Sheila, AKA Chef Bea Marie

I started out in corporate America and worked for many years as a tax accountant for an international accounting firm, I hated it!! The pursuit of something better began, the one where you look to find your passion and figure out what you love...trusting and knowing and the money will follow. Where this was taking me, I didn't know, and I am ok with the unknown.

My personal food journey, and what is shared in this blog, is not just about recipes. Although there will be several recipes shared, this blog is about learning. It is about being better at eating, making and experiencing food, using all your senses to savor the whole experience. I have an interest in diving deep into the how to cook, learning about what works and what doesn’t. Reading cookbooks and chef autobiographies, broadens my perspective and always teaches me something new. Sometimes the learning has nothing to do with food at all, but about life.

Sharing is caring!

Chef Bea Marie, It’s All About the Food!

I never grow tired of talking about food.  A favorite Sunday pass time of mine is to browse through multiple cookbooks, pondering all the possibilities.  Another enjoyable food activity, is walking through the farmers market, choosing produce and cheese that looks perfect, bringing my treasures home and creating something amazing…or not!   Many hours are spent looking at menus online to explore what flavor combinations trending chefs are putting together.  In addition, I am an avid fan of Chopped and Iron Chef America and a lot of time is spent thinking about “what would I have done with these ingredients”.  Finally, and the best part yet is playing with food and sharing the creations.  I wake up thinking about food.

I attended, and graduated from Le Cordon Blue in Atlanta with a focus in pastry and baking.  As part of a team, I successfully competed in three ACF, American Culinary Federation, competitions as a student, finishing with two first place wins and one secon place win,   Being part of a competition team, while a huge commitment, was undeniably the time of my life!  Also as a student, I was invited to take part in the preparation for a small fund raising to elect Jason Carter as governor, an event that President Jimmy Carter, Jason Carter and Andrew Young attended.

After culinary school, I worked as an apprentice for Ambrosia Cake Creations in North Carolina.  When you have a few minutes, check out their site Ambrosia Cake Creations.  I was very fortunate enough to work with a decorator that actually let me work on her cakes. She taught me so much!  Trying to figure out my best fit, I have worked for large convention company turning out desserts in larger amounts. A typical shift would often include the following various tasks, 2,500 cupcakes, thousands of logo cookies, filling thousands of martini glasses with desserts and cheesecakes by the dozens.

I have also staged for a research chef.  In this position, we were the only two people in the research kitchen, large, airy and air conditioned and it was the most stressful position I have ever taken.  I was fired multiple times throughout the day.  Each day, at the end of eight hours, he would pat me on the back, tell me what a great job I did and that he would see me in the morning.  I learned more from this chef than any other. Lastly, working on a restaurant/cafe project.  As part of a team of two, we developed the menu, designed the space, and worked like crazy to get it open and to keep it open.  Sadly, like many restaurants, the owner ran out of funding and we closed.

On to the next thing…come along for the journey, it will be fun!

Logo Chef Bea Marie

Chef Bea Marie, It’s All About the Food!

Sharing is caring!