Joined
·
37 Posts
Greetings fellow food lovers!
I live in rural Ottawa, Ontario and have a large garden, raise laying hens, and love to cook using seasonal, fresh ingredients. I spend most of my time either prepping food (for the table or freezer), thinking about food, and cooking. I work as a freelance writer and editor.
I also work with a local company that delivers gourmet meal kits to clients (think Blue Apron and you know what kind of company it is). It is a start up company. The owner bought a lot of recipes from a recipe developer. I am the person who test drives all those recipes for suitability for the clientele. Some of the recipes are excellent, some are horrible and get rejected or I rework them. Once I have a sufficient number of recipes that are good to go, the photographer and I hit the kitchen to take the photos needed for the recipes. This gives me another opportunity to test the recipe, swap out ingredients that are out of season, etc. I love this part of what I do for that company. I also source ingredients (local if possible--I've even been known to go out in the field and pull the carrots or lettuce). I would love to do more of this type of work.
I've been working with this company for the past 15 months. I have been introduced to ingredients (yuzu juice, lots of different condiments and the cheeses) and gotten to cook proteins I've never worked with before (elk, lamb kidneys, mackerel). Playing in the kitchen for this company has upped my skills in the kitchen several notches.
Looking through the various threads here, I know there is still a lot more I can learn.
Cheers,
Krys
I live in rural Ottawa, Ontario and have a large garden, raise laying hens, and love to cook using seasonal, fresh ingredients. I spend most of my time either prepping food (for the table or freezer), thinking about food, and cooking. I work as a freelance writer and editor.
I also work with a local company that delivers gourmet meal kits to clients (think Blue Apron and you know what kind of company it is). It is a start up company. The owner bought a lot of recipes from a recipe developer. I am the person who test drives all those recipes for suitability for the clientele. Some of the recipes are excellent, some are horrible and get rejected or I rework them. Once I have a sufficient number of recipes that are good to go, the photographer and I hit the kitchen to take the photos needed for the recipes. This gives me another opportunity to test the recipe, swap out ingredients that are out of season, etc. I love this part of what I do for that company. I also source ingredients (local if possible--I've even been known to go out in the field and pull the carrots or lettuce). I would love to do more of this type of work.
I've been working with this company for the past 15 months. I have been introduced to ingredients (yuzu juice, lots of different condiments and the cheeses) and gotten to cook proteins I've never worked with before (elk, lamb kidneys, mackerel). Playing in the kitchen for this company has upped my skills in the kitchen several notches.
Looking through the various threads here, I know there is still a lot more I can learn.
Cheers,
Krys
