It's All Good Chef Services

Hi all, I'm back! I've taken time away from my socials because I've been trying to figure out what to do with my personal chef business. It's been difficult finding clients, mainly because I haven't been looking due to concerns about my mental health. I got into this business to be able to work whole doing something I love, but the idea of working with people who might be abusive towards me and my creative output have made me pause to rethink where I want to go.

I want to cook for families and small intimate settings, making the types of meals that I grew up with and love. I'm not doing this to make a name for myself or try to revolutionize the industry. Unfortunately clients have been hard to find, so in the interim I've decided to sell the mini bread puddings you see in this post while I try to figure out a new strategy.

The flavors I have available at the moment are chocolate & Hawaiian bread and taro/ube. Each bread pudding is 5 oz and comes in a tin with cover. Unfortunately these will only be available to customers in the LA area within driving range of me, as I am still figuring out the logistics of running a small baking business out of my apartment.

Each pudding is $6 and can be reheated in the microwave. They make great snacks or a satisfying dessert after a good meal. They are NOT vegan but are vegetarian friendly - heavy cream, butter and eggs are used in their creation.

Sorry for the long text, but after a year away from this account I had a lot to say. If you'd like to order one or more from me please DM me and we'll work something out. Thanks!

I think I've turned the corner on making pork & shrimp siu mai.

Smoked tri-tip with cauliflower rice and grilled zucchini strips. Tri-tip was brined in white grape juice and salt to impart a sweet taste to the meat, then smoked for 30 mins with a rosemary and coriander rub. Cauliflower rice is sauteed with brunoise red onion and carrot. Zucchini is thinly sliced, seasoned with seasoning salt and fresh ground pepper, and grilled.

I've always loved Chinese food for as long as I could remember. One of my favorite dishes is beef with oyster sauce - velveted flank steak slices wok-fried with snow peas, carrots, and mushrooms.

It dawned on me the other day that some people don't know how to remove the pit from an avocado without potentially slicing their hands open. Here's my method in picture form; if it helps even one person then I'll consider this post a success.

Homemade chicken wonton soup - wonton skins filled with lightly seasoned ground chicken meat, boiled and served in seasoned chicken broth with assorted vegetables. 🍜

Beef and pork Italian sausage raviolis - homemade raviolis stuffed with a mixture of 80/20 ground beef, Italian pork sausage, and fresh basil. Served with a turkey meat sauce and topped with freshly grated parmesan.

Culinary experiment: garlic pan fried tofu on sauteed assorted veggies and steamed broccolini. Something a little different from my normal fare.

Tried out a new "copycat KFC" biscuit recipe. I've always loved the biscuits at KFC for their fluffiness and butteriness - dunno if these came out as good but they are tasty.

Chicken adobo wings - chicken wing units cooked in mix of soy sauce, vinegar, garlic, mirin, fresh cracked black pepper and bay leaf.

Sometimes food prepping can be just as photogenic as the completed product. Chicken wontons for soup.

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