Kristine M. Kierzek
Megan Gajewski’s fascination with foods commenced as a little one. Aiding her grandparents in the kitchen area making egg noodles and pierogi available an early introduction to cooking. Her mom taught her about the back garden, filling foods with fresh fruits, greens and herbs.
Discovering different components and tactics grew to become her passion, main her to culinary research at Milwaukee Area Specialized University. She worked in restaurant kitchens and pursued a organization degree at Lakeland College, yet sought a extra particular link to clients.
She turned a particular chef and in 2019 opened Morsel, heading into people’s houses to prepare dinner a week’s value of foods, or catering particular situation dinners, birthdays and get-togethers. Gajewski travels to cook throughout the Milwaukee location, scheduling at minimum a week in advance. Obtain her on Instagram at @morselchef and at morselchef.com.
Her food items roots
I started off when I was 5 or 6 many years previous, finding out with my mom and dad and grandparents just standing around them in the kitchen area. My grandparents ended up Polish, so I know a whole lot about Polish delicacies. My mom was a gardener, so I discovered a lot about fresh fruit and herbs. I realized at a pretty younger age that I desired to be a chef …
My grandpa, he was in a position to move on a handful of distinct dishes. we’d make mustard sauce with our ham every single Easter, and for Fantastic Friday we’d make refreshing egg noodles. … We’d make a dish termed bigos, which implies hunter’s stew in Polish. It is a dish with cabbage sauerkraut, pork and bacon. I learned to make pierogi from my grandmother. They’re each passed on now, but when I make these dishes I assume of them.
Initially dish she mastered
Eggs benedict, that was the to start with matter when I preferred to learn how to do eggs. When I consider back to culinary school, that was the initially dish we experimented with to make as very well. It looks pretty very simple, but it is tough to grasp.
Building her path
I went to MATC for culinary. I was generally requested “Do you want to have your personal restaurant 1 working day?” I understood I never ever preferred to go after that. I wished to perform in dining places, but I understood I’d have my have business enterprise, which is what Morsel is these days. I just needed to just take a distinct path that I never noticed.
I went to Lakeland University for small business and graduated with a bachelor’s diploma in 2019. Following carrying out study and noticing there weren’t a lot of individual and non-public chefs in Milwaukee, I considered it would be a good route. I opened May perhaps 2019, began my social media and website, crossed my fingers and put my name out there. It has been increasing bit by bit at any time since.
I mostly concentration on food preparing, going to people’s houses. I cook for them for the week. I put together meals in person glass containers. I leave reheating recommendations. I also have cooking classes and occasions on weekends, birthday dinners, celebrations and bachelorette parties.
Residence cooking is her decision
I worked in dining places and various venues, Miller Park and the Milwaukee Artwork Museum, The Pasta Tree. You are caught in the back of the home and you never get to speak with the consumers essentially.
I needed to be equipped to meet persons instantly and get to know them and what they enjoy and really do not like and cater foods to them. That’s my most loved matter.
Equipment of the trade
When I have them fill out a new client kind, I have a list of appliances, utensils and machines. They permit me know what they have. Most of the times I don’t have an chance to see the kitchen area before I prepare dinner, so I have my knife package, utensils. …The the greater part of the time all people has what I want and I perform with what I have. I may not have a lemon zester, but I have a knife. I enjoy that problem, it feeds me.
Touring to you
I only function in other people’s residences, for legality reasons. I have shoppers in Cedarburg, Waukesha, Oak Creek. Last summer season I was lucky adequate to have a customer in Lake Geneva. Typically everything 15 miles exterior the city heart and downtown Milwaukee is a comfy selection, but if it is effective out with a consumer and they’re farther absent and I can make it function with my plan I want to occur and do this for you. I do the grocery purchasing as perfectly, so the travel is massive.
I come to your residence, I cook and I thoroughly clean up. You’re remaining with food and get to take in it.
I just bought back from Hawaii. There are some dishes there that I actually appreciated that I’ve been accomplishing presently. I have been into some Japanese and Korean dishes, some Thai dishes, like drunken noodles, with clean noodles. There is an Asian industry on Countrywide Ave. (Asian International Current market, 3401 W. Countrywide Ave.) where by they make actually fresh new noodles.
I adore producing contemporary red sauce, everything bolognese is a massive 1, carbonara, chicken alfredo or a mushroom alfredo. I do a lot of Mexican, carnitas is a significant a person, in particular with young children mainly because they like the softer meats, so I do a ton of braising … Asian, Italian and Mexican, people are my leading a few asked for cuisines. Individuals love individuals, but they really don’t want to make it by themselves.
Cooking up connections
Via the application at Milwaukee Spot Specialized University I was able to travel to Italy. I’ve been to Italy, France, England and Germany, Sweden. I’ve been up to Alaska, just came back from Hawaii.
Traveling is, I consider, a large element of why I appreciate cooking so a great deal. If you might be blessed sufficient to have anyone serve you some thing they like in their residence country, a little something they were being taught by parents and grandparents, it is a special minute. I’m a better person for it.
Fork. Spoon. Life. explores the everyday romantic relationship that nearby notables (within the foods group and devoid of) have with food stuff. To advise long run personalities to profile, electronic mail [email protected]