100% Fresh with Two Chef Mission

When getting into meal planning it can be easy to get overwhelmed and/or to try to do too much at once. That's why we are here to help offer tips on meal planning that can help you avoid them or at least to talk through them as all of it is a learning experience.

In This Episode We:

Talk about some of the biggest meal planning missteps that happen when getting into planning out your meals.

• Planning to do too much: This is especially easy to do if you are just starting out and try to throw every meal in (breakfast, snacks, lunch, dinner)

• Over complicated meals: Keep things simple as you start and get comfortable with the basics. Add on more and different ingredients as you go.

• Planning out too far in advance: This goes for planning your meals out weeks or months in advance or getting too much on ingredients too far ahead. This can cause a bit too much structure that you may feel can't be changed and it can cause ingredients to spoil and be wasted.

• Freezing the wrong things: For some freezer meals may be an easy way to have meals on hand, but not all ingredients do well freezing. It can also cause an issue if you freeze too much at once because even in the freezer things only last so long.

We hope you enjoy this episode and as always, please let us know if you have any questions we can help answer. We are currently working on getting our meal plan site up and running and can't wait to share more of the details on it with you! Please like and subscribe to 100% Fresh with Two Chef Mission and please share it out with anyone that may find value in it. Thank you for your support!

Connect with Two Chef Mission:

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I think we can all agree that we don't just start out with a huge passion for everything. We find things that grow our interest and then begin to learn more about them. This same principal is very much how growing your passion cooking at home starts. It has to start somewhere and that may be working to be able to plan meals for your family.

In This Episode We:

Go over where to start with growing your passion for cooking. This Includes:

• Learn the Basics: Start off simple and learn the techniques to create a base for your cooking skills.

• Try New and Unique Ingredients: Start to explore different flavors to learn more once you have a base ground.

• Research and Start Learning: To grow your knowledge and skills dive a bit deeper into learning more about cooking.

• Get Others Involved: Whether it's family or friends, getting others involved (even just to hang out with you in the kitchen) can do wonders to staying motivated.

While not all of these steps have to be utilized, we would definitely recommend the first and last because they can really help out with keeping you motivated in the kitchen. Some of the other steps may be of more interest later on.

We hope you enjoy this episode and as always, please let us know if you have any questions we can help answer. We are currently working on getting our meal plan site up and running and can't wait to share more of the details on it with you! Please like and subscribe to 100% Fresh with Two Chef Mission and please share it out with anyone that may find value in it. Thank you for your support!

Connect with Two Chef Mission:

Faceboook.com/twochefmission

Instagram.com/twochefmission

We all feel stuck sometimes, but the important thing is not to stay in the stuck zone. Whether it's in business or something as simple as what to have for dinner. This can definitely happen when you have a lot on your plate since then you are trying to decide on what to focus on and when. Since this is something, we are currently going through in our business, we wanted to share some tips on how we move through feeling stuck.

In This Episode We:

• Share that being stuck is something that is totally normal and can play a part in many areas of our lives.

• Offer tips on getting unstuck.

• Talk through different ways and times that we have worked through this.

Tips to Get Unstuck:

1. Step away and change your energy: Maybe go for a walk.
2. Come back and assess how you are feeling: Decide whether you feel like this is something you can work through.
3. Ask for help if needed whether it's for free or through finding a professional: Google, YouTube, Fiverr, Upwork, Facebook Groups
4. Are there others that may be able to help: Friends, Networking Ops, Business Contacts

Connect with Two Chef Mission:

Faceboook.com/twochefmission

Instagram.com/twochefmission

youtube.com/@twochefmission9399

Getting into anything new can be challenging, so meal planning isn't any different. The main thing is to start. Create a roadmap and plan it out. Going step by step through the process will get you going and as you go to each new step you are more likely to continue. Habits take about 90 days to form, so don't expect it to get easy overnight. Keep going and if you need it get help along the way.

In This Episode We:

• Talk about how starting anything new can be a challenge.

• Offer some steps that can help in alleviating the process.

• Talk through a rough draft process of starting to get into meal planning.

• Offer a few resources that can help in saving time and stress on meal planning.

We hope you enjoy this chef bite episode for meal plan tips and as always, please let us know if you need any assistance. We are currently working on getting our meal plan site up and running and can't wait to share more of the details on it with you!

Connect with Two Chef Mission:

Faceboook.com/twochefmission

Instagram.com/twochefmission

There is so much information on social media and the internet about food related topics, diet and recipes, but where is it coming from? What is the source? Is it coming from someone with a background in nutrition or the food industry or is it coming from an influencer or home cook? We have seen some recent videos, recipes and food information that has definitely inspired this episode.

In This Episode We:

• Talk about some of the recent misinformation we have seen online.

• Do a deep dive into what makes a culinary professional and how it is different from a home cook.

• Offer some tips on how to do your own research to find who you are getting your information from.

While we are not saying that every home cook is spreading bad information, it is important to know where your information is coming from. As chefs we take everything we do very seriously, to ensure the safety of our clients. Because of this we also want to be able to offer insight into these topics here, so that we can shine a light on some of the muddled information that can be found online.

Connect with Two Chef Mission:

Faceboook.com/twochefmission

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Since we have wanted to share more of our story growing through business, we decided to take you all the way back to the beginning with why we chose to start. For this episode we also went completely unplanned to give our full feelings on why we created Two Chef Mission. We hope you enjoy a little of our backstory.

In This Episode We:

• Talk about the beginning of Two Chef Mission and why we started it.

• Go over the versions of what we started as Two Chef Mission and where we are now.

• Offer a bit of insight on challenges with a start-up business as well as being a microbusiness.

• Explain that the growth process is still continuing and never stops as you build a business that you want to continue to succeed.

Connect with Two Chef Mission:

Faceboook.com/twochefmission

Instagram.com/twochefmission

In This Episode We Share 5 Simple Tips for Beginning Meal Planning:

• Start Small and Keep it Simple: Include some of your favorites.

• Shop Smart: Seasonal and focus on whole foods.

• Utilize Your Freezer: Backup meal and weekly meal prep.

• Have a Well-Stocked Pantry

• Plan for a Night Off: Utilize your back up meal, leftovers or eat out.

Bonus Tip: Let someone else do the planning for you: utilize meal plans done for you or meal delivery.

• If having a meal plan done for you is what you need, we can help. Just send us an inquiry on our contact page: twochefmission.com/contact/

Connect with Two Chef Mission:

Facebook.com/twochefmission

instgram.com/twochefmission

Spring is now in full swing, and we are so excited to play around with new recipes highlighting the flavors of SPRING! Spring runs from March 20th through June 21st, so we've got plenty of time to get some great ideas out to all of you.

In This Episode We:

Go over what is in season:

• Fruits: rhubarb, strawberries, meyer lemon, kiwi, honey dew, cherries, mango, pineapple, grapefruit, and apricots
• Vegetables: asparagus, artichokes, beets. fiddlehead ferns, fava beans, spring onions, new potatoes, morel mushrooms, carrots, greens (spinach, frisée, dandelion, arugula, watercress, kale), ramps, radishes, peas, and herbs (dill, parsley, chives)
• Proteins: lamb, softshell crab, salmon, and trout

Offer some ideas on seasonal cooking:

• Focus on light and bright flavors.
• Work for a cohesive balance in dishes.
• Utilize the fresh ingredients as the star of the dish.

Share some tips of shopping and cooking with the season:

• It's budget friendly.
• Ingredients are at their best so their flavor is also top notch.
• Quality ingredients are going to be found easiest when going with seasonal items.

We hope that this episode gives you some ideas on how to get some great cooking in during this spring season! If you have any questions on seasonal cooking or ingredients, please send us a message.

Connect with Two Chef Mission:

As personal chefs, annual pass holders, previous cast members, and Orlando locals we are in the Disney area a lot of the time. Through the years we have eaten at a number of locations at Disney Springs, so we wanted to offer some of our top picks.

In This Episode We:

• Go over each area of Disney Springs and offer some tips and insights into our experiences at different locations.
• Offer some of our top picks for places to try.
• Share some ideas of where you can find unique experiences, good places to take the family, and some nice date night ideas.

We hope that this episode gives you some ideas on places to try when you are on your trips to Disney Springs.

As personal chefs, we are always creating new menus. It is not only part of our job, but also something that we are highly passionate about. In order to do this, we have to focus on a few areas: who is it for, theme, and season. Join us as we talk a bit more about how we have done this throughout our careers.

In this Episode We:

• Give insight to how we come up with new menus from start to finish.
• Talk through each area of focus.
• Offer examples of how we put this into practice with some of our recent menus.

Because we love coming up with new menus, if you are ever looking for something custom please reach out to us for any assistance.

Connect with Two Chef Mission:

In this chef bite we launch our mini-series on tips of meal planning. For this episode we are sharing a how to on finding the meal plan that fits you. From strict, to flexible, to even meal kits or meal delivery there is a plan that works for everyone. It just takes going over a few questions.

Do I want to select meals each week that I will fully stick to?

Do I need the structure of knowing exactly what I am going to be eating?

How much time do I have to cook?

What is my budget?

Do I have a picky eater or allergies to worry about?

Knife safety is very important when working in a kitchen. Whether it's in a professional setting like we have had to use or in our own home kitchen we utilize safe knife practices everyday. During this podcast we go over some of the dos and don'ts of knife use that can be used in everyday life cooking in your own home.

In This Episode We Cover:

-Keeping Your Knife Sharp: efficiency, precision, and safety

-Honing vs Sharpening Your Knife: steel vs a whetstone

-Safety in the Kitchen

• Knife Holds
• Curling Your Fingers 
• Never Catch a Falling Knife
• Cutting Board Length
• Communication: "Knife Behind or Behind"
• Knife Storage

-Using the Right Knife for Each Job

• Chef Knife: is a very versatile knife used for complex cuts, slicing, dicing and so much more.
• Paring Knife: has a short handle and blade which makes it good for peeling fruits and vegetables or other small tasks.
• Boning Knife: used for trimming around bones to get the most meat as possible.
• Utility Knife: it's in between a paring knife and chef's knife so it is good for items that are too long for a paring knife.
• Cleaver: good for cutting through big hard vegetables, large chunks of meat and some smaller bones.
• Carving Knife: good for carving thick pieces of meat.
• Filet Knife: has a thin and sharp blade, making it great for breaking down fish.
• Bread Knife: a pretty self explanatory knife for slicing or cutting bread.

-Knife Covers: help protect your knives and yourself

In this episode we cover some of the pros, cons, and tips on working together as a married couple while also adding in our experiences through the years. With coming on 7 years married and almost 10 years of working together, we have definitely had to figure out how to make things work cohesively together. Some of the biggest areas that we have had to work on is finding where we each thrive, setting boundaries between work and life, and being able to consistently have open communication. 

Some of the main areas of focus in this episode:

-Setting Boundaries

-Finding Each Other's Strengths

-Always Communicating

-Tips to Working Things Out and Growing Together

Resources:

Summer is in full swing running from June 20-September 22! We are so excited to talk about what is in season and some of our favorite things about summer cooking.

What's in Season?

Vegetables:

Radish, Arugula, Cucumber, Beets, Bell Pepper, Carrots, Zucchini, Garlic, Corn, Rhubarb, Summer Squash, Okra, Eggplant, Celery, Avocados, and Green Beans.

Fruits:

Apricots, Plums, Cherries, Blackberries, Nectarines, Strawberries, Peaches, Tomatoes, Passion Fruit, Melon, Lemon, Lime, Bananas, Mango, and Blueberries.

Seasonal Cooking:

Summer is the time where grilling is at the top of the list for cooking. We love getting outside and cooking over the fire. Whether you prefer grilling with gas, wood or charcoal I think we can all agree there is nothing better than having a big summer BBQ. 

We cover the importance of completing a pantry audit before shopping

What is a Pantry Audit?

How do I do a Pantry Audit?

1. Have your list

2. Check you fridge, freezer and pantry for ingredients you may already have

3. Adjust you shopping list

Know your kitchen essentials:

These are the things that you want to always have on hand and they are custom to your family.

Why does a Pantry Audit help?

1. Lowers your unnecessary spending

2. Helps utilize what you already have

3. Lowers the clutter of buying extras

Pantry Tips:

1. Create an organization system and maintain it

2. FIFO: first in, first out. Use older product before newer/ have a rotation system

3. Kitchen Essentials: figure out what yours are and always have them 

We hope you enjoyed this episode as much as we enjoyed making it for you! Please like and subscribe to our podcast to see anytime we create a new episode.

We are talking all things fall and what is coming into season!

Fall Season:

September 22- December 21

Produce:

A-Apples, Artichokes, Arugula

B-Beets, Belgian Endive, Broccoli, Broccoli Rabe (Rapini), Brussel Sprouts

C-Cabbage, Carrots, Cauliflower, Celery Root, Celery, Chard, Chiles (end of summer- early fall, dry all year round), Curly Endive (Frisee)

E-Edamame, Eggplant (early fall), Escarole

F-Fennel, Figs (late fall for their second season)

G-Garlic, Grapes, Green Beans, Green Onions (year round in temperate climates)

H-Herbs (rosemary, parsley, thyme and sage), Horseradish

J-Jerusalem Artichokes (sunchokes)

K-Kale(cooler weather keeps it sweet), Kohlrabi 

L-Leeks, Lemongrass (midfall), Lettuce, Limes

M-Wild Mushrooms

O-Okra (early fall)

P-Persimmons, Pomegranates (oct.-dec.), Potatoes, Pumpkins

Q-Quinces

R-Radicchio, Radishes (all types), Rutabagas

S-Shallots, Shelling Beans, Spinach, Sweet Potatoes

T-Tomatillos, Turnips

W-Winter Squash

Z-Zucchini

Proteins:

Turkey, Pork, Oysters, Pheasants, Eels, Game, Herring, Red Grouper, Sole, Foie Gras, Duck, Squab, Mussels, Venison, Shellfish, Quail and Rabbit.

Seasonal Cooking:

Fall is a great time for hearty meals with the changing of the weather. Ingredients coming into season are great for slow cooker meals, which can be a life saver for busy days.

Why Cook with the Seasons:

1. Money saving

2. Best flavor and nutrition

3. Less expensive to produce and grow

Fall Flavor Ingredient Tips:

1. Try something new this season

2. Try out cooking with seasonal produce and seasonings

We love getting to create content for y'all and we hope you enjoy getting it! 

Welcome back, we have been gone for some time. This pandemic has been crazy for everyone and we are so happy to bring an update to what's been going on. Since we last updated we found out that we are expecting and that Melissa is due in February with our second boy. Tony has started back at work again and is happy with how things are going. 

What is Bone Broth?

 -Stock

 -Broth

Why it gets us boiling.

Fad Foods

Research

What are some of the biggest mistakes in the kitchen? Not having a plan. Not setting yourself up.

Tips:

Mise En Place

 - Everything in its place

 - Have everything together before starting.

Read your recipes before

Don't rush things

Clean as you go

What do most people consider a diet?

What is a diet actually?

What is a fad diet?

How does Two Chef Mission approach diets?

Tips: 

• Do your research.
• Take small steps to make a big change.
• Consistency 

How do we each meal plan?

How does Two Chef Mission meal plan?

Thoughts on prepping ahead vs the day of?

How do we think meal planning gets over complicated?

Tips to Simplify:

1. Create a routine- find out what fits for you and what works into your life.

2.Consistency- once you set a routine. keep it up so that it becomes a habit.

3.Use helpful resources- whether it's a meal plan site (like ours) or places like pinterest, there are resources to help make planning easier.

We hope you enjoy this weeks podcast! Though there were a few tangents we hope the tips on meal planning help.

Chef Bites are our snippets of information or a bit shorter of an episode because we've always got time for a bite. These episodes may be about blocks in the kitchen (like this one is) or anything that comes up that we would love to share.

Finding Motivation:

This has been one of the big blockers that a number of our clients have had to work to overcome. Here are some of the focuses we had while chatting through it.

• What makes us feel unmotivated?
• How do we work through that to still get things done?
• Is motivation just an excuse?

3 Tips to Moving Forward with Motivation:

Conscious Kitchen:

In this episode we go more in depth on what a conscious kitchen looks like and how to implement it.

• What does it mean to us?
• What does it mean for Two Chef Mission?
• What tips would we recommend for implementing it into our daily lives?

3 Tips for Implementing:

1. Take a look at what you are already practicing.
2. Decide whether you need to change anything or if you already practice this well.
3. Pick one thing to start implementing and then add on from there.