top of page
Kirsten W. 

Certified Culinarian

 

Ok so a little about myself, hm, well to start with my name is Kirsten Marie Wabsis. I was born and raised in El Cajon California the oldest of five kids.

 

I started cooking at a very young age out of necessity. I was ten when my twin sisters were born, and I was already looking after my five year old sister and 3 year old brother. Both of my parents started working night shifts for a while and although my awesome Grandpa was always there to look after us the main brunt of house work, babysitting and cooking fell on my shoulders.

 

I’m not going to lie to you I have some natural born talent for food or anything to be honest with you the first five or so years I sucked. Not a term I use mildly I mean I burnt or overcooked just about everything I touched.

 

Through those years from fourteen until I was nineteen I was in a youth program for the military called Sea Cadets. I was hell bent on becoming an officer in the United States Navy. However, one day when I was nineteen I received two letters in the mail the first was from the University of Michigan Engineering Program stating that I had been accepted for the Fall Semester, the second was a letter of rejection from the Department of the Navy.

 

So I cried my eyes out for about a week and decided to just focus my pent up energy on Thanksgiving I cooked for about four days straight to make to this day one of the best meals I have ever made. My Uncle who was a Sous Chef at the time told me in a joking tone that I should go to Culinary School and explore my love for food. So I did. 

 

Now I am living and cooking in Phoenix Arizonia.

Philosophy

I am  a huge supporter of GMO free, organic, and ethically raised agriculture and proteins. I believe in never wasting anything and that the old saying " One man's trash is another man's treasure." Can be applied to food in so many ways. Taking something that would normally been wasted and turning it into something beautiful is really what my food is all about. 

Let thy Food be thy medicine and thy medicine be thy food.

-Hippocrates

bottom of page