Amy the Kitchen Fairy

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Taos, NM
Amy the Kitchen Fairy

Amy is a holistic chef focused on creating healthy, nourishing, vibrant dishes from around the world

03/12/2021

Spring is coming! This Earl Grey cake with lemon curd filling and earl grey lavender Swiss meringue is a celebration of the light and hope that are upon us. ✨

11/06/2020

I just love cake orders! And ! 🥀🍁🍂 This beauty is a bourbon spice cake with salted bourbon caramel cream cheese frosting. Oh so decadent for the birthday girl! Thank you for ordering 🙏🏻💖

03/17/2020

Social distancing means more time to create in the kitchen, eat sweet meals with my love, and try to keep our spirits high with food for our souls. May we all embrace this time of social distancing and self quarantine to reduce the spread and repercussions of this fierce virus, dive deep with ourselves, take extra special care of our bodies, minds, and spirits, and cherish our time with the ones of we love, whether in person or virtually. It is important now more than ever to find creative ways to thrive, and take a serious and clear look about what we have to learn from this challenging time. Sending love and light far and wide. Be well dear ones. 💖🙏🏻🌈

03/04/2020

Turmeric falafel with Green Tahini Sauce, pickled onion, and Zaatar on a dosa. My obsession with Middle Eastern food never fades. All those colors and flavors!! 😍🧆

02/14/2020

Sometimes you need a go-to dinner that is super quick, easy and satisfying. Loving these cornmeal pizza crusts this week as the new projects pile on. This one has Cremini Mushroom, Kalamata olives, grape tomatoes, mozzarella, bit of smoked cheddar, and fresh arugula! Inspired by my dear friend 🙏🏻❤️🍕

02/11/2020

Amy the Kitchen Fairy is a successful and well-established Retreat Catering Company that provides Retreat Catering services in Northern New Mexico, and other states on occasion. We are looking for the right candidate for an apprenticeship position. This person would train under Amy as an assistant, learning all aspects of Retreat Catering until they are capable of independently executing a retreat with provided menus and recipes.

Timeline:
This is an ongoing opportunity for somebody who wishes to become a retreat chef after apprenticeship. There will be intermittent opportunities throughout the year for training/apprenticeship, though the work is not on a consistent schedule. Once the apprentice has proven they are capable of catering retreats on their own (or with another team member), there will be an opportunity for intermittent retreat work throughout the year. Volume of work is expected at several retreats a year, ranging from 2 days to 1 week long. Compensation is dependent on experience.

The right candidate will have…

• A passion for creating healthy balanced meals, with a preference for vegetarian, vegan, and gluten-free dishes
• Experience cooking for small and large groups in a commercial kitchen
• Ability to reproduce recipes with consistency
• Good organizational skills with the ability to multitask in a kitchen environment
• The physical ability to stand for long periods and complete physical labor including lifting, carrying, pushing or pulling objects weighing up to 50 pounds.
• A solid work ethic with a capacity to self-direct
• Ability to remain calm under kitchen pressure, and ability to work compassionately with retreatants
• Excellent communication and customer service skills when working with clients and retreat guests
• A sincere interest in meditation and other spiritual practices
• High emotional intelligence and the ability to support and understand the sensitivities of a retreat environment with ease- including silent meditation retreats, yoga retreats, women’s leadership retreats, etc.
• Ability to work around retreatants in an appropriate manner to protect “retreatant space” through mindfulness, slowed speed and mindful speech when retreatants are present
• Ability to work as part of a team and to maintain good working relationships with retreatants, teachers, employees and coworkers
• The ability to travel to retreat sites around Northern New Mexico

RESPONSIBILITIES/SKILLS YOU WILL LEARN:
• Prepare and serve tasty and nutritious vegetarian and non-vegetarian meals on time
• Wash dishes and clean kitchen as necessary throughout day
• Source appropriate quantity and quality of ingredients from local grocery stores
• Maintain an orderly and efficient kitchen
• Ensure work environment meets or surpasses hygiene and safety standards set by regulations
• Understanding of and ability to adapt for specialty diets, such as vegan, gluten- free, dairy-free, sugar-free, specific allergies, etc.
• Ability to organize and plan for catering a retreat
• Ability to adapt menu according to unforeseen obstacles or needs
• Ability to independently cater a retreat from 2-8 days long with provided menu and recipes

If Interested, please email your cover letter and resume to [email protected].

01/24/2020

The final product - free bloodorange cake with that bright pink blood orange curd, coconut cream frosting and chocolate ganache! With candied blood oranges on top. 🍊 so delish!!

01/22/2020

Look at that color! 😍 curd for a cake!!! Stay tuned for the finished product. eatseasonally

01/16/2020

When you get a sneaky and rare donut craving but can’t find a decent one in town...you must make your own! 🍩 without all that frosting of course. Just a perfect dusting of powdered sugar, cinnamon, and cardamom 😁
@ Taos, New Mexico

01/07/2020

On a long retreat I love to serve veggie burgers towards the end. The yogis are so excited to have such a playful meal after weeks of dedicated practice. I have a tried and true recipe, but I wanted to create a version of the ‘Impossible Burger.’ It was so much fun playing with this and creating something that looks so much like beef, but is so much better for our bodies, souls, and the planet!! I called over some friends to help me devour them. 😍
@ Taos, New Mexico

12/21/2019

Having fun with red and green foods this week! This is a version of the Portobello Parmesan from cookbook! Roasted portobellos topped with Pesto, blackened tomato sauce and cashew Parmesan cheese. Mmmmm! 😋

12/16/2019

A Red and Green feast for the Holiday Elf in me 🧝‍♀️🤣 Persian Pomegranate and Pistachio Turkey Meatballs with Quinoa, Rainbow Chard, and Pomegranate Glaze.

Address

Taos, NM
87571

Website

https://amythekitchenfairy.com/contact

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