Personal Chef, Caterer, Farmers Market Stand, & Food Consultant If any of these are true, I can help!
Innovative, Personal, Passionate
I love to cook, but I love teaching others to cook even more, which is why if I could only choose one title, I would choose Food Consultant. Some services include:
-Catering: special events up to 200. ***Currently I do not do weddings, unless limited to items that can simply be dropped off the day of the wedding.
-Restaurant efficiency/improvement analysis
-In
home teaching, cooking classes
Why consider classes? I'd like you to think about the following questions:
-Have you had something sitting in your pantry for months (or years)?
-Do you always cook the same things?
-Do you want to adjust your diet? I love to help people learn more about food, how to cook, & how to love cooking. I'm all about helping you be thrifty & how to use up the items you have on hand. I love to teach new techniques & at the end of the day I'd love to "teach my way out of a job" by seeing you succeed on your own! On a personal level, I am passionate about adapting to needs of the individual and about constantly challenging myself. I'm happy to accommodate any dietary needs including vegetarian, vegan, paleo, & gluten free diets. Some of my personal passions (that I would love to see more of in Waco) include rebuilding and assisting communities through hands-on programs including food rescue and food education.
Here’s my new (to me) and 1st smoker! I still need to do some welding for other mods, but it’s been great. Forgot to take a single picture during my 1st brisket attempt, so here’s try number 2.
Took inspiration from to do a “his/hers” bbq option of tacos or Japanese handrolls. Not perfect but also pretty proud for only attempt #2.
For leftovers I vacuum sealed packs because gently reheating in a water bath is way better.
Random NYC food photos:
and I love a good Saturday morning coffee run. with was a good choice. So cool to see the rotating artwork including some from former students ❤️
Johnny Cash when asked for his description of paradise- “This morning, with her, having coffee.”
Home cooks take note! Finally watched through on Netflix by and it is a must watch for tips on how to cook better (and why you should do things a certain way) in an un-intimidating way. and I watched most of it together and we both got so much out of it.
Note: I posted this from Instagram but it kept glitching ao some of the photos aren’t coming through
Stop 4- Munich 🇩🇪
So much good food and beer in Germany — this could be such a long post 🤤❤️
- visited and ordered the infamous Hax’n - crispy pig knuckle
-loved .fromhome suggestions on YouTube and got a Schmalznudel and ice cream from (possibly our favorite ice cream/gelato the whole trip — and we had a lot!)
- so many cool sites, most surprisingly surfing on the Eisbach River
-goulash, schnitzels, knödel (giant dumplings) — wish I would have gotten a video of a group singing in a restaurant in traditional garb < it wasn’t for show, it’s just what they normally do
- a great tour guide (Mario ) that took us to — really good cheeses, meats, and scenery
3rd Stop- Freiburg 🇩🇪
Part II- markets 😯
Freiburg has a gorgeous cathedral and we were so fortunate to be there while they had markets open. Just wish we would have had time and access to get more there. I always the sign of a really good trip for me is to have enough time somewhere to shop locally and cook a meal.
I wanted to bring that pork filet mignon sec back with me so bad — haven’t found anything quite like it in the states. I also was sad I couldn’t find any Spargel (white asparagus) on menus even though it’s in season. 🤷🏻♂️
3rd Stop- Freiburg 🇩🇪
I studied here in 2006 and absolutely loved it. It’s always a little nerve-wracking taking anyone somewhere that’s lesser known and you wonder if you wear rose-colored glasses about how great a place might be, but my family loved Freiburg and that made it even more special.
Had to drop by several favorites like , (still my favorite döner/dürüm anywhere), and
Paris:
- first stop
- enjoyed walking to local shops
- .sm was an awesome spot for crepes with a great deal for courses
-biggest surprise was African food from — best deal of the trip, really enjoyed it. It was near where we stayed and although it stretched my French skills another customer was a huge help with ordering.
Major summer photo dump ahead:
1st stop- Boston with &
Hey Waco- Long time, no see. I FINALLY got around to renewing my Food Manager license and am looking at doing events here and there again. In the past, I had a special partnership with (the amazing) .jobe at ‘s , however, now that she’s retired I wanted to explore other commissary kitchen options. I’m looking for somewhere I could prep after hours and/or hidden away for special events/catering.
I’ve got one gig in April booked and another one brewing, so this is my attempt to *manifest* something special to see what cool connections can be made. If you have a space and are willing to work with me, shoot me a message and any details on rates. I’m also interested in a “barter” system if you need an extra hand for events or nights when I’m free after my primary work in education.
Still thinking of Christmas gift ideas? Some of my favorite gifts I’ve ever received have been donations to favorite charities/causes.
Whether you are passionate about food, community, diversity, people — Here’s a worthy cause — show some love.
https://www.gofundme.com/f/trujamaica-waco-relief?utm_campaign=p_cp+share-sheet&utm_content=undefined&utm_medium=copy_link_all&utm_source=customer&utm_term=undefined
A week late, but enjoyed catching up with the inimitable / . Can’t believe it’s been almost 10 years of knowing Richard!
I definitely understand why pizza chefs are paid the big bucks 😄. I should have taken more pictures, but after watching the Chef's Table: Pizza Netflix episode with Franco Pepe making Margherita Sbagliata I had to give it a try.
My results were…mixed to say the least. I tried it on my grill first and burnt the heck out of the bottoms without getting the tops done enough, I then switched to my oven on 475, then 550 and it was better but took WAY longer and didn’t quite get the same crunch.
Overall, really happy with the dough which cold fermented for 4 days and with my homemade basil oil and tomato puree, but a whole lot of technique to learn. And now I want a proper pizza oven even more.
One random bright spot- my Armagh Creamery brie, chorizo, & pepperoni pizza (in the last pic) may have been my favorite. If you haven’t tried their brie it’s well worth it.
I’ve got a confession— I suck at social media. Yeah, I look at it all the time but making posts…ugh…look at my post history; there’s a few gaps. The problem is that it isn’t usually very life giving for me and stressful to craft a good post, so I actually uninstalled Instagram for a while and just recently got back on. Ever since pursuing working in education full-time I’ve had this tension of whether this should still be a “business” account or a personal account.
Yet there’s a part of me that never wants to close the door on this world, like maybe I could do quarterly events and/or fundraiser dinners; something that is life giving and that is distinctly me.
All that rambling aside, one of my favorite things is to talk about how amazing some of things happening around me are. This sad looking picture is a big one. I know you’ve all heard me rave about before, but it’s the small things that get me. The ham & cheese and fried green tomato sandwiches at could be meh items but alas they are not. The special sauce and the hot mustard have so much complexity and nuance that they deserve a special post.
Such a refreshing, nostalgic, inspiring read. It feels as timely as Ted Lasso in our era of covid/societal divide. It had great relatable cooking references, stories, and (of course) recipes, but I also constantly found myself thinking about how I could bring her spirit into my work at school and improving my relationships. Here’s a few greats peeks. (Forgive my crappy scrawling 🤷🏻♂️)
Great job Christina Tosi ! — thanks for raving about it Amy❤️
The Chilly Texan Mule(?)-
3 oz Lime
2 oz barrel aged gin
1 oz Lillet Blanc
Splash OJ
Dash simple syrup
Top with ginger beer or ginger ale
Blood orange garnish
Stay warm and safe everyone!
Need a cold weather drink? Try this twist on a hot toddy:
1.5 oz barrel aged gin
1 oz citrus of your choice
6 oz hot water
1 black or green tea of your choice
A big squeeze of honey
Gin is so much more floral but the barrel aging gives it a classic flavor like a toddy should have. 👍🏻
“We can’t celebrate MLK without having the legislation, the cornerstone of his legacy, the cornerstone of our democracy, solidified.”
Finished product was good 😅
…but what I really want the world to know is that I stressed throughout the whole process, obsessing about if it was going to turn out right. Now a good deal of that is because I don’t like cooking straightforward, but I want you to know, yes, cooking a turkey IS stressful and can be difficult but you can do it!
Dry brine with palm sugar and ginger is on and ready for ‘s Thanksgiving Love Feast tomorrow at 5:30 😃
Dry brine with palm sugar and ginger is on and ready for ‘s Thanksgiving Lovefeast tomorrow at 5:30 😃
Glad to recreate these guys to celebrate ‘s birthday ❤️ worked really well with gf flour
Gosh I hope that I can keep this puppy going…yes, this is yuzu growing here in Waco, TX. 🤞🏻🎉
Been rocking this coaster for years at work — thrilled to come across a pristine one at home. The benediction is a constant balm to the soul.
What would it take for me to return to cooking full-time? In another life, here’s the Waco vision I’ve had for several years:
-Buy tracts 1725, 1715, & 1701
-Find the original Marlow Furniture signs that were taken down and then open a restaurant called Marlow
-Construct offices and apartments on 1715
-For 1701 renovate into apartments
Ok, now to bring it all together — with a focus on all things made new, Marlow would operate like and do youth job training, utilizing the offices next door for classes and to provide lodging for interns in the program. The remaining units would then continue to be low income housing in partnership with ‘s Meyer Center a couple blocks down the road.
The restaurant would have a changing menu focusing on putting original spins on classic dishes and partner with right down the street for pairings. 😯
I wanted to write a fun post about my first attempt to make vegan pasta, which I was really happy with but then I opened up my email to this…
My main job, for those not aware, is in education and this is absolutely alarming and yet 💯 not surprising. Today was Waco’s record number of cases and 208 of those were kids. That’s more in one day than we pretty much had all of last year. I struggle to write any more beyond this. I do not want to know a day where even one of my students passes away from COVID but that time may be coming.
Please mask up, get vaccinated, and have your kids get vaccinated. No, it’s not a perfect solution but it’s the only tools we have right now.
I remember Bourdain saying the mark of a invaluable cook was someone who could repair kitchen equipment. Mixers and refrigeration repairs are notorious. This about my 4th time to repair a mixer 💪🏻
Anyone in Waco know where to find food grade grease though 🤷🏻♂️?
Props as always to my dad for doing this all the time before there was YouTube. (YouTube didn’t have the answers this time but I think I’ve got it)
I had to stop mid-bite— go and order Apricot & Thyme Toast from right now & thank me later. Such a good and surprising combination. ❤️
https://twitter.com/Cuppa_WacoTX, http://instagram.com/cuppa_wacotx
Be the first to know and let us send you an email when Cuppa, Waco, TX posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.
Send a message to Cuppa, Waco, TX:
Want your business to be the top-listed Event Planning Service?
