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Welcome to the Born and Braised Blog!

Updated: Nov 3, 2018

As a Personal Chef, I love cooking for my clients, sharing my food, and making their lives easier by providing them with fresh, delicious meals. I also find comfort and joy in coming home and cooking in my own kitchen for my husband and myself. In this blog I will be sharing the food I create in my own kitchen focusing on three themes.


Cooking at Home (chef style)

I treat my kitchen at home like a professional kitchen. You will find delis that I occasionally eat out of, obnoxiously labeled containers, side towels in lieu of oven mitts, a magnetic knife strip decked out with Wusthof, and a clean + organized fridge that I diligently rotate product to avoid waste. When deciding what to cook for dinners for the week, I will look at what I have on hand that I need to use up and plan around what I already have, and also incorporate creativity and variety. I have made some of my favorite meals by complete accident! I am looking forward to sharing my thought process in how I go from a professional cooking mentality to making something delicious at home!


ABC's of The Flavor Bible

The Flavor Bible by Karen Page and Andrew Dorenburg is my all-time favorite resource to use for brainstorming new menu items. For a long time I have been wanting to cook my way through The Flavor Bible to experiment with new ingredients, and do something new to the ingredients I regularly use.


Family Recipes

I am lucky to have boxes and binders full of handwritten recipes from both of my Grandmothers. Some are crystal clear and written with perfect penmanship. Others you can tell were written in a rush, stained, and have obscure, vague instructions. Which I am sure made sense at the time. I have been wanting to dive into the recipes and see how similar I can make them turn out, but everyone knows, no one can cook as good as your Grandma.


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