Today we’d like to introduce you to Melissa Michel.
Melissa, please kick things off for us by telling us about yourself and your journey so far.
I have always been a creative person. I loved to draw, paint, sing and dance as a child. Allowing myself to always stay open to creativity and try new things was vita for me. In my late teens, I became curious about how my favorite frozen meals were made and how I could replicate them. I also got more interested in health and vegetarianism. This intersection of interests sparked being creative with food.
I went to college to study Psychology and Fine Art. I loved painting but hated the structure around it so I changed to my minor to Religious Studies, but I always kept my love for food near and dear to my heart. I took a wine class, I worked in a restaurant as a server, I spent most of my money on buying food and trying out healthy recipes or eating out. I used to love to dine at this place called the A in the on a weekly basis, I did not have to budget for it but it was so worth it to me.
At some point, I was having a hard time finishing College. I had many emotional blocks and was doing a lot of soul searching at the time, but I think one thing that stood out is that I had more of passion for food. I loved psychology but it was not something I wanted to create a life in. At this point in my life, I was a part of a nonprofit and working as an assistant at an estate. For all of our nonprofit’s meetings, I would cook a dish instead of bringing something store bought. At the estate, I would spend my lunch break researching recipes and going to the vegetable garden on site to make lunch for my coworkers. When I look back, I was not the best cook, but I loved the sense of satisfaction that came from making things others enjoyed. Creating delicious meals with a healthy twist was kinda my jam, so during this process of self-exploration, I got encouragement and the motivation to finish my degree and then search for a culinary school. I could make things taste good, but I knew I didn’t really know how to cook and wanted space to learn technique that could allow my creativity to be executed properly.
I enrolled in Miami Culinary Institute and my journey into the culinary world really began. I worked as many of the gigs that came my way as possible. I asked my bosses’ chefs if I could help anytime they were doing any parties. I worked for free at my school’s restaurant Tuyo when Norman Van Aken was the chef there. I volunteered at a Teena’s Pride Farm.
At some point, I knew this would not be enough and that I needed to work in a kitchen full – time. All of the side gigs and volunteer work were great learning opportunities, but they were not enough to make me good. And I wanted to get good. I quit my very comfortable, well-paying job to go work for eleven dollars an hour in a restaurant. It was a struggle on many levels: financially, emotionally and physically but I knew it was what I had to do. I eventually worked at the Miami Beach Edition and had a client on the side. I learned so much at the Edition and having a client on the side allowed me on some levels to explore some ideas. It was a little bit of a creative outlet for me. During this time I also really wanted to explore all aspects of my creativity, so I started making earrings for fun. I started making so many I decided to sell them on Etsy. During this time of my life, I got very reflective and was listening to this book called big magic by Elizabeth Gilbert, which really inspired me to take my side business of being a personal chef further. I got enough clients to cover my basic expenses and my partner at the time was very supportive, which gave me the courage to take another leap and quit my job to work for myself as a personal chef and sell earrings on the side.
Please tell us about your art. What do you do /make/create? How? Why? What’s the message or inspiration, what do you hope people take away from it? What should we know about your artwork?
So, I’m a personal chef. A personal chef typically has several clients and cooks their food for the week and leaves instructions, etc. I specialize in plant-based and nutrient-dense meals. I love doing healthy food makeovers. I love transforming junk food or high allergen foods into healthy allergen-free meals so my clients can eat what they love without feeling like they have to miss out. I love helping my client meet their fitness goals. I also love using vegetables in unexpected ways like making vegetable-based desserts. I have this dessert I call spaghetti and meatballs. It is mostly, jicama, beets and beans and its the most surprising and refreshing dessert ever!
My inspiration is health, balance, and pleasure. It makes me so sad to know or hear that people have crazy medical bills, life-threatening illnesses, and/or loss of quality in life because of lack of access to healthful foods or lack of knowledge of proper nutrition. I also want people to know they can eat healthy food that is not just a salad and that actually taste really good.
In your view, what is the biggest issue artists have to deal with?
I think there are two.
First, I think the biggest challenge is funding their craft. Cooks don’t get paid enough and artist in the more traditional sense really don’t get the support, money or funding they need for their big ideas all the time.
The second challenge to me is the danger in tying your identity and value to your creations. The idea that your success or failure is dependent on your creations can get unhealthy. I think if one gets caught up in that false narrative, it can be very dangerous for the psyche and the soul.
When I switched career paths, I had to let go of the identity I built up for myself, and when I did that, I made sure not to attach my identity to my new profession. I will always be creative but the way that creativity expresses itself can change and my desire to express it might change in an instant. It’s more important for me to attach my value and my identity to things like how I move through this world and how I treat others.
What’s the best way for someone to check out your work and provide support?
https://www.
follow me on Instagram @honeyblossomcooking
https://www.etsy.com/shop/
Contact Info:
- Website: https://www.honeyblossomcooking.com/
- Email: melissa@honeyblossomcooking.com
- Instagram: https://www.instagram.com/honeyblossomcooking/
Image Credit:
Deyson Rodriguez
Glam squad Photographer – photo of the balls with a stick
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