Author: Jocelyn Ho

Meet The Team: Feastly’s Wordsmith Cleo Tarca

We thought you might enjoy reading a little bit about Cleo Tarca since she’s the face behind most of the recent the stories we’ve been publishing. A life-long Connecticut native, Cleo moved to California about a year and a half ago when her engineering husband landed a start-up job in Silicon Valley. After six years as an English teacher to students ranging from grades 6-12…(except for 11, don’t ask why), she made the leap into the insatiable world of food writing. A typical day for Cleo at Feastly HQ A day at Feastly for me consists of writing, writing, editing, and more writing. There are also some meetings, a good chunk of time on Facebook (for work, of course!), and hopefully some eating thrown in there. There’s also quite a bit of laughing, because coming up with creative copy is often a collaborative and somewhat silly endeavor. How Cleo started pursuing her dream of writing full-time I’ve been writing in some form for my entire literate life, and I’ve always loved language. Being an English teacher allowed me to share …

Behind The Feast: The Noodle Whisperer, Chef Darren

Darren Saypharaj grew up in Temple City, CA. Upon graduation from UC Irvine, he decided to move to New York to pursue his dream of cooking in fine dining restaurants. He attended the French Culinary Institute (now known as the International Culinary Center) following in the footsteps of Wylie Dufresne and David Chang. He spent four years in New York, making his mark in the kitchens of The Modern, The Nomad, and Dovetail. He eventually moved back home to Los Angeles and decided to start his own business, which coincided with the launch of Smorgasburg. Darren now hosts his own pop-up series at Smorgasburg every Sunday, serving his modern and original takes on Asian street noodle dishes. 1. What is food to you? Food is a ongoing learning experience. You eat to live and you live to eat. You discover things about culture and time and place through food. It is a way to share experiences and memories with one another. 2. How and when did cooking come into your life? I didn’t start professionally cooking until about 6 …

Behind The Feast: Polish Chef Tommo Redefines Happy Hour In SF

Chef Tommo has lived in more countries than some have visited in their entire lifetimes. His deep passion for food started at a young age in Poland. At age 8, he and his father moved to Australia, where he began experimenting in the kitchen. Although he studied information technology after high school, he knew he would one day return to the kitchen. After 14 years in the IT industry, Chef Tommo took a leap of faith–he quit his job to pursue his dream and moved to London to study at the culinary institute Le Cordon Bleu. His formal education in the culinary arts has shaped his cooking style and the concepts he presents to his diners. Chef Tommo swears by the motto “less is more” and it shows in his classic and modern dishes. One of our favorite pop-ups by Chef Tommo is his Polish-Inspired Happy Hour. You get to experience five original recipes and his signature vodka cocktails. Polish Mule, anyone? Keep reading for our exclusive chat with Chef Tommo on his culinary inspirations, …

Behind the Feast: “Revival” Sous Chef By Day, Avant-Garde Cook By Night

“Somebody asked me, ‘If I wasn’t a chef, what would I be?’ My reply was simple. ‘If I wasn’t a chef, I wouldn’t BE.’” Working in restaurant kitchens, even executive chefs have to follow the “rules” of the industry. But cooking is an art that shouldn’t be restrained. That’s why Ronny Miranda came to Feastly – to share his personal experiments with passionate eaters who appreciate the story behind each and every dish. Born and raised in Oakland, California, Miranda hails from a long line of cooks. As a third generation Azorean-American, he grew up experiencing a plethora of cuisines in the culinary mecca that is the Bay Area. “Cooking is simply a part of my family’s history and has continued to be,” he says of his culinary-savvy forefathers, who immigrated to the United States from Portugal in the 1930’s. Miranda’s first gig was washing dishes for his family’s ice creamery. “It was a very humbling experience,” he tells us, looking back, “it’s harder than you think to get ice cream and hot fudge off 600 plates in one sitting.” …

Behind the Feast: Local Forager & Fisherman Geoffrey Reed

With 20 years under his apron, Geoffrey Reed owes much of his culinary awareness to the ocean and mountains that surrounded him as a native of McKinleyville, California. It began early on in his parent’s garden, fishing in the creek behind the house and having full reign to play in the kitchen. Geoff got his first taste of the culinary life at 12, helping with chocolate dipped strawberries and washing dishes on Valentine’s Day at a restaurant where his older brother worked. That adventure turned into 6 years of working his way through every position in the kitchen. After moving to Arizona in 2002 to attend the Scottsdale Culinary Institute, Geoff began working at Mary Elaine’s with Bradford Thompson and later on Nobuo Fukuda of Sea Saw, both James Beard Award winning chefs. A fascination with Japanese food and culture led to a thriving experience in the 26 seat omakase restaurant where he cooked for 6 years. He later on worked side by side with Nobuo on R&D trips to Japan, New York and LA …

Marketing Your Feast: Chef Social Media 101

Hey there Chefs! We’re so happy to have you in our Feastly family. You are the life and driving force behind our brand, and as head of social media, I’d love to share some best practices for marketing your meals to our hungry audiences! Today we’ll be covering the two strongest social media tools (Facebook and Instagram) you can use to promote your brand, meals, and engage with your audiences! Instagram: Create one main hashtag for your brand. This creates a consistent way for you to keep track of your content and for audiences to find and engage with your content. Example: #feastly #ichidosf #breakandgather Create a set of hashtags to use every time you post (if you’re trying to gain more followers, try starting off with 15-20 hashtags per post) Examples: #foodie #sanfrancisco #feastly #seafood #guitarfish #freshcatch #catchoftheday #popupdinner #supperclub #soulfood #organic #homecooking The purpose of hashtags is to create keywords that people can find your content under. Don’t be too general, try not to use ones such as just #food or #fish, because your content …