Turmeric & Coriander Braised Lamb. ?? I’d have to call this one of my early signature dishes, going from Tech Executive to Private Chef in San Francisco. Clients LOVE when I prepare this as it takes several hours to make, which you definitely taste in the final results.

There have been some pretty cool movers and shakers go into silent (chewing) appreciation at the dinner table. Shhhhhhh, don’t speak. ? Just enjoy the quiet of flavor. ?

When I started Mary, The Paleo Chef, I would sometimes have up to 8 different clients a day, busting out 100+ meals on my own. Crazy, right?
Now, I spend just as much time, splitting it between cooking for clients and packing Phat Fudge all while also keeping up with other projects like filming, writing, speaking, etc.
Is it cool to work this hard? No. Is it cooler if I were chilling on the beach everyday? Maybe, I mean, NO. Haha.
What’s cool is that my actions match my intentions. You feel me?
The lean in, the lean out, the lean side to side noise is not a matter of what is better but a matter of walking YOUR talk.
That’s all I got to say. I’ve got to get back to boxing Phat Fudge. #eatplaycrush