Somethin’s Cooking Presents The Pop Up Kitchen

I’m super happy to announce my new venture. I’ve been meaning to blog about it but I’ve been so busy getting things ready. I will be partnering up with the owner of Pico Pica Rico located in Sherman Oaks & opening a pop up kitchen every Sunday throughout the summer.

I will be cooking/serving authentic Peruvian food & creating Peruvian inspired dishes with a healthier twist. I use local & organic products as often as possible & of course GMO free as well. I can guarantee a satisfied tummy.

I’m not one to boast about my cooking because it speaks for itself, so if you’re in the area come on out.

We are located at 14834 Magnolia Blvd., Sherman Oaks, CA 91403. If you don’t want to wait in line text your order to 818-927-CHEF (2433).

We will only be open on Sundays unless I have an event to cater. Each Sunday there will be a different menu (no one likes boring). I hope to see you this summer!!!







Young ChefAs a parent I am BURNED out on party planning. My son turns 8 this year & I have finally decided to do something low key for once. In the past years I’ve planned everything from a carnival themed party to a safari themed party. I am over spending too much money, creating party favors that will get thrown away & invitations that get tossed in the trash!

I was recently hired to cater/create an EGG BAR (made to order) themed menu for a baby shower. A couple of little girls asked me if they could crack the eggs & help me out. As they were helping me one of the little girls asked me if I would do her birthday party. She wanted to invite her friends over & have them cook with me…I thought it was the cutest thing ever!

So I decided to launch a website catered to LITTLE CHEF PARTIES for kids! I created a couple menu/cooking themed packages to teach little chefs, quick & fun recipes they can practice/make at home with their parents. What better way to express my creative outlet & love for kids. As a certified chef for over 10 years, I love teaching people tricks of the trade. Why not start them young?

Please note the menus can be altered for allergic and/or dietary needs (additional costs may apply). If you have a theme, I can create a menu/cooking theme accordingly. I also offer personalized party favors and/or invitations, I am your one stop shop! As a parent I totally understand staying within a budget & not wanting to over spend.

For additional information on the packages go to


It’s been a minute…

Since I’ve been on here let alone blogged on my thoughts. A lot has happened in the past few months. I took a huge leap in faith…decided to leave the corporate world & focus on my catering again.

I graduated from culinary school back in 2004 but have been a fan of the kitchen since I was 8 or 9 years old. Catering to me is my zen, it centers me. Something about cooking in bulk that just has me in AH! It was one of the scariest decisions I’ve ever made because as a single mother…guaranteed paychecks are always a plus. However, I need to do what makes me happy & if that means I have to work harder in order to play hard…then so be it because at the end of the day, it’s my shit! My time, my schedule & I’m my own boss.

I’ve left all uncertainties at the door that closed in order for me to walk through the door that opened. I haven’t been happier career wise since I stopped catering a few years ago. I’ve had the opportunity to work with a great chef from NYC & catered for Saint Laurent, formerly Yves Saint Laurent, this past week.

Needless to say everything is coming together slowly but surely & I have never been more certain in my life. I’ve realized that in order to achieve success on all levels, one must not be afraid of failure. For failure is one of life’s greatest lessons, how else would you better yourself if you’ve never failed? There’s no need to strive for perfection because perfection is nonexistent when it comes to humans.

I wish for all that 2014 brings the clarity you need…in order for you to achieve whatever it is that you want too achieve. God bless!!!



PS If you live in the SFV/LA area & need a personal chef, cooking classes and/or an event/dinner to be catered please email

Chicken Pesto Salad


Serves 4 Hands-on Time: 10m Total Time: 10m Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup store-bought pesto
  • kosher salt and black pepper
  • 1 2- to 2 1/2-pound rotisserie chicken, meat chopped
  • 6 cups arugula

Directions 1. In a large bowl, combine the mayonnaise, pesto, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the chicken and serve over the greens.

Tip For a portable meal, wrap the salad in a large burrito or stuff it into a pita.


(servings 2-3 people)

Prep Time: 15-20mins

Cook Time: 20mins


1-2lbs Shrimp (de-vein and remove shell) Beef or Chicken thinly sliced on the grain (I prefer using fillet Mignon, chicken breasts)

1 large red onion (sliced, 1/4 thick), soak in water so the taste is not so bitter

2 large tomatoes (if using Roma tomatoes use 4-5 depending on the size)

3/4 cup of cilantro chopped (place in a paper towel, run under water and squeeze access water…this will make the cilantro flakey)

2 cups of french fries (frozen or fresh (if fresh 2 russet potatoes)) bake them instead of frying them (a bit healthier)

1-2 cup(s) of jasmine rice (or any long grain rice, you can short grain as well) *depends on how many you are feeding, cup measuring will vary*

1/2 lemon (squeezed)

1 tsp of ground cumin

1 tbsp of red wine vinegar

1/4 cup of soy sauce (you may have left over, that’s ok)

3-4 tbsp of olive oil

salt & pepper to taste

  • First bake your fries in the oven at 325 until crisp, set aside and let them cool
  • Chop all of your ingredients, once you have done that you will take a WOK or a FRY PAN add olive oil (enough to cover the bottom of the pan) HAHA your pan (HAHA =Heat Pan Add Fat Heat Fat Add Product), place the beef, chicken or shrimp in the pan and season it with salt, pepper and a bit of cumin, once it’s about done add some soy sauce and the red wine vinegar, and a splash of lemon juice (set aside), add a bit more olive oil to the wok/fry pan and toss in the red onions, cook them for about 2-3 minutes make sure NOT to over cook and then quickly add the tomatoes and add the rest of the soy sauce. You will then take the beef, chicken or shrimp you set and toss it into the wok/fry pan, you will than add the french fries and continue to toss. Remove from fire and serve with rice.
  • Plating: take a small cup or a round circle mold and pack with the rice (will make a small mound) add the saltado and sprinkle the cilantro on top for garnish!

Oh JOE!!


How I love thee!!! There are some days I wouldn’t of made it through w/o you…you are there when I need you, which is pretty often…when I’m hungover you bring me back to life…when I’m sleepy you keep me wired…oh how I love thee!!! Best invention next to water & orgasms!!!

So here’s to you my lovely cup of joe (have no idea why, your called that) but I’mma run w/ it anyway…just know I so do appreciate your existence ツ

Sneak PICCA Cantina

I cannot wait to try this RESTAURANT out!!! OH EM GEE…I am excited about trying this place out…I hope that it has BETTER service than most (if NOT ALL) of the Peruvian restaurants in LA…one reason I hate eating Peruvian food out, is because the service is always horrible…but this place looks very CHIC & the Chef/Owner, Ricardo Zarate, learned his vast food knowledge by working in some of London’s top restaurants & has 15 years under his belt…as some of you may know I am from PERUVIAN descent & am a culinary school graduate…I studied in PERU for 3 months when I did my externship, so this is HUGE for me & I cannot WAIT!!! I really hope their BARTENDER(s) know how to make a GOOD PISCO SOUR (haven’t had one since 2003)!!! I just made reservations for OPENING NIGHT on 6/25/11…stay tuned for my REVIEW!!!

Ceviche and Pisco in a Peruvian Cantina

Under blue skies, a Peruvian flag waves proudly in the breeze.

It signals a beacon of ceviche. A mecca of pisco sours. And the lush wilds of South American culture known as… Pico Boulevard.

Welcome to Picca, the long, long-awaited Peruvian cantina from one of our city’s most exalted chefs, Ricardo Zarate, accepting reservations now for its June 25 debut.

First, a word on what they don’t have: no vodka. No scotch. They’re sticking to Peruvian roots here, but with an LA twist. So you and your date will be starting off at the bar with some rhubarb-infused pisco or a Chilcano with pisco and ginger beer. In short, they’re getting their hands (and thus your hands) on every Peruvian pisco available. (In a pinch, you could always sneak in a martini at Sotto—it’s right downstairs.)

Next, you’ll find your wooden slab of a table under the Peruvian mural and pull up an alpaca-covered stool. That’s when the man behind the stoves at Mo-Chica and Test Kitchen will load up your table with empanadas, grilled scallops, a trifecta of ceviches and, if you’re up for it, beef hearts from the robata grill.

Thank you very much, Mr. Robata.


9575 W Pico Blvd
Los Angeles, CA 90035


Cafe Brasil

My co-worker and I went to lunch here today, it’s near the lot…I have always wanted to try it and we saw they had a lunch special rice, black beans, plantains, chicken or steak for $7.95 how can beat that??? It’s a very quaint, cute place, the ambiance is very home like…there patio is super cute & the decorations kind of remind you of sitting in your backyard relaxing, BBQ, enjoying the good weather & California PALM TREES!!!

Put it this way we damn near LICKED our plates clean…SMH it was that damn good!!! I am very picky when it comes to food, might be because I am a bit of a snob with my pallet. Not just because I went to Le Cordon Bleu but because I LOVE to eat, ish who doesn’t & when the FOOD is bad you can go from happy to mad in a split second…especially if you are starved!!!

If you are ever in the CULVER CITY area (call me, take me to lunch LOL) you should most definitely check this place out…11736 W Washington Blvd, Los Angeles, CA 90066 (look them up on here is there website

Epic MEAL Time

HOLY ISH!!! talk about a HEART ATTACK…so these group of guys make the most insane DISHES!!! unbelievable what they can do, if you are a FOODIE you will appreciate them to a DEGREE!!!

We make your dreams come true, and then we eat them.

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