@JoelECarlson: Hello everyone, and welcome to this weeks Food-Friday Twitterview with my guest @solobybonicelli. Set your timer to 1hr and lets go!
Laura: Hi Joel! Very glad to be here! Great way to end the week.
Q – #1 Hi Laura! So tell us a little bit about your background. You studied music at the UofMN and now do food. Why switch?
Laura: Music (singing) was an early career turned hobby. To make a living, I’ve produced still photo shoots 4 years – often working w/
major food companies and magazines. I decided it was time to do something with all of that experience and offer the quality and
style of food that I love to prepare and eat to other people.
Q – #2 I see. So what made you start @solobybonicelli instead of say working in a restaurant or having a food truck?
Laura: The concept developed when I was working with my partner (life and biz) @mlafavor on the content of what I intended to become my first
cookbook. I was writing recipes, we were testing, and we were shooting the results. I had a friend who was going through a lot of
she wasn’t eating well and frankly I hate wasting food. I made the packages really fun in an effort to cheer her up and her reaction
was so positive I started doing similar things for other friends – always packaged for the individual – so a little different than
dropping off a casserole. It dawned on me that I might have a business concept so I researched similar concepts on the coasts. I
found that there were many diets – but nothing based on great recipes #local #organic ingredients. So – I got serious about it.
I’d love to have a food truck BTW. I already have the food planned! A restaurant – not so much. #jectv But you never know:-)
Q – #3 Great concept! So how long have you been doing @solobybonicelli? What kind of ordering plans do you have available for the public?
Laura: I’m coming up on 2 years in May – with 2 years of testing prior to that. Lots of plans and lots of ways to customize. When I
started I thought I’d offer 3 plans – I now have over 12 – everything from 3 days of everything an individual eats to a month to
on going. I also do several dinner 4 2 plans and special “friend in need” and “new baby” packages. But the truth is the core of
on going. I also do several dinner 4 2 plans and special “friend in need” and “new baby” packages. But the truth is the core of
I’ve had to adapt to gluten issues, salt issues, meat restrictions – etc. I don’t consider myself a “personal chef” but my business
is very personal. I am grateful though because I learn more and more every day and aside from the pleasure I get from knowing that
people love my food, I am improving their health and well being
Q – #4 How rewarding. Would you say you have a certain type or style of cooking? Give some examples of things you’ve made.
Laura: This is a great question. I grew up on the MN Iron Range (Chisholm) in a largely Italian / Eastern European population. The food was
fabulous! I thought it all was Italian – which it wasn’t. So – making pasta with my grandmother and eating polenta and gnocchi
certainly informed me at an early age. That being said, once I started traveling and being exposed to many other foods I kind of
became obsessed. I pretty much try to make anything that interests me and if I like it- I keep working with it until I get a body of
recipes that I find I want to make over and over. Italian food always grounds me and will be my first love – but I’ve been known to
serve Vindaloo on Christmas day. I just can’t get over those Indian spices. Now that’s Christmas! I try to incorporate this kind
of variety into what I deliver (also when I cater). I want people to look forward to getting up in the morning.
Oh – I should mention that working in photography gave me a real appreciation of the visual aspects of food. I love a great looking
plate with lots of color and texture.
Just thinking I didn’t really answer your question about what might be on a delivery – next week I’m making a Vegetable Terrine w/
Basil Sauce – A Spinach and Leek Frittata – Veggie Chili – Several Salad – My Solo Granola with Greek Yogurt and more.
Q – #5 So what’s the website people can go to in order to see what you offer? What areas will you deliver to?
Laura: The website is solobybonicelli.com and we cover the Twin Cities and suburbs.. We charge an additional fee if it’s outside of
that or we can also ship overnight
Q – #6 Lets focus a bit on you now Laura. FAVORITE(S): Restaurant, store, comfort food, spice or seasoning, Nat’l chef.
Laura: Restaurant has always been Lucias. I love a lot of other ones too – but the quality and simplicity and European(ness) have
drawn me in again and again. Comfort food – I’d say simple potato gnocchi. Spice – right now fennel pollen – that could change by
next week – I tend to love whatever I’m working with at the time. Chef’s – oh – that’s a tough one. I ‘m going to give you a few….
next week – I tend to love whatever I’m working with at the time. Chef’s – oh – that’s a tough one. I ‘m going to give you a few….
Jamie Oliver , Mario Batali, “Thomas Keller, and Nobu. That’s really just a start. #jectv It’s a great time for food – and they
put out great work.
@JoelECarlson: Thank you so much for your time and sharing some of your life on #jectv today @solobybonicelli. Have a great weekend and Bon Appetit!
@solobybonicelli: Thank you – this was really fun and you have a great weekend too. Ciao!
