From there he went on to compete in The Next Food Network Star. He was also a guest host on Diva Foodies’ popular tweet chat #FoodTVChat where we interviewed over 40 food TV contestants.

Chef Alexis eventually opened Union Hill Kitchen, a charming restaurant in downtown Chamblee, GA which sadly closed its doors.

It’s easy to see from Chef Alexis’ social posts that he has a passion for teaching home cooks how to incorporate techniques and ingredients to create dishes that are delicious and surprisingly not intimidating.

Now he’s taken that passion into a special cookbook, Conversation Starters from the Other Side of the Stove, which combines his love of food with call it table conversations that as Chef Alexis says opens the door to “community, love, and discovery.”

In addition to telling his behind the book and pots and pans story, including how Prince and music inspired the Conversation Starters, Chef kindly shares two delicious recipes with us – Fried Chicken with Siracha Glaze and Piedmont Club Buttered Crackers. Please meet my dear friend Chef Alexis!

About Chef Alexis Hernandez By Chef Alexis: I’m a chef and author deeply passionate about exploring how food connects people and cultures.

My latest project, Conversation Starters from the Other Side of the Stove, reflects my journey through the culinary world, from high-end restaurant kitchens to intimate home cooking, aiming to inspire meaningful conversations around the dinner table.

Diva Foodies: Telling stories through food is one of my favorites. Your new cookbook, Conversation Starters: Recipes from the Other Side of the Stove takes it a step further and blends stories with, call it, table conversations. What was a memorable conversation or topic that you recall when you were a little boy that took place around your family table?

Chef Alexis Hernandez: I vividly remember discussions around our family table about my parents’ life in Cuba before they moved to the United States. They often shared how the entire family, some times even extended family, lived under one roof.

Lunch was the main meal of the day, unlike here where dinner takes that role. A constant in these meals were rice and beans, a staple left out for anyone—like the workers on my father’s farm—to come and eat at any time of the day.

This open kitchen policy fostered a sense of community and generosity, sparking many conversations at our table about the personal connections food can create.

These stories from my childhood deeply influenced the approach I take in my cookbook, aiming to blend recipes with meaningful table conversations.

Diva Foodies: From your social media posts we can see creating and sharing food is a passion and is important to you. How and why did you find your way into the professional culinary world?

Chef Alexis Hernandez: I’ve always been passionate about the science behind food and teaching others about it. It’s thrilling to see someone’s ‘light bulb’ moment when they move from simply following a recipe to understanding the ‘why’ behind the techniques.

On social media, I aim to ignite that spark of curiosity in just 90 seconds—whether it’s explaining why searing meat before braising enhances flavor, or why using clarified butter prevents pancakes from burning. These short videos might not cover everything, but they hopefully inspire viewers to delve deeper into the culinary arts.

My own path into the culinary world was somewhat unexpected. I always loved exploring flavors and would spend nights reading cookbooks, questioning why recipes used certain ingredients like white vinegar or lemon juice in poached eggs.

It wasn’t until a life-changing Christmas gift from my husband—a chef’s coat and a letter of acceptance to culinary school—that I truly embraced this passion.

He had applied on my behalf, knowing my curiosity and love for food. I completed a two-year culinary program in just one year, absorbing everything I could. It was like being in heaven, and it set the stage for all I do now, sharing my culinary journey and sparking curiosity in others.

Diva Foodies: Your culinary adventure has taken you to many different cultures and of course food experiences including Food TV.

Thinking back to the meals you shared were there any common story-themes that perhaps led to conversations among your dining companions that we might incorporate around our tables?

Chef Alexis Hernandez:

Throughout my culinary adventures, whether on food TV or during travels, one common theme consistently emerges around the dinner table: the celebration of origins and traditions.

Meals often turn into storytelling sessions where everyone shares the history and personal memories associated with the dishes we’re enjoying. It’s fascinating how a simple flavor, like sautéed onions on a cracker or a chicken liver pop tart, can transport someone back to their childhood.

The stories that unfold are often wrapped in words like ‘mom,’ ‘my grandma,’ or ‘I remember when I got home from school and my dad…’

Whether we’re dining in a Michelin-starred restaurant or a local dive, these memories tie back to family and the people we grew up with, highlighting the deep, emotional connections we form with food.

Chef Alexis’ Conversation Tip!

For anyone looking to bring this richness to their own table, I recommend starting with dishes that mean something personal to you or your guests.

Encourage sharing stories about family recipes, local traditions, or even the personal journey that a particular meal signifies. This not only enriches the dining experience but transforms it into a more profound communal connection, inviting everyone to contribute and learn from each other.

Diva Foodies: Writing a cookbook is a highly personal experience. Especially in Conversational Starters where you intertwine your stories with your food through your recipes, you are literally giving yourself to the reader.

Was it difficult to bring so much of you into the process? What was the most challenging aspect of developing the book?

Chef Alexis Hernandez: Writing Conversation Starters was a deeply personal journey, spanning over two years, though not worked on continuously.

The book incorporates recipes from my restaurant, Union Hill Kitchen, as well as simpler dishes I made for family and friends, and inspirations from my travels to places like China, Great Britain, France, Spain, Singapore, California, Miami, New York, and Amsterdam.

I’m particularly excited by rare, new flavors—those moments when I taste something that truly surprises my palate inspire me to recreate and share these experiences.

Whenever this happened, I was meticulous about taking notes and recording my voice right at the moment, capturing not just the flavors but the emotions associated with them.

Converting restaurant recipes that were designed in large volumes for the professional kitchen into something a home cook could manage was one of the biggest challenges. This often meant simplifying complex techniques or reengineering dishes to eliminate the need for special equipment or extensive prep times, like dehydrating fruits into powders.

Another significant part of the process was the photography. Opting against professional stylists or photographers to stay within budget, I taught myself to shoot in RAW and edit in Lightroom, utilizing natural lighting to capture the perfect mood for each dish—warm and cozy at sunset for dinners, bright and clear for appetizers and cocktails.

The organizational challenge was immense, and there were days I doubted it would come together—especially after taking over a hundred photos of a single dish like fried chicken and still not being satisfied.

Despite these challenges, I was determined to connect each recipe with a personal story, making myself vulnerable to reader judgments about my experiences.

Each dish at my restaurant had a story, and I wanted the same for my cookbook—not just recipes, but stories that invite readers into my life and experiences.

Chef Alexis Hernandez: Creating Conversation Starters was important to me because it represented an opportunity to share more than just my recipes; it was about conveying the stories and the emotions tied to each dish.

I believe that food is a universal language that can connect us across different cultures and personal histories. This book allowed me to encapsulate those connections in a way that invites readers to create their own memorable experiences around the table.

The inspiration to finally put these recipes and stories into a book came unexpectedly.

I remember when Prince passed away—I wasn’t a fanatic, but I deeply appreciated the stories he told through his music. His songs like ‘Purple Rain,’ ‘Let’s Go Crazy,’ and ‘Little Red Corvette’ weren’t just hits; they were narratives of his life experiences. It made me think about my own legacy and the ephemeral nature of food.

While people enjoy meals at the restaurant and create memories, those dishes and the stories behind them didn’t have a permanent record like music does.

When the pandemic slowed the world down, my husband suggested it might be the perfect time to start writing this cookbook, to create a lasting testament to the dishes that have defined my culinary journey.

What I loved most about writing this book was the chance to reflect on the experiences that have shaped me as a chef and as a person. It was a deeply introspective journey that allowed me to revisit the flavors of my travels and the warmth of family meals.

Crafting each recipe alongside its story, I relived those moments, which was both nostalgic and enlightening. This process wasn’t just about compiling a cookbook; it was about crafting a narrative that weaves together the threads of culinary exploration, personal growth, and the joy of sharing good food with others.

Diva Foodies: Among all the delicious recipes you share, what are the top 2 that you’d encourage the home cook to try and why?

Chef Alexis Hernandez: Among the delicious recipes in Conversation Starters, there are a couple I’d particularly recommend for home cooks to try.

First, the Fried Chicken recipe from my restaurant days. What makes this dish special is the technique and the simplicity of its flavors, making it accessible yet distinctive.

The chicken Undergoes a brining process that ensures juiciness and depth of flavor, and it uses skinless chicken breasts, which is somewhat unconventional for fried chicken. The double dredging technique we apply is crucial for achieving that perfect, crispy crust. Once home cooks master this technique, they’ll find it versatile enough to use in other breaded dishes.

Fried Chicken Recipe

Serves 6-8

2.          

Wet Brine:

1 quart of cold water

2 tablespoons of white vinegar

1 tablespoon of kosher salt

8 Boneless Chicken Breasts

Sriracha Glaze:

1/2 cup of honey

3 tablespoon of Sriracha

1 tablespoon of water

1 tablespoon of lemon juice

For the dredge:

4 cups of all-purpose flour

2 tablespoons of dried oregano

2 tablespoons of dried tarragon

2 tablespoons of dried basil

2 tablespoons of granulated garlic

2 tablespoons of onion powder

1 tablespoons of corn starch

2 tablespoons of Kosher salt

1 tablespoon of sugar

Garnish:

Zest of 2-3 lemons

3 tablespoons minced chives

3.          

Pre-heat your oil to 350 F

Brine:

In a large container, combine the water, white vinegar, and kosher salt. Use a whisk to dissolve the salt and ensure that the mixture is well combined.  Place the boneless chicken breasts on a cutting board and cover them with plastic wrap. Gently pound the thicker side of the breast until it is the same thickness as the thinner side for the chicken breast.  Cut the chicken breasts diagonally and add the chicken pieces to the brine.  Cover and let it sit for at least one hour at room temperature.

Sriracha Glaze:

Take the honey, sriracha, water and lemon juice and mix together in a bowl and set aside.

Dredge:

In a large bowl whisk the dredge ingredients together and set aside. Dredge 3-4 pieces of chicken in the dredge mixture until well coated. Then, dip the chicken into the vinegar brine.  Return the chicken to the dredge mixture and ensure it is fully coated.  In a large Dutch oven or deep fryer, heat vegetable oil over medium-high heat until it reaches 350-375°F.  Carefully add 3-4 pieces of chicken to the hot oil, making sure not to overcrowd the pan. Cook for 8-10 minutes, flipping halfway through. While the chicken is cooking, dredge the next batch of 3-4 pieces of chicken.  Check the temperature of one chicken breast with a thermometer after almost 9 minutes and ensure it registers 165°F.  Repeat the cooking process with the remaining chicken pieces.  To serve, drizzle 1-2 tablespoons of Sriracha glaze over each piece of chicken, then sprinkle with lemon zest and chives.

Piedmont Club Buttered Crackers Recipe

Makes 48

Another must-try is the Piedmont Club Buttered Crackers. These are not just any crackers; they are tossed in clarified butter which gives them a rich, deep buttery taste.

Home cooks can customize them with various spices or herbs to match their tastes or themes. They are best served alongside a cocktail from the cookbook or with any shaken cocktail—whether it’s bourbon, vodka, gin, or tequila.

This pairing elevates the simple crackers into a gourmet appetizer, perfect for entertaining or enjoying a special moment at home.

2 Sticks of butter

48 saltine crackers

Kosher salt

Preheat oven t0 400F

In a pan over medium fire, melt the 2 sticks of butter. To clarify the butter, wait until foam begins to form and then gently remove the foam with a spoon and discard. This will leave you with clarified butter. 

Put the saltines in a large bowl and pour the clarified butter over them. Gently toss the saltines until they are coated in the butter. 

Line a sheet pan with parchment paper and place the saltines in a single layer on the sheet pan. Sprinkle kosher salt over the saltines.

These make for an excellent cocktail snack. They pair well with a variety of drinks, from classic martinis to more complex cocktails like a spicy margarita or a gin and tonic.

Notes

For a spicy twist, you can add a pinch of red pepper flakes or cayenne pepper to the buttered saltines before baking. This adds a subtle heat that pairs well with cocktails.

Store in an airtight container: After the saltines have cooled down, store them in an airtight container to maintain their crispiness.

Both recipes exemplify the essence of the cookbook: transforming everyday ingredients into something extraordinary with a bit of culinary know-how and creativity. They are perfect for those looking to impress at their next dinner party or just elevate their everyday meals.

Diva Foodies: Thanks Chef! Definitely 2 OMG must try recipes.

Diva Foodies: It’s Diva Foodie’s tradition to toss it back to you. Chef Alexis, wrap it up any way you want!

Chef Alexis Hernandez: Thank you for this wonderful conversation Diva Foodies & Toby.

At the heart of every dish I create and every story I tell in Conversation Starters is an invitation—to explore, to taste, and to connect.

Food is so much more than sustenance; it’s a narrative, a shared experience that binds us across tables and across time. I encourage everyone not just to cook the recipes from the book but to create your own stories around them.

Gather your friends, your family, and let the kitchen be your meeting place.

I want to extend a special thanks to Diva Foodies and Toby for their unwavering support. From the days of running my restaurant to now, as I share my journey through this book, your interest in my work and continuous encouragement have been invaluable.

Diva Foodies: Chef it’s been pure joy getting to know you and following your exciting culinary adventures! Folks – Conversational Starters would make the perfect holiday gift!

Chef Alexis Hernandez: If you’re inspired to bring these conversations to your table, you can get a signed copy of the book at theothersideofthestove.com.

Follow me on Instagram at mrchefalexishernandez.com, on Facebook at Chef Alexis Hernandez, and on TikTok at mrchefalexisfernandez for more culinary inspirations and updates.

Let’s make our food experiences about more than just eating—let’s make them about community, love, and discovery. Happy Cooking! – Chef Alexis

The post Interview With Chef Alexis Hernandez appeared first on Diva Foodies.

From the premium meats and seafood to the Korean cocktails the restaurant did not disappoint. Kang’s Kitchen BBQ Duluth has a modern vibe with an elegant but casual atmosphere.

Although the starters were wonderful the star of the experience was of course the open fire grilling. It’s fun to watch the flames flicker as the server perfectly cooks your protein in front of you. Interesting note: the grill is designed with air vents that pull the smoke down and away from you. No singing “Smoke Gets In Your Eyes.” It’s one of the unexpected details that makes the experience memorable. By the way, not to miss are the delicious Korean cocktails.

Owners Eric Kim and Andy Lee oversee hospitality that is as authentic as the delicious food. Definitely worth a visit. Thanks to Victor Sim Sim and Tracy Stuckrath for the invite. Enjoy my little video!

Kang’s Kitchen BBQ Duluth

2255 Pleasant Hill Road | Suite 400 | Duluth GA 3009

Website | Instagram

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I love watching little champagne bubbles dance in my glass. There is some thing both elegant and playful about this delicious wine. When Argex Beverages asked if I’d like to sample its Devant Brut French Champagne it was an easy Yes please and thank you kindly!

When you think of sipping champagne what comes to mind? Special celebrations, parties, or perhaps a way to add romance and fun to a mid-week meal. The Devant Brut and Rosé Champagnes’ one-of-a-kind glow label sets the mood for what’s to come. I like thinking of it as a little psychedelic dance. The label glows and the rose lights up!

Toby, that’s cool you might say, But it’s really about the wine. Is it any good? Devant Champagne is made from 30% Chardonnay, 30% Pinot Noir, and 40% Pinot Meunier grapes. The bubbles do sparkle as does the subtle notes of raspberry, peach and a touch of citrus from a taste of lemon. I found the finish to linger encouraging my next sip.

“Our vineyards of about 50 hectares are spread over 15 different villages in various champagne famous areas Vallée de la Marne, Montagne de Reims, Côte des Blancs, “Grand Cru” in Chouilly and “Premier Cru” in Rilly la Montagne, Tauxières, Champillon, Sermiers and Dizy. This variety gives us the tools to create very different elegant and harmonious cuvees.” – Devant Champagne Website.

Mark Becker, CEO of Argex Beverages, Tells The Story Behind Devant Champagne

I was curious to know the story behind the label, the wine, and yes, the brand. Enjoy this mini interview with CEO of Argex Beverages, Mark Becker. Mark talks about the competitive champagne landscape, how a friend’s illness led him to the graphic rose design, why the interactive label, and his vision for the company’s future.

About Mark Becker, CEO of Argex Beverages Inc. Mark is known in the beverage industry as a “disruptor”, as well as, a compelling marketer. Devant is not his first success in the champagne market. Mark led the innovative sales and marketing campaign for Armand de Brignac AKA, Ace of Spades. The campaign was one of the first times a champagne brand outside the traditional champagne houses broke into the mainstream, gaining notoriety among celebrities, including rapper Jay-Z.

Diva Foodies:  The world of wine, and especially champagne, is an exciting but competitive business. What were the initial challenges you faced launching Devant?

Mark Becker, CEO of Argex Beverages Inc.: The biggest challenge is the Champagne world is dominated by LVMH (Moet/Dom). Winning shelf space and menu placements from them is not easy. Customers are conditioned to drink brands they know, and it is difficult to enter the market, especially as LVMH spends millions to keep their market share.

Diva Foodies:  Love the fun packaging from the graphic of the Rose to the interactive glowing label. What’s the story behind both?

Mark Becker, CEO of Argex Beverages Inc.: In 2016, my best friend passed away of brain cancer. We spent 2 ½ years in a hospital together and I had a lot of ideas that I was drawing out while in waiting rooms. I kept drawing a rose, and I am not sure why at the time. As 2017 started, I had lost 2 ½ years of my life in a hospital. Honestly, I was broken as I had sacrificed a lot, and for some reason life just started handing me roses in the form of blessings.

Devant means in “Front of” in French. So, to me, life kept putting roses in front of me and I decided I would hand them back in the form of a beautiful hand-crafted Champagne – Devant.

I am a lively person. I love showmanship and to entertain. I thought what if I made these labels interactive so when a bottle of Devant walked by you, your mind would say what is that? I want it, how cute! And it’s worked.

Our interactive labels offer up something fun, something to talk about and something entertaining.

Diva Foodies: We found the wine to be delightful. When you were considering the innovative packaging were you concerned that customers might assume Devant was a fun but not necessarily a high quality product?

Mark Becker, CEO of Argex Beverages Inc.: Yes, that was a worry, but we always lead with our non-luminous label and everyone loves our quality. I have tasted Master Sommeliers who loved it and 22-year-olds that loved it. Devant over delivers on Champagne and has a friendly, yet elegant, taste profile. And then “By the Way, check out our interactive labels” —-SOLD. Our customer base ranges from 22 years old to 75 years old. It is hard to find an age range that inclusive for many non-essential product categories, like spirits.

Diva Foodies: What’s on the horizon for future Devant wines?

Mark Becker, CEO of Argex Beverages Inc.:  We are arguably the hottest new Champagne on the market. We have account placements in some quality restaurant ‘By the Glass’ programs including KUMI, BOA Steakhouse, Komodo, S BAR, GIADA. Our Rose labels in the independent liquor stores is doing very well with female consumers. 

We are selling our large formats in many of the major club groups like Tao Group, Zouk, Groot Hospitality. We just were awarded two Gold Medals from Proof Magazine. Valentine’s Day is our largest selling holiday because of the rose on the label so we expect to see more placements.

The future will bring a Premier and Grand Cru line with packaging the world has never seen. Stay tuned.

Devant Champagne Goes To A Birthday Party! I couldn’t open this alone so I shared the experience with friends at a special birthday party! Yes, everyone loved it! As Bruce says, “We’ve never seen this before!” Click to view the video and you’ll see the label glow.

h/t to Sandy Hill, Drink PR, for her help coordinating Mark’s interview and of course for the champagne!

Learn More

Website | Instagram | Facebook

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“Food is an archive, a keeper of secrets.” – Michael Twitty

So I came across Chef Michael Twitty @thecookinggene several years ago. Perhaps it was on Twitter or maybe Instagram, it really doesn’t matter. In the cluttered social media food space his posts captured my attention with stories that wove foods and traditions that were at times as familiar as my grandmothers’ tables.

Other times he shared his travels to Africa and cuisines that were both foreign and fascinating to me. Or as the book cover beautifully portrays the colorful weave of the Challah braids.

Koshersoul: The Faith And Food Journey Of An African American Jew is the book I’ve been waiting for since Michael teased it out. The book is Chef’s memoir about the intersection of Black Jewish and Black American foods wrapped in a colorful scarf of cultures, history, traditions, and Judaism.

Although this is certainly not my story, I am not a Black, Jewish, Southern, Gay Dude, the book unexpectedly became personal to me. I found myself looking for my family in Michael Twitty’s words.

Koshesoul paints a rich landscape of the author’s world that maybe unexpected in a book written by a cultural historian. His vulnerability is what keeps us turning the page as we learn about his truth.

At the same time, Michael leaves himself room to explore concepts and admits to not having all the answers or all of the questions. The subtext that ran through the book for me was as powerful.

It is a challenge we all face — the courage to be our authentic selves. Or how do we not become a stranger in a strange land within our own homes?

“How does something become seen as authentically Jewish?” – Chava Black, Black Jewish culinarian. This question introduces Part V: The Prepared Table. It opened another window for me.

As we approach, Rosh Hashanah, the Jewish New Year, I wondered what Nana and Grandma would think of finding kreplack filled with collard greens in their chicken soup or eating Berbere brisket made with warm spices like ground ginger, cinnamon, cardamom, and cumin.

Learning how the (Jewish) Holidays are celebrated, with foods not traditional to my Askenazi family, felt a little odd and yes, a little uncomfortable. I was reading about my world but it wasn’t my world. It’s funny how food, especially from your childhood, can bring comfort but when a recipe is changed, even with just the addition of different spices, it can wobble our reality At the same time, it can bring a delicious perspective on a traditional dish. .

Through out the book we are introduced to Southern Black & White Jews who share stories and insights from their tables. You’ll also meet Shani Mink, cofounder and executive director or the Jewish Farmer Network, along with others who shaped Michael’s experiences. There is a treasure of resources including: 50 recipes, Holiday menus, Prayers, Kosher food ideas, and a Glossary. But! if you are looking for a typical cookbook – walk on by this is not the book for you.

Koshersoul is a tapestry weaving cultures, foods, love, pain, loneliness, joy, belonging, not belonging with multi-colored threads of Michael Twitty’s deep commitment to Judaism and family – new and old.

It is a book where, no matter your orientation or beliefs, you just might discover a roadmap of how not to be to a ‘stranger in a strange land’ but your authentic soul.

Through something as complex and simple as appreciating how your family’s food traditions are part of an intricate dance that defines ‘Food Is Love’… just perhaps you’ll find your place.

Did I find myself, my family in a book that focuses on the world of Black Jews? Strangely yes. 

More! -Author of The Cooking Gene, 2018 James Beard Foundation Book Award for Book of the Year

Michael Twitty – Blog

Harper Collins Links To Purchase Kosher Soul

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Live tweeting Food TV shows I’ve met amazing and very nice people from the culinary world. One of those talented chefs is the Queen of Cupcakes – Victoria Parsons.

Victoria brings two interesting experiences to our interview table. As her social channels confirm, she is an accomplished Cake Decorator. Her amazing and creative cakes make me especially happy. Victoria is also a behind the scene’s Baker’s Assistant on Food TV. She’s been on-set working on some of Food Network’s most popular cake competition shows.

I’m excited that Victoria agreed to share her two interwoven confectionary stories with us. My only regret is digital technology doesn’t include the ability to reach through the screen and taste! Please enjoy my interview with Victoria.

Victoria Parsons On Victoria Parsons: So, a little about me. I’m a cake decorator with over 20 years experience. I started out in grocery stores and worked my way up to the Head Wedding Cake Decorator at Jill’s Cake Creations in Santa Clarita CA.

My specialty is cupcakes and I am the Queen of Cupcakes. I can make just about any decoration on a cupcake. My goal is to have my own show on Food Network.

Cake Decorator

Diva Foodies:  We Love how you describe yourself as “The Queen of Cupcakes.” Cupcakes make us happy too!  What’s your story behind, as the marketers would say, positioning?

Victoria Parsons: As I said I am the Queen of Cupcakes. This started out as me wanting to make pretty designs on cupcakes. That evolved into “how intricate and detailed can I get on such a tiny surface?”  I like the challenge of creating what can often be a tiny scene on top of a cupcake to represent the theme the client wants. I’m often told my cupcakes are “to pretty to eat” and that means I’ve done my job.

I’ve created everything from tiny food to beach scenes to animals and beyond. I’ve even replicated the Target Dog face on cupcakes. But, my Christmas cupcakes are my favorite to make. My ornament design is what got me on a segment of Home and Family TV where I decorated cupcake with Debbie Matenopoulos. The show actually reached out to me through Facebook and asked me to come on.

Diva Foodies:  In the world of food there is savory and sweet. Why did you decide to focus on the sweet? What is the biggest challenge of working in a bakery these days?

Victoria Parsons: Focusing on sweet for me is more creative visually. I can recreate items out of frosting, sugar, cake, fondant…. Essentially I get to play with food for a living.

The biggest challenge is getting people to understand the cost involved in this business. Materials, labor, research…. These all take time and talent and those things have a value that not everyone understands.

Diva Foodies: Your social pages are filled with the most delicious confectionary treats. What was the most challenging or fun sculptured cake you created and why?

Victoria Parsons Thank you. The most challenging cake I’ve done was a family of minions,  6 different characters for a wedding. A bride a groom and 4 kids each with distinctive hobbies outfits and design. It took a long time but it was so much fun to try and figure out the techniques to pull this off. For example using cooked spaghetti to make braided hair on the minions.

Food TV Baker’s Assistant

Diva Foodies: In addition to being a professional cake decorator your experience includes ‘Bakers Assistant’ on some very high profile TV shows like Food Network’s Cake Wars and Halloween Wars.  Many of our community are Food TV fans (us included!). Please tell us what a typical day (if there is one!) on-set is like.  And do you get to taste the food?

Victoria Parsons: So, a typical day on set is controlled chaos. There’s a lot of moving parts and it takes so much more than you see on the show. There’s a whole team of people behind the scenes that make sure everything and everyone is running smoothly.  All of the contestants, judges and hosts I’ve had the pleasure to work with have been professional, fun and incredible to me. I’ve worked with some of the most amazingly talented cake artists in the business and they were all so generous with their time and talent. Working the shows is a great place to learn from the best. 

As a Bakers Assistant on Cake Wars, Halloween Wars and Holiday Wars we do not get to taste the food. Bummer, right, because there were many desserts I really wanted to try. 

Diva Foodies: Girlfriend, let’s dish a little about Food TV. What are the judges like on and off camera? Sometimes it seems like there is a good-chef/bad-chef thing going on where one judge will be highly complementary and another not so much. Is that planned?

Victoria Parsons: The shows aren’t really heavily scripted. The contestants get honest input and feedback from the judges, good or bad. It’s all in how people can handle the criticism. It’s not from a negative standpoint. The judges really want the contestants to do their best and to win. There’s no favoritism. The host and judges have their own opinions and don’t hold back. No one is deliberately mean. They call it like they see it and you have to be in it to win it and be able to take that critique and improve or you go home.

Food Is Love

Diva Foodies:  Many people have told us that ‘Food Is Love.’ What does Food Is Love mean to you?

Victoria Parsons: Food IS love. It’s the one thing everyone needs. The thing that can have history in a culture or family that can be passed down through generations.

Food says “I care enough to make you this which makes you happy” 

It’s a way to keep traditions alive which is the most valuable thing one can pass on. We all have a favorite recipe or dish that someone special would make. Those memories are priceless.

Victoria’s gorgeous wedding cake indeed says ~ “Food Is Love”

Diva Foodies: As is Diva Foodies’ tradition, please wrap this any way you’d like.

Victoria Parsons: I’d wrap up by encouraging everyone to be creative always. That doesn’t just apply to food.

Just look for ways to be inspired to express your true self.

Connect with the Queen of Cupcakes – Victoria Parsons!

Instagram | Twitter

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The festive vibe of downtown ATL, during the SEC Championship, was the prefect backdrop for the exciting finals of the 2021 Johnsonville Titanium Tongsman Contest.

Two talented chefs, Angelia Howard and Brent Little, went head-to-head or tongs-to-tongs (ouch! sorry) competing for the prestigious title.

The great state of Tennessee can claim both finalists – Angelina from Nashville and Brent from Memphis.

My pal Lesley Gamwell, from the Rountree Group, knows I love chefs, cooking competitions, and great food. She kindly invited me to join the fun at the the Johnsonville Tongsman Contest.

What topped her invite was a promise to meet the chefs. When I learned there were 3 (!) women pit masters involved, my response was a Big Yes.

The Talented Grill Chef Cast

Loved the idea of award winning grill masters supporting the finalists as ‘chef mentors.” Angelia Howard was paired with “chef mentor’ Richard Ingraham. ‘Chef mentor’ Melissa Cookston was on-hand to help Brent Little.

The prestigious judges included Chef Lee Ann Whippen who was proof that women could and can succeed in the male dominate BBQ world.

The Dude Pit Master judges: Johnsonville 2020 Tailgate Pro winner – John Cooper; Willie Robertson and Justin Martin – both from the popular TV show Duck Dynasty – completed the panel.

The Prep

Watching the chefs prep was every bit as exciting as the actual contest ‘sausage on the grill.’ Johnsonville brought in two of the best pit masters to mentor the finalists – Chef Melissa Cookston and Chef Richard Ingraham.

You could feel the tension as the finalist chefs Angela and Brent sliced and diced, conferring, at times, with their ‘Mentor Chefs.’ All four chefs were focused and definitely in their zone.

It was evident that Chefs Melissa and Richard were as committed to the competition as their protegees.

Family, Friends & Fans

In any competition the cheers of friends, family, and fans help bring it home. Food competitions are no different.

Frequently there is more to the win than the title and prizes. The win can help propel your career to the next level. Even for chefs or cooks who don’t win, the media – traditional and social – attention can bring new opportunities.

Chef Angelia’s dad. Ron Howard Senior, watched his daughter as she lived out her dream. Mr. Howard chatted with me about his daughter and the pride in his smile was beyond touching. See for your self!

Chef Brent’s wife and adorable little sons cheered their dad on with colorful signs… and a little dance!

The smell of grilled sausages in the air was absolutely mouth watering. Although I didn’t have the opportunity to taste the competition entrees – the “Dat Super Savory Gumbo Smoked Sausage” from Chef Angelia Howard –

….or “Hasselback Memphis-Style Sausage Burger” from Chef Brent Little –

…but the grilled Johnsonville sausages offered to the folks attending the event were delicious. It was a yummy surprise to bite into a juicy sausage and have spices expound in my mouth with the perfect touch of heat. A squirt of mustard was the right way to go.

So who won you ask? The judges awarded the Tongs to Chef Brent Little.

However, it seemed to me everyone won from Chef Angelina and her dad who saw his daughter take an important step in her culinary journey to Chef Brent’s sons who were so excited to cheer their dad to fans who experienced creative, passionate cooking.

In my mini interviews, Chefs Melissa and Richards reminded me that professional culinary competitions maybe exciting but cooking and preparing food are very special ways to express love – for a professional chef or a home cook.

For Chef Melissa, “Food is love” is about the experiences that bring friends and family together.

Chef Richard, explained that for him, ‘Cooking is love’ means,”You can’t get any more intimate. You are imparting part of your soul into your craft.”

Johnsonville Tongsman Contest was a indeed a day of delicious food wrapped in love.

Connect!

Johnsonville | Chef Melissa Cookston | Chef Richard Ingraham | Chef Angelina Howard | Chef Brent Little | Chef Lee Ann Whippen | Roundtree Group| GRM | Willie Robertson | Justin Martin

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Julia. The new documentary is the story of the bigger than life woman who gave home cooks permission to experiment in the kitchen – without guilt even if mistakes occurred. It’s Julia Child of course!

Directors Julie Cohen and Betsy West created a film where, integrated into Julia’s delicious food journey, weaves a love story within a love story within a love story. Thanks to Sony Classics Pictures for the complementary opportunity to preview the film.

The first love story is about the man who changed the initial trajectory of Julia’s life – her husband Paul Child. In true romance movie style, Julia didn’t like Paul’s moustache and he thought her giggles were annoying.

Working closely together during World War II led to a friendship and eventually a true soul mate love. Paul was her biggest fan and supporter in all her endeavors.

The next love story begins when Paul is transferred to France. An unexpected sole (meringue) dish awakens Julia’s soul. (Sole/soul… sorry for the pun!)

Sometimes it’s the simple that leads to your passion and for Julia the traditional fish dish began a life long quest to learn, cook, and of course eat French food. She also began her love affair with France. The film highlights many of the magical moments of Julia’s life life in Paris.

The third love story I’d call “education.” From her first cook book, Mastering The Art of French Cooking to her award winning WGBH-TV television series, The French Chef, Julia was committed to bring the home cook into the world of the art of French cooking. Her goal was to dissolve the mystery and fear of what many thought of as ‘fancy.’ She wanted the experience to be fun and joyful.

On a side note, it was another simple food that opened the door to Julia’s TV career…. her on-air demonstration of how to prepare the perfect omelet.

Our social media friends will recognize and appreciate Julia’s authentic on-air personality where she was a master of teaching from her blunders. Our food pals will relate to Julia’s attitude that “It always take a while, you just have to be patient.” The Dames of Les Dames d’Escoffier will proudly claim bragging rights of Julia as a member of this prestigious culinary organization. By the way, I am a member too!

For Julia’s fans the film is a warm hug. Cohen and West sprinkle never before seen archival footage, with old photos, and interviews with family and food notables such as Julia’s dear friend Jacque Pepin. For folks who have not an interest in cooking, there are life lessons that will inspire even those who don’t know how to turn on the oven.

5 Inspirational Julia Life Lessons

1. It’s never too late to begin a new adventure. Julia published her first book at age 49 and started her TV career at age 50. When she was in her eighties Julia filmed a TV series with Chef Jacque Pepin.

2. Never give up on your dream. It took Julia 10 years to write and publish Mastering The Art of French Cooking

3. Success is not dependent on traditional beauty. Julia was over six feet tall, had a funny voice, and freckles.

4. Authenticity + the willingness to take a chance = a winning combination. People related to Julia’s down-to-earth personality and style. She had a way of making you feel if she could do it… well, darn it! so could you.

5. Often it is the simple that can change the direction of your life… if you follow it. For Julia a traditional French sole meringue (sole basted in butter) set her path to learn about French cuisine.

Julia opens in Atlanta on November 19, 2021 at the Midtown Landmark Theatre

For more information on other cities and to learn about the film visit Sony Classics

Sony Classic Pictures provided complementary access to the film; however all opinions are those of the author.

Channeling Julia Child — What Is Keeping You From Your Next Adventure?

Bon Appetite!

The post The Joy of Julia – Review of the documentary Julia appeared first on Diva Foodies.

For me, Farmers Markets are popup local food festivals. Here today but back next week… as long as the season lasts!

In addition to fresh from the field and farm products you’ll find food makers offering craft and small batch honey, jams, teas, vinegars+++. You’ll also discover bakers who only sell their pastries and breads at farmers markets and so much more. Many foods are based on legacy, family recipes handed down from generations.

Don’t think if you’ve been to one farmers market you’ve been to them all. Nope! Each market has its own unique vibe. I want to take you on a virtual visit to three metro Atlanta farmers markets where we’ll meet a few talented and passionate food makers.

Peachtree Road Farmers Market

On Saturday mornings, high on a hill (well an urban hill) in the Buckhead neighborhood of Atlanta, the Peachtree Road Farmers Market borrows space from the Cathedral of St. Philip’s parking lot. Now in its 14th year about 50 vendors are invited to participate each week.

The scene in Buckhead is colorful, musical, always delicious. This market has the feel of a community meetup. There are even picnic tables where you can catch-up with friends over coffee, and of course, enjoy a nosh from a foodpreneur.

The morning I shopped it was a bit drizzly but people were friendly and the vendors enthusiastically shared their stories. With and admiration I’m excited to highlight three women foodpreneurs you’ll find at the Peachtree Road Farmers Market.

Sonia Paryani, Paryani Foods. I ‘met’ Sonia on the gram when I included @paryanfoods in #StoryItForward (a space on Instagram where I highlight craft food businesses). Her sweet sensations are gluten free, grain free, dairy free, and refined sugar free.

I loved all of her cakes but it was the lemon coconut that stopped me in my browsing tracks. It’s an explosion of natural lemon flavor in your mouth. The bonus is a delightful after taste that begs just one more bite. P.s. try the chocolate… it does not disappoint.

Darlene Wilson, The Last Straw. As a Yankee from Boston, moving to Atlanta began an adventure in exploring a new cuisine ~ southern cooking. One of my discoveries was cheese straws. These little crackers are traditional favorites. It’s not unusual for families to have a recipe that goes back several generations.

The Last Straw’s cheese straws are extra special. The first bite is a crunch of sharp cheese but wait for it… a back drop of spice aka heat kicks it up a perfect notch. P.s. Darlene also makes pound cakes in a variety of yummy, seasonal flavors.

Tracy Gribbon, Georgia Sourdough Co. Several years ago my pal Doug Marranci of PREP gave me a few bags of Georgia Sourdough crackers to try. If you are looking for a Flavorful, crispy cracker that can hold a dip or complement a topping – look no further.

The crackers are made with the same starter which was used on the first day of production. P.s. Tracy even sells her sour dough starter at the market! How cool is that?

Dunwoody Farmers Market

The Dunwoody Farmers Market is nestled among tall trees in the beautiful Brook Run Park. Shop and then take a walk past the skate boarders and explore the park trails. Or create a delicious picnic from the yummy foods offered by the foodpreneurs.

Walking into the market I was greeted by a fun surprise. Children’s book author Gina Gallois was reading stories from her new book. What a great idea to make a kid’s farmers market experience even more exciting.

It was lovely to meet up again with Dr. Karl Walbrook, co owner of Ginger Yums and the unique tea room – The Ginger Room. I met Karl at a special food bloggers’ Ginger Room afternoon tea. Located in an historic home in Alpharetta this venue is designed as a charming ‘real British’ tea room. Karl’s passion and warm hospitality comes through even under a tent at a farmers market.

Bourbon infused honey? Tangerine honey? These are just two of the innovative honey flavors you’ll find at deb-Bee’s, a family operated beekeeping business with its own bee yards (apiaries). Not a surprise to my friends… I fell in love with the bourbon honey. My afternoon tea will be extra delicious.

I picked up some yummy kugel and potato latkes from Marci Alt of MaPas; I met Marci a few weeks ago at the Tucker Famers Market and it was great to see her at the Dunwoody Farmers Market.

Vendors often lead a bit of a bohemian life going from market to market. For shoppers it’s fun seeing ‘friends’ at multiple locations. For the vendors it creates a sense of family and community.

Tucker Farmers Market

Hidden away by shrubs from the La Vista Road traffic in Tucker, on Thursday afternoons, the small green space in front of St. Andrews Presbyterian Church turns into a magical food festival. It’s the Tucker Farmers Market! This is one of the smaller area markets but it’s cozy vibe makes it easy to visit with lots of vendors and not feel overwhelmed.

What a delight to learn more about the history of Anna Bells‘ Mac & Cheese… from Anna Belle’s son. Shhh… dont’t tell anyone but I am not a big Mac & Cheese fan. However! Anna Belle’s was The Best I’ve ever tasted – sooo creamy, sooo much yummy cheese, sooo good! #believer

Simply Southard is owned by a woman farmer. The corn she pick for me was picture perfect. So many options of what to do with farm fresh corn. I fired up the grill… it was the perfect choice! Simply Southard also offers baked goods, pickles, relish and more goodies.

Tomatoes from Grayson Grow were as sweet and luscious as the farmer promised. Chef Juan Montier, Chez Montier,, had given me a bunch of his garden fresh basil. I ripped up some leaves, topped the tomatoes with it along with fresh mozzarella, olive oil, and a drizzle of balsamic vinegar. Calling this one – Summer in a Bite.

It was a special treat to see my favorite French baker – Annie’s Baking. Take a bite of an almond croissant, close your eyes and you are in Paris. Annie’s husband and granddaughter were at the booth – loved that the generationsare working together at the market.

Choosing from TLE Rock Honey was a challenge. I took home Tupelo raw honey. It has an interesting back note that ‘fancied-up’ my afternoon tea.

A fun & different experience… every time!

Farmers markets are a stop in Diva Foodies’ New Foodie Journey – a way to incorporate food into a life long adventure that goes beyond white table dining. The New Foodie Journey takes us from how and where food is grown and produced to restaurants, farmers markets, and festivals where we can enjoy the end results. Each stop along the way is infused with a special ingredient – Love.

As we’ve seen, farmers markets are also places for the community to engage and to better understand the people who produce our food — from farmers, cottage kitchen bakers, to professional chefs.

The markets are also an opportunity to explore and better understand local food customs and cultures. Bonus! you’ll find unique, food gifts that are way cooler than a t-shirt or magnet. With each taste you’ll relive wonderful memories.

Resources

Peachtree Road Farmers Market

Dunwoody Farmers Market

Tucker Farmers Market

Georgia Grown

Community Farmers Market

USDA National Farmers Market Directory

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LaNeca Cox On LaNeca Cox – I am stronger than I’ve ever thought to be. When I set my mind to something I go full throttle until I achieve my goal.

Diva Foodies: Your career began in hospitality and now you are a cook at a large Las Vegas restaurant. Let’s set the table for our community. What is the difference between a “chef” and a “cook?”

LaNeca Cox: A chef plans menus, oversee the kitchen staff, and ensures our food meets high quality standards. A cook executes the recipes exactly as it is written.

Diva Foodies: What is your day-to-day work like and what is most enjoyable for you?

LaNeca Cox: Busy, busy! As soon as I get into work, the lines are long, place is packed. As crazy as this sounds but I love when it’s busy, you get an adrenaline rush, I perform my best under pressure.

Diva Foodies: Who influenced your love of food and cooking?

LaNeca Cox: I was about 15 yrs old when my mom taught me how to cook, I hated it at first, but learned to love it.  Years later Gordon Ramsay Hell’s Kitchen premiered and I fell in love with the idea of cooking professionally.

Diva Foodies: What is your favorite food to make and why?

LaNeca Cox: I absolutely love chicken, which is crazy because growing up I didn’t like it at all, until I realized it was legs and thighs I could do without. :0 Chicken is so universal, goes great with any sides and stove top, oven or grill, and seasoning has no boundaries. Perfection to me.

Diva Foodies: We met live tweeting lots of food TV shows. It was great fun to tweet with you as we watched shows together. Why did you follow food TV shows so closely that you became an engaged fan on social media? What’s your favorite show these days and why?

LaNeca Cox: Tweeting with you guys was awesome!

I watched those food shows to learn, I had  no classical training so that helped me, see cooking techniques etc.

I still love me some Hell’s Kitchen lol MasterChef my tops! Being here in Las Vegas close to Chef Ramsay’s restaurants are amazing because I can go in and eat while learning at the same time.

Diva Foodies: As is Diva Foodies’ tradition, please wrap this any way you’d like.

LaNeca Cox: Thank you for this opportunity and allowing me to share my story, I love you ladies! If anyone out there is interested in diving into something new, go for it. It’s never too late. I came from North Carolina with a dream of cooking  professionally in Las Vegas Nevada, anything is possible.

You never know where that dream will take you. 

Want to take a look into my journey follow me on any of my social media channels: Facebook |LinkedIn |Instagram |Twitter

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“Who can take a sunrise, sprinkle it with dew
Cover it with choc’late and a miracle or two
The Candy Man, oh the Candy Man can
The Candy Man can ’cause he mixes it with love and makes the world taste good” [Writers: Chambers, Karina / Monaco, Katherine / Schjolin, Morten / Ingoldsby, Denis Noel] 

Some songs make you happy. Some people bring smiles too. Chef William Poole, Chocolatier, brings both together for me… a song & a person. And Chef William definitely – “mixes if with love and makes the world taste good.”

I ‘met’ Chef William on Twitter when he was posting about his experiences as a competitor on Food Network Spring Baking Championship. He kindly agreed to participate in Diva Foodies Tweet Chat #FoodTVChat. From there we became friends.

When I was visiting family in MA a few years ago, William treated me to a chef-made meal at his beautiful turn of the century farmhouse. It was a deliciously, fun time.

In our interview Chef William tells us what it was like to be a pastry chef on the luxury American Orient Express, he talks about what led him to pursue a career as a chocolatier, gives a few tips to new chocolate cooks, tells us what he would have told his younger self, and much more. Please meet my friend – Chef William Poole, Chocolatier.

Chef William Poole On Chef William Poole – I am on a life long journey to better understand how culinary-specifically the world of confectionery unites people, from ancient origins of chocolate and sweets to how sweets have adapted and continue to evolve for special moments and celebrations today.

Diva Foodies: Your career has taken you on an amazing, literal ‘round the world journey. Let’s start our chat with your experiences as the Patisserie on the luxury train, the American Orient Express. In an atmosphere of old world, luxury and romantic rail travel, I would expect passengers expect their dining experiences to be at the same level.

What was it like creating in a ‘train kitchen’ and what was the favorite sweet delight?

 Chef William Poole: (laughing): Toby, it was truly a unique experience serving 105 passengers three times a day, from a train car that held four other chefs, a dishwasher and a prep person, all at 79 miles per hour.

Space was limited for everyone, so accuracy and planning were all keys to success in the creation and even ordering of stores along the routes. The expectations were high from our executive chef and staff, in addition to the eager passengers looking for inspiration and themes from the  journeys they took.

There are two favorite treats or moments, one was to create mini presentation cakes for passengers celebrating (birthday, anniversary, achievement). The second was to ask the engineer to stop the train briefly during dinner service, so I could exit the train and pick wild berries and forage in front of the dining car windows, the passengers got a treat from watching that.

 Diva Foodies: Brilliant idea to pick wild berries while the passengers looked on!

What was your inspiration to concentrate your talents in the direction of a chocolatier versus that of the world of pastry chef? Or to be more direct – why did you decide to concentrate on chocolate?

 Chef William Poole: I have always been fascinated by candy. Halloween and Easter have always been my favorite holidays. When I was young, my grandparents would take us all shopping for winter clothes in a huge department store, which had a massive candy counter. They would always let me pick out two, 1/4#’s of whatever I wanted. The colors, shapes, tastes and even the foil wrappers fascinated me, and still do.

I do love the pastry world, and continue to use it in my personal and consulting life, but chocolate and candy is where it’s at for me. My true turning point was working for a restaurant in Denver years ago, my chef asked me to temper and dip some treats for a reservation booking for that evening….I had  never done it before, but nailed it the first go round to the delight of the  guests.

Seeing their faces, smiles and joy in what I had created sealed my fate as a chocolatier.

Diva Foodies:  Are you surprised your career took the chocolate path and what would you have told young Chef William as he began his culinary adventures?

Chef William Poole: Not really surprised, call it a natural development for chocolate path. I would have told a younger William to start earlier (I entered culinary academy at 37!).

I would have told him that if you are good at something,  do not let it fall by the wayside, or be deterred by others that tell you that  it is no good, as they are only projecting their own worth, insecurities and  value on the things you create.

And finally-play with your food, literally-it will open doors.

Diva Foodies: Developing new recipes are part of the work of being a chef; it is similar to the challenges of a performing artist. The work you present has to be consistent time-after-time-after-time.

How do you ensure the remains exciting and still meets your customers’ expectations? Does making the process for you same product get boring for you?

 Chef William Poole: Nice question! There is no boring in my life as a “performance artist” as you so beautifully stated. The products I provide have to be consistent, and that’s a facet to being reputable.

In addition to recipes and formulas, I keep track of product origins (terroir plays an  important part to all ingredients we work with in culinary) to attempt to maintain consistent results. I look forward to the seasonal changes in the world of chocolate, Halloween through Easter is my “on time”, and there’s never a dull moment.

Diva Foodies: Our community includes both professional chefs and home cooks.. Would you please give us 2 or 3 tips for the home cook who wants to experiment  making chocolate candy?

 Chef William Poole: 4 Chocolate Making Tips

1. Water is not your friend in chocolate work. A bain marie is great to melt chocolate at a low temperature, but remember to wipe the bottom of the bowl (and underside rim), and to place the warm bowl of chocolate on a small towel on the counter top/work surface (heat  transfer from a cold counter to a warm bowl could screw up your efforts.

2) If you are tabling (using tools and a solid surface counter top to temper the chocolate), work with only what you need for the moment, and not the entire batch, unless you are dipping a batch of things (dried fruit, fillings,  or filling molds).

3) Inclusions (adding fun things to the chocolate to  enhance the flavors, or texture, like nuts, other candy, dried fruits, fizzy  candy powder, cocoa nibs, etc.) only what you are working with, so you  don’t adulterate the batch…there are so many things considered to be an  allergy to others.

4) Paper piping cones are you friends! Make these from parchment/baking paper and you can use them to pipe fillings into  chocolate shells, or to decorate, or to precision-fill small chocolate molds.

Diva Foodies: In addition to delicious treats of course (!), it appears there has been a common focus of you being involved with the local community. Would you please tell us how chefs and culinary shops can bring people together and the  importance of being an integral part of that world?

 Chef William Poole:

Food is what brings us together, and probably one of the best ways we can learn about each other.

My advice is to get involved in your community (we have been sponsoring a middle school robotics team, and are developing a robot chocolate tile to utilize as a continual  giving program).

If you are a chef, restaurant owner, purveyor, farmer-get involved as a guest speaker at a local school, tell your story to inspire others to consider their community contributions, and their impact on  society.

Diva Foodies: Now you’re off on a new and exciting venture. Please tell us how your next chocolate venture will be different from WEN Wow, seeing those on paper has some weight, as it Chocolates in Denver Porter Hill Sweets in New Ipswich, New Hampshire, and your B&B in New Orleans?

 Chef William Poole: Wow seeing those on paper has some weight, as it has made me reflect on my journey- all of those businesses were relevant  at the time and made their brand known as a company (the word WEN  means to “exist”, and I was just starting out in the industry, the B&B  was  a historic revitalization project for New Orleans after Katrina, and Porter  Hill was an opportunity to experience a home occupation business while  restoring the farmhouse as a small inn).

 With this endeavor, I’m at a place  in my life to put my name to the brand for the products I make and  represent.

Diva Foodies: Our community also includes food makers aka foodpreneurs. What experiences and advice can you share for folks who want to open a retail store?

Chef William Poole: Start your idea small and grow.

One of the biggest mistakes I made with WEN was to open with over 105 different items, which included chocolates, truffles, pastry items and 5 different types of bread! At the time I wanted to show Denver what I was capable of, and the menu continued to expand. I also had a staff of nine very talented individuals who could produce and sell products in my absence.

Have milestones written down in a business plan, on a white board- somewhere you can see them every day. Know your limits and have the ability to say “no” and “no, thank you” once in a while, and keep true to your vision.

Diva Foodies: Through the last year many of your culinary and agriculture colleagues were hit pretty hard. What do you see as some of the lessons learned that you feel will impact food businesses going into the future?

Chef William Poole: I’m still numb by the effects of the last 15 months, and I feel for so many others who are hurting, or have shuttered their  business, or have put others out of work in the process.

I am putting education out there as the biggest lesson-in that we (as humans) tend to take things for granted and we have to take a harder look at  sustainability, traceability, core ingredients and function and how we deal  with customers over the counter….e commerce, take-out and delivery all  seem to be exploding markets, in-store experiences are returning with a cautious reflection of where we were not that long ago.

OTC sampling, for example is something we will not be able to offer any longer.

 Diva Foodies: As is Diva Foodies’ tradition, please wrap this any way you’d like.

Chef William Poole: Thanks Toby, and by that I mean thank you for what  you’re doing in getting culinary stories and voices out in your beautiful  and unique way.

In the short years I’ve known you, and those first phone  calls and emails, I’ve watched someone with a passion and vision bring  their world to light, and I’m humbled and happy and proud to be a part of  it. You’re doing a great job and I’m always on the lookout for the next story you want to show the world. Continue to grow and be incredible.

Diva Foodies: Thank you for your over the top kind words. It’s been a joy and pleasure getting to know you… and taste your delicious food!

Connect with Chef William Twitter LinkedIn

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