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Each week Angela McKeller brings you an exciting show from the lighter world of cooking. With interviews from top rated chefs, recipe makeovers and recipe challenges, Angela makes cooking both fun and easy.
Join me and Chef Keesha O'Galdez as we discuss "The Gourmet Diva" and her recipe for Roasted Salmon with Mustard Crust and yes, it's easy on the pocket book while still being impressive, hence the reason it's called a "Recession Date Dinner"!
This is a joint venture of O. Ross Enterprises (http://www.orossenterprises.com) & The Factory of Dreams (http://www.thefactoryofdreams.com). Business Builders Radio (BBR) is an exciting, intellectually stimulating, knowledge sharing motivational internet radio show. BBR is an interactive show where we talk about everything for today’s entrepreneur, aspiring entrepreneur, and CEO.
September 23, 2009 at 2:30pm
Hello Together AsOne Fam. Join us again in welcoming Ms. Keesha O'Galdez to the Together AsOne Network. Below are just a few tidbits about Keesha's new business. Keesha is bringing the fun back into the kitchen with her own brand of Gourm'education (Gourmet + Education). So I'm sure all you foodies will relate!!! If you have any questions just write them in the comments as Keesha is tagged in this note! But most importantly spread the word! Use that share button and share with ALL your friends. So let's get started!!!
Business/Company Name: Gourmet Diva
Owner Name: Keesha D. O'Galdez
Business Email: email@example.com
Facebook Search Gourmet Diva or look at Together AsOne black business directory
Where is your Business Located? In YOUR kitchen, I'm willing to travel, but
I'm based in Boston.
Give Us Your Thirty Second Elevator Speech? Food and fun!
I plan to empower you to make great food and entertainment. It's time to turn the ordinary to extraordinary.. I offer the following services, Spirited and Traditional Desserts, I host/produce “kitchen Coaching” YouTube series, conduct in home cooking classes and demonstrations and much more!
How Long Have You Been in Business? 3 months
Why did you decide to start the business? I have always an entrepreneurial spirit. I was laid off in February and during my time off I decided to go into business for myself. The idea of Gourmet Diva evolved from an idea a friend and I had a long time ago about starting a dessert bar (go and get desserts and have a drink). I started off by making desserts but I decided to expand my services that can help everyday people become better cooks. We can all learn something new, from the expert chef to the person that can just boil water. Time to take over the kitchen.
What’s the best part about being an entrepreneur?
The past few months have been very rewarding. I have met and connected with many great people that are passionate about the vision and path the Gourmet Diva is taking.
I have also volunteered to speak about my journey to youth groups and did a cooking demonstration to a non profit organization. It is also rewarding to hear the good stories about people that don't cook that are now inspired to step out of their comfort zone and learn something new. Also the ability to make partnerships with other companies, I'm always open to brainstorming ideas.
Anything good coming up in your business?
LOTS! Season two of the Kitchen Coaching Session will be airing at the end of October, I have some entertaining guests this time around, if any other companies are looking to advertise please email me. Also contemplating hosting an Internet radio show.
Designing wine, tea and chocolate gift baskets for the holiday season, of course with a Diva twist. Maybe I should give a discount for the Together AsOne family, what do you think?
Lastly, I'm putting together a outline for a new cooking class “How to woo your boo with food” Boing Chicka Wow wow time.
Do you have any advice for aspiring entrepreneurs?
Plan, seek professional advice and document what you are doing. It's good to benchmark what you are doing vs. where you want to be. Make sure that being in business owner works for you, its a lifestyle change for some.
Now the fun stuff…
Since its football season, what’s your favorite team? I hear black and gold look good this season. You should also try some of my buffalo chicken dip for your next football party :)
If you could have one super power, what would it be and why?
To teleport myself in a blink of an eye.
Name a movie you could watch over and over again? Two can play that game
What is your favorite book?
The only books I read are cook books and business books. Any recommendations for a good leisure book? I love to read Essence Magazine cover to cover
What is your favorite cartoon? My son got me into Sid the Science Kid.
Name something about you or something that you do that could get your black card taking away from you? I'm horrible at eating chicken wings, I leave so much meat behind.
When you’re not being super entrepreneur, what do you like to do? I like adventure, hoping to go down a zip line in a few weeks! Bike riding, nature, etc.
THANKS Keesha!!! Together AsOne Fam...Keesha is in our Facebook Fan Page directory..so be sure to join her page The Gourmet Diva and the rest of our great black business. Man... looking at The Gourmet Diva website got me hungrier den-a-mug. HAVE A GREAT DAY..And please share this info with your friends
What I eat..Adapted by Food52 Vegan Cookbook 60 Vegetable Driven Recipes for Any Kitchen
2 medium or large sweet potatoes
2 tablespoons olive oil
1 cup onion, diced
One 8-ounce package of tempeh*, cut into cubes (about 3/4 or 1 inch thick)
1 tablespoon tamari (gluten free option) or soysauce
1 teaspoon turmeric
1 teaspoon smoked paprika (or to taste)
2 teaspoons dijon mustard
1/4 cup vegetable broth, or as needed
2 cups kale, Swiss chard, or collard greens, chopped and tightly packed
1 pinch red pepper flakes
Preheat the oven to 375° F. Peel and chop sweet potatoes in the 1/2 cubes. Toss with some olive oil. Bake for 35 to 45 minutes, or until tender but not mushy. Let cool for fifteen minutes. If you prefer, you can also peel and steam the sweet potatoes, or use any leftover sweet potatoes you have.
Heat the olive oil in a large skillet over medium high heat. Add the onion and sauté for 5 to 8 minutes, or until the onion is just turning golden. Add the tempeh cubes and sauté them until they're golden brown (about 7 or 8 minutes).
Add the cooked sweet potato, tamari, turmeric, smoked paprika, mustard, and a quarter cup of broth. Use a spoon to mash up the potatoes and mix all of the ingredients together. Add the greens, and allow them to wilt. Add the red pepper flakes, and season to taste. Serve.
*The fine print..
What is tempeh?
Tempeh is a fermented soy product that comes in patty form that taste rich and nutty. If your going to eat a soybased product fermented is the way to go.
Because the fermentation actually helps you to digest the amazing nutrients and making them far more readily available for your body to use.
It's made with the whole soybean with very little processing, unlike tofu which is very processed and comes from soy milk. It's also very high in protein, which makes it an excellent plant-based protein source.
If you have some extra time read this article
What I eat...
It started off with boiling a bag of chickpeas and it ended up in a salad. If you need a shortcut use canned chickpeas (wash them off with water to avoid any extra sodium) and you've got a healthy and simple salad that takes 15 minutes to prepare. The only "work" you have to do is chop the onions, and you are done.
Total time: 15 minutes
6 cups precooked bottled or canned chickpeas, drained
1 large red onion, sliced or chopped
2 cups arugula
1 tomato chopped
1/2 cup shredded carrots
Extra-virgin olive oil
lemon juice or balsamic vinegar
Freshly cracked black pepper
In a serving bowl, mix together the chickpeas, onions, carrots, cilantro, and arugula.
Drizzle with the olive oil and lemon juice or balsamic vinegar, and season with salt and pepper.
What else do you use chickpeas for?
Lightly adapted from Super Natural Every Day. Heidi Swanson recommends blueberries or huckleberries or a mix. I topped mine with caramalized bananas and put them in a texas sized muffin tin. (Gluten Free if you have gluten free oats)
2 cups rolled oats
1 cup sliced almonds, toasted and chopped
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon fine-grain salt
2 cups milk
1/3 cup maple syrup
1 large egg
3 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vanilla extract
2 bananas, sliced into 1/2-inch pieces
1 1/2 cups blueberries or a mix of berries
1. Preheat the oven to 375 degrees. Butter the inside of a square 8-inch baking dish.
2. In a bowl, combine the oats, half of the walnuts, the baking powder, cinnamon, and salt.
3. In another bowl, whisk together the maple syrup, the milk, egg, half of the butter, and the vanilla.
4. Spread a single layer of bananas across the bottom of the buttered baking dish. Sprinkle about two-thirds of the berries on top. Cover all that with the oat mixture and then drizzle the milk mixture over the oats. Scatter the remaining berries and walnuts over the top.
5. Bake for 35 to 45 minutes, until the top is golden and the oats are set. Let cool for a few minutes. Drizzle with the remaining melted butter and serve.
Spring is finally here (I think? #It may snow tomorrow #Don't hold my breath)
I had a few pears left and decided to make a compote out of it so I can store it to use with my oatmeal in the morning. Simply a compote fruit stewed in syrup or sugar. For spring, try making a blueberry, rhubarb, strawberry compote. The possibilities are endless and its a great way to increase your intake of fruit.
Pear Ginger Compote
3 pears firm but ripe, peeled, diced
1 T grated ginger
1 tsp brown sugar
1 tsp vanilla
½ tsp lemon juice
2 T water
1. Place pears, ginger, brown sugar, and water into a heavy bottomed saucepan and cook over low heat until the pears are soft but retain their shape. Remove from heat.
Next time: Add some cinnamon or star anise or lemon or orange peel
What should I cook for next weeks blog?
Favorite Healthy Cooking Demonstration - Nestle Haverill, MA
Happy Healthy Holidays
We designed a workshop to show the employees at Nestle how to navigate the confusing world of food labels as well as show our top tips on how to eat healthy during the holidays. I love seeing when people get that AHA moments.
Grilled Chicken with Apple Cider Glaze
Roasted Root Vegetables with Honey
String Bean with Garlic and Almonds
Wild Rice Salad with Cranberries and Citrus Vinaigrette
Organizing a wellness event for 2014? You know you have to involve us :)
Personal Chef Menu
I'm a fan of cooking vegetarian cuisine (I'm not a vegetarian myself, I enjoy a steak with caramelized onions and blue cheese). It allows me to be creative with my veggies. I have a few vegetarian clients and this was one menu that I enjoyed putting together.
We look forward to cooking for you!
Summer Moment -
Summer Luau - New City, NY
Its great being a part of family events. Hiring us is like having your cousins that are chefs (we clean up afterwards!).
Tropical Salad w/ Pineapple Vinaigrette
Mixed Greens with Pineapple, Toasted Coconut, and bacon bits
Panzanella Salad (Italian Tomato and Bread Salad)
Gourmet Burger and Hot Dog Bar w/Fixings
Caramelized Onions, Tomatoes, Blue Cheese, American Cheese, Peach Salsa
Chicken and Beef Taco Bar – guacamole, blackbean and corn salsa
BBQ Pineapple Chicken
Grilled Seasonal Vegetables
Corn with Lime Butter
Grilled Stone Fruit (peaches, plums, necterines) with whip cream
Assorted Cookies and Brownies
Light My Way Inc.
I'm a do gooder (if thats even a word). I get a rush when I have the opportunity to share what I know with others. Light My Way Inc. hosts an annual career day where I helped a bunch of elementary school kids at PS 179 make fruit kabobs and tell them what it takes to be a chef.
Shout out to teachers its not easy!
I can make nuts taste like cheese, I know you must think I have lost my mind. But here is the trick.. Nutritional Yeast. If your trying to give up dairy its a great ingredient to get to know.
• 1 tablespoon olive oil
• 4 large shallots, sliced
• 4 cloves garlic
• 2 jars (12 oz each) roasted red peppers, drained
• 1/2 cup fresh squeezed orange juice (juice of 1 orange)
• 2 medium eggplants, cut lengthwise into 1/2-inch slices
• olive oil cooking spray
• Basil Cashew Cream
1 1/2 cups raw cashews (soaked for 4 hours)
1/2 cup water
juice of lemon or 1 Tbs apple cider vinegar
2Tbs of nutritional yeast
1 garlic clove
1 tsp Italian herb seasoning
dash onion powder
salt and pepper to taste
1. For sauce
Heat oil in a medium skillet over medium heat. Cook shallots and garlic until soft, about 1 minute. Reduce heat. Cook until golden, 3 to 5 minutes. Add peppers and juice; bring to a boil. Lower heat; simmer until peppers are soft, about 5 minutes. Cool. Puree in a blender. Pour into a 9" x 13" baking dish.
2. For eggplant
Coat eggplants with cooking spray and broil on a baking sheet until golden on both sides, about 15 minutes. Heat oven to 400˚.
3. For filling
Put cashews, water, nutritional yeast, garlic, seasoning in food processor. Blend until smooth. Place 1 tbsp of filling at the end of each eggplant slice; roll up. Lay seam side down in dish. Bake 10 to 15 minutes. Top with remaining 1 tbsp parsley.
Would you like someone to deliver this lovely meal to you.. give us a call!