Why I cook for the holidays

What's Next for Me?

Now that we’re closing down Two Cooks I’m being faced with a career change I wasn’t 100% prepared for. The hubs, he’s golden – heading off to an amazing job as executive pastry chef for a local restaurant group where he’ll be creating the dessert & baked goods menus for 5 restaurants. But for me, I have no idea what I want to do. People have asked me what I’m doing next, what do I want to do? Should be a simple question to answer, but since I haven’t had to think about it for over 10 years my mind is blank.

The one thing I know I want to do is write. Yep, I want to write write write. It feels so good to be writing again, I don’t want to stop. Obviously I’ve been catching up on my blog, but what else? The mini cookbook will need to have a small edit as the back cover sports an advertisement for the to-go food operation we never got around to opening this year. The big cookbook is 75% written, but will need more photos, and I need to decide which direction to go for publishing. Do I try for an agent and get it published the real way ((dream big I say)). Or do I crowd fund and attempt to self-publish, a thought that seems very daunting to me.

In addition to that, do I keep the sloCooking as a business going – it’s where we’ve run our wholesale desserts. Should I go the direction of the Cottage Food Act and get a permit to sell my spices and cookie mixes myself? Decisions decisions. 

What do you think readers? I’d love to hear your thoughts. Leave me a comment or drop me an email.

Two Cooks Hang Up Their Aprons

For anyone that hasn’t been following either the company or my blog’s FaceBook pages we’ve got some big news and exciting things happening in 2017. Rather than rehash, forgive me that I’m just going to post up our official press release. And before you get all sad upon reading our announcement remember – we’re choosing to do this and it is a FABULOUS thing!

Two Cooks Hang Up Their Aprons

FOR IMMEDIATE RELEASE

San Luis Obispo, CA (October 4, 2016) Two Cooks Catering will hang up their aprons permanently at the end of 2016. Starting January 1^st Chef Russell begins a new job as Executive Pastry Chef for a local restaurant group. Owned by Heather & Russell Thomas of San Luis Obispo, Two Cooks Catering has been in business for 10 ½ years.

“We’ve had a wonderful run,” said Heather Thomas, owner & spokesperson. “But Russell was presented with an opportunity that couldn’t be turned down. We’re excited that he is going back to his passion, pastries.” Chef Russell apprenticed under Master Pastry Chef Christophe Feyt while working at Le Meridian Hotel in Boston, baked the dessert course for the James Beard Foundation’s dinner in New York City, was pastry chef for Chef Elka Gilmore’s Elka in San Francisco, and even had the privilege of cooking for the famed Julia Child while working at Lumiere in Newton, MA.

“We’re finishing up the year on a high note, and are pleased with all we have accomplished while we’ve been in business,” Thomas continued. “We’re finishing out our 2016 contracts and are selling off our equipment.”

Chef Heather plans to use the newly acquired time to write. She has a cookbook  and compilation of stories to finish, new recipes to develop and of course continue with her food blog sloCooking.

Two Cooks Catering makes global cuisine with a conscience. Their exclusive use of local farmers’ market produce, fresh meats, and local seafood brings out the best of the Central Coast’s exceptional foods.  

For more information, please contact Heather Thomas (805) 776-3717.

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School lunch idea

So yesterday was the first day back to school for the kiddo. With that in mind here's a school lunch post for all the mom's out there.

When I was younger one of my favorite school lunches was Carl Budding turkey lunch meat stuffed with cream cheese and rolled into a cigar. 

I introduced the kid to these for lunch this past year – and dressed it up with a healthier lunch meat choice. It was a  hit and she loves them as much as I did.