Street and Spice on #LAFoodCulture - Guest Blog
Intro: Food Tribe is taking a deeper dive into #LAFoodCulture, by featuring the chefs, restauranteurs, and foodies that make LA's food scene what it is. We want to hear from various perspectives about LA's food culture, and are excited to share those voices with you! This week, we're featuring Sheridan Street of Street and Spice! We had the pleasure of working with Sheridan at Food Tribe's first Food-fluencer event, where she impressed our guests with her own delicious twist on brunch.
Guest Blog: Street and Spice on #LAFoodCulture
By: Sheridan Street
My name is Sheridan Street and I am a 28-year-old food blogger, caterer, and personal chef. I was born in Detroit, MI and grew up in San Diego, CA. I currently live in Los Angeles and have been here for the last 10 years. So this, for now, is home. I never actually went to culinary school but because of that, I have not been held back from pursuing my dreams. So much so, that I’ve just celebrated my one year anniversary owning my own catering company and brand Street and Spice, LLC.
LA’s food culture is so diverse and health conscious that now is a better time than ever to be a chef (or hungry). The wave of millennials that has adopted this love for food is great! There is no better time for me to shine and words can’t express how excited I really am! I feel that a lot of us in our 20s and 30s are tired of the same drab recipes. Our parents made them, we ate them, let’s face it, we’re bored! I noticed in LA, the element of fusion has begun to be adopted in many kitchens. I feel that is also a style of mine due to the same cause and effect and people who eat my food love it, so by making a Korean bbq taco, lobster tails and waffles or making a black garlic shrimp scampi are just the things I love to do, thats why I created Street and Spice, LLC.
Although the food truck industry is booming, I personally don’t want to have one. To stay in the race and expand my market I have joined a wave that I feel will blow (the hell) up! How do I know? Two months into this venture I was invited to Coachella to cook for a private pool party with what is now, a team of independent chefs we call, Street Chefs LA. Street Chef’s LA includes myself, Chef KT and founder, Chef Ced. Our niche on our catering conglomerate is that we make delectable entrees infused with cannabis, yes, we encourage you to eat your weed! From 4-course elegant dinners to small bites, each food option is carefully measured and prepared tastefully to the point where you don’t even know the food is infused. So far we have been featured in High Times Magazine for a delicious Crab Cake which won a competition early 2017. Now we’re headed to Coachella to show the IE our skills and passion by networking and creating new and exciting clients.
For catering inquiries contact Sheridan at email@example.com and follow me on IG and Snapchat @streetandspice
For Street Chef’s LA and any questions about infused catering services email sheridan at firstname.lastname@example.org and follow us on IG @streetchefsla
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