Crumble + Flake

11/21/2025

I see you trying to get a bite Oni. 😄 sweet boy

07/08/2025

In just a few short weeks, I will be sharing space with some amazing Arkansas women from across many different backgrounds. I am excited to share the demonstration stage with fellow female chefs including Kelli Marks. Come see us in August. I will be posting some sneak peeks of my demonstration!

04/05/2025

10/06/2023

The main skill I am working on is working efficiently. For me, the difference between working quickly and efficiently is making sure all components of the meal are all ready at the same time, taste great, and I have a clean work station. Sounds simple, but it truly is a skill. The plates pictured are chicken beaumont, chicken piccata, chicken mosiac, and duck and donuts.

09/04/2023

Pulled pork and homemade rolls. Pork was smoked all day with Applewood pellets. Interesting piece of equipment. You can't beat bbq on a fresh baked roll.

09/02/2023

I am out in beautiful New Mexico. I have been a busy lady. Made a bunch of breakfast burritos. One of the guides brought a pail of peaches, so I made a peach cobbler. I always make baked goods. I made some pork belly macaroni and cheese. It's good, but I will need to tweak the recipe.

08/17/2023

First days of school are now done. The big boys started Monday. Adrian started Jr. High. Eli started middle school. Logan started 3rd grade. Malcolm started kindergarten today.

07/19/2023

Competition recipe testing is going strong. Blackberry BBQ needs a bit of tweaking. I need to brush it on butchering chicken so I can get it down to under 5 minutes.

03/02/2023

Such a delicious dinner to night at UA-PTC tonight. A new menu was presented. The scallop appetizer and the Chef special of Teriyaki duck breast were the hot ticket items. The desserts were phenomenal as always.

02/21/2023

Hi friends. I know it has been a long time since you have heard from me. I had a pretty amazing job opportunity during the holiday break as a private chef. That took a lot of my time, but now we are back to business as usual. The spring semester is in full swing and I am busy. Here are a few things I have done over the past few weeks.

11/03/2022

The last few weeks have been seafood focused. I have learned how to shuck oysters, filet fish, kill a lobster, and cook the things we prepared in meat and seafood class. I kind of wish we were closer to the coast so we can get fresh seafood. 🐟 🐠 🎣 🦐

11/01/2022

Happy Halloween!