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Diary of a Food Blogger

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Ten years ago, Angela Davis reached a career crossroads. Working as an accountant for a construction company in Washington, D.C., she was exhausted and struggled to find a balance between being a single mother and her 60-hour workweek. But her cooking was her grace.

The kitchen was where she turned when life felt too chaotic. And even though she has no formal culinary training, she decided to document her culinary journey in an aptly titled blog. kitchenista diary.

“At the time, I didn’t have big plans to change my career,” says Davis, who started blogging in 2012. [accounting] Having worked in the industry for about 10 years, the corporate environment put a lot of stress on my life. ”

When Davis unexpectedly lost her job the year after she started blogging, the idea of ​​going back to a 9-to-5 drudgery felt like a step in the wrong direction, so she took a chance and I decided to make a living by sharing. Food online has taken center stage.

“I started selling digital PDFs of single recipes. I sold the sweet potato pie recipe on Twitter for $5. When it worked, I sold a few more. , “Okay, maybe I’ll do the whole book.”

Growing up, Kitchenista Brando made a lot of efforts and sacrifices, including moving back to her native Virginia with her parents.

Then in 2019 opportunity led her to Motor City. She’s been catering for events in Washington DC for some time and met a potential client from Detroit. He needed her private chef and she was ready to move out of her parents’ house. Plus, what was happening in Detroit was exciting to her, so she accepted the offer.

“Like everything about Detroit, what we’re doing in the hospitality industry, and the money we’re pouring into new businesses, we’re looking at opportunities. I saw an opportunity here.”

Ten years later, after four e-books and The Kitchenista brand has grown to reach over 180,000 fans on Instagram, Davis is making his dream come true. She describes her cooking as comfort food, but with her twist.

“I use gourmet ingredients in an accessible way,” she says, noting that the majority of her followers are women, but whose experience levels range from novice to seasoned home cook, so she This recipe is for everyone looking for jazz…up the classics. She has also branched out with videos on TikTok.

As for whether fans can expect a Kitchenista restaurant project any time soon, Davis said the idea crossed her mind, but she decided to open a cooking studio with in-person classes, food photography, and other creative pursuits. She’s also excited to spend another holiday season in Metro Detroit.

“I continue to be amazed by Michigan,” says Davis. “I have lived in many places, but I always expected to settle in Virginia just because it was a familiar place. It makes me feel at home.”

A Peek into Angela Davis’ Holiday Pantry

Angela Davis said, “The pandemic has given many people the freedom to break the rules. It’s definitely the vibe we’re going to go for this year.

Here, Davis shares some ingredients to take your cooking to the next level.

1. duck fat

Essential for achieving a super-crispy turkey skin without burning, just like butter does under high heat. It can be used in roux for gravy, to cook roasted vegetables, or to add savory flavor to collard greens without the use of pork products. can be used.

2. Ceylon cinnamon

Known as “real cinnamon,” Ceylon cinnamon has a mild, clean flavor that’s perfect for holiday recipes. The soft bark of Ceylon cinnamon sticks makes it easy to grind with other spices in homemade blends.

3. Garnet Yam or Jewel Yum

These are some of my favorite sweet potatoes to use in sweet potato pies and candied yams.

4. Fresh herbs

In holiday cooking, every ingredient counts, and fresh herbs can make all the difference to a homemade from scratch taste. , rosemary and sage finely chopped.

5. maple syrup

A great deal of refined sugar is used in holiday baking. I love using real maple syrup when I need a touch of sweetness or in glazes like the ones I make for ham. The scent of maple creates a cozy winter atmosphere, and its flavor complements sweet and savory dishes.


This story is from December Hour Detroit Magazine 2022See the digital version for details.