Name: Michelle DelaPena (AKA… Chef Bombshell), Private Chef
Last restaurant worked; I was Prep Lead- Orso’s 2015
Location: Anchorage, AK
What Inspired You to Enter the Culinary Industry?
I fell in love with cooking at a very young age my mother started teaching me how to cook at 3 years old. Then when my aunt would babysit me she was constantly trying to learn different dishes from other cultures, really opened my eyes to the variety of Culinary options out there.
As a child I was taught that the Culinary industry was for Men. So naturally I wanted to dominate it hahaha. I grew up with Brother’s, I’m very competitive.
Where did you officially learn to cook?
Mostly life experience. I attempted culinary school with CIA but shortly into the course I had a stroke and had to exit, due to losing my vision. Through the years I am blessed to have had amazing mentors that guided me, believed in me, and did not give up on me.
Anthony bourdain was a huge influence and shining light into my whole development as a Chef I am very grateful for his honesty, friendship, and guidance I miss him dearly. We became friends in 2001, then in 2009 Tony gave me the title ‘Queen of Stoner Cuisine’ and I have proudly ran full force with it ever since.
Would you tell us about your first job working with food?
My first job working with food I was hired as a Saucier. I got the job by winning a Soup competition. At that point I did not know how important the position of Saucier is. Through that I truly learned balance. Now I proudly have 3 award-winning soups.
What is your favorite dish to make and why?
It’s really hard for me to pick a favorite dish to cook mostly because I love so many. My go to to make when I have a function or friends over would be my Chicken Cordon Bleu bites they are heavenly & so convenient.
I have a thing for bite size meals I make Chicken Cordon Bleu bites, Prosciutto bites, Mac and cheese bites…etc.. I love bite sized Foods.
Working as a Member of the LGBTQ+ Community
My experience being LGBTQ+ in the culinary field has been pleasant for the most part. I was usually surrounded by the majority of men but never felt intimidated. Like I have mentioned prior I have a lot of brothers and I can handle men’s attitudes or egos with ease. I dealt with more adversity racially than anything else.
How do you use your talents to build community?
As mentioned I’ve worked with Cannabis, that is what I’m truly known for. My goal is to help our community become better, and thrive. I would like to see the cannabis industry become more mature and steer away from majority sugary items because that’s counterproductive to healing. I also helped design a collegiate cannabis culinary program at UAA, CannaBasics.
Some years ago I was apart of what I feel was one of the greatest cannabis contributions to the state of Alaska, the organization CannaCare. My friend Rachel Lake and her brilliant Brain came up with an amazing program to help veterans with cannabis education and resource the amount of pride that I feel for being involved in that program is immeasurable.
Currently I am coming up with a Business plan focused on Sober fun for Teens and Young Adults. Here in Eagle River there really isn’t anything for them to do and I want to change that. But I also want to include a charity, develop a scholarship fund & food pantry, to help others when life gets hard.
What other passions do you have in life outside of the kitchen?
My passion outside of the kitchen is Singing. I absolutely love to sing, when I do private events I always sing to the Guests. I have done Amy Winehouse and Whitney Houston tribute shows singing is definitely a passion.
What is the most memorable moment, good or bad, working in the culinary industry?
My most memorable moment in the culinary industry unfortunately is bad. It was the beginning of my physical end to my career… I was working in a sports bar and my kitchen supervisor did not know a damn thing of what he was doing. His ego couldn’t handle me correcting him every single day so he wouldn’t give people bubble guts. So in result he decided to put me on 7/10’s by myself. He never stepped foot back into the kitchen with me, because his feelings were hurt, so he overworked my disabled body until I ended up in the hospital.
I think back to his fragility every time my arms and hands go numb.
What would you like to still achieve or learn?
I would love to develop a teaching kitchen; I’ve wanted to do this my entire life. I really feel more people need to learn how to properly feed themselves or even stock their pantry better.
I try to learn something new all the time I really feel nobody is above learning at any stage of life. I am currently studying in tech right now which is vastly different from anything that I’ve ever attempted in my life. Extremely humbling experience, I am excited to be able to learn how to combine tech and culinary arts.
Any words of inspiration for those who either want to learn to cook at home or want to go
into the culinary industry as a career?
I’m going to give the words that Tony would say to me….” If something scares you, gives you pause or makes you question yourself. Don’t turn away from it, run head on to it. Become its obstacle don’t let it be yours. All goals are achievable with hard work & dedication.”
The camaraderie in a kitchen is an experience that I think everybody should have.
Recipe: Chicken Cordon Bleu bites
Base:
Sliced Ham lunch meat
Filling:
6oz diced Chicken Breast
1/4 cup Shredded Monterey Jack Cheese
1/4 Shredded cup Gruyere Cheese
1 tbsp Dijon Mustard
1 cup Heavy Cream
1 tsp Sea Salt
2 tsp White Pepper
1 tbsp Dried Parsley
Topping: (equal amounts)
Shredded Gruyere
Parmesan cheese
Breadcrumbs
In a bowl, combine all filling ingredients and mix well till fully incorporated.
Spray your Mini Muffin Pan with Cooking Spray, then cut ham slices in half, lay the half slices in first. Then with a spoon fill each cup with the Filling mix.
Next, pulse the Topping ingredients in a food processor, til grainy in texture. Add Topping.
Bake at °350 for 15mins
Let rest for 3-5 minutes. ENJOY
