Tag Archives: chef coats

CHEF KARMA’S CARIBBEAN YELLOW RICE

rice

Rice is a staple food in the Caribbean (of course it is, it’s delicious!) and it’s often a great addition to any dish AND it’s easy-to-make. Chef Karma has a wonderful recipe to enhance any dish- her special Caribbean Yellow Rice! This is a flavorful & savory dish to make & we guarantee that it’s a crowd-pleaser! Get her recipe below!

Ingredients

1 cup Jasmine rice

1 cup Coconut Milk

1 cup Coconut Water

1/2 cup Water

1 tbsp kosher salt

1 pack Sazon

1/2 c chopped onions

1/2 c chopped bell peppers

Directions

1. Combine all ingredients.

2. Place in oven-safe baking dish, cover with foil, and bake for 45 minutes at 350 degrees-or until rice is fully cooked.

3. Garnish with cilantro and peppers.

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

 

 

 

JANUARY 2019 CHEF OF THE MONTH- CHEF KARMA

It’s the new year & we’re so happy to introduce our January Chef of the Month, Chef Karma! Chef Karma is a private chef and event planner in South Florida! She is also one of the few female hibachi chefs in the United States. Highly innovative and creative, Chef Karma enjoys fusion-style cooking and loves to stand out in bright colors! We can’t wait to share her story and yummy recipes. Read below to learn more about Chef Karma!                                                                   

 

1. Where were you born?

St. Thomas United States Virgin Islands

2. Where do you work and where are you based?

I work as a private chef and event planner in South Florida.

3. What is your favorite kitchen tool in creating your masterpieces/dishes?

I am a hibachi chef. This is the best way to describe how I create my masterpiece. I am one of the only female hibachi chefs in the US. I love to be innovative and creative, so I would call my style of cooking, fusion.

4. What is your sharpest sense out of all the 5 senses?

My sharpest sense out of the five senses would be taste. I have a very sensitive palette, so I can almost pinpoint every ingredient in a dish.

5. What advice would you offer for aspiring chefs?

The advice I would give you an aspiring chef is to make sure that cooking is what you love, not like, so that it does not feel like work.

6. What is one culinary tip every chef should know and perfect?

Mise en plac…. This means everything in its place, preparation is imperative to a good service.

7. What does good food mean to you?

Euphoria. People eat with their eyes first, there nose second, and lastly their mouth.

8. What features are important to you when selecting your chef outfit? 

I love bright colors, so my chef uniform always has to stand out.

9. Favorite ingredient to work with?

I love the Mediterranean spice Tahini, it amplifies any taste in any type of food.

10. Favorite City to dine out in?

Miami, of course.

11. Best Dish you have ever made?

Honey barbecue pulled pork on top of corn bread topped with homemade Cole Slaw

12. What you like to eat most often on your days off? 

I love sushi, all types of sushi!

13. Person you would most like to cook for? 

I would love to cook for our last president, Barack Obama

14. What made you decide to become a chef?

I believe that food brings people together, so I chose Culinary arts to make sure that I am a part of every single person’s laugh and every single person’s tear and making it memorable.

 

Connect with our January Chef of the Month: 

Instagram: @prettychefsinternational

Facebook: @prettychefsllc

 

 

 

Check Out Our 2018 Chefs of the Year!

This year, 2018, has come and gone in the blink of an eye- cliché but true. The year has been complete with great food, fresh styles & delicious recipes, all thanks to our wonderful 2018 Chefs of the Month! Read below to find out more about what inspires & motivates our chefs & feel free to try some of their recipes!

January 2018- John Charles

Chef John attended Le Cordon Bleu in Dallas and worked in various Italian restaurants in New York to perfect his craft. He is now located in Dallas/Ft. Worth, Texas, specializing in Italian cuisine.

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Shop his look! 

February 2018- Amy Irizarry

Chef Amy is the Executive Pastry Chef at Bite Bakery and Café in Downtown Utica, NY.

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Shop her look! 

March 2018- Patty Francis

Chef Patty has a passion for creativity. She loves to express her creative side through many avenues, and we are lucky that baking is one of them!

Patty Kitchen

Shop her look! 

April 2018- Simone Bridges

Chef Simone is a 12-year-old from Jacksonville, Florida who demonstrates excitement, drive and passion in everything she does. At such a young age, Chef Simone has been able to grow her business as the Goddess Food Factory including cooking classes and a subscription box!

View More: http://pinkshutterphoto.pass.us/foodgodess

Shop her look! 

May 2018- Will Staten

Chef Staten is the founder and head chef of Ragin’ Cajun Cookin’, Dubs’ Rubs Spice Line and Dubs’ Po’ Boy Shop. You can find him in Las Vegas cooking or working on special projects.

Will_Coat_Grill

Shop his look! 

June 2018- Julie Herrera-Lemler

Chef Julie Herrera-Lemler is an prize-winning baker as well as a jack of all trades! If she is not baking, you can find her teaching baking classes, public speaking or even officiating weddings!

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Shop her look!

July 2018- Andres Sen Sang

Chef Andres is a recent winner of Chef Showdown 8 with his signature Quinoa Latina and Chili 35 dish. If you do not find him in the kitchen as the Executive Chef for Suyo, a GastoFusion restuarant in the Bronx, you can find him with his family or working on his own business ventures – Eighty6Brand.

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Shop his look!

August 2018- Claude Luciani

After growing up in the Bronx, Chef Claude Luciani made the move to South Florida where he now owns the Pizza Rustica Hollywood location. His mouthwatering, cheesy pizza will not disappoint!

Claude_06

Shop his look!

September 2018- Penelope Wong

Since childhood, Chef Penelope has spent her life in the kitchen, from working at her family’s restaurant to being the Executive Chef at Glenmoor Country Club in Colorado.

Penelope_Coat_01

Shop her look!

October 2018- Morghan Medlock

Chef Morghan is one of a kind – she went from playing basketball to whipping up masterpieces in the kitchen. Chef Morghan has all aspects of the meal perfected from breakfast to dessert.

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Shop her look!

November 2018- Gina Sansonia

Chef Gina is the Executive Chef/Owner of Cucina Bambina, a mobile, gourmet Italian eatery that is located in Hollywood, FL. Gina is a driven and passionate chef, with a zest for life…and basil!

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Shop her look!

 

Happy New Year from Chefuniforms & a big THANK YOU to all of our amazing Chefs of the Month!

September 2017 Chef of the Month Michelle Sohan

 

Chef Michelle Sohan based in Port of Spain, Trinidad and Tobago runs her own bakery where she is the lead cake artist and designer. It was a treat to learn more about Chef Michelle and chat about how she designs her stunning sweet treats. So without further ado, we’re happy to introduce you to Michelle Sohan, the September Chef of the Month!

 

1.Birthplace:

Port of Spain, Trinidad and Tobago.

2. Where do you work and where are you based?

I own my bakery, Bakery Treatz, where I am also the Lead Cake Artist and Designer.

3. What is your favorite kitchen tool in creating your masterpieces/dishes? 

I love working with the basic modeling tools, as I can create almost any shape or structure. When I started, and even now, I have to be as creative as possible, as many cutters and modern tools are not always available when needed, and very costly to ship last minute into the island. So I improvise! And that’s been the best training for me.

4. What is your sharpest sense out of all the 5 senses? 

Has to be both sight and taste!

5. What advice would you offer for aspiring chefs? 

There’s no easy way to become a professional, take your time to develop your talents, be nice to others in the industry,  and remember, we never stop learning!

6. What is one culinary tip every chef should know and perfect? 

Learn your ingredients, so you know how to find that perfect balance when using them, from colors, textures, and taste.

7. What does good food mean to you? 

Oh! Good food to me means finding the flavors in harmony with each other from the first bite! I absolutely appreciate when there is a thought process combining ingredients.

8. What features are important to you when selecting a Chef Coat? 

I have to feel comfortable in how I look and how it fits! I’ve actually been wearing ChefUniforms.com jackets for the last six years! And I recommend to all my colleagues as they’re always complimenting me.

9. Favorite ingredient to work with? 

Spices and herbs, cardamom, nutmeg, bay leaf, ginger, basil, and turmeric.

10. Favorite City to dine out in? 

Chicago and more recently, Miami, especially the new Wynwood district. My favorite pastry chefs include Stephane Treand in Costa Mesa, California, Antonio Bachour in Miami and in Trinidad, Chef Josef Habr, who makes the most delicious Lebanese food.

11. Best Dish you have ever made? 

Spiced Trini Rum Cake (recipe coming soon!)

12. Who would you like to bake for?

I would love to bake for the Wounded Warriors Project after meeting one of their reps at a cake convention in Virginia recently. It is one of my goals after I compete this upcoming October in Milan, Italy, at the Cake Designers World Championships.

13. What made you decide to become a chef? 

I actually had never liked being I the kitchen whilst growing up! In fact, my two sisters were the cook and baker, I did all the other chores, like making the beds etc. But I had a very serious accident whilst at work, and I was just finishing my masters in Food technology at our local university. Our faculty had a bake sale, and I took my sister’s cakes, which sold out immediately, and everyone came asking to place orders! That’s when it happened, I said yes I do! And I’ve never stopped since! It’s like a switch you can’t turn off, everything around me I use as inspiration.

Connect with Our September Chef of the Month:

Website: BakeryTreatz

Instagram: @bakerytreatz

 

Chef Carter’s Flank Street Tacos

Prepare yourself because we’re talking tacos! There are tacos and then there are TACOS. This recipe is the real deal, so it’s time to say no to drive-thru tacos or the ones out of the box. Get excited and ready for a flavorful recipe that comes from Chef Carter, a Texas native and our April Chef of the Month. These Flank Street Tacos will live on as your go-to on Taco Tuesday.

Street Tacos

Flank Street Tacos

Ingredients:

1 pound of flank steak, tenderized

1 tsp cumin

1 tsp paprika

1 tsp Kosher salt

1 tsp black pepper

½ tsp chili powder

1 tablespoon garlic, minced

Canola oil

Garnish:

½ medium white onion, diced

½ cup cilantro, chopped

Queso Fresco cheese (white Mexican cheese)

Wedge of lime
Corn Tortillas

Heat grill to high heat.

Directions:

1. In a small bowl, mix cumin, paprika, salt, black pepper and chili powder. Rub/pat mixture generously over steak then sprinkle garlic on meat. Drizzle with Canola oil.

2. Grill steak on high heat searing both sides for 3-4 minutes each. Steak should look brown. Move steak to another burner on low and let sit another 3 minutes on each side until internal temp reaches 130-140 degrees.

3. Remove meat from heat. Let rest 5-10 minutes.

4. Chop/dice onion. Chop cilantro.

5. Warm tortillas on the grill or on a stovetop in a pan.

6. Cut meat in strips or bite sized pieces against the grain of the meat. Place meat on tortilla and garnish with onions, cilantro, and cheese, to taste. Can place the lime wedge on side or squeeze over mixture before you roll up the tortilla.

Tacos are popular in my house and in Austin, we have a lot of food trucks that serve any kind of taco you can dream up. These Flank Street Tacos are so easy to make and taste so good!

Shop ChefUniforms.com now! Keep in touch with Carter, our April Chef of the Month and see all the amazing things he has coming in his future!

Instagram: @chef.carterhull

Twitter: @chef_carterhull

June 2016 Chef of the Month – Brian Mullins

Brian Mullins-in the kitchen

Congratulations Chef Brian Mullins for being our Chef of the Month for June! See what cheesy concoctions he has been making in Miami!

Where were you born?                

I was born in Long Island, New York.

Where do you work and where are you based? 

I live and work in Miami.  I have food trucks and two brick and mortar locations for Ms. Cheezious.  It started as a food truck in 2010 and we opened our first brick and mortar on February 1, 2015 and our second this past April.

What is your favorite kitchen tool in creating your masterpieces/dishes? 

My favorite kitchen tool is a good knife.  It can become an expensive habit!

What is your sharpest sense out of all the 5 senses?   

Hearing.  In the restaurant industry we need to listen to people and our guests’ feedback.  You can’t be emotional if someone doesn’t care for something.  You need to be able to hear them and make changes.  A lot of people don’t listen to what their customers have to say.

What advice would you offer for aspiring chefs?  

Put in the time.  Learn to take every opportunity presented to you when you’re not working.  Ask to volunteer, to work with other chefs and offer to work at any event.  Keep your head, down mouth shut and observe what’s going on around you.  Be humble, pay attention and ask questions.

What is one culinary tip every chef should know and perfect?    

Proper seasoning in general, but especially salt.  It can change a lot of things so learn how to use it correctly.

What does good food mean to you?    

Good food means family. I grew up in a house where my mother, grandmother and aunts all cooked really well.  My best memories are of big meals made from scratch in the kitchen that took hours or days, depending on what they were cooking.  We all sat down together and ate really good meals. Now, my family and friends in the industry get together to create good meals and share those new memories.

What trends do you see emerging in the near future?  

No one is really doing shakes in Miami, so we brought it back. We launched them a month or so ago. Florida is so hot; everyone wants a cold milkshake.  We did a midnight snack shake – a chocolate shake with chocolate and peanut dipped pretzels, caramel popcorn and chocolate covered potato chips topped with whipped cream and sprinkles. For all the Miami people, we did a Pastelito shake with a guava cream cheese and vanilla base garnished with a fresh Pastelito on top.

What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)   

I want it to fit well and look good.  Who doesn’t want to look good?  I am big in the shoulders, so I need to be able to move.  The coat needs to be moveable and breathable.  I wear a lot of chef shirts.  Being in South Florida, it is hot all day, every day and even hotter in the kitchen.

Favorite ingredient to work with?    

Obviously, cheese.  But besides doing grilled cheese, I really love smoking meats and BBQ.  I like making pulled pork and ribs.

Favorite City to dine out in?   

New York. I love every place. There are so many people from so many places around the world that you can get anything. It’s so rich in culture.  If you want Mexican, someone from Mexico will make it or if you want dumplings, someone will make you authentic dumplings.  I can always have one more slice of pizza as a snack in between meals too.  I come home 10 pounds heavier from every trip!

Best Dish you have ever made?     

Probably ribs.  Like I said, I love smoking meats and barbecuing.  You can take a long time to prepare them to impart a lot of flavor, and I create a good sauce.  I can make them ahead of time and heat them up when I have friends over.  I never have a problem having people show up for my barbecue.

Place you eat most often on your days off?      

The Hillstone.  I always know what I am getting.  The food is good and the service is always great.  Since I have so few days off, I want to have a meal served to me properly. I don’t want to leave a restaurant mad on my day off.

Person you would most like to cook for?         

I would like to cook for José Andrés.  He seems like a cool guy to hang out with.  I would love to make Spanish food and tapas with him.  He has always been a super nice guy when I have met him in the past.  Like I said before, my best memories are good meals with family and I think cooking for him would be like that.

What made you decide to become a chef in the first place?       

I started cooking at a very young age.  Growing up, my mom was a single mom.  We would fend for ourselves from an early age.  When I was like 7, I would wake her up while she was sleeping to open jars.  She was always in the kitchen cooking and making breakfast, lunch and dinner for everyone.  After seeing my mom, grandmother and aunts cook, I wanted to emulate what they were doing. I would figure things out and make stuff that tasted good and get everyone sit down to have a good meal.

What is new on your DVR?      

You would have to ask my wife.  When I come home, I sit down and she puts on whatever she wants and I can just sit still finally.  I don’t get much time at work to sit still.

May 2016 Chef of the Month – Jimmy Rodriguez

Chef Jimmy's Blue Pic.

Congratulations Chef Jimmy Rodriguez for being our Chef of the Month for May!  Find out what Chef Jimmy has been up to while introducing big, new flavors to the BG Florida State Parks!

  1. Where were you born?

I was born in Havana, Cuba.  I was in Cuba until I was 12 years old.  I came over to America in ‘85.

  1. Where do you work and where are you based?

I currently work for BG Florida Parks.  The three state parks included are Oleta River State Park, Hugh Birch State Park, and John U Lloyd State Park.  I am involved in turning the state park concession stands and Blue Marlin Fish House into a better dining experience.  I am implementing the use of higher quality products and standardized recipes that the entire company will follow and produce to my personal standards.

  1. What is your favorite kitchen tool in creating your masterpieces/dishes?

My favorite kitchen tool is my chef coat.  This is an important tool to help protect me from being burned and scratched in the kitchen.  It also gives me a sense of pride and lets people understand that there is a professional behind the wheel, but also a graduate that loves his craft.  In my chef coat, I always carry a thermometer, a flashlight, a knife and a sharpie.

  1. What is your sharpest sense out of all the 5 senses?

Taste is my strongest sense.  I have trained my palate to know exactly what a dish will taste like before even needing to taste it.  With my training and experience, I am able to follow a standardized recipe and use the knowledge of the ingredients I am incorporating and not need to taste the dish.  Nothing has too much or too little seasoning.  This knowledge has led to much of my success.

  1. What advice would you offer for aspiring chefs?

You must love your craft.  I hate culinary programs that fill students’ minds with the idea that “he who wants a college degree, not knowing the fire they are about to jump into, can get a degree.”  College kids think they can get a degree and get a top dollar job, and it’s the furthest thing from that.  Students should have a job in the industry before going to school so they know what they are getting themselves into.  You have to have a love for food and for the craft.

  1. What is one culinary tip every chef should know and perfect?

If you wouldn’t serve it to your mother, you should never serve it to your guests.  If you are in doubt, throw it out.  The quality of your product is a MUST.

  1. What does good food mean to you?

Good food is about texture and the timeliness of getting the dish to the customer.  The little details are important.  You want to be able to differentiate between every ingredient in each bite.  No one wants overcooked chicken and vegetables and mushy carrots.

  1. What trends do you see emerging in the near future?

I call it the Pan-American menu.  Many menus now relate to all types of people and can have French style cuisine, Caribbean style cuisine, etc. all on the same menu. With my real knowledge of different cuisines from Cuba, I want to make sure all restaurants have a mixture and that everyone has an alliance to the food being served.

  1. What features are important to you when selecting a Chef Coat? (particular fabric, style, sleeve length, pockets)

It needs to be durable, breathable, good quality material, and washes and dries well.  I prefer long sleeves with arm pockets to protect my arms and hold everything I need.

  1. What is your go-to chef outfit? Do you prefer coats, tees, pants, shorts, aprons, hats, etc.?

I always wear a bandana to keep my hair out of my face. Also, I use aprons only when prepping.  Don’t walk out of the prep area with an apron.  The apron protects the food from you, not you from the food.

  1. Favorite ingredient to work with?

Lately it has been Greek yogurt.  I try to incorporate it into everything, even my Caesar dressing has Greek yogurt in it.  I no longer use preservatives in my food, so you will not find any mayonnaise or sour cream in my kitchen.  I preserve everything with lime juice, Worcestershire sauce, hot sauce, etc. to keep it fresh.  Smaller batches with no preservatives is the secret to success.

  1. Favorite city to dine out in?

Miami.  There is a wide range of restaurants in all the different areas that have been built up like the Art District and Liberty City.

  1. Best dish you have ever made?

My Cilantro yogurt sauce.  I make an emulsification of Greek yogurt, extra virgin olive oil and fresh herbs.  Always organic ingredients, no preservatives.  It goes with everything- fish, chicken, been, even French fries.

  1. Place you eat most often on your days off?

I eat mostly at home and don’t dine out a lot.  Lately I have been perfecting recipes for croquettes using different meats and fish with all fresh ingredients. I will have a line of croquettes and sauces out before 2017.

  1. Person you would most like to cook for?

My Wife! Dee Rodriguez, she is my biggest fan as well as my critic. My inspiration.

  1. What made you decide to become a chef?

In Cuba, I had been cooking since I was sitting in my grandmother’s lap.  When I came to America, I used to be a tour guide and air boat Captain.  At the end of the tour I would reach in and hold an alligator so people could take pictures.  Eventually, my wife told me it was too dangerous, so I went to culinary school.

  1. What is new on your DVR?

The Marlins baseball season from last year.  I didn’t watch it live, but I watch every minute of every game at my leisure.  I’m still finishing last season!

Give the Gift of Style for Mother’s Day!

Happy Mother’s Day to all of the wonderful moms out there! Today is the official day to honor our mothers and do for them what they do for us every day.  Today, we shower them with love and appreciation as we give them the day to sit back and relax.

There is nothing mothers love more than special moments shared with family.  We like to show our moms we care with gifts that will last a lifetime and help keep those special memories close to heart.  Make this Mother’s Day one she’ll remember forever with this stylish kitchen apparel.

Make sure your mom always looks dressed to impress in the kitchen with these great styles!

Women's Traditional Fit S-Shaped Chef Coat

Style # 61311

Add some style to your mom’s daily routine with this fitted, lightweight chef coat that is the perfect blend of comfort and style.

Full Length Butcher Apron

Style # F8

A mom’s best friend in the kitchen is her apron.  Check out this traditional apron available in a wide variety of colors.  Her new apron will ensure she is comfortable and protected while making great meals for the family!

Women's Attitude Chef Women's T-Shirt - Wonder Chef

Style # 11134WCH

If you want to make sure your mom feels like the super mom that she is, you can’t go wrong with this chef t-shirt! Let everyone know she is not only wonder mom, but also a wonder chef in the kitchen!

Your mom will shine like the star she is with some embroidery to her new coat or apron. Feel free to choose from our selection or create your own custom image or monogram to add some personal touches to her new kitchen gear.

Get all these great items and more at Chefuniforms.com!

The Food Truck Craze

food trucks

In recent years, food trucks have become a rapidly growing trend, as seen by several television series (The Great Food Truck Race, Food Truck Face Off, Food Truck Paradise) and many worldwide food truck events. Here in Plantation, FL., there is a local food truck event at Heritage Park every Tuesday night, in which several food trucks come from all over to serve to happy paying customers. Not only is it an interesting way to taste new, homemade, and often unique foods, but it is a simpler way that chefs and entrepreneurs are getting their businesses off the ground without the startup costs of a brick-and mortar-restaurant.

Yvonne

This is how our chef of the month, Yvonne Anderson-Thomas, got her start with Brown Shuga Soul Food. She started out selling baked goods at food festivals in Idaho and quickly moved on to operating a few food trucks selling her homemade Southern cuisine, complete with a flourishing catering business. This career move has proven to be a great decision on her part. Another great example of this success is Press Gourmet Sandwiches, which started out as a food truck, got featured on the Food Network, and now has a restaurant located in Fort Lauderdale, FL. This writer recommends “The Daily,” a sandwich featuring grilled chicken, brie, tomato, spinach, Applewood bacon, and apricot jam. Delicious!

If you are a chef or entrepreneur looking to break into this kind of business, Chef Uniforms is a great way to start browsing for professional chef coats and uniforms. Getting the right look, fit, and style is important. You can see for yourself what Yvonne Anderson-Thomas recommends to bring your chef attire to the next level.

Here are some tips and thoughts from Chef Yvonne herself if you are looking to start your own food truck:

  1. Everyone is not always happy with your success. Believe in Your dream.
  2. It’s hard to operate a truck year-round in a city that gets so cold during the winter that your water tank freezes up!
  3. Join a food truck association or start one. There is power in numbers.
  4. Make sure you buy a truck that fits your menu as far as the equipment you need.
  5. Give away free food in exchange for publicity every once in a while.
  6. It is more work than you can possibly imagine! This is not a job for lazy people, or people who want to retire or think it’s a get rich quick idea. It takes work and perseverance.
  7. Pay for quality equipment and marketing materials.

Good luck!

Chef Yvonne’s Path to Cooking

Chef Yvonne

Yvonne Anderson-Thomas, our Chef of the Month for March 2016, found both a solace and an unexpected, life-changing solution in cooking. She was willing to reveal her amazing story with us, so that we could share it with all of our readers. Once she had divorced her husband of twenty years, she was uncertain of her next steps. She had gone to school for nursing, but never finished her degree. Instead, drawing from her previous experience managing a bakery, she threw on her chef coat and started selling her baked goods at food festivals. Once she realized this wasn’t getting her quite far enough, she resorted to an old family recipe instead – smoked turkey legs. After some initial success and a very generous loan from a friend, Yvonne started her own food truck and dubbed it Brown Shuga. Suddenly she became very busy tending to three events a day, she enlisted several friends, seasonal employees, and volunteers to help get her business off the ground.

But running a food truck is expensive. It’s not just the ingredients and the cooking she’d have to worry about, but the licensing, any extra fees, prep tables, freezer, cookers, utensils, various other equipment, and managing the truck itself. Fortunately, Yvonne discovered a woman’s shelter that would allow her to park in its lot. She repaid this act of generosity in food and donated tips.

Soon enough, Brown Shuga grew to include many recipes in the soul-food and Southern comfort tradition. Yvonne added another food truck to help keep up with the demand for her cooking. There were a few setbacks along the way – including the truck’s burst pipes during the winter months – but Yvonne persevered. She fondly recalls her proudest moment during this time: “Finally, when I said, ‘Brown Shuga Soul Food,’ people knew the name, and it made me feel so good.” Now, five years later, she has received numerous accolades and awards, including one for Best Food Truck, acknowledged by the Idaho Statesman.

In retrospect, Yvonne admits her professional trajectory has been quite surprising. She never imagined she’d been running her own food trucks. However, back when she was married, she often found herself cooking for functions on the military bases her husband was stationed at. She recalls how she experimented and experimented until she arrived at the perfect recipes for her signature cornbread and ribs. In the end, these years relocating from base to base was a true test to her and her resourcefulness. “I feel like I have succeeded in letting people know who I am,” Yvonne concludes.

Thank you, Yvonne, for sharing this story with us! It is certainly inspiring, and we hope our readers will feel the same!

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