I have not enjoyed being on the receiving end of her antics and criticism, but I understand that she has felt cornered and that because of the faux love triangle created by Rodolfo, I was the obvious target.”

Has being a part of RHOM changed your life at all?
AQ:
“Without a doubt! I am no longer anonymous. Being recognized requires some adaptation.  I was self-conscious at first and felt that I had to make the effort to look good at all times. I am now comfortable going food shopping without make up and in gym clothes. The viewers that relate to me the most accept that I am not perfect and that I find it exhausting trying to be. I love that they cut me some slack in that department.”

What has been the most positive experience about being part of the show?
AQ: “Knowing that I can be myself and that people will like me anyway. I have a very distinct personality and I only know how to be me.  Ana is the role I play best because it is not a role. The Ana that is depicted on television each week is truly who I am. No excuses and no justification. I have had good moments and not so good moments and I have learned from both. No matter how confident a person appears to be, everyone struggles with insecurities.  I always assumed that my close friends and family loved me because they had to, or because they had known me for many years, or because they had learned to tolerate my idiosyncrasies. It has been a pleasant surprise to discover that so many people relate to me in such a positive manner.  It has been a huge boost to my self-esteem and everyone enjoys that, whether they admit it or not.”

Do you have any upcoming projects you are working on?
AQ:
“Yes, I am just wrapping up the manuscript for my third cookbook: “The Versailles Cuban Restaurant Cookbook-The Indisputable Mecca of Cuban Food and Culture” (Spring 2013).  It is a project I am very proud to be a part of.  Versailles is an iconic place in Miami.  I have been going there since I was a little girl and every US President since Nixon has been there.  Being asked to participate in this project was a huge honor for me. My fourth book Skinny Latina which includes slimmed down versions of favorite Latin American recipes is expected to hit the shelves in the fall of 2013.  I am also launching a mojo/marinade next month and a line of spices in January.”

Anything you’d like to say to your fans?
AQ:
“I’d like to thank them for welcoming me so warmly and for holding me to a higher standard.  They make me want to be a better person and I love them for that.  I would also like to encourage them to communicate with me through Twitter @AnaQooks, Facebook: Ana Quincoces, or my website AnaQuincoces.com which provides them email access. I especially love hearing about their success with my recipes!”

Photo Credit: Bravo


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