We sit down with Chef Missy Terrell to trace her arc from a pandemic-era kitchen table to Community Kitchen Pittsburgh, a training program that unlocked professional technique, industry mentors, and a calling to serve. Her story is raw and generous, from turning “apple butter” into Tug Butter, and transforming that love into a catering brand and a toolkit for her autistic son to thrive.

Missy shares how real ingredients—think chicken masala with brown rice, bright salads, and fresh berries—can reshape palates, cut stigma in the lunch line, and set kids up for long-term health in Pittsburgh Public Schools. Along the way, Missy talks about learning at scale in commercial kitchens, the power of mentors who “pour in,” and the pride of a child unknowingly loving the meals his own mom helped create.

Missy is now an ACF member earning a Harvard certification in culinary physics, teaching students at Allegheny County Jail to earn food handler cards, and returning to CKP as an instructor to break barriers for the next cohort. We celebrate one of the city’s favorite Lenten fish fry—hello, haddock and from-scratch tartar sauce—and the adrenaline of guest-chef dinners that raise the bar for technique and plating. 

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