Things are moving right along here at the Leafy Cafe, with only 3 weeks until my departure for points north. It feels a little odd to be leaving the Leafy Cafe and all of the new friends I have made these last six months (as well as the regular visits from old friends) and I will miss everyone so much! Many of my regular subscribers actually head away from GA for the Summers and Maine is calling strong as the temps here hit the upper 90s and my email box fills with requests for cooking classes and meals to go-go up in that neck of the woods. My plan is to leave at the end of June. But, what will happen with the Meals to Go-Go service??? Who will prepare healthy, delicious meals (which happen to be vegan) for my clients?? In comes intern, assistant, and fabulous blossoming chef-dietitian Katie Sims!!
|Katie in the Leafy Kitchen! We love our view of the pool don't we Katie!!|
Someone's in the Kitchen with MiMi! Yes, this is Miss Katie Mae! Katie first began working in professional kitchens when she was 19 and living in Athens, GA. which sparked her love of professional cooking and her love for the community. While living in Athens also worked at a local co-op grocery where she learned about health food, eating mindfully, and being aware of where food comes from. Here is more about Katie in her own words:
"It was the first place I ever heard the word "gluten". I made sandwiches, stocked shelves, and refilled bulk bins. I volunteered my days off on some local organic farms weeding, harvesting, and a number of dirty jobs, where my passion for connecting with food began. I got an opportunity to work on some land, I should say, in Trujillo, Peru in the year 2008. I say "land" because It was in no way a "farm". It was this vast field in the middle of the desert, owned by this sweet family who desperately wanted to start an organic farm. Most of my work included clearing the soil of any debris to be considered for organic certification, transferring whatever wild crop there was into neat rows, trail and error style of planting, creating aqueducts, massive weeding with nothing but a machete, and playing with baby goats, cows and chickens of course.
For a short amount of time I managed the front of the house at Turtle Island Natural Foods where I learned a lot about plant based cooking from Chef Sean Sigman (owner of Dig Foods Inc in Jacksonville). Beet risotto and his curried tempeh salad were my favorites. (sounds great Katie, can you make us some??)
After many years of traveling, reading, eating and meeting some amazing people, I decided that my love of people and my love of food have found a way together. I am currently in school acquiring my prerequisites for the nutrition/dietetics program at University of North Florida, which I will start in the fall of 2015. "