The Chef:

Chef Becky Foulk

beckyAs a respected chef, culinary leader, author, trainer, and manager, I create appetizing and inspiring recipes, menus, food and beverage products that satisfy a diverse range of taste buds targeting multiple demographics.

My deep experience in the hospitality & restaurant industry includes:

  • Fast Casual at Corner Bakery Cafe
  • Retail/Gourmet Grocery at Whole Foods & Sutton Place Gourmet (Baldacci’s)
  • Catering corporate and high-end parties in Washington DC
  • Hotels and restaurants (Marriott, Blue Mesa Grill, Clyde’s)

My passion for food, cooking and creating healthy and indulgent items that are simple to execute are embedded in my culinary development process, which includes flavor profile, ease of execution, cost factors, supply chain considerations and a deliberate balance of menu elements.

My Culinary Development Services:

  • Assessments on daily operations
  • Menu creation and optimization
  • Recipe and product development
  • Kitchen systems and training

Flank Steak & Arugula Sandwiches


1 French Sub Roll

1 Tbsp Garlic Butter

4-5 oz Marinated and Cooked Flank Steak (sub: skirt steak) thinly sliced on a bias (45° angle)

1 1/2 cups Arugula

3 Tbsp Wide Shaved Parmesan or Pecorino Cheese

2 Tbsp Olive Oil

1/2 Lemon - fresh, juiced


  • Split bread in half and brush inside with garlic butter
  • Toast bread on griddle or under a salamander till golden brown
  • Arrange the thin slices steak on the bottom
  • In a bowl, toss the arugula with the olive oil, lemon juice and cheese
  • Top steak with the arugula salad
  • Top bread and cut in half
Optional: Add roasted tomatoes or caramelized onions