Through years of social media and Food Network appearances, I have developed my personal brand to be known as the Commander N’ Beef. On the surface level, this is my identity of what I cook best: steaks and burgers. However, beneath the surface, my true purpose lies in breaking down the outdated stereotypes surrounding beef as a "Man's Meal." I passionately believe that women should have the freedom to cook and enjoy all types of dishes, including the hearty goodness of steaks and burgers. My mission is to empower everyone to embrace their culinary desires, challenge societal norms, and create a new narrative that recognizes their rightful place in the world of cooking and dining. With each sizzling grill and every savory bite, I aim to redefine traditional boundaries, opening doors for women and others to relish their love for great food and assert their presence in the culinary world. To carve a path of equality, one delicious meal at a time.
Let’s give it up to @manmanstudios for the official Commander N Beef #logo 👄🍔❤️
1 Night, 12 Kitchens- our annual charity event to raise funds for future @cincystatecollege culinary students- a program I once benefited from and now have the privilege to work with my best friends in my old classroom with current students teaching them about unique ways to think outside of the plate. @foodbrushninja taught them how to make his Chino Rican noodles and how to work with a wok while @jbindakitchen and I shared with them our travel experiences and how it's influenced us to play more with mushrooms!
Special shout out to @torilubecki and Crossroads for the R&D and inspiration ❤️🙌 @chef_works for the full fit of the day 👩🍳
And to my kickass editor @kaylajstanley who helps keep me on social media 😆
My brother and I were gifted a bonus mom 25 years ago. When I first met Denise, I was so naive to the fact that she was my dad's girlfriend and thought she was his cleaning lady because of how often she was organizing his house.
Little did I know, she was quietly making it a home for us.
She loved my brother and I as her very own and with that came a whole bonus family. Even when she and my dad went their separate ways, we still had her. From my wildest 10 year old dreams of becoming a singer, to helping me navigate teenager years/motherhood, to never missing one aired TV show I've ever been on, she and her family were always amongst my biggest fans in life.
We lost her yesterday. Needless to say I'm still in shock and feel deep sadness, but forever grateful to have loved and been so loved by such an incredible woman for all of these years.
Whenever I sing Strawberry Wine- your favorite song of mine that I would sing- I'll forever dedicate it to you, Denise ❤️
To the family- thank you and I love you always
Cincy- you did it again! 277 meals raised for our community AND you sold us out in ONE FREAKING HOUR! I'm speechless 💖 We understand this smash season has been a lot different than the last 3 years, but we truly felt our 4th year was about giving back, especially now.
Thank you to everyone who came yesterday.
Thank you to the amazing team who held it down.
Thank you to our generous partners who donated product to stretch every dollar and make it count. @potatorolls@landolakesfoodservice
May 28th is our next one. International Burger Day. Stay tuned for a special announcement 🍔
Who's ready for a smashie TOMORROW?! 🍔
$8 single
$12 double
100% of sales going towards @soulgoodscincinnati program to feeding our local food insecure community all with the help of all of you and our partners!
Last time we raised enough to provide 234 meals- let's see if we can do 300 🙌
📍318 e 8th st
⏰ 11am-1pm or sell out
🍔 @avril_blehmeatmarket custom smash blend, smashed with onions, @landolakesktchn American cheese, lettuce, tomatoes, pickles, CNB sauce on a @potatorolls
👩🍳 @jbindakitchen behind the grill
Gone Vegan for the day! My dear friend @torilubecki , who also happens to be a vegan chef, took me on a tour through Vegas to get inspired by some of the city's best plant based eats.
Here's my take so far:
- Amazed by how innovative this cuisine has become.
- Still on the fence about vegan bacon
- If you have a solid plant based option on your menu, they will come and bring their friends. Think about it chefs!
