Cody Beverstock

Name: Cody Beverstock
Address: Los Angeles, CA, US
Telephone: +14243249800

He is also the founder of the "Create Something Beautiful" campaign, helping people cre

Chef Cody Beverstock is a personal chef providing the very best in-home dining experience and prepared meals for busy individuals and families in the Los Angeles area. He is also the founder of the "Create Something Beautiful" campaign, helping people create the lives they want through the power of food and cooking.

02/14/2018

Happy V-Day guys! Treat yourself and your special someone tonight with my super delicious Raspberry Banana Semi Freddo. It’s so tasty and quick to pull together (just make sure you allow a couple of hours for the semi freddo to set in the freezer) 💯👍. Paired with it are gin-soaked raspberries 🍸 (bcs why not), house made granola (though you could use any store bought granola for ease), and mint foam. Give it a try to finish off tonight’s special meal ❤️. Link to recipe in bio 👌.

02/12/2018

As Dr. Robert Holden says, “The real gift of gratitude is that the more grateful you are, the more present you become.” Take 5 mins every morning to journal on all that you have to be grateful for - both big and small - for it is in reaching this state of being truly present, that we are able to not only exist in a state of greater joy and alignment with our higher being, but truly craft and mold our future to create something beautiful with our lives.

02/10/2018

Happy Saturday guys! My Cast Iron Hotcakes with Rosemary Maple Syrup makes a beautiful weekend breakfast and they’re super easy to make and so so delicious! Give them a go! Link to recipe in bio. 🥞👌💯

02/09/2018

Don’t just take time to do what makes your soul happy, make it your priority 💯💯🙏🙏🙌🙌

02/08/2018

Start your day out early and with intent. Go within yourself, meditate, journal and focus on all that you have to be grateful for today. Focus on yourself and on aligning and centering your inner state. And never allow anyone or anything to mess with that. For you will have people and things that come into your life that try and upset your inner state, your inner rhythm, but keep them at a distance, be strong within yourself and never allow anyone to mess with your flow. 💯💯💯

02/07/2018

Yellowfin Tartare I Funori I Avocado I Sesame I Miso Broth I Chili Oil 💯💯💯

02/06/2018

Smoked Pork Tenderloin (smoked for about 30 mins in Applewood) - 1/2 topped w/ Smoked Sea Salt, 1/2 buried in Charcoal I Carrot 4 Ways - Carrot Hummus Base, Sumac Roasted, Carrot Chip, Carrot Foam I Red Kale I Maitake I Pork Reduction I Pecan I Carrot Top
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02/04/2018

So a family friend that my Mom grew up with recently sent me a french toast recipe of my Grandma’s that she used to make for them when they were kids. I wanted to give my take on it in honor of her (xo), so I made this for a client yesterday morning for breakfast.
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She used a raspberry jam in her recipe, so I wanted to play on that. The french toast is soaked in milk, raw honey, orange zest, vanilla extract, egg and cinnamon (soaked for about 30 mins). On the plate is a raspberry purée. The french toast is topped with raspberry powder, mint, and Tahitian Vanilla Salt.
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QUESTION: What are your favorite french toast toppings?
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02/02/2018

Happy Friday guys! Here’s a little superfood power breakfast inspiration to fuel your morning and start your day right! This is a dragonfruit bowl I did for a client where I used the juice of 3/4 of the dragon fruit to sweeten the yogurt (non fat ). I also added a little lemon into the yogurt and mixed in h**p seed to give it a little extra protein. It’s topped with dragonfruit, raspberries, blueberries, goji berries, Marcona almonds, bee pollen and shredded coconut. 💯💯💯

02/02/2018

Cod I Whipped Smoked Potato I Blood Orange I Fennel, Grape, Apple, Radish Salad I Citrus Dressing
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Guys this is another take on the exact same dish I posted a few days ago. Exact same ingredients, all prepared the same, but with a completely different feel at the end all due to the plating. Plating is possibly my favorite aspect of cooking as it has so much of an effect on how people feel about the dish, as the sense of sight is one of the first ways those you’re cooking for will experience your dish. What do you guys think? Do you enjoy plating? Do you struggle with it? And if so, let me know some of the things you struggle with.

02/01/2018

Make Today Yours 💥💥
How will you spend your time today? Will you spend it devoted to building yourself, growing as an individual and crafting and molding yourself into the person you need to be to attain your goals? Or will you waste it mindlessly?

01/29/2018

It’s very easy to dream and to imagine yourself having accomplished your goals. But for so many of us, the moment we step foot at the base of the mountain and stare up and see just how big the mountain is, just how far we have to climb to get to the top, most of us turn around and run away out of fear because we believe it’s just too difficult, that it’s not possible. But remember, it all starts with a single step. No one blinks and is at the top. Just take one step up the mountain - focus on that - and once you’ve taken that step, take your next step. And before long, you’ll be further up the mountain than you ever realized. And when you look back to see how far you’ve gone, don’t stop, keep going. For the mountain isn’t going to get any bigger. It’s up to you to continue putting one foot in front of the other.

01/28/2018

Cinnamon, Coriander & Ginger-Spiced Candied Nuts (Macadamia, Brazil, Walnut, Pecan) 💯💯💯.
Guys these candied nuts are super crunchy and make a beautiful addition to so many dishes — everything from a morning yogurt bowl, to a mid-day salad, to pancakes and waffles…even to a loaded sweet potato 🙌🙌. And they’re super easy to make! I used about 3 cups of nuts for this - 1 pt walnut, 1 pt brazil, .5 pt pecan and .5 pt macadamia. Preheat oven to 300 F. Add the white from 1 egg to a mixing bowl, then add a generous pinch of cinnamon and coriander, a small pinch of ground ginger, salt to taste and brown sugar to taste, then mix together with a whisk. Add your nuts to the bowl and toss until the nuts are thoroughly coated. Place on a sheet tray and bake for 10 mins, remove from oven and stir, then bake for another 10 mins. After the first 20 mins, continue cooking in 5 min intervals until when you split a nut in half, the middle is golden brown. And the beautiful thing about making these is you can make a big batch and then, if they start to lose their crunch after a few days, just place them in a 250 F oven for about 10 mins to re-crisp.

01/27/2018

Cod I Blood Orange I Smoked Whipped Potatoes I Fennel, Grape, Apple, Radish Salad I Citrus Dressing 💯💯💯
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I had my afternoon open up the other day so I was able to jump into the kitchen and do a little dish development (which is always my favorite). I’m crazy about blood oranges, and being that they’re in season, I wanted to develop a dish using them that was hearty but still relatively light. Something you could have for a special lunch with friends this weekend (hint hint) or for a flavor-fueled dinner. There’s under 10 main ingredients in this, and you can bring it together in about an hour to create a gorgeous seasonal dish packed with flavor 🙌. Send me a DM if you’d like the recipe :)

01/26/2018

What do you want? What is that one thing that sits deep within and longs to come out? If you were to strip away all fears; fear of judgement, fear of failure; and all rationalization and be free, what will make you truly happy? We’ve got one life on this Earth, as far as we know it, and in the blink of an eye it will have passed. Are you willing to take the risk and go for it? Are you willing to step outside your comfort zone and put in the hours, go through the pain, the trials and the uncertainty to mold your dream into reality? For you have the ability within, you have the ability to create something beautiful of your life, but you need to be fu***ng fearless. You need to be willing to completely let go and dive into the murky waters. So I ask you, are you willing to risk it all to create something beautiful?

01/25/2018

Mortar & Pestle Spinach & Sunflower Pesto modified for a client w/ nutritional yeast in place of parmesan and apple cider vinegar in place of lemon 💯💯💯. Even when eating on a restricted diet (whether because of health issues, weight loss, etc), it’s still possible guys to have amazing tasting food. It’s just about understanding your ingredients and how to utilize them to build flavor in the absence of other ingredients. And if you’re not sure, experiment! It may work or it may not, but that’s so much of what cooking is about: Getting into the kitchen and playing 👌😋.
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Anyone in Los Angeles, aside from the private dinner parties I do, I also do meal prep for clients. If you’re looking for ongoing meal prep, I will be taking on more clients after February 4th. DM me if interested!

01/23/2018

Please don’t ever allow fear to keep your eyes from drifting to the sky, from looking up, from embracing the incredible power you have within. For you are powerful beyond belief. You deserve to look to the skies, to mold and create the person you want to be, the life you want to have, and place yourself among the stars.

01/21/2018

Want to up your brunch game? Give what I call my Avocado Toast 2.0 🥑 a go! It’s insanely delicious and easy to throw together!

The avocado has a little lime and green tabasco and is topped with arugula, a poached egg wrapped in prosciutto, a garlicky tomato jam, grated parmesan and watercress.

TO MAKE:
FOR THE TOAST: Heat cast iron pan on medium heat. Coat bread w/ butter or olive oil. Season 1 side w/ salt and both sides with pepper. Place in pan and cook each side until golden brown.
FOR THE AVOCADO: Take 1/2 avocado and smash in bowl. Add juice of 1 lime and salt and green tabasco to taste.
FOR THE EGG: Heat water in pot to 180 F. Crack egg into ramekin. Once water is hot, add a couple tablespoons of white vinegar (which will help bind the white of the egg). Give the water a gentle stir (to create a whirlpool, which helps keep the egg from plummeting straight to the bottom and sticking). Add egg and cook for about 4 mins, until the whites are fully cooked, but the yolk is still soft to the touch. Gently wrap egg in 2 slices of prosciutto.
FOR THE TOMATO: Preheat oven to 350 F. Roast 1 can of crushed tomatoes w/ 2 cloves of minced garlic, 2 bay leaves, oregano, salt and sugar to taste until the liquid has evaporated and tomatoes have thickened.
TO PLATE: Spread avocado over toast. Top with a little arugula, then gently rest the egg on top. Top with a large dollop of tomato jam, grated parmesan and a little watercress to finish.
Enjoy!

01/20/2018

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Isn’t this salad just gorgeous?
The second I saw put this recipe up I knew I wanted to share it with you guys. It’s the perfect time of year to take advantage of the beautiful citrus and boost your immune system with a punch of vitamin-c.
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Thank you Chef for the feature 🙏🙏. Guys, if you haven’t yet checked out my recipe for this winter Citrus Salad featuring blood oranges, fennel and candied pecans, make sure to click the link for the recipe in my bio, or check it out on website. I’d love to hear any feedback of yours if you give it a try!

01/19/2018

My - I don’t know about you guys, but for me, I’ll jump at any chance I can get to get outside and workout rather than be stuck in the gym. Whether that be swinging like a monkey on rings 🐒, hiking or swimming, getting outside and being active really helps me clear my head and dial in for the day. My day starts by 5:30am, and I try to make a point of starting my workout by 6:45, because if I don’t get my workout in early, in all honesty, it’s probably not going to happen 🤷‍♂️. What kind of physical activities do you guys like to do to stay in shape? Do you prefer being in a gym or getting outside?

Address

Los Angeles, CA

Telephone

+14243249800

Website

https://codybeverstock.com/

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