Today we’d like to introduce you to Grecia Parra.
Hi Grecia, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I’m originally from Southern California, where I spent much of my youth. As a child, I was awestruck by PBS television programming, specifically Julia Childs. I would constantly beg my mother for specific ingredients in order to try my hand at recreating her French dishes. Let’s just say they never turned out as they did on television. As I got older and graduated high school, my love for food never ceased and I ultimately enrolled in Pasadenas Le Cordon Bleu; which ultimately fell through due to financial circumstances.
It was at this point in time that I entered the workforce. Years went by, jobs changed, and yet the yearning to cook had never gone away. By my mid-20s, I decided to give it another shot. I quit my day job and enrolled in Culver City’s “New School of Cooking”. It was there that I learned to hone in on my skills and sharpen my knowledge in culinary arts. It was incredible. It filled me with life and made me completely forget about the hours and hours of commute I was doing just to be there.
Fast forward to today and I am now a private chef serving Joshua Tree, Palm Springs and surrounding areas. It wasn’t easy, but as the saying goes “It’s the journey, not the destination.” I love what I do, I get to create meals for the many visitors of this incredible area. Although the desert can be a brutal place, with its extreme temperatures and arid landscape; I’ve been able to build strong relationships with meat producers and lucky to have Joshua Tree Farmers Market on Saturdays, where I pick up fresh produce and ingredients from farms within the surrounding areas.
I’m enjoying the point at which I currently find myself in and looking forward to scaling up from here.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It would be nice to say that it’s been easy, but I’ve learned that struggle is necessary for growth. After my loans fell through with Le Cordon Bleu, it felt as though it was merely a pipe dream that wasn’t meant to be. Years of unfulfilling jobs, which were needed to pay for an “adult” life. Knowing these jobs weren’t what I wanted to do, but also not knowing what step I should take to get closer to making my dream come true. Until ultimately, the universe forced it upon me. First, by quitting a cushy sales job that paid well to enroll in culinary school the second time. Then a few years later when my position from another “cushy” marketing job was eliminated, which led to my starting my private chef business ‘Salt + Leisure.’
I’m a firm believer that “things don’t happen to us, but rather for us.” Having my position eliminated “didn’t happen to me” instead, it happened for me and my opportunity for growth. I’m sure the unexpected will continue to occur, as it has in my business; like showing up to a client whose staying in an airstream and having to make a 3-course meal on a tiny two-burner stove, but with every obstacle came an opportunity.
Thanks – so what else should our readers know about Salt + Leisure?
As a culinary-trained chef, Salt + Leisure was initially created as a way for me to express my love for food and quality ingredients. It has blossomed since blossomed into a private chef/culinary experience in the High Desert/Coachella Valley and an online community.
I think what sets me apart, especially in what’s normally considered a “food desert,” is that I’m extremely passionate about sourcing the highest quality ingredients for my clients. I am committed to working with local farms and growers who provide fresh, seasonal organic produce and specialty ingredients bursting with flavor and nutrients.
In addition to sourcing from local farms, I prioritize using grass-fed steak and wild seafood. Grass-fed steak is more humane and environmentally sustainable than conventionally-raised beef and boasts a richer, more complex flavor profile. Similarly, wild seafood is not only better for the environment, but it’s also healthier and more flavorful than farmed seafood.
Another important aspect of my cooking philosophy is that I never use seed oils. While these oils may be prevalent in some kitchens, they can harm our health. Instead, I opt for healthier oils like avocado oil and olive oil. I also love cooking with animal fats like duck, pork, chicken, and beef fat.
By working with local farms and sourcing only the highest quality ingredients, I can create meals that are not only delicious but also healthy, sustainable, and ethical. I take pride in my commitment to quality and sustainability, which shows in every dish I create.
What quality or characteristic do you feel is most important to your success?
I would say ambition and discipline. Without ambition, I wouldn’t have been able to get to this point and push through the setbacks encountered along the way. While the discipline has provided the necessary structure to achieving both short-term and long-term goals.
Contact Info:
- Website: www.saltandleisure.com
- Instagram: www.instagram.com/saltandleisure/
Image Credits
Photography was done by my partner Paul Martinez, Instagram is @paulthemde.
