My Culinary Journey

A Love Letter to Food: My Culinary Journey

Food has always been more than just sustenance to me—it’s a language, a memory, a connection. It tells stories of where we come from, who we are, and the places we dream of going. My love for food started in Trinidad, where my earliest memories are filled with the aromas of slow-simmering curries, warm spices, and the sound of my family gathered in the kitchen. Cooking was never just about eating; it was an act of love, a way to bring people together.

My culinary journey took a significant turn when I moved to Miami. Seeking a life intertwined with nature and community, I found myself at Earth N Us Farm in Little Haiti. This two-acre urban oasis, established by Ray Chasser in 1977, became my home for several years. Living in the iconic three-story treehouse, I immersed myself in sustainable living, assisting Ray with the grounds and gardens, and caring for the diverse array of animals, including goats, chickens, and emus. The farm was more than a residence; it was a hub for communal activities, from vegan potlucks to drum circles, fostering a deep sense of connection to the earth and those around me.

During my time at Earth N Us Farm, I co-founded Love and Vegetables, a pay-what-you-can vegan pop-up café. Our mission was to make healthy, plant-based meals accessible to everyone, regardless of their financial situation. Hosting these dinners on the farm, we created a space where community members could gather, share stories, and enjoy nourishing food. This experience reinforced my belief in the power of food as a unifying force and a catalyst for social change.

Concurrently, I dedicated myself to the Urban Oasis Project, a Miami-based non-profit organization committed to building a local food movement accessible to all. We planted gardens with low-income families, managed farmers markets, and supported local farms by bringing their produce to wider audiences. This work deepened my understanding of food justice and the importance of sustainable agriculture in urban settings.

Professionally, I honed my culinary skills at esteemed establishments such as BLT Steak and The Betsy Hotel in Miami, where I embraced the art of fine dining and the importance of high-quality, locally sourced ingredients. These experiences, combined with my community-driven projects, shaped my holistic approach to cooking—one that values both excellence and accessibility.

Now, in Mendocino County, I feel like I’ve come full circle. Here, I get to celebrate food in its purest form—fresh, organic, and deeply connected to the land. Working closely with local farmers, foragers, and producers, I create meals that tell a story, each plate a tribute to the region’s bounty. Whether I’m cooking a private dinner under the stars at Mendocino Grove or crafting a custom menu for a special event, my goal is always the same: to create food that nourishes both the body and the soul.

Cooking, to me, is an expression of gratitude. Gratitude for the farmers who grow our food, for the hands that prepare it, and for the people who gather around the table to share it. I believe that a meal should be more than just something we eat—it should be an experience, a moment of joy, a memory in the making.

So here’s to good food, to community, and to the journey that continues with every dish. I can’t wait to share more of this adventure with you.

With love and flavor, Chef Chantelle