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

Orange Almond Avocado Toast

1 slice Oatie Bread

2 tbsp Smashed Avocado

4 -5 Supremes of Cara Cara Oranges (sub naval or pink grapefruits)

1.5 tsp Toasted Almonds (sub walnuts, hazelnuts, or pistachios)


  • Toast the bread
  • Spread with the smashed avocado
  • Arrange the orange supreme over the top
  • Sprinkle with toasted almonds

Smashed Avocado

Yield 1 cup

1 cup Avocados (roughly smashed)

½ tsp Salt (use less or more per taste)

1 tsp Serrano Peppers (minced or thinly shaved for visual)

½ Lime zest & juice

¼ tsp Cara Cara zest

2 tsp Juice from the Cara Cara Orange


  • Blend together