Meet Patty Nelson of Blue Sage Chef Services in North County

Today we’d like to introduce you to Patty Nelson.

Thanks for sharing your story with us Patty. So, let’s start at the beginning and we can move on from there.
I started out in the restaurant industry when I was 16 working at Wendy’s in Ventura. From there, I continued my experience in other restaurants in Southern California and San Francisco starting as a Hostess, graduating to a Server, and then Head Bartender. While in San Francisco, I attended The California Culinary Academy and finished in the top 5% of my class. I moved back down to Southern California and started working at Spanish Hills Country Club in Camarillo under Chef Karl Holst. I learned so much in the 2 years I was there, and was offered a Private Chef position with one of the members. I accepted and was very happy to be able to make my own menus and the food I was passionate about. After working for this family for 2+ years, I wanted to expand my knowledge in food and accepted the Sous Chef position at Mary’s Secret Garden in Ventura. Working under Executive Chef Mary Grayr, I learned all about Vegan cuisine and how to make delicious healthy meals while respecting the product. I credit Chef Mary for opening my eyes to a whole new world of food. I then accepted a position in Santa Monica as a Private Chef for a family where I stayed for 3 1/2 years. I prepared all of their menus for everyday meals as well as all of their parties. Working in such a prominent area allowed me to utilize the freshest and most amazing product and I loved every minute of it! After my time in this position, I was offered a chance to help open a bakery in Marina del Rey. I didn’t have much experience on the baking front, but saw this as an opportunity to once again expand my knowledge in this industry. I worked directly under the Head Baker at SusieCakes in Marina del Rey for about a year and was offered the Assistant Head Baker position in a brand new store in Carlsbad. At this time, I was dating my future husband and we knew we wanted to lay our roots down in San Diego so I accepted! After working for the company for about 2 years, I decided I wanted to be my own boss. So I decided to start Blue Sage Chef Services (named after my blue eyed Husky Sage). I’m so happy and blessed to have such great mentors who have helped pave the way for me to do what I love!

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
By no means has it been a smooth road, but all the bumps have made me the Chef that I am today and I’m very grateful for that. All of the long hours, physical and mental exhaustion, burns and cuts, missing holidays with family are just a few struggles that a Chef faces. In the end, the knowledge I have gained has helped me start this company and I’m very happy.

Blue Sage Chef Services – what should we know? What do you guys do best? What sets you apart from the competition?
I started Blue Sage Chef because I wanted to be able to make the fresh food that I love for people that are passionate about eating. I specialize in California Cuisine with a Mediterranean influence. After traveling through Croatia, I realized how much the fresh, amazing produce reminded me of my home state. I love utilizing local product in everything I make. I also make cakes! Wedding, Birthday, Anniversary, whatever you want a cake for, I do that too! I like to cater to small private dinner parties or in home meal preparation for families. What sets me apart from others is my attention to detail and my drive to create exactly what the client is envisioning. I think what I’m most proud of as a company is that I have taken my hard earned experience and became a female entrepreneur in a male dominated career.

What is “success” or “successful” for you?
Personally, I define success as being able to do what you love every day. I am so grateful to be able to make my dream a reality and am always trying to see the positivity in every situation. Having a grateful and positive outlook on life makes up the criteria for success.

Contact Info:

• Address: 341 Bandini Pl.
• Website: www.bluesagechef.com
• Phone: 8059016249
• Email: bluesagechef@gmail.com
• Instagram: @bluesagechef
• Facebook: www.facebook.com/bluesagechef

Image Credit:
Patty Nelson

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