Our Story 2017-01-22T01:29:45+00:00

Marcia Smith

Executive Chef/Epicurator

For years I had toyed with the idea of developing a career in cooking, going so far as establishing “Mpossibly Good”, purchasing the domain name and even ordering business cards. However, nothing really materialized until I took that big leap. In many ways I had no idea what I was doing but I was following a dream.

I traveled to Ireland and the Ballymaloe Cookery School. Founded over 30 years ago in the tradition and legacy of Ballymaloe House, the school is family owned and run and rests on a one hundred acre organic farm, complete with cows, pigs, chickens, a dairy, extensive gardens and a vast greenhouse (or glasshouse, as they say.) It was the perfect place for me to hone my culinary skills, obtain credentials, and get my feet wet. Really, really wet! It was intense, exhausting and exhilarating and I only wish I had been able to spend more time there.

I hold certifications in cooking and wine, both highly commended, as well as H.A.C.C.P (food safety.) I also maintain Safe Food Manager certification.

I furthered my education and experience at La Ferme and Lake Geneva Christian Center in Alexandria MN before returning home to the Twin Cities to start my own business.

My passion is to encourage, develop and optimize home cooking and entertaining through sourcing, preparation, and presentation of quality, and delectably beautiful foods. I’ve frequently stated to friends and family that I cook with love and that is one of the most important ingredients because …..

“When you love what you do, you can taste it!”™