Twelve years old was the age when I first gave my mother the weekend off for Mother’s Day and took over the kitchen. Over the next two weeks, I would run down to the public library, study all the cooking books I could find, come up with a creative menu for the weekend, and get to work – all in the era before cell phones and computers mind you. Finally, and after considering everything, I settled on Swedish meatballs and a Red Velvet Cake. In retrospect, it now sounds like a troubling combination!
In 1990, I moved to New York City and found myself working on the service end for some of the largest catering companies in the country. With helping to put together a party for 3,000 guests at the Metropolitan Museum, at Martha’s Stewart estate in Connecticut, just to name a few, I was busier than I had been in a long time. Those experiences, being carted around with 300 other “cater waiters” to various properties on the east coast, were invaluable as they increased my knowledge for planning and producing successful parties and dinners today.
At 32, and already cooking, experimenting with flavor combinations, and learning much on my own, I moved to Minneapolis. In the span of a few weeks, culinary school was suggested from several different friends. I settled on attending MCTC, The Minneapolis Community Technical College, and studied under Chef Christopher Dwyer, who had one of the best track records and talents of any chef in the state. Those years were of such value and I’m so grateful for all I learned. It’s incredible how all the experiences in life start to fall into place on their own. From the NY days of service, to learning and honing my culinary skills, to having several pharmaceutical companies request I start catering lunches for clinics and hospitals, my career as a professional caterer took shape.
It was also during this time that I landed a job with Maude Borup Chocolates. Established in 1907 in the twin cities, I managed the 3 retail locations. Maude Borup specialized in chocolate and dessert buffets for events. After a short time working there, the corporate office started to forward calls to me asking if I had any interest in creating dessert buffets myself. Jumping at the chance, those experiences helped to foster my creativity, refine my skills, and to challenge me to create the perfect dessert bar, the perfect crust, and the most inspired presentation of desserts on a buffet I could dream of.
Armed with a culinary degree and some great experience, I was connected with Dean Schlaak and Thomas DeGree who helped with my first food menu. Together, we opened “The Wilde Roast Café” in Minneapolis - still a successful eatery in the twin cities. After that first year at the café, and more catering jobs and special events, I knew it was time to start my own venture. With that, my catering company Beyond Chocolates was born. Featuring both savory food, as well as sweets, I knew the focus had to go beyond just desserts and pastries to include full menus.
Word spread quickly from one client to another, and my client list grew. Accounts with Neiman Marcus, Tiffany & Company, catering “Breakfast at Tiffany’s”, HB Fuller, Medtronic, so many incredible private clients, and a special brunch for Madonna’s first baby shower for Lourdes. If that all wasn’t enough, there were two weeks of 24 hour service for the princes of Saudi Arabia and the Prime Minister in Rochester, MN. That was a mind-blowing experience – setting up a full working kitchen in less than 24 hours to accommodate the royal entourage of 55 guests there for medical care and several shopping sprees. Beyond Chocolates continued supplying 8 restaurants and several different coffee houses with pastries, and I was able to dedicate more time to developing recipes for cakes, dessert bars, monster cookies, and cinnamon rolls. After a successful 8-year run, it was time to move on.
In 2010, I found myself in Palm Springs, California and the winds guided me to one of the most creative ladies I’ve met in years - Kelly McFall. It turned out Kelly was thinking about opening a restaurant here in the desert, and the energy we shared fueled what would become Wilma & Frieda’s Café. With 2 locations now in the dessert, it’s been almost 8 years I’ve been supplying them with their dessert bars, pastries, cakes, cookies, and more.
Thank you all for letting me share some of my story! Bon appetit!
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