Hey Y’all!

I’m finally in a place in my life where I’m confident in my cooking abilities and want to share it with everyone I meet- yes, I believe there is a chef inside of everyone (even you, Mom!). Instead of making you poor soul(s) read through a silly paragraph version of a bio, I’m going to interview myself and give short (almost), sweet answers. Those who know me will understand the importance of this since I could have a long conversation with an invisible wall.

Place of origin: Shreveport, Louisiana

Current Location: Gulf Breeze , Florida

When Did You Move Here: April 2022

Current Job:  In 2020, I left the restaurant world to build new relationships and skills full time at a digital marketing firm, SocialSEO. I get to touch base with my inner computer nerd as well as interact with clients on a daily basis as a Digital Marketing Specialist managing social media accounts, search engine optimization and influencer clients. I started this private teaching business: SourPatchChef, LLC. This means new kitchen, new schedule and new classes tailored just for you!

Favorite Food: Hmm… There will never be just one. Do you want them in categories, a list, or time of day?? Olives, champagne, risotto, pizza, homemade pasta, the good good ranch, smoked salmon, brown butter on everything, funfetti cake, Manchego, proscuitto, orange juice with high pulp, peach-anything, white wine, Christmas ham, cannoli, cheese (any kind), red wine, sour cream, tzatziki, chips and salsa, cream cheese, Superman and cotton candy ice cream.

Cooking Style: Slow, long, lots of depth and layers, meaningful, unique ingredients and ultimately SOULFUL.

Goal of this website: To show my portfolio to future clients and employers, network with small business owners, and to enrich the souls of every human, puppy, and baby unicorn on the interweb with my sweet whispers of food appreciation.

Who inspires you: My wonderful, patient husband- Bobert (he’s also a chef and he puts up with me), John Folse, Alton Brown, Julia Child, my generous, honest, most upstanding dad (Charles Tutt), Monisha Bharadwaj, ALL school teachers including Chef Hayashi, Professor Judy Myhand, Jennifer Ellis West, and Ms. Deborah Morehead.

Best Cooking Abilities: Meats, seafood, grilling, seasoning, poaching eggs, unique flavors, and in general- COMFORT (SAY HELL YES TO SECONDS) food

Weakest Cooking Abilities: baking stupid brownies at high altitude, vegan cooking (my body composition is 75% cheese), changing the recipe depending on my mood(s), plate presentation

Why Sour Patch? It’s odd!: When I first became a manager, I knew I wanted to be a good manager to all employees. There is a fine balance between banter, respect, discipline, patience, and empathy when managing. One of my first managing jobs at NoNo’s café, I had some of the best line cooks in town. One used to call me a Sour Patch because I was fun but knew when to be serious and buckle down. Plus I LOVE sour patch kids, and my goal in life is have everyone leave my classes and a meal I made happy. See…sour to sweet!

In all seriousness, the ultimate goal of sourpatchchef.com is to broaden my networking skills and promoting my new business. See you in class!

If there’s something else you’re dying to know- feel free to ask!

Updated: July 10, 2022