This Week in the Model Meals Kitchen

Posted by Danika Brysha on

We had a full work load and a small crew this weekend but we managed to get it all done while Chef Paul was away at Coachella wearing flower crowns and we were here swingin' sausages all over the place. Actually, come to think of it, Paul was probably doing that too. I digress.
We had some great new dishes this week in addition to our tried and true favorites. The Shrimp and Sausage Cauliflower Paella was fabulous. As I sit here typing this and eating my Brussels Caesar with Wild Rockfish (that expired yesterday but YOLO), I am feeling really great about all the positive changes we've been making as we grow this business. We just received a compliment from another food maker in our shared kitchen who said "everyone on your team is always so happy". And that makes me happy. Almost as happy as expired fish. Bye. 
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This Week in the Model Meals Kitchen

Posted by Danika Brysha on

This week in the Model Meals kitchen we built a lot of boxes, did the happy dance as we stuffed bell peppers which are now back in season, and had our biggest week yet. Camille and Danika were out of town in Utah for Summit Series, learning all about the future of food, while the dream team stayed back in the kitchen to run the show. After hearing from doctors, nutritionists, and experts in the food industry, we were happy to confirm that what we're serving is exactly what they're recommending. Let's be honest, we knew we were on the right track since the beginning, but a little confirmation never hurts. 

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This Week in the Model Meals Kitchen

Posted by Danika Brysha on

We've had some transition the last few weeks in the Model Meals kitchen and we're so excited to have two of our OG chefs, Tony and Paul, stepping up to build menus and run the show. They've already brought some great new ideas and recipes to the business and we're really excited to see how this partnership translates in our meals. We have a strong focus on perfecting your favorite regular dishes while still providing creative new flavors made with seasonal produce.
While the team was busy in the kitchen, Danika and Janell had the privilege of speaking with a group of high school women about passion-driven business. The girls' high school in Colorado has a business program and one of the perks was the trip to California to learn from other women in business. Danika discussed how Model Meals was born from her struggle and passion for food, and Janell spoke about her transition from her work as an aesthetician, helping people with their outer beauty, to following her love for healthy food and helping people feel beautiful from the inside out at Model Meals. 
Thanks for another great week!
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This Week in the Model Meals Kitchen

Posted by Danika Brysha on

We were feeling pretty official this weekend with new official Model Meals uniforms. The white shirt isn't the best clothing option to jump into after a morning (organic, ok) spray tan but I'll just say it was cajun seasoning soaking through my fresh shirt. From breaking down Pasturebird chickens, to spicing up applesauce, to practicing every bit of willpower I have in order to not eat all your portions of Chef Tony's bacon, we had another great weekend of beautiful food-making! Thanks for letting us do what we love! We heart you!

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This Week in the Model Meals Kitchen

Posted by Danika Brysha on

Much like the theme of my personal life, the theme of this week was BACON. We sold our normal Big O Bacon "bitties" and we also sold our thick-cut bacon as our "Butcher's Choice". I threw some in my Chopped Chef's Salad and it was a lunch fit for a carnivorous queen. Our very own Chef Tony Thomason created this bacon specifically for Model Meals because it was so difficult to find a thick-cut bacon made without sugar and from high-quality clean pork. We love that we get to share it with you!

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