Fattybreads Wheel House

I’ve been a personal chef for 15 plus years , (Fattybreads Wheelhouse almost four years),which came from me being a Journeyman chef my vast suitcases of applied culinary experience. What I mean is I from rural Newbern North Carolina/ Belgrade Maysville area our families names sake is from soybean and tobacco farming , but mainly for moon shine running / free masonry ( brick laying ) Father was a civil rights activist , psychologist who strongly believed in talk therapy , also a preacher , educator , brilliant acrylic/ oil , pastel and water color , he was so good that paid our mortgage painting seascapes in mollusks shells

I emwas in charge of family dinner 3 -4 nights of the week cause both parents worked two jobs , went to Baltimore culinary college two associates degrees then to Maryland university for food science ( now called psycho biology ) apprenticed under Master chef Jan Bandula ( he is responsible for bringing sugar pulling to America , also apprenticed under youngest master chef in the world Master chef Peter Timmons , participated in culinary Olympics in Baltimore , ( earned a silver and bronze for food styling , perused fine dining up and down the water. Seaboard ( Striped bass , Philadelphia, Four seasons in George Town , certificates of mastery of broiling , chaqueterie, , high volume sate , and grill cooking

Moved to portlNd to establish my pro skateboarding carrier ,

I owned Corbett station right outside of troutdale Portland Oregon gormet pizza and salmon cannery 5 years then owned po shines cafe de la soul for 15 years a non profit restaurant , proceeds wen t to build ing inner city program for wayward youth and adults , created ( P.R.O.PE.R)

People reaching oppressed people Expexti g Results , for fifteen years we opened our doors for a free thangiving meals started feed just a few hundred people before my resignation we were feed about two thousand people .

Fatty breads wheel house is the total cultivation of all my culinary experiences ( hence the wheel house ) fattybreads wheelhouse gives me the an to express the divine language of culinary thru my seasoned ( 38 years in the business last twenty as

certified working chef , certified working educator , certified working pastry / garde manger chef ) and what I see is people in need of spiritual biological nurturing. Food and conversation about food naturally manifest healing vibes , and by having a collective farm out on sauvies island makes it even more satisfactory.

“ when in doubt throw it out , and that does t mean down your throat.

Southern hospitality runs thru my veins and out of my pores , and these marvelous skill sets from chocolate sculptures, to sugar domes filled with candied violets and pansies to building newaunces

Like seafood creole with no seafood in it ( substituting sea scallops for poached tea cup mushroom stems , to lions main crab cakes served over vegan dirty rice . I live to serve

I have a natural gift of teaching while I cook. Keeping the kitchen clean simultaneously making desert , finishing appetizers as I give a mini lecture on the vital importance of an over looked female culinary giant Catherine de Medici

As fattybreads wheelhouse our desire is to establish long lasting relationships not clients the only courtesy we explore is u being willing

Thanks for the opportunity

Selah 🎋🤠🔯