Patchwork

Today, I participated in a Baker's exchange. Adreanne aka "A" brought me some Philly-Style pretzels (from her amazingly talented Mother) in exchange for a Chocolate & Walnut Babka. First off, I must say the pretzels were delicious. Secondly, while she was here, we chatted about her transition from the Beauty Industry into the Food Service Industry, things that she has learned along the way, how she feels about the changes in Austin all the way to elements of Motherhood and also Disney World. 

Today, I got the pleasure to catch up with 1/3 of the Concerto (another group project) gang to see how this year has been treating her. We talked about the trials and lessons learned being a small business owner during this time, what she's been doing with her mobile bartending company and her plans for the 2021. Check her out on the socials at FB: https://www.facebook.com/BarMagic7 ; IG: @alittle_barmagic

I am coming a bit full circle with this interview when it comes to my journey here in the food industry. For those of you that do not know, but probably can tell from a great deal of my commentary, I am only almost 2 years into this Austin game. Today, I got to speak with one of the very first people I worked with here in the industry. He was kind, connected and a pretty good cook with no ego, which is hard to find these days. It has been great to watch him evolve from the outer limits. We chatted about his journey from one career field into this one, the need to fuse home into his cooking and what it means to be authentically yourself, in life and on the plate. (Note: For whatever reason, there's a weird time lag that happens throughout the episode. I apologize in advance.)

Today, I had the beauty and joy of being able to catch up with a longtime buddy that I met many moons ago during my adventures in the Bay Area (She's still there now - lord, the prices.) We talked about her journey into the hospitality industry, her exodus, her experiences being a black woman in management structures as well as in this country. 

The recording of this episode was a little different. Since the pandemic has kicked off and life has become uber crazy, this cat has proven to be super supportive, a help on some of my random events and a decent friend. Therefore, we pow wow'd at his place over Tequila, cheese, doritos, bread pudding and additional commentary from his girl Es in the background. That's my disclaimer for the fact that you guys are getting thrown in as a fly on the wall in the middle of a very entertaining convo about his adventures in this industry, his time spent in North/South and what he's working on next. Check him out on the IG @southern_etiquette_catering

This episode is a bit different because we have not met each other in person so all of you get to witness our virtual introduction. We talked about being female business owners of color (cause in this country, that makes a difference), what living and working through this pandemic has been like and how important it is to have a strong sense of self when you're building the table that was never set for you.  She is also the voice behind @siccpalettepod and one half of the (they will rise again) 33Tigers.  You should totally tune in. 

Today, I had the honor to chop it up with Shad. We lightly touched on the election day shenanigans BUT then we jumped into the importance of culture, recognition, black identity, being rooted in who you are, food history and nutrition. We journey through his time on a cruise ship in Hawaii as well as his time in Alaska on a dog training camp, all with cooking along the way as well as the stories we have heard about the term "86". 

This episode I got to chop it up with a long time homie of mine. We met while we were both working in Big Sky, Montana at one of the most ridiculous of job atmospheres set against a beautiful backdrop. Being the only two black women in the kitchen space there, and having more of a brain than some of the men we were coming in contact with, it was an easy connection.  Today, we're talking about her journey out of the conventional kitchen space into creating medicinal marijuana confections ,why mental health is something that should be focused on more in this field and some election day ramblings. 

To begin our journey into this culinary rabbit hole, I chatted with Kim about the things she's been doing, how it all began, why family is such a thread through what she does and what finding your purpose means in the day to day. 

You can follow her on the socials at....

FB: https://www.facebook.com/DishedByKim