June 5, 2012
1. You are one of our longest serving employees – can you share a little bit about your original role with The Honest Kitchen, when we were based in the beach cottage, and a couple of the highlights of what you currently do as Office Manager?
When I first started back in October 2007 I did an array of things, then there was only 7 of us so to say people wore many hats was an understatement. I did a little of everything answered phones, helped within each department with different tasks which got me into a little bit of accounting, some operations tasks and overseeing the office. Which later resulted me in becoming the office manager or I like to call office wrangler. I still dibble dabble in many things but some of the key points of my position is office culture, our pawlanthropy program, events and trade shows and even helping out with our distributors. My day is never dull and something new is always coming up!
2. Your pup Ollie joins you at work every day. What do you think is his favorite part about the job?
Ollie loves that he gets to come in and see all his friends, two and four-legged. This is all that he knows so when we leave for work he knows exactly where we are going. He lets me know how excited he is when we make that left turn on to 14th, he starts squealing! He loves greeting everyone, since we are centrally located in the office he gets to see all the action.
3. You’re rather renowned as our very own staff chef and have rustled up some fabulous dishes for the team to share at company meetings over the years. Could you share the recipe for one of our favorites – your French Toast with Mascarpone – and also a recipe you’ve created for Ollie in the past?
This is also a really fun and important part of my role here. I think cooking for people and the pups is a great way to bring everyone together.
One of my favs is my french toast with orangesicle Mascarpone spread!
1 French Baguette cut into inch thick pieces
½ cup heavy cream
1 teaspoon cinnamon
1 teaspoon vanilla extract
8oz Mascarpone cheese
Juice and zest from an orange
2 tablespoons of sugar
1 tablespoon of vanilla extract
Whip eggs, heavy cream, vanilla and cinnamon together. Soak the bread for a minute, not too long or it gets soggy. Cook till golden brown in a buttered skillet. Serve with a dollop of the orangesicle spread and warm syrup (syrup has to be warm to melt it).
Dos Ollie’s Birthday Treats
2 lbs grass-fed ground beef
2 large organic eggs
2 tablespoons extra virgin olive oil
2 tblsp of parmesan cheese
2 cups cooked organic red quinoa
Mix thoroughly and bake in a 9×12 pan at 325 for 15mins. Allow to cool for 2 hours. Cut out with bone-shaped treat cutter and frosting with Plain Greek Yogurt and chopped Bacon!
4. When will you be cooking for us next, and what will it be?
I recently did the stuffed croissants, which I think turned out pretty well considering they were all gone. I have those Petaluma chickens in the freezer so I am thinking chicken and biscuits or pot pies, something that will stick to your ribs!
5. What’s the most off-the-wall thing you’ve ever had to do while working here?
I’m not sure about off the wall, but one of my most embarrassing happened at our warehouse when I had to go and pull some stuff from our trade show crates. One is very large and I needed to get some stuff out of it, my only option was to get in it because my arms are too short to reach in. So I flung my leg over and instead of gracefully getting in, I fell in and hit the bottom hard. I was pretty sure I wasn’t going to be able to get up. The best part was the warehouse is full of people and they just happened to look over, probably because they heard the loud thunk! Now when I think about it I laugh but I will never attempt to climb in it again.
6. How would you describe being a THK Team member, to someone who’s never been to our office?
I would simply tell them that it’s amazing! I get to come to work each day and do something that I love for a company that I respect and can truly stand behind. When you have that it makes you want to do so much more and really pushes you to do your best. On top of that we have a lot of fun perks, getting to bring Ollie with me is the best by far but I do love massage day. When I talk about THK people instantly ask me if we are hiring, they can tell that this is a great place to come to work each day and Ollie and I agree.