Food…Farms… & Chefs

Food…Farms… & Chefs

Food, Farms, & Chefs: Interviews Mardhory Santos-Cepeda, Chef Barbie Marshall and Rishona Myers Download

00:57 Download April 26th, 2022

We’re bringing you a fun and festive Food, Farms, & Chefs radio show with Mardhory Santos-Cepeda, a self-starter who turned her passion of her Brazilian roots by way of Brazil’s popular cake, called the Bolo de Rolo, into a thriving business named Kouklet Brazilian Bakehouse.  Although she was born in Brazil, she eventually found herself living in the United States, and in 2017 Mardhory began her culinary entrepreneurship in New York City, selling her cakes at Farmers Markets and online.  Then a couple of years later, she moved to Philadelphia and eventually put down the roots she always aspired for her business in South Philly’s trendy East Passyunk Avenue.

We then spoke with the ever-talented and infamous Chef Barbie Marshall, who made a big splash on the culinary scene when she appeared on multiple seasons of the popular television show, Hell’s Kitchen.  Since then, she has worked in numerous kitchens across the country, taking on advisory & consulting rolls, as well as being the Executive & Celebrity Chef premiering at various events to cater them, and has also been asked to sit at the judges table for numerous other events, deciding who (or which) made the best dish–one of which is Dish It Up, happening on May 18th at the Lincoln Financial Field which benefits Women Against Abuse.

We then end this week’s episode with the lovely Rishona Myers, who owns Olive Lucy in Jenkintown, PA.  Rishona took her love of the olive and turned her passion into a unique and specialized market located in the hearts of anyone who visits Jenkintown.  After taking over ownership of the company after her previous employers needed to sell, Rishona has been crushing it ever since.  Crushing olives until the oil seeps out takes a special kind of skill, but having the knowledge behind the distinct flavors of each olive’s region, and not selling olive oils that go beyond a specific ‘crushed by’ date is Myers’ specialty.  You can literally taste the difference when you walk into her shop, and we hope you do after hearing from her on this week’s Food, Farms, & Chefs radio show!

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