I don’t know about you but I’m still summering over here!! We’ve got till September 22nd until Fall officially begins so enough pumpkin spice chatter and more pasta salad talk please.

One of the things I’ve come to love most about cooking is that, for the most part, it doesn’t have to be exact. Especially when you’re cooking for yourself.

As a private chef, I spend plenty of time thinking about ratios, timing, texture, temperature, and making sure everything lands on the plate exactly as it should. But some of my favorite dishes are the ones where I put the measuring spoons away and just cook. Pasta salad is one of those dishes.

I don’t really believe in a strict pasta salad recipe. I think of it more as a formula. Something you can make differently every time depending on what you have, what you’re craving, and what looks good at the market.

A little more cucumber? Absolutely. More herbs? Go for it. Want it extra cheesy? No one is going to stop you.

If you’re not sure about the exact measurements on a good dressing… don’t worry I got you covered on that. Because a really good red wine vinaigrette is what brings everything together, and I find that getting the balance of oil, vinegar, salt, and a little sweetness makes a huge difference.

Let’s talk pasta.

Mafalde is one of my favorite pastas to use for pasta salad. I love the ruffled edges, as they catch little bits of dressing and whatever else you toss into the bowl.

But don’t feel like you need to track it down. Fusilli, elbow noodles, farfalle are all excellent choices.

Cook it in well-salted water until it’s just tender. Tip: look on the back of the pasta box for the cook time and set your timer. Once it’s cooked, drain it, rinse it with cold water so that it doesn’t all stick together, and let it cool enough so that it’s not steaming hot before adding the rest of your ingredients.

The Salad

Here’s what I like to throw in with the pasta:

• Pasta: enough to make the size of salad you need.

• Salami or pepperoni: I like to cut it into thin strips. If you’re vegetarian, leave it out. The salad will still be delicious.

• Cucumber: diced. I like a generous amount for that fresh, crunchy contrast.

• Cherry tomatoes: halved.

• Red onion or shallot: thinly sliced. Use whichever you have, depending on how much bite you want. (option to omit if you have an allium allergy)

• Castelvetrano olives: buttery, briny, and one of my favorite parts of the salad.

• Mozzarella: cut it into small cubes, tear it into little pieces with your hands, or use mozzarella pearls. I actually love the slightly irregular pieces you get from tearing it yourself.

• Fresh basil: I usually use around 5–7 leaves and slice them into thin ribbons.

And that’s really it. Notice that I haven’t given you exact quantities. That’s intentional.

If you love cucumber, add more cucumber. If you don’t love olives, use fewer.

If you’re feeding eight people, make a giant bowl. If you’re making lunch for yourself, make a smaller one.

Cooking is about learning to look at what you’re making and trust your instincts.

The part I measure: red wine dressing

This is where I make an exception. A good red wine vinaigrette is all about balance, so I like having a starting ratio rather than winging it completely.

Saucey’s Red Wine Vinaigrette

• 1 cup extra-virgin olive oil

• ¼ cup + 3 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 2¼ teaspoons honey

• ¼ teaspoon black pepper

• ½ teaspoon salt

• 1 garlic clove (option to omit if you have an allium allergy)

• Juice of 1 lemon

• 1 tablespoon water

Blend everything together until emulsified. Then taste it. Yes, even when you measured it.

Maybe you want more vinegar. Maybe a little more honey. Maybe another pinch of salt. The measurements are simply the starting point… not the final answer.

Pour it over your pasta salad so it has a chance to absorb all that flavor. Then toss. Taste. Adjust. Toss again. That, to me, is cooking.

Not following a recipe perfectly, but knowing when something feels right.

Notes from the chef:

• Prep everything before you cook the pasta. Chop and slice all of your ingredients ahead of time so that once the pasta is ready, you can assemble everything while it’s still fresh.

• Give it time. Once the pasta salad is assembled, let it sit in the fridge for at least 4 hours or, even better, overnight. The longer it sits, the more time the pasta has to absorb all of those delicious flavors.

• Save some dressing for serving. Depending on how much pasta salad I’m making, I’ll either save half of the dressing or make a double batch. Right before serving, I drizzle a little more over the top to freshen everything up. Then I finish it with plenty of fresh basil and freshly cracked black pepper.

By far my most requested recipe is my chocolate chip cookies. But they’re not just any chocolate chip cookie… they’re a brown butter salted chocolate chip cookie. Yeah you heard that right.

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Years ago, my mom pulled a salted Nutella-stuffed cookie recipe from Pinterest, which led me to the Ambitious Kitchen blog. Her recipes are 10/10, and I’d say that recipe really was the blueprint for the recipe below. I took that cookie recipe and adapted it into my own. I’ve made thousands of these cookies (not an exaggeration), constantly tweaking, modifying, and turning them into what I believe is the most perfect chocolate chip cookie… but maybe I’m biased.

As a private chef, this is by far my most requested item from clients. I see the comments on TikTok asking for this recipe, and my friends have even requested these cookies for their future weddings. So, I’d say this is a recipe you’ll want to make for yourself… for a special someone you’re trying to impress… or even for your next work potluck.

Fun fact: when I first started my business in 2024, I did cookie drops around LA. There were 3 pickup locations where I sold my cookies to whoever was interested in buying them. Maybe I should bring those back?

My chef notes for these cookies are added to the bottom of this post. I’m so excited to share this with you all (I feel like it’s been a long time coming) and I can’t wait to hear if you try to make these at home!

Ingredients:

• Two sticks butter melted

• Two eggs

• 1 tbsp greek yogurt

• 1 1/4 tsp vanilla paste

• 1/4 salt

• 1 tsp baking soda

• 1/4 tsp baking powder

• 2 1/4 cup flour

• 1/2 tsp corn starch

• 1 1/2 cup brown sugar

• 1/8 cup white sugar

• 3/4 cup dark chocolate chunks + an additional chocolate bar for topping (I like to use the trader joes pound plus chocolate bars)

• 3/4 cup milk chocolate chunks (again, trader joes pound plus bars for the win)

• 3/4 cups semi sweet chips

• Flaky sea salt to finish

Directions:

1. Start by melting two sticks of butter in a saucepan until brown & has a nutty aroma. Let the butter cool slightly before using. It should not be hot.

2. In a large bowl or stand mixer, cream the melted butter with the brown sugar and white sugar until smooth and creamy. It should be a luscious tan color.

3. Beat in the eggs one at a time, followed by the greek yogurt and vanilla paste. Mix until everything is well combined.

4. In a separate bowl, whisk together the flour, salt, baking soda, baking powder, and corn starch. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

5. Gently fold in the dark chocolate chunks, milk chocolate chunks, and semi-sweet chocolate chips. Make sure the chocolate is evenly distributed throughout the dough.

6. With a cookie scooper, portion out the cookie dough balls. You should get around 24 cookies. You can place on a tray and cover or transfer dough balls to a ziplock bag. Let the dough chill in the freezer for at least 4 hours or overnight. This step is crucial, don’t skip it.

7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

8. Place cookie dough on the prepared baking sheet, leaving space between each cookie (I typically get about 6 cookies per sheet). Firmly press a dark chocolate chunk on top of each dough ball for an extra chocolatey touch.

9. Bake in the preheated oven for 12–14 minutes, or until the edges are golden and the centers look slightly underbaked.

10. Remove the cookies from the oven, give the pan a nice smack on the counter, and immediately sprinkle them with flaky sea salt for that perfect sweet-salty balance.

11. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Chef Notes:

• Chocolate Chunks: When adding the chocolate chunks to the cookie before baking, I prefer to use dark chocolate over milk chocolate. After testing this cookie many times, I’ve found that dark chocolate tends to melt better on the cookie while also balancing out the overall flavor profile. I love milk chocolate on its own, but I find that it’s a little too overpowering in the cookie.

• Vanilla paste vs. vanilla extract - let’s talk about it. You can 100% use vanilla extract in this recipe, but I prefer vanilla paste. I’ve actually transitioned to using vanilla paste over extract in pretty much all of my baking. In my opinion, the flavor is so much more prominent and richer. Trader Joe’s has a great, affordable vanilla bourbon paste, but if you’re feeling fancy, the Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste is incredible.

• I always like to keep a batch of cookie dough in the freezer! If you’re craving something sweet, you can just pull a single ball of cookie dough out of the freezer and bake one for yourself!

Who remembers that massive prime rib roast I made on the boat? Well, I’m finally sharing the whole story plus the salad dressing, sauces, and the key lime pie that made it onto the same dinner table.

I looked at a preference sheet that said prime rib and thought, Sure. Let’s make this happen.

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Let’s start with the star of the show.

This was a charter back in the spring, and when I saw prime rib listed on the preference sheet, I immediately knew it needed to be the grand finale. If you’re going to buy a beautiful, expensive piece of beef, you might as well give it the spotlight.

The only problem? I couldn’t find one.

I went to a few different stores before finally walking up to the butcher counter at Whole Foods. And, of course, there was no prime rib sitting out. Cue a mild panic attack.

We were leaving for charter the next day, and I had a pretty good feeling that finding a beautiful prime rib roast in The Bahamas was going to be… challenging.

Thankfully, the butcher disappeared into the back and came out with exactly what I needed. And when I say it was massive, I mean massive. I usually estimate about 5–7 ounces of meat per person, but this particular preference sheet had made one thing very clear… these men were going to EAT. So I bought the big one.

And honestly… I had no regrets.

The salad deserves some attention, too.

With a big, rich prime rib as the main event, I wanted something fresh and tangy to start the three course meal.

Enter: my blue cheese salad. I’ve made a lot of salad dressings in my life, and this one has become one of my favorites. It’s creamy, tangy, garlicky, and just blue-cheesy enough without completely taking over the salad.

I tossed it with mixed greens, cucumber, thinly sliced carrot ribbons, tomatoes, and homemade sourdough croutons.

Basically, a salad that says, I’m trying to be healthy, while sitting next to a three-hour prime rib.

Blue Cheese Dressing

• ½ cup greek yogurt

• ¾ cup mayonnaise

• 2 garlic cloves, grated

• ½ cup buttermilk

• Juice of 1 lemon

• 1 tablespoon white wine vinegar

• 1 teaspoon fresh thyme

• 4 oz blue cheese

• Pinch of salt

Mix together the yogurt and mayo, then whisk in the buttermilk. Add the grated garlic, lemon juice, vinegar, thyme, and salt. Crumble in the blue cheese last and give everything a good mix.

A little shortcut: I rarely buy buttermilk just for a recipe. I use whole milk, add a splash of apple cider vinegar or white vinegar, let it sit for a few minutes, and voilà. Homemade buttermilk without committing to an entire jug.

Now, the prime rib.

I don’t really have an exact “recipe” for this one. Prime rib is one of those things where I like to pay attention to the meat rather than obsess over a timer. A meat thermometer will be your bestie throughout the process.

Here’s what I did:

1. Morning of, I pulled the roast from the fridge and placed it on a cooling rack over a sheet pan. I generously salted it and left it uncovered in the fridge for about 8 hours. This is one of my favorite little tricks for big cuts of meat. The salt has time to work its way in, and leaving it uncovered helps dry out the surface so you get a gorgeous crust.

2. Low and slow. About two hours before cooking, I tied the roast with butcher’s twine and generously seasoned it with pepper. Then I covered the outside with Dijon mustard, minced garlic, parsley, and finely chopped thyme.

Into the oven it went at 275°F for about 3 hours, or until the internal temperature hit 120°F. Then I pulled it out and had it rest for 30–45 minutes.

3. Next is the reverse sear. I cranked the oven up to 500°F and put the roast back in for about 5–10 minutes. This gives you that beautiful, deeply browned crust while keeping the inside perfectly pink and juicy.

My guests wanted medium rare, so I kept it on the shorter side. If you prefer your meat a little more done, give it a few extra minutes. Just keep an eye on it because that 500°F oven is no joke.

And then I went full steakhouse. We served the prime rib with:

Mashed potatoes. Crispy leeks. Horseradish sauce. Red wine reduction.

Steakhouse vibes were maxxing. This is one of those dinners where you look around the table and think, Okay. This was worth all the dishes.

And finally… dessert.

After all that indulgence, I wanted something light, bright, and refreshing. So naturally, key lime pie bars. This recipe came from my mom years ago and has been a staple in my recipe book ever since.

It’s creamy, tart, sweet, and has just enough coconut in the crust to make you feel like you’re somewhere tropical… conveniently, we were.

Key Lime Pie Bars

For the crust:

• 2 cups graham cracker crumbs

• 3 tablespoons white sugar

• ½ cup sweetened coconut flakes

• ½ cup melted butter

For the filling:

• 3 (14 oz) cans sweetened condensed milk

• ½ cup sour cream

• ¾ cup key lime juice

• 1 tablespoon grated lime zest

How to make it:

1. Preheat your oven to 350°F and line a 9x13-inch baking pan with parchment paper.

2. Mix the graham cracker crumbs, sugar, coconut, and melted butter until everything is well combined. It should feel like wet sand. Press it firmly into the pan and bake for 8–10 minutes.

3. While the crust cools slightly, whisk together the sweetened condensed milk, sour cream, key lime juice, and lime zest until smooth.

4. Pour the filling over the crust and bake for another 8–10 minutes, just until the filling is set.

5. Let it cool to room temperature, then pop it into the fridge for at least 4 hours or let it set overnight.

6. I like to finish it with toasted coconut and a little homemade whipped cream.

And that was dinner.

A giant prime rib that almost didn’t make it onto the boat, a very blue-cheese salad which is now my favorite salad that I make, mashed potatoes, two sauces because one sauce wasn’t enough, and a key lime pie bar.

Not exactly a light dinner… but for a charter? Anything goes!

I travel to understand a place through its people, its culture, and most importantly, its food. While TikTok has made it easy to find the latest “must-visit” café or photo spot, I’ve found that the best meals and memories usually come from recommendations passed along by locals, chefs I respect, or simply wandering until something catches my eye.

Paris is the perfect city for this kind of travel. It’s romantic without trying to be and elegant in the smallest details. Whether it’s lingering over a morning cappuccino or spending an hour browsing a market, the magic is in the moments that aren’t planned.

If you’re spending a week in Paris, here’s exactly how I would do it. You can refer to all of the places I have saved on the city HERE.

Where to Stay

Hotel Duc de Saint Simon - I genuinely don’t think I could have discovered a more charming place. The hotel feels quintessentially French, with beautiful antique furnishings, cozy sitting rooms, elegant fabrics, and the kind of quiet luxury that never feels overdone. Instead of modern minimalism, it embraces old Paris in the best possible way.

One of my favorite little details? If you call down to the front desk in the morning, they’ll deliver a cappuccino right to your room in the most adorable tea cup.

That being said, I already know where I want to stay next time: Le Marais.

Every time I wandered through the neighborhood, I found another incredible restaurant, another beautiful boutique, or another charming street that made me want to stay longer. It’s lively without feeling overwhelming and perfectly balances historic Paris with a creative, modern energy. If shopping, food, and walking aimlessly sound like your perfect afternoon, Le Marais should absolutely be on your list.

The Pastries Worth Waking Up For

Cedric Grolet

If there is one stop that deserves every bit of its reputation, it’s Cedric Grolet. Walking inside feels less like entering a bakery and more like stepping into an art gallery. Every pastry is sculpted with unbelievable precision, often resembling fresh fruit so perfectly that you almost don’t want to cut into it. But somehow the taste lives up to the presentation. When I spotted a cookbook on the back wall, I knew I had to bring one home. Let’s see if I can attempt one of these pastries for my clients back home!

La Sancere

Sometimes the simplest things end up being the most memorable. La Sancere served one of the best croissants I’ve had. Perfectly flaky, buttery, and still warm. Grab a table outside with a café, fresh orange juice, and a croissant and simply watch those wandering the streets. There isn’t a better way to start the morning and then you can hit the shops of Le Marais after.

Restaurants I Loved

One of my favorite ways to experience a city is through dinner reservations recommended by chefs and locals rather than algorithms. Every meal becomes part of the story.

Here are the restaurants I’d absolutely recommend:

• Le Petit Lutetia

• La Fontaine de Mars

• Aux Crus de Bourgogne (and if you can’t get a table, walk next door to their sister restaurant, Le Chardonnay, which is equally wonderful)

• Arcane 17

• Ostra Paris for oysters and wine

• Substance

Each offers something different, but together they showcase exactly why Paris remains one of the greatest food cities in the world.

Places Saved for My Next Trip

One of the best parts about Paris is knowing you’ll never finish your list.

These are already bookmarked for my next visit:

• Bistro Paul Bert (an Anthony Bourdain rec!)

• Caractère de Cochon

• La Renommée

• Le Bon Georges

Sometimes leaving with a list of places you didn’t get to is the best excuse to come back.

Must-See Experiences

Le Grande Épicerie de Paris

If you love wandering through markets while traveling, block off a couple hours for this one. I could have spent an entire afternoon walking every aisle. It’s filled with incredible French ingredients, beautiful packaging, and endless inspiration for anyone who loves to cook.

Bring home Dijon mustard, spices, French butter, jams, and chocolates… but don’t leave without building yourself a picnic. Fill a basket with bread, cheese, fruit, charcuterie, and wine, then head to Place de Varsovie. Sitting there with a picnic along the canal and a view toward the Eiffel Tower feels like one of those perfect Paris moments you remember forever.

Take the Day Trip to Versailles

It’s absolutely worth dedicating a day to visiting Versailles. The artistry, gardens, and history are breathtaking. My biggest tip: book one of the earliest morning tickets to beat the crowds. Before heading into the palace, stop at Aux Pains de La Ferme and grab a pastry to enjoy while waiting in line. Starting the morning that way somehow makes the experience even more magical. If you can’t make it to Versailles, there are so many museums to check out in the city, you can’t go wrong!

Take a Cooking Class at Maison Fleuret

One of my favorite memories from the trip wasn’t a restaurant or a museum. It was spending an afternoon at Maison Fleuret taking a cooking class with my mom.

The school offers a variety of classes, from French baguettes to croissants and other classic pastries. As tempting as it was to learn the art of a croissant, we decided on the lemon class instead. While making croissants sounded so “Paris”, it didn’t feel like something we’d realistically make at home. We wanted to leave Paris with a recipe we’d actually recreate for family and friends. We were the only two people enrolled in the lemon tart class that day, which meant we essentially had a private lesson. It felt intimate, relaxed, and personal, allowing us to ask questions and really enjoy the process!

Where to Shop

Le Marais

This neighborhood is filled with independent boutiques, incredible restaurants, beautiful architecture, and one of my favorite food markets to wander through. You never know what you’ll discover around the next corner.

E. Dehillerin

For anyone who loves cooking, this store is paradise. The shelves are packed with professional-quality kitchen tools and equipment that you won’t find just anywhere. Even if you don’t buy anything, it’s worth visiting simply to admire.

Vintage Shopping (My Favorite!)

No trip is complete without vintage shopping. Some of my favorite stops include:

• The Room

• Duo Paris

• The Parisian Vintage

And if you’re visiting on the weekend, don’t miss the vintage flea markets!

Mousse Au Chocolat

Did you really think I’d leave you without something to eat? The one dessert you can find at almost every restaurant… Mousse Au Chocolat. If you can’t make it to Paris this summer, here is a recipe that will make your home feel like a french bistro. I learned this recipe from a French Cookery school I attended last summer and I make it all of the time for my clients/charter guests!

Ingredients:

• 18 eggs

• 500g of chocolate

• 250g of butter

• The zest of a lemon

Cooking Method:

• Separate the whites from the yolks

• Melt the chocolate and butter in a bain marie or the microwave

• Beat the whites of the eggs into stiff peaks

• Mix together the butter and chocolate. Add to the mixture of egg yolks and the lemon zest

• Incorporate half of the egg whiles to the mixture, mix well.

• Lightly fold in the remaining egg whites before pouring gently into serving dishes.

• Refrigerate overnight before serving.

My alarm goes off at 5:30am, and before anything else, I do a quick makeup beat because these bags under my eyes are not designer and need some serious masking. I also love the lumify eye drops for an instant brighter eye… these are everything to me.

But honestly, once I’m up in the galley, I’m pretty wired and ready to go. Maybe it’s the adrenaline. Maybe it’s the sunrise. Or maybe it’s the espresso. There’s something about the Bahamas in the early morning that calms me instantly (even though there’s 5 dishes to prepare). The water is sparkly, crystal clear, and turquoise. It truly is paradise.

9AM - Breakfast on charter is always family style. A fruit platter is always on the table and I’ve really leaned into using edible flowers on my fruit platter. It just elevates the platter that much more. Along with the fruit there’s usually something sweet. Maybe Pop-Tarts, pancakes, muffins, or pastries. Then there’s the main event: the chef’s special. Think eggs benedict (I like to use the PreppyKitchen’s hollandaise recipe), soft scrambled eggs with crispy bacon, or my goat cheese egg bakes.

How do I make these goat cheese egg bakes? It’s simple, you don’t need to measure a thing!

Directions:

1. Preheat the oven to 350.

2. Take a ramekin and spray it good with avocado oil or extra virgin olive oil spray.

3. Crack 1 egg into the ramekin. Add in a sprinkle of salt, pepper, and paprika. Add a small crumble of goat cheese on top of the egg. Repeat the process once more and top off the eggs with a little bit of fresh thyme.

4. Place the ramekin(s) on a sheet tray and bake in the oven for 12 minutes or longer depending on how well done you like your eggs.

5. While the eggs are baking, take a piece of sourdough and cut in half or to thirds. Drizzle olive oil on both sides of the bread and sear in a pan on low heat until the bread becomes golden brown.

6. Dip the sourdough breadstick in the eggs and thank me later !

10am - Once breakfast wraps up, guests usually split off for the day. Some go snorkeling or jet skiing, others lounge on the sundeck with coffee in hand enjoying the peacefulness. If I’m lucky, they go fishing and come back carrying mahi-mahi that are practically as tall as me.

Meanwhile, I go straight from breakfast into lunch prep. There’s no downtime in this galley. Everything is made from scratch, so there’s really no time to waste. Lunch is usually something casual but fresh. Burgers are always popular and on the preference sheet, or we keep it lighter with grilled protein, mixed greens, and maybe a couscous salad situation.

1/1:30pm - When the guests return to the boat, our stews greet them with cocktails and cold lavender-infused towels. The frozen mint cucumber lemonade they make is dangerously good. Lunch is usually served outside on the deck while the sun is shining and the water looks almost fake because it’s that blue.

After lunch, I just keep going in the galley. If I’m lucky, I’ll sneak away for a quick 30-minute break, hop on a jet ski, and take a swim. Some of my favorite water in the world is down here. You really can’t beat it.

Around 4:30 or 5, I’ll usually prep some kind of happy hour snack. Charcuterie boards, pretzel bites, hummus and crudités… things that disappear in about four minutes.

Then it’s time to change into our black uniforms and gear up for dinner service.

Dinner on charter is usually three plated courses, and yes I’m doing all of it from scratch. Italian food is probably my favorite cuisine to cook because it’s what I feel most connected to after spending four weeks working at a culinary school in Calabria. Handmade pasta, a crispy crunchy salad, and dessert. But Japanese and Mediterranean cuisine are also close seconds for me.

By the time dinner service is over, the dishes are done, and the galley is cleaned down, it’s usually around 9:30pm. I’ll sit in the galley for a few minutes with my notebook and write down everything that needs to happen the next morning. Staying organized in this job is everything.

After that, a hot shower is non-negotiable. Then I put on my Fresh Prints pajamas because they somehow make me feel like me again after a long day in uniform.

10:30pm - And then? I sit in my tiny cabin and start editing videos.

Around midnight, the chief stew finally comes downstairs after finishing her closing shift, and we end up laughing through the wall we share in our bathroom while I record voiceovers for my content. At that point, we’re both so tired that honestly anything is funny.

Then I fall asleep… only to wake up at 5:30am and do it all over again.

The days are extremely long. I won’t sugarcoat it. It’s a hard job, and the pressure to perform well is very real. You truly have to love this work to do it.

But boy do I freaking love it.

My goal is to never stop learning and to keep growing as a chef. As a self-taught female chef in a male-dominated industry, it’s hard not to struggle with imposter syndrome or fall into constant comparison. Am I good enough? Is my food plated well? Do I even know what I’m doing? Those thoughts definitely run through my head my time to time, but I try not to let them stop me from doing what I love. So how do I combat those thoughts? Well, I throw myself into situations that give me no choice but to succeed. The more I keep cooking, the less negative doubt I have.

Yes, working on a yacht is extremely high-pressure. I’m not a Michelin-trained chef, and I’ve never claimed to be one… but clients are paying MONEY to charter a multi-million-dollar yacht and expect a high-end experience. If that’s not pressure to be a good chef, then I don’t know what is. If I want to be categorized and respected as a yacht chef, then I have to put myself in situations where I can l learn and observe. Situations like flying solo to Italy to learn from top producers around the country… or studying at the Italian Culinary Institute and staging under incredible chefs (more to come on that soon).

I get asked all the time… “Aren’t you tired?” And honestly, yes, sometimes. I mean, who wouldn’t be tired from constantly switching time zones and working 12+ hour days back-to-back while being on your feet. But at the same time, it feels too exciting to be tired. I’m just incredibly grateful for everything that keeps unfolding. When you genuinely love what you do, it doesn’t always feel like work. I mean getting to ride on a jet ski in The Bahamas while on a work break isn’t so bad am I right? It’s all about perspective.

Lately, life has felt a little bit like organized chaos if you will. Moving from airports to provisioning runs, to early mornings on the boat with a coffee in hand and a galley full of ideas. It can be a lot to balance but I wouldn’t trade this season of life for anything.

I’ve got so much more to share with you all soon and I cannot wait! From life on the boat to the menu planning, to recipes/meal ideas… and little things I’m learning along the way are all coming very soon. Thanks for being here, even during the quiet moments. I’m really excited to bring you along for what’s next.

And if you’re feeling like you need a little taste of The Bahamas, then try my Bahama Sunrise Smoothie. Thank you for being here and chat soon. ILY

Here’s what goes in the blender:

• 1 cup frozen pineapple or pineapple juice

• 1 cup frozen mango

• ½ cup carrot juice

• ½ cup water

• 1 whole orange, peeled

• 1½ tablespoons turmeric

• 1 tablespoon fresh ginger

• 1/4 cup beet juice or pomegranate juice

Once it’s blended into a vibrant, golden color, pour a small splash of beet or pomegranate juice into the bottom of a large glass. Then, gently fill up the cup with the smoothie mix about half way… adding another small splash of juice and then top off the glass a little bit more of the smoothie. You’ll get this stunning two-toned effect. Kind of like a tropical sunrise in a cup and it’s just as refreshing as it sounds!

If you’ve been on one of my yacht charters or at any of my events, you already know the hummus.
It’s the one everyone asks for seconds of… and occasionally, someone jokes about needing a straw to drink it with (wish I was kidding).

I’ve been meaning to share this recipe for a hot minute now, and Super Bowl Sunday felt like the perfect time to finally drop it. Because what’s a game-day spread without a smooth, garlicky, lemony dip you can’t stop eating?

Quick note before we get into it: I rarely measure when I cook. I’m an intuitive cook through and through but I’m trying to be better so that I can share my tricks with y’all. I taste, adjust, taste again, and keep tweaking until it feels right. Whether that means an extra squeeze of lemon, a little more salt, or one more clove of garlic. Trust yourself and your palate. It’s your dip at the end of the day.

“Straw Worthy” Hummus Recipe

Ingredients

• 1 can garbanzo beans (drained)

• 3–5 cloves garlic (depending on preference)

• ½ cup + 2 tbsp tahini

• Juice of 1½ lemons

• ¼ cup high-quality extra virgin olive oil

• ½ tsp salt

• 3–4 ice cubes

  

Directions

1. Drain the garbanzo beans and add them to a food processor with tahini, lemon juice, garlic, and salt. I usually start with 1–2 cloves of garlic and the juice of 1 lemon and then add more in as I go. Just remember that you can always add more, but you can’t take it out.

2. Begin blending, and slowly stream in the olive oil until it’s smooth.

3. Once the flavor’s right, drop in one ice cube at a time while blending. The ice cubes are the secret to a super creamy, whipped texture—kind of like adding ice to a smoothie.

Serve it up with warm pita, crisp veggies, or if you’re like some of my clients a spoon is all you need.

Make it once, and you’ll see why it’s a repeat request on every yacht charter and event menu I do! Enjoy and let me know if you try it :)

Holiday cookie boxes are having a moment this year, and I honestly get why. There’s something nostalgic, generous, and quietly impressive about opening a box filled with an assortment of homemade cookies. In my family, this has turned into a tradition we look forward to all year. What started five years ago as a simple afternoon with my mom and sister (just four cookies between the three of us) has grown into a full-blown annual family baking day. This year we baked twelve different cookies, with a few more family members jumping in to help, including my Grandma who has graced us with her cookie legacy our whole lives.

My mom, the true MVP, prepped and froze most of the doughs ahead of time (because there’s truly no way we could’ve baked it all otherwise). In the end, we packed up around twenty holiday cookie boxes for close family and friends… people who now expect and genuinely look forward to this box every December. It’s less about perfection and more about tradition and spending time together! I love to cook everyone lunch for our baking day and together we tackle one cookie at a time. Dropping all of the cookie recipes below that made it into our box this year. The chocolate hazelnut thumbprints were a top contender for number 1 but the Levain Bakery Chocolate Peppermint Cookie happen to be one of my favorite.

Grandma Lyn’s Chocolate Peanut Butter Balls

Ingredients:
16 oz jar of peanut butter
1 stick of melted butter
3.5 cups of Rice Krispies
1 pound of powdered sugar
20 oz Ghirardelli Chocolate Melting Wafers

Directions:
1. In a large mixing bowl, combine the melted butter and jar of peanut butter.
2. Gradually mix in the powdered sugar. Once mixed, add in the Rice Krispies until you get a dough like texture.
3. Roll into mini balls and freeze for a few hours.
4. Melt the chocolate and then dip the balls until well coated. Store in the freezer or keep in a cool area.

Grandma Lyn’s Sugar Cookies

Ingredients:
3 cups flour
1 tsp flour
1 tsp baking powder
1/2 tsp salt
1 stick room temperature butter
3/4 cup white sugar
1 egg
1/2 cup sprinkles of choice
2 tsp milk of choice
1.5 tsp almond extract or vanilla

Directions:
1. With an electric mixer, cream together butter and sugar. Beat in the egg.
2. Mix in the dry ingredients, milk, and almond flavoring. Beat until well combined.
3. Roll the dough into a ball and then wrap in saran wrap. Refrigerate for at least an hour.
4. Lightly flour a counter top surface and a rolling pin. Cut the dough into four chunks and then roll the dough out flat. Cut out shapes with a cookie cuter. Form extra balls with any excess dough and continue to roll, and cut out shapes.
5. Bake at 400 degrees for 12-15 minutes. Watch closely. Cookies will continue to slightly bake after you pull them out of the oven. Frost with buttercream icing once cool.

Orange Poppyseed Bread (an old family recipe)

Ingredients:
for the bread
3 cups flour
3 eggs
1 1/8 cup vegetable oil
1.5 tsp almond extract
1.5 tsp butter flavor
1/2 tsp salt
2 1/4 cup sugar
1 1/2 cup milk
1 1/2 tsp poppy seeds
1 1/2 tsp baking powder
1 1/2 tsp vanilla

for the orange glaze
1/4 cup orange juice
1/2 tsp butter flavor
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp almond extract

Directions
Preheat the oven to 350 degrees. Lightly grease a loaf pan or line with parchamnet paper
Mix together all of the bread ingredients until smooth. Pour in the loaf pan and bake in the oven for an hour and 20 minutes.
While the bread is baking, mix together all of the orange glaze ingredients
Take the bread out of the oven and pour the orange glaze over the top. Let it cool for about an hour before slicing and serving.

Chocolate Hazelnut Nutella Thumbprints

Brett’s Bites Mocho Cookies

Cranberry Pistachio Shortbread

Levain Bakery Chocolate Peppermint Cookies

Dubai Pistachio Bar Magic

Peppermint Meltaway Cookies

King Arthur Chocolate Crinkle Cookies

Amaretti Cookies

Half Baked Harvest Millionaire Shortbread Bars

Happy December! Every year I put together a few curated guides of gifts that feel thoughtful, beautiful, and actually useful. How amazing is that!

This year I created three mini-guides:

1. Gifts for the Chef

2. Gifts for the Host

3. Gifts Under $20

Use them to shop for others… or treat yourself (no judgment). I always say one for them and one for me!

If you’re on the hunt for a gift for the friend who casually whips up a multi-course dinner on a Tuesday, I got you covered! These gifts combine function, beauty and a little fun. You’ll find some of the tools I reach for constantly and things I know firsthand a chef will appreciate- almost as much as your Facetime calls requesting a tutorial on the proper way to cut an onion.

Top Picks:

1. A pretty Recipe Box is perfect for the chef who’s always scribbling down new ideas. A great way to keep their go-to dishes and old family recipes in one spot!

2. These adorable Tomato Garden Gloves for the chef who snips basil from the backyard or the fire escape. Cute, practical and very “I grow my own herbs.”

3. Of course I had to include a cookbook. I highly recommend this one from Wishbone Kitchen, one of my favs.

4. Handmade Sunflower Ravioli Mold…I mean, how cute!? Instant pasta night upgrade.

5. You cannot go wrong with a great Apron. Extra bonus points if it’s customized with their name or slogan!

6. Tinned Fish Napkins. Adorable. Chefs love a quirky kitchen moment and these are just… chef’s kiss.

7. Top tier EVOO. I love this duo from Brightland. I put this on everything, and guarantee so will they. Use my code SAUCEY for 15% off your first purchase!

8. A new Paring Knife will put a smile on every chefs face! Highly recommend this knife from Shun- very sharp & sleek.

9. I’m obsessed with this Patisserie Doormat from Anthropologie. A perfect welcome home for the pastry chef in your life.

Find my full Gift Guide for the Chef Here!

This guide is dedicated to the person who makes every gathering feel special. To the friend who always has candles lit, a snack board magically ready, and somehow has rearranged their entire living room without breaking a sweat. These gifts make hosting smoother, prettier, and even more special!

Top Picks:

1. You truly can never have too many Wooden Serving Boards. Perfect for charcuterie or last minute snack spreads.

2. This Beaded Martini Bag might be my favorite item on this list. The cutest little statement bag for the friend who turns every get together into an event.

3. A surprisingly helpful and fun Hosting Book like “Having People Over”. I included several in my guide.

4. Stemless Martini Glasses. Tell me these aren’t adorable. They make even a simple cocktail feel party-ready.

5. For the host who’s taking the party to the beach, the park or literally anywhere else, this Wicker Picnic Snacker is a chic and practical way to carry all of the goodies!

6. Every host needs a stash of party games- pretty ones, preferably. Spoons is one of my all-time favorites and always gets people laughing.

7. Candle Warmer- one of my recent obsessions. It melts the candle from the top, gives off full scent, and you don’t have to worry about an open flame.

8. This gorgeous, well-priced Ceramic Dining Set is such a thoughtful gift. Hosts love a matching moment and this will instantly elevate their table.

9. As a host, you can truly never have too many bartending tools. A cute Cocktail Shaker will always come in handy.

Find my full Gift Guide for the Host Here.

Thoughtful doesn’t have to mean expensive. These under-$20 gifts are ideal for stocking stuffers, Secret Santa, coworkers, or the person who “doesn’t need anything.”

Top Picks:

1. Jeweled Pasta Ornament. Self-explanatory.

2. This Stoneware Berry Basket is perfect for farmers market lovers that love an organized/ aesthetic fridge.

3. Maldon Flakey Salt. A must have in any Chefs kitchen.

4. A Cookbook Stand is a functional and cute addition to any chefs kitchen!

5. For an adorable and easy last minute gift, this Hot Cocoa Kit/ Mug is fun for anyone.

6. Anthropologie has the best glassware. I am a big fan of their Icon Juice Glasses. They have a fun variety of designs to choose from.

7. A hand-crafted Margarita Glass from Mexico? Sign me up! Perfect for margaritas (obviously), cocktails, dips and ice cream sundaes.

8. Adorable kitchen towels are always a safe option. I love these little Christmas Tree Towels.

9. How gorgeous is this Handmade Ceramic Serving Tray? A great gift for the chef, the host or anyone who loves beautiful things!

Find my full Gift Guide for under $20 Here.

I hope these little guides bring you some holiday ease, inspiration, and maybe even excitement to shop!

Whether you’re hosting your first Friendsgiving or you’re the go-to Thanksgiving planner of your group, a little organization goes a long way. With the right prep, you can actually enjoy the day (and your food) instead of running around like a turkey with its head cut off.

Let’s talk strategy.

First things first: what’s your headcount?

This determines everything from your portion sizes to how many chairs you’ll need. Once you’ve got that number, create a quick spreadsheet or use your Notes app to track:

• Who’s coming

• What they’re bringing

• Any allergies or dietary restrictions

Bonus: create a Friendsgiving playlist now so you’re not scrambling for music while you’re mashing potatoes.

Now for the fun part! What’s being served?

A well-balanced feast has variety but doesn’t go overboard. Keep your apps light and easy. You don’t want everyone filling up before the main event. Try my easy bite size recipe for “The Perfect Date” as a way to warm up your guests.

A few must-have staples to build around:

• Salted Parker House Rolls

• Mashed potatoes

• Cornbread Sausage Stuffing

• A roasted veggie… or two!

• Mac and cheese

• Turkey

• Gravy

• Cranberry sauce

• Dessert (pumpkin pie cheesecake, pecan pie, or something creative… think spiced chocolate tart or apple crumble bars)

Repeat after me: you do not have to do it all yourself.

One of my favorite parts of hosting Friendsgiving is making it collaborative. My friends and I have a shared note where everyone writes what they’re bringing so we avoid duplicates. It’s easy, clear, and helps everyone feel part of it. Plus, it’s a fun bonus when you get a notification that someone updated the note and you can see what addition was added to the menu.

This year, I’m also asking each guest to bring one shelf-stable food item to donate. During the holidays, I’ll be making a large donation to a local food drive supporting those who’ve lost their SNAP benefits. Hosting and giving back at the same time? That’s what the season’s about.

As host, my job is to fill in the blanks. Which is to add in whatever isn’t being brought and create a dreamy setting for my friends.

I’ve put together a list of my favorite hosting must-haves and tablescape details. You can totally lean into a theme:

• Choose fun, trending colors like butter yellow & burgundy

• Keep it clean with neutral tones, minimal decor and let the food be the star of the show

• My favorite: channel Nancy Meyers for a warm, abundant celebration of the harvest, filled with color, glowing candlelight, and overflowing seasonal fruit accented by clusters of pears, pomegranates, grapes, and citrus arranged organically down the center like a lush still-life.

Whatever your style, the magic’s in the details. A thoughtful place setting, a great playlist, and full glasses go a very long way.

Not everyone wants (or has time) to cook, and that’s okay! Supporting small businesses this season is huge.

Whether you’re catering a few dishes, ordering pies from your favorite bakery, or picking up rolls from your local market — it all makes a difference. Many restaurants are struggling right now, so this is an easy and meaningful way to show support.

If you’re in LA, Eater has a go to guide for Thanksgiving catering and baked goods from some of LA’s hottest restaurants.

Hosting success is all about pacing. Here’s a timeline that’ll keep you calm, cool, and collected when the big day arrives:

At the end of the day, Friendsgiving and Thanksgiving are about connection. The food is the glue, but the laughter, the stories, and the shared moments are what make it memorable.

So plan ahead, stay organized, and don’t forget to sneak a taste of the gravy while no one’s looking because you’ve earned it.

About five years ago, when I first started my account, Siete was one of the first brands I ever reached out to. I would constantly DM them, tag them in recipe posts and was hoping for any chance to work together… whether that meant creating content or just getting my hands on their tortillas to play with in the kitchen.

After enthusiastically (and maybe a little shamelessly) DM’ing them, I finally heard back on a new initiative they were launching. They were starting a culinary creator group — an online community where food lovers and creators of all kinds could join the Siete Familia, receive monthly product, and share the recipes they were dreaming up.

I’ll never forget how excited I was for those monthly boxes to arrive at my doorstep (and still am!). After about a year of being in the program, I opened my inbox one day to find something completely unexpected: an invitation from the Siete team to join them at an all expenses paid trip to their headquarters in Austin.

At the time, I had just quit my corporate job to pursue a career in food full time, so this felt like the biggest “pinch me” moment yet. The Siete team was exactly how you’d imagine them. Warm, kind, and genuinely passionate about what they do. I left that trip feeling so inspired and grateful to be connected to such a thoughtful brand.

Flash forward a year later, to March 2025. My private chef career had started to take off, and Siete reached out again. This time to cater an event for them in Los Angeles. It felt full circle. Together we planned the menu, created something fun, and when I saw the team again, I was reminded just how special they are.

And then, five months later… I got another call.

This time, they asked me to create 4,500 samples of a pairing to go with their new Mexican Hot Chocolate Cookies for the LA Food & Wine Festival. My first thought: 4,500 samples? I don’t think I’ve ever made that much of anything before. I tried to picture what that even looks like. Trays upon trays of treats, filling a kitchen to the brim.

But one thing about me is that I’ll never say no to an opportunity. Especially not one that challenges me and connects me back to where this all started.

About the LA Food & Wine Festival

The Los Angeles Food & Wine Festival is one of the city’s biggest culinary events. A multi-day celebration that brings together chefs, brands, and food lovers from all over the country. It’s a showcase of creativity, flavor, and community, set against the backdrop of LA’s vibrant food scene.

It’s crazy to look back at that first DM I sent to Siete and see how far things have come. From boxes on my doorstep to creating thousands of samples for one LA’s biggest food festivals.

Here’s to staying curious, saying yes, and trusting that every message you send might just lead to something bigger.

Spiced Almond Butter Cream Recipe

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In case you missed it, I spent most of October tucked away in the cozy woods of Wisconsin. Although I was out there private cheffing on a work gig, the opportunity felt like my own little retreat in many ways. The scenery was perfect for someone who lives for Fall… crisp air, leaves so vibrant I could hardly believe my eyes, and fresh apples from the tree that we eventually turned into homemade apple cider. It was a simple dream that I never wanted to wake up from.

So what does a day at Wisdom Woods look like? Well, I thought you’d never ask.

If you’re wondering, what is Wisdom Woods? It’s a private property that hosts curated, luxury wellness retreats and experiences for high-performing corporate teams. But during my time there, it was just me, the family who owns the property, and the most serene rhythm of life. Their energy was always light, positive, and full of gratitude. The kind of people who make you feel right at home the moment you walk into the kitchen.

There were days when I was cooking for ten people. Breakfast, lunch, and dinner, just like when I’m on the yacht. But most of the days, I was cooking just for two. Keeping most things Gluten free, Allium free, and SIBO friendly for my client.

Mornings began with the sun peeking through the trees, beams of light bouncing off the lake just outside my window. I stayed in a separate apartment on the property, so my first adventure of the day was hopping on a side-by-side and driving through the woods to the main house. It sounds simple, but it quickly became one of my favorite parts of the day. The morning fog, the quiet crunch of leaves beneath the tires, and that first chill of the day before the world really wakes up. It really felt so magical.

8:00 AM: Arrival at the main house.
The first stop: the back kitchen for my salted maple cappuccino. (You know… the day doesn’t officially start until coffee happens.)

Breakfast:
On most mornings, I cooked for my two clients and the staff of the house. Breakfast often looked like yogurt bowls with homemade granola, drizzled with fresh honey from their own bees — yes, they keep bees on the property, and yes, it’s as dreamy as it sounds. Soft scrambled eggs, perfectly golden, paired with chicken sausage (I’m loyal to AmyLu, a clean product and full of flavor).

Once breakfast was done and the kitchen was spotless, I’d head down to the garden to help mill fresh apple cider. I had never seen such a setup before. The whole process felt like stepping into a simpler era. We gathered baskets of apples, cranked the press by hand, and watched as golden cider flowed out. A few hours and 100 apples later, we had enough cider to last for days. We even canned half of it which was a technique I’d never tried before but quickly fell in love with. There’s something so satisfying about preserving the season in a jar.

Lunch:
Lunches were lighter. Think simple proteins with a fresh salad or a mezze platter filled with colorful dips and vegetables. Once everything was set up, I’d usually sneak a quick walk down to the garden to gather herbs for dinner. The scene there felt cinematic. Bright blue skies, trees bursting with orange, yellow, and crimson leaves making it look like a Fall postcard had come to life. I’d grab bundles of sage, rosemary, and thyme, always coming back with more than I planned.

Dinner:
Dinner that night was a favorite. Herb-crusted New York strip with coconut wild rice and an arugula salad. Simple, seasonal, and grounding. Exactly what that kind of setting calls for.

And after dinner? I was completely spoiled. My clients had a spa on the property, and every night I’d end the day with a sauna session, tucked away in the warmth while the woods outside went completely still. It was the perfect way to unwind the day. My own quiet ritual at the end of a full day.

By the time I got back to my apartment, the sky would be ink-black, stars scattered everywhere, and the air smelled faintly of wood smoke. It was peaceful in a way I’ll never forget. A reminder that even on work trips, the right setting can feel like a gift.

Thought I’d leave you without a recipe? Keep reading for how I made my Gluten Free Elderberry Cheesecake!

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There’s something about a crisp morning of fall that just begs for a stack of pancakes. The kind that makes your kitchen smell like cinnamon, maple, and warmth. Maybe we throw a little pumpkin into the scene? Definitely. These pumpkin pancakes are everything you want in a cozy autumn breakfast… soft, a little nutty from the coconut oil, and just sweet enough to feel like a treat without being over the top.

I like to keep the process simple: whisk the wet ingredients first, fold in the dry, and let the batter rest while the griddle heats up. A touch of coconut oil in the pan gives the edges that subtle crispness while keeping the centers fluffy. I kept these pancakes gluten free and dairy free but you can easily swap in ingredients with your preference or with whatever you have on hand!

Here’s what you’ll need!

• 3 eggs

• 1 cup almond milk (or milk of choice)

• 2 ½ cups flour of choice - I used Bob’s Red Mill Gluten-Free

• 2 tsp vanilla paste

• 4 tbsp melted coconut oil, plus more for greasing the pan

• 1 ½ cups pumpkin purée

• ¼ cup maple syrup

• 2 ¼ tsp baking powder

• ½ tsp cinnamon

• Pinch of salt

Directions

1. In a large bowl, whisk together the eggs, milk, vanilla paste, melted coconut oil, pumpkin purée, and maple syrup until smooth.

2. In a separate bowl, combine the flour, baking powder, cinnamon, and salt.

3. Gently fold the dry ingredients into the wet until just combined.

4. Heat a pan or griddle over medium heat and melt a little coconut oil to coat the surface.

5. Pour about ¼ cup of batter per pancake and cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.

6. Serve warm with butter, a drizzle of maple syrup, and maybe a sprinkle of toasted pecans if you’re feeling extra seasonal

They’re cozy, nourishing, and made for those slow, chilly mornings. Best enjoyed with a cup of coffee of course and your favorite fall playlist humming in the background.

This event brought dancers from all over the world together for a series of Red Bull hosted experiences for their guests and partners. And one of them was a breakfast I got to design and bring to life!

I feel an over amount of gratitude that I get to do what I love in so many different settings. Some of my days are spent cooking on yachts… tiny kitchens & tight spaces that are always moving. This was a similar situation minus the whole moving boat thing. You can create something meaningful in any space, as long as you lead with intention.

I’m really grateful for this one. Not just because of the brand or the scale, but because it reminded me that the girl who dreamed of doing events like this five years ago is now living in that reality.

So let’s recap how it all went down!

The Day Before: Prep Work

You could say I went a little overboard when it came to curating a menu for this brunch. But that’s what I like to do… create moments that are so “extra” that it turns a simple meal into an experience.

I wanted every dancer and guest to find something that felt like them — whether they were vegan, gluten-free, or down for an everything bagel loaded with cream cheese. There were options available for everyone with this menu. It was a good balance.

I spent the day before the event prepping most of the dishes. Fifteen hours later, nearly everything was ready to go. Since the kitchen at the venue had limited space and no oven, I knew I had to be extra prepared going in.

Event Day!

We hosted the event at a rooftop hotel, where the LA skyline set the perfect backdrop against the Hollywood sign.

We built the breakfast around energy and comfort. Something that could feed a group of creatives who’d been dancing, traveling, and giving their all over this last week.

Menu Highlights

Baked Goods:

• Mixed Berry Poptarts

• Pumpkin Donuts (vegan + gluten-free) - I love baking with these silicone molds!

• Salted Brown Butter Chocolate Chip Cookies

Mains:

• Build Your Own Sourdough Bagel Station

• Goat Cheese Egg Bites

• McSaucey Hashbrowns (vegan + gluten-free)

• Breakfast Sausage

• Fall Quinoa Salad (vegan + gluten-free)

• Avocado Toast (vegan + gluten-free)

• Cheese + Fruit Table

Beverages:

• Coffee + Tea Station

• Custom Red Bull Mocktail Bar featuring:
   • The Citrus Spritz
   • Red Star Martini
   • The Melon Cooler

Getting to collaborate with Red Bull was a full-circle moment for me- a reminder that saying yes to new opportunities, even the unexpected ones, can open doors you didn’t even know were there.

And honestly, this applies to more than just food… but let’s be real, I know you’re here for the food so keep reading for full recipes!

The Melon Cooler (Red Bull Red Edition Watermelon):

• Fill a tall glass with ice.

• Pour in 4 oz Red Bull Red Edition (Watermelon)

• Add cucumber juice (about 1 oz cucumber juice. I juiced 1 cucumber and that was plenty) and coconut water (1/2 oz) for an ombre effect.

• Garnish with mint and serve immediately.

McSaucey Hashbrowns

Crispy on the outside, soft and tender on the inside. These hashbrown patties give McDonald’s a run for their money. Lightly seasoned and finished with a sprinkle of fresh chives. They’re simple, nostalgic, and crowd-pleasing.

Serves: 10-12 hashbrown patties
Prep Time: 35 minutes (plus freezing time)
Cook Time: 10–12 minutes

Ingredients

• 3–4 medium russet potatoes, peeled and shredded

• Cold water, for soaking

• 1–2 tbsp cornstarch

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp smoked paprika

• Salt and black pepper, to taste

• Extra-virgin olive oil, for shallow frying

• Fresh chives, finely chopped, for garnish

Instructions

1. Shred the potatoes using a box grater or food processor. Soak the shreds in a large bowl of cold water for 10–15 minutes to remove excess starch. Drain well.

2. Bring a large pot of water to a boil. Add the shredded potatoes and cook for 3–5 minutes, just until slightly tender. Drain immediately and rinse with cold water to stop the cooking process. Pat dry with a clean towel or use a cheese cloth to remove as much moisture as possible.

3. Transfer the potatoes to a large mixing bowl. Add garlic powder, onion powder, smoked paprika, salt, and pepper. Sprinkle in 1–2 tablespoons of cornstarch and toss until evenly coated.

4. Shape the mixture into small, compact patties. Place them on a parchment-lined baking sheet and freeze for at least 2 hours or overnight until firm.

5. Heat a thin layer of olive oil in a large skillet over medium-high heat. Working in batches, cook the frozen patties for 3–4 minutes per side, until crisp and golden brown. Transfer to a paper towel–lined plate to drain excess oil.

6. Garnish with fresh chives and a pinch of sea salt. Serve hot — perfect alongside eggs, avocado toast, or your favorite brunch spread.

Chef’s Tip:
Freezing the patties before frying helps them hold their shape and crisp up beautifully. You can make a big batch and keep them in the freezer for quick breakfasts all week long.

Upgrade to the premium subscription and receive the Maple Fall Quinoa Salad Recipe

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When I’m cooking for a retreat like this, I never really know what I’m walking into. A new kitchen, twenty guests I’ve never met, and three straight days of meals that have to look good, taste good, and flow seamlessly with everything else that’s happening.

Camp KA, hosted by fitness creator Katie Austin, was one of those weekends that just clicked. A full-scale wellness retreat in Palm Springs that brought together women from her community for workouts, beautiful meals, and the kind of connection that happens when you combine good food with a shared purpose.

The property itself, The Austin Estate, was stunning and dreamy. Modern architecture surrounded by desert mountains, styled to perfection with warm lighting, layered textures, and the most thoughtful & beautiful tablescapes. It was elevated, organized, and filled with small details that made the entire experience feel considered from start to finish.

Katie had her full team there- assistants, media crew, content editor- and I had mine: my best friend Kennedy & right hand, who knows how to read my mind when things get busy. Together we ran the kitchen from sunrise to the last dessert plate.

Event Breakdown

Day 1: Arrivals & Welcome Dinner

We hit the road early, stocked up in Palm Springs (five carts later…), and got to work. By the time the guests arrived, the kitchen was in full swing and the house looked incredible — styled by @thatbeautifulmoment with layered linens, candles, and desert tones that set the mood for the weekend.

Dinner that night was meant to feel inviting but still refined, so I decided to serve everything family style. I wanted a balance of comfort and presentation that eased everyone in after a long day of travel.

Dinner Menu:

• Chips & Dips

  • Guacamole topped with Pomegranate Seeds

  • Queso with Colorado green chiles that I brought from the Denver Farmer’s Market

  • And don’t forget the salsa!

• Salsa Verde Steak Tacos with Crispy Oaxaca Cheese Crusts

• Chicken Enchiladas & Cilantro Lime Rice

• Wine + Citrus Spritzes

Day 2:

This was the marathon day… breakfast, lunch, dinner, and everything in between! From the first cup of coffee to the final dessert, the energy never really stopped.

Breakfast Menu:

• Chobani Yogurt Bar with Homemade Granola

• Goat Cheese Egg Bites

• Maple Breakfast Sausage (AmyLu are my fav!)

• Fresh Green juice

• Fruit Platter

Each morning started with a different workout, this morning’s was tennis and the girls were gifted the cutest pink tennis dresses from Abercrombie & Fitch. The girls came straight from the courts and ready to eat. We served everything poolside, keeping it fresh, simple and easy to refuel in between activities.

Lunch Menu:

• Katie’s Crunchy Quinoa Salad (find the recipe on her KA Daily app!)

• Turkey burgers on homemade hambuger buns

• Sweet potato fries with spicy aioli (served in the cutest pink-striped fry trays)

Cooking for twenty means re-thinking every recipe - portion sizes, prep order and how long things can hold before service. It’s a different kind of timing game, but this meal ended up coming together exactly how I hoped.

Dinner Menu:

• Arugula salad with figs, goat cheese, pumpkin seeds, and a balsamic vinaigrette

• Red wine short ribs over crispy potatoes and roasted carrots

• Chicken piccata with charred lemon, asparagus, shaved parm

• Ina Garten’s Lemon Bars finished with powdered sugar and raspberries

• Classic & Spicy Margaritas by Kennedy

For my paid subscribers, keep reading to see my Chef’s notes on how I scaled and prepped these dish for a big crowd, along with some other tips and tricks!

Day 3: Chef Demo + Pizza Party!

Day three came way too fast, I could’ve cooked with this group for another week. Not much time to be sad though because we had a busy last day of cooking ahead of us!

Breakfast Menu:

• Pumpkin protein muffins

• Soft scrambled eggs & bacon

• Avocado Toast

• The Famous Fruit Platter

Lunch Menu:

Post sound bath build your own Greek bowls!

• Base options as Basmati Rice + Mixed Greens

• Marinated chicken

• Crispy chickpeas

• Cucumber salad

• Crazy Feta, Hummus, Tzatziki

• Tahini Red Wine Vinaigrette

Dinner — Cauliflower Pizza Demo & Farewell Dinner!

Our final night by Caulipower was centered around a hands-on pizza making class. I led a pizza demo on how to make a classic caesar dressing from scratch and talked about what I learned while cooking in Italy - how to taste for real extra virgin olive oil, what DOP means, and why the origin of the olive oil matters just as much as the flavor.

Guests built and assembled their own pizzas using Caulipower crusts, and I moved through the stations helping with toppings, technique, and oven timing. I loved this dinner. It was interactive and so fun to bring everyone along to cook with me.

Dinner Menu:

• Individual Cauliflower Pizzas

• Caesar Salad with Homemade Dressing

• Rigatoni with Vodka Sauce

• Birthday Cake for Katie!!

  Three days, twenty guests and a kitchen that never stopped moving. Camp KA was one of those weekends that reminded me why I love what I do. I’m so grateful for experiences like this one and for everyone who made it happen :)

If you want a closer look at how it all came together, my Chef’s notes are below:

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After being at sea cooking with limited ingredients all summer, it felt amazing to be back in Los Angeles for my first gig. And what made it even more special was that my friends hired me to cook for their friend’s bachelorette. There’s something extra sweet about creating a menu for people you love. Plus, it was a party, so naturally the energy was fun, playful, and celebratory.

One of the things I loved most about this party was how thoughtful the bride was about her group’s dietary needs. People often ask if I can accommodate restrictions/allergies and the answer is always YES. I don’t always have guests with restrictions, but for this particular event, we had it all: gluten-free eaters, one celiac, one dairy-free guest, a few pescatarians, and a couple gals who didn’t eat fish. I worked with the bride to create a cohesive Mediterranean-inspired menu that was entirely gluten-free, dairy-free, and heavy on fresh vegetables.

The bride also asked for a bakery recommendation since the group was celebrating a birthday. My answer in LA will forever be SusieCakes (hands down the best celebration cake - even the gluten free one slaps). I also made grain-free vegan baklava bars to round out dessert.

Shall we breakdown the event?

The Menu

Appetizers

• Homemade hummus with crudités (chef tip: I blend in a few ice cubes for the creamiest consistency)

• Green Goddess mixed salad

Mains

• Chicken Souvlaki (spices straight from my time Greece!) with a dairy-free yogurt sauce

• Chilean sea bass with roasted tomatoes, kalamata olives & capers (paid subscribers can access the full recipe below 👇)

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Sides

• Turmeric rice with pomegranate seeds for color + crunch

• Crispy smashed potatoes with fresh herbs

• Charred broccolini

Desserts

• Grain-free vegan baklava bars

• SusieCakes gluten-free birthday cake — will forever be that girl

Behind the Scenes

Day Before

• Created a checklist of provisions + kitchen tools

• Picked up menus (thinking of sharing the Canva design link for future hosts — would you guys enjoy that?)

• Grocery rounds — always a day ahead so I have time to grab anything I miss day of

Morning Of

• Double-checked ingredients

• Baked baklava bars early so they had time to set in the fridge

• Packed up all kitchen items & provisions before heading to the clients

At the Event

• After unloading and organizing everything into the fridge, I got straight to work. First step: marinating the souvlaki chicken so it could soak up flavor while I moved on to other prep. Next came the dips and sauces such as hummus, salad dressing, and dairy-free tzatziki — all blended and tucked neatly into the fridge. With those ready to go, I chopped all the veggies to make plating later a breeze.

• Once the cold prep was done, it was time to tackle the hot dishes. Timing is everything when cooking for a dinner party. Let me give you a tip. The oven isn’t just for cooking, it also doubles as a warming vessel, so I plan carefully what goes in and when.

• For preparing the hot dishes, I started with the dish that would take the longest: crispy smashed potatoes. After boiling and smashing them, they went into the oven until golden and crisp. Once they were ready, I dropped the oven temp to 180°F to keep them warm. Next up: grilling the chicken, wrapping it tightly in foil, and sliding it into the oven to stay hot. The broccolini got the same treatment… a quick char, foil wrap, then into the warming oven.

• The turmeric rice only needed about 30 minutes, so I timed it to finish right before serving. And here’s the trick for the sea bass: as the guests enjoyed their appetizers, I cranked the oven back up to 400°F and slid in the fish so it would come out perfectly cooked and ready to plate. Make sure to remember to pull your other dishes out or else you’ll have some pretty tough chicken.

• Because I’d already prepped the veggies, hummus, and dressings earlier, putting together the apps before service was actually a breeze. A little drizzle, a little garnish, and they were party-ready.

• For the mains, I plated everything and garnished. We served everything family style for this service!

• Birthday cake and baklava bars were served to end the night on a sweet note!

  Cooking with Your Tastebuds
  The best meals aren’t measured to the gram — they’re felt. Taste, adjust, and trust yourself. Cooking is supposed to be fun and intuitive, not rigid.

  The Recipes:

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Sourdough Bagels

Makes ~6-8

Inspired by this recipe by letsbake on TikTok!

Ingredients:

• Sourdough Discard: 120g (1/2 cup)

• Water: 300g (1 1/4 cup)

• Instant Yeast: 1/2 tsp

• Salt: 15g (1 tbsp)

• Honey: 40g (2 1/2 tbsp)

• Flour: 720g (6 cups)

• Baking Soda: 1 tbsp

• Honey: 1 tbsp

• Egg Whites: 2

• Toppings: Up to you!

Instructions:

1. To a large bowl, add 120 grams (1/2 cup) of sourdough discard and 300 grams (1 1/4 cup) of water

2. Add 1/2 tsp instant yeast, 15 grams of salt (1 tbsp) and 40 grams (2 1/2 tbsp) of honey

3. Then add 720 grams (5.75 to 6 cups) of flour

4. Mix and knead slightly until the dough becomes shaggy. You don’t want the dough to be too wet but you also don’t want to it to be too dry. Find a good happy medium

5. Cover with a towel and let the dough sit in a bowl for 45 minutes. Knead again.

6. Once the dough is proofed, cut into 6-8 equal pieces and roll into balls. Cover again with the same tea towel and let sit for another 30 minutes

7. After 30 minutes, poke a hole through and shape the dough to a bagel

   

8. Preheat the oven to 450 degrees

9. Fill a large pot with water and bring to a boil with 1 tablespoon of baking soda and 1 tablespoon of honey

10. Using a slotted spoon, boil each bagel for 30 seconds on each side. I do about 2 bagels at a time

11. The bagels will look shriveled and wrinkly - that’s ok!

12. Whisk two egg whites together and brush onto each bagel with a brush

13. Top each bagel with your desired toppings! For bagel inspiration: cheddar jalapeño, everything, sesame, Maldon salt, cinnamon, plain, etc

14. Bake for 20 minutes or unit the tops of the bagels are golden

Tag me in your pics/videos (@sauceyrosie) when you make these!! I want to see what flavors you come up with :)

Toasted Coconut French Toast

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Spill the Sauce - Issue No. 1

Hello, hello! Welcome to to the first-ever edition of Spill the Sauce. I’m seriously so happy you’re here. Starting this little project has been on my back burner for way too long, and now feels like the right time to finally bring it to life.

I’m constantly getting messages asking how I plan menus, what I cook on charter, and how I make it all work with limited space and unpredictable ingredients - so this is where I’ll answer all of that and more. Each week I’ll spill the secrets on how I cook intuitively, plan menus, and even how I navigate the (sometimes chaotic) life of a yacht chef. Think behind the scenes stories, flexible recipes, and kitchen tips to help you cook with more confidence, wherever you are.

Believe it or not, I wasn’t always confident in the kitchen. I used to feel lost, overwhelmed, and honestly a bit like a fraud at the beginning of my career (imposter syndrome to the MAX). However through practice, passion and a whole lot of trial and error, I’ve built a career as a full-time yacht chef… which still feels surreal to say out loud.

The Tea Sauce.

If you’ve followed me for a while, you already know this: I don’t always measure my recipes and I don’t always write them down. However, I do have my go to galley staples that I can always count on in the kitchen.

This may sound chaotic, but my favorite part about cooking is actually learning to trust my instincts. Taste as I go, add a pinch here, adjust there… it’s where the magic happens, and cooking begins to feel more like a fun art project.

The more you cook, the more you’ll feel when a dish needs a splash of acid, a touch of heat, or a drizzle of something sweet.

So… if you ever look at my dishes and wonder, “Wait, but how much olive oil?”… my answer will probably be: “enough to make it taste good.”

Another truth? I don’t create in a vacuum. I’m constantly pulling inspiration from other chefs, creators and restaurants I admire. You’ll see me linking out to recipes, flavors or techniques that spark something in my own cooking. Consider it a little trail of breadcrumbs. I’ll show you where I get ideas and how I made them my own, so you can do the same.

Whether you’re on a mega-yacht or in a tiny apartment kitchen, you can cook like a yacht chef. It’s about creativity, seasonality and most importantly, confidence: something I am so excited to hopefully give you.

New Location Alert!

This past season, I went from sunny, turquoise waters and swimming pigs in the Bahamas to rocky New England shores, seagulls and lobster traps. Same job, different coastlines, and let me tell you, menus change drastically depending on where you are.

In the Bahamas, it’s all about tropical flavors: fresh-caught fish, grilled plantains, juicy citrus, and meals that feel light, yet full of flavor. In Maine, the vibe shifts to cozy and seasonal: think lobster rolls, peach desserts, and early dinners that pair well with a chilled glass of white.

While ingredients shift with the tides, my job stays the same: create delicious meals that bring people together and fit the vibe of the place. It’s about knowing your staples, staying flexible, and letting the ingredients & setting lead the way. Here’s a peek into how I build menus for different coastlines:

Bahamas Menu Highlights

• Breakfast: Bahama Bliss Smoothie, Toasted Coconut French Toast (*recipe for paid subscribers), Crepes, Fruit platters
  Lunch: Jerk chicken with fried plantains and avocado crema, Fish tacos, Seared ahi tuna salad (recipe below), fresh grilled mahi with turmeric cous cous

• Dinner: Mediterranean Seabass, Spicy Rigatoni, Surf & Turf, Miso salmon

• Dessert: Pineapple upside rum cake, Smores cup, No churn strawberry cheesecake ice cream, Lava cakes
  

Maine Menu Highlights

• Breakfast: blueberry muffins, goat cheese baked eggs, golden stacked pancakes, eggs benedict

• Lunch: lobster rolls, kale caesar salad, gourmet sandwiches, chicken peanut skewers

• Dinner: pistachio-crusted halibut with roasted carrots & cauliflower purée, seared scallops with a green goddess salad, Lobster linguine
  Dessert: key lime pie bars, brown butter salted chocolate cookie affogatto sundae, lemon pie,

No matter where I am, it’s all about sourcing local flavors and tying them into something that feels thoughtful and delicious.

A Saucey Recipe from Me

These are the kinds of recipes I make intuitively — I don’t always measure (but luckily I did with this salad dressing), so consider this a vibe more than an exact formula. Taste as you go, and make it your own!

Seared Ahi Tuna Salad (Serves 2)

For the dressing:

• ⅔ cup coconut milk

• 2 tbsp tamari (or soy sauce)

• ½ cup peanut butter

• 2 tbsp rice wine vinegar

• ½ tsp sesame seed oil

• ¾ tsp fresh grated ginger

• Splash of lime juice
  

For the salad:

• 1 small cucumber, thinly sliced

• 1 carrot, julienned or shaved into ribbons

• 1 bell pepper, thinly sliced

• ½ cup snap peas, thinly sliced on the diagonal

• 2 ahi tuna steaks (about 6 oz each)

• Salt + black pepper

• Garlic powder (optional)

• Sesame seeds (white or black)

• Juice of ½ lime

• 4 cups mixed greens

• 2 radishes, thinly sliced

• Crunchy topping (crispy wonton strips, macadamia nuts, or crispy onions)
  

Directions

1. Make the dressing.
   Using a blender or handheld immersion blender, blend together the dressing ingredients. Taste and adjust—more lime for brightness, more soy for salt, or honey if you like a touch sweeter.

2. Prep the veggies.
   Thinly slice cucumber, carrots, bell pepper, and snap peas. Place them in a bowl and toss with a spoonful of the dressing to lightly coat.

   

3. Season the tuna.
   Pat the ahi tuna steaks dry with a paper towel. Season generously with salt, pepper, garlic powder, sesame seeds, and a squeeze of lime juice.

4. Sear the tuna.
   Heat a grill or grill pan over high heat. Add the tuna steaks and cook about 2–3 minutes per side, just until you see a nice sear. The inside should stay rare to medium-rare. Remove from heat and let rest for 2 minutes, then thinly slice against the grain.

5. Assemble the salad.
   To a large bowl or plate, add the mixed greens. Top with the dressed veggie mix. Arrange the sliced tuna on top, garnish with radishes, drizzle with extra dressing, and finish with something crunchy.

Chef’s Note* If you don’t have a grill handy, a piping hot cast iron pan works beautifully too. Swap ingredients, play with flavors, and trust your gut. That’s how I cook.

Spilling Inspo: Links I Love

I’m constantly inspired by other chefs and creators. Here are a few recipes I’ve been vibing with lately (and sometimes riffing on for yacht menus):

• Ina Garten blueberry muffins (I subbed in reg milk for the buttermilk and they still turned out perfect)

• Half Baked Harvest Millionaire shortbread bars

• Soko’s Kitchen Hamburger Buns

• Ambitious Kitchen Vegan GF muffins

• Sourdough bagels from TikTok

• Bon Appetite No knead focaccia

• King Arthur No knead sourdough

• Sally's Baking Addiction Pretzel bites

Follow the links, get inspired, and don’t be afraid to riff. Cooking should feel fun, not stressful :)

So whether you’re dreaming of Bahamian beaches or Maine’s rocky coastlines, know that the real secret is just this: cook with what you have, taste as you go, and have fun with it.

Thanks for being here for my very first newsletter!! I can’t wait to Spill more Sauce with you soon.

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