Meet Victory Taslitt of Victory in the Kitchen in Temecula

Today we’d like to introduce you to Victory Taslitt.

Thanks for sharing your story with us Victory. So, let’s start at the beginning and we can move on from there.
About ten years ago, I found the thing I missed most after becoming a single mother raising four young children, was cooking elaborate meals. As I was telling a friend of mine about my longing to cook more than spaghetti or Mac and cheese, she being a doctor that specializes in food sensitivities ask me if I would be interested in being a private chef for her patients. After doing extensive research and training in food exchanges, I started my new adventure. My career snowballed from private chef to major catering with a full staff of servers, dishwashers, bartenders and sous chefs all from word of mouth. I still occasionally do events as well as cooking classes and sell my famous organic Moroccan sauce. Cooking and gardening go hand in hand for chefs. I tend my organic orchard and extensive garden to ensure the freshest ingredients I can get my hands on. I believe that the magic in nature’s bounty has an amazing impact on our health and wellness when consumed correctly. I followed my passion and was given an opportunity to literally serve my community with wholesome, nutritious meals that heal, satisfy and comfort.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Having to create tasty and safe meals for clients that are uniquely sensitive to a wide variety of ingredients is challenging. Being able to find exchanges from one ingredient to another has given me a great understanding of how ingredients taste and texture as well as how they pair with other ingredients that traditionally wouldn’t seem to work together. My biggest challenge was how to work and raise my four kids. I have a special needs child and a medical needs child that warranted more than the usual full-time parenting. Luckily I’m a multitasker.

So, as you know, we’re impressed with Victory in the kitchen – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
My name is Victory and my company is Victory in the kitchen. As the name suggests, You will be victorious in the kitchen either by learning to cook from me, eating one of my meals, or pouring my jarred sauce over some salmon or chicken. One way or another, you will have Victory in the kitchen. I am unique in having had the opportunity to have a vast amount of clients each with their individual needs and food restrictions which forced me to seek different ways of putting ingredients together to come up with delicious and satisfying meals whilst still being safe for their consumption. On occasion, I get to cook without restrictions for a movie crew that’s on location and it’s like a party in my kitchen because it seems so easy to make things taste great. I’m known for my special Moroccan sauce that is on my most requested meal.. Moroccan salmon. This sauce takes a long time to make with its exotic flavors and textures. One day I decided to make a short cut and jar it so I could have it on hand whenever I needed it quickly. Turned out that it was a great way to give people the same opportunity at home. It’s vegan, dairy-free, gluten-free, no artificial preservatives and high in fiber and protein but low in calories. It’s a true Victory in the kitchen.

So, what’s next? Any big plans?
I’m open to doing a cooking show, opening up a specialty food store and or expanding my Moroccan sauce production.

Pricing:

• Moroccan sauce $19.99 32oz jar
• Victoryinthekitchen@gmail.com

Contact Info:

• Address: Victoryinthekitchen@gmail.com
• Instagram: Victory in the kitchen

Image Credit:
Adam Campbell photography

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