Story
Gouda looking!
I’m Holly, former chef, turned caterer and charcuterie board maker. In 2005, I graduated from Scottsdale Culinary Institute; a Le Corden Bleu academy. Right after graduation, I was asked to intern as the student pastry chef for both SCI student run restaurants. During my internship I made roughly 500 crème brûlée a week, and a variety of other desserts! After leaving SCI, I worked in the restaurant industry and quickly learned restaurant life wasn’t for me. Shortly after, I opened a small catering business with a fellow culinary graduate.
Catering small intimate events was definitely my calling. However, life had a different plan in store for me; I became a mama. I took on the role of stay-at-home mom, and cherished every single moment. I admit, I was one of those overzealous mamas and made my daughters baby food, and didn’t necessarily follow the food “rules” or food guidelines and recommendations. Yes, I had the baby Beaba, and every other product they could possibly sell me with the guarantee that I could create the freshest meals for my little one. I couldn’t have all this culinary experience under my belt, and have a kiddo with terrible eating habits. What would that say about me…lol?! Well, it worked!
What inspires me?
