#ChefLife

Chef Britt here...

It is always the question!

'How did you become a chef?'

and the answer for most, is 'I just kinda fell into it.'

The truth is most people dont choose this life.

You have to be a little crazy to love it...

the long hours, the brutal heat in the kitchen (sometimes the cold), the endless standing, a lot of times looking down, the heavy lifting, the excessive compulsive organization, crazy amount of over communication, exhaustion, never feeling like you have learned enough, never actually eating the dishes you spend hours creating for other people, and the always striving to be better.

But then, there is...

hearing how much the customer loves your food, satisfied about the beauty of a dish, the smile and immense pride that happens when you have finally perfected that recipe you have been working on, creating inspiring menus for special events, getting a client without a budget (JACKPOT), and the quiet before the storm.

If you arent in this industry, you may be reading this, and think 'how could you possibly love that?'

The truth is, it is invigorating, addictive, and filled with so much passion! And that it is! that is why we all do it, PASSION!

To truly be great at what you do, you have to have drive, passion, consistency, and respect for the very thing you do every single day. And in this industry, it isnt only cooking, it is also eating.

Because if you dont want to eat the things you make, it just feels like wasted energy. What is the reason then?

The food we make are the same things we eat, we love to eat, and enjoy making. The flavor, the look, the smell, and the presentation are so important to the overall experience of your food that you are choosing to eat. We take our ingredients seriously as well.

Since we are new to the area, we are still working on sourcing local products. (Do you have farms, ranches, small shops that you think we would also love, shoot us an email!)We want our food to be as wholesome, local, and organic as possible. We dont use preservatives, artificial flavorings, food dye, or any premade products. If we dont make it, we dont serve it.

Now who are we beyond the food?

Hi! Im Kevin!

I got started in my career, by following in my dads steps. He has been making pastries for as long as I can remember.

I have worked at large wholesale places created bulk desserts, and quickly earned the respect of my team with how hard of a worker I was.

I then went on to work at Bouchon, which is a Thomas Keller kitchen, Michelin star chef. If you dont know, look him up. This is where I learned to love the art of food. I understood what it meant to be a team, and what hard work was. This is also where I fell In love with the line. I was on the pastry line, which is where the desserts are plated as the orders come in. It might not be as crazy as the Hot line, but the amount of details in these desserts where endless.

After Bouchon, I moved to a large manufactuering plant, and this is where I officially started my savory career. The chef gave me a chance, and I couldn't be more grateful.

After a year there, I followed that same chef to Allegiant Stadium, Home of the Raiders NFL team.

Here is where I really found my voice, my cooking style, and learned the importance of presentation.

From small VIP functions, to large events from a few hundred to 60,000 guests, I did it all there.

I led my team, and my chefs trusted me. I created menu items, trained other team members, and grew up and out of this place.

My next place was Rivea, an Alaine Ducosse Kitchen, Michelin star chef. Leading the team as 1 of 2 Sous chefs that ran this high end kitchen. The menu rotated seasonally. I through myself into this place completely.

Then I went on to work for a Casino in Downtown Las Vegas. I ran multiple outlets, was in charge of large catering events, and was the Property Chefs right hand.

In 2024, I moved the Upstate South Carolina. And here we are!

Hi, I'm Brittney!

I've been baking professionally for 18 years. When I was 18, I started baking at a grocery store, and I fell in love with watching the cake decoraters decorate these detailed cakes. I decided that I had to learn how to do exactly that. I started watching youtube videos (this is before most social media), and teaching myself, and I had a little help from a family friend. Shortly after I switched my major in college to Pastry Arts, and I never looked back.

Since then, I was part of the opening staff that opened Aria Resorts in Las Vegas working for Jean-Phillipe's Patisserie. If you dont know it, Google it, we made exquisitely designed over the top delicious french style desserts.

Then I got a great opportunity to work with a gold course creating their wedding cakes, so opened my own business; then partnered for a 2nd; then a new partner for a third. Those 10 years consisted of the following:

-Cravin' Cake Bakery- specialty cake business that offered scratch made and custom designed wedding cakes and special event cakes, as well as custom dessert bars, gifts, and holiday themed desserts. Everything was custome made. Most of our business was wholesale.

-Mad Batter Cafe & Bakery- This was my love child! Combining Cravin Cake with a Cafe we created this amazing staple in the Henderson community. Offering breakfast and lunch, and a full scratch bakery. We were a small space with a big following. Our fan favorites were the biscuits and gravy, our bacon jam, as well as scones, and macarons. We quickly outgrew our space.

-Curious Confectionery- This was a partnership, and I was the production half of it. We created amazingly delicious popcorn balls. We sold online, as well as sold to Whole foods.

Almost 10 years later, I sold my business to pursue other loves in my life.

The next year I started working for a chocolate company that supplied chocolates to high end casinos and hotels as well as restaurants on the Vegas Strip, and across the US. Within a few months, I was running shop. This took us through C()vid, and was a crazy experience.

In 2021 I was offered the Executive Pastry Chef job at Allegiant stadium, home of the Raiders NFL team. I went in knowing there were no recipes, or program created. I created the program from the ground up, help mold the catering program, and put a huge stamp on that building. I am super proud of what I created, and the job my team did while I was there.

I left in 2024, again to pursue other loves.

I moved to South Carolina early 2024, and have been experiencing everything the upstate has to offer!

So, If you have made it this far. Then you should definately make sure you follow us on IG, and make sure you order something. ALSO, reach out, tell us who you are, what you resongnated with, and what you love about us or our product. If you are a business owner, we would LOVE to meet you.

We believe we are the partner you have been looking for. We believe in being the best version of ourselves and yourself but in the edible form.

Thank you for getting to know us. We can't wait to get to know you!!!

Love,

Brittney and Kevin