Blog - Chef Marian

Valentine Pancakes with A.R. Valentien, La Jolla

February 11, 2026 by Chef Marian

As you can clearly see, the order in which you create these pancakes are much different than “take a half cup of pancake powder, a half cup of water and mix”.

And after all the steps, count ’em, 5 steps, then you just go ahead and ‘cook like regular pancakes’. lol

Well, as you see, these are not regular pancakes! And when you make these, you will not be just a regular home cook!

Dinner for 7, Bangkok Bay, Solana Beach

February 10, 2026 by Chef Marian

Wei says: “This is roasted duck done in fresh red curry. Very rich. You can feel the difference between that and the Penang Curry with Chicken, which is good but everyone is sweating from the level of spice”.

If you want to compare curries, Yellow is mild, creamy with warm spices. Red has medium heat, it’s creamy, savory and balanced. Panang Red is medium heat, thick, rich and nutty. And Green is hot, lighter with fresh herbs.

The Plot, Oceanside Sourdough Making Class

February 2, 2026January 31, 2026 by Chef Marian

I didn’t know what to expect, going to a sourdough bread making class at one of my personal favorites ….

The Plot, Oceanside.

I settle in and I am offered a Cocktail or Mocktail. Without hesitation I say: “Cocktail”. Same drink only mine has Sake. And I must say, that was the most delicious fruit forward drink I have ever had, with or without alcohol.

Always Mindful.

Always Special.

But of course! It’s the Plot. The napkin is garnished with a bitter but edible leaf called nasturtium. They use it in cocktails, salads and as a chimichurri. The leaf is spicy and delicious, and the flower is beautiful as a garnish.

Owner Jessica comes over to comment that it matches my dress! And I didn’t even know I can eat the leaf! She also says they have just formed a non-profit for the garden project to help fund its evolution and impact, and just received their 501c(3) status. So The Plot continues on their upward path!

Food Glorious Food!

AR Valentien, Torrey Pines Lodge For Lunch, La Jolla

January 18, 2026 by Chef Marian

All in all, you really can’t complain about a mindful eating experience, almost a tasting ….. of some really amazing flavors, beautifully plated!

My MALK Morning (and What I Learned)

January 12, 2026 by Chef Marian

If you’ve ever poured plant milk like MALK into coffee and watched it turn into a snow globe of tiny flecks… welcome to the club.

I drink MALK refrigerated almond milk instead of dairy milk because I like the simple ingredient list and the taste. But in coffee? It can separate (aka “curdle/split”) so fast you barely have time to stir.

Table of 3, Mia’s, Solana Beach

January 5, 2026 by Chef Marian

I did not expect to like the Ceviche. My friends at the table say I like it because it’s because it’s so fresh. Lisa says: “I like the Ceviche too. It has a kick to it” On second thought she adds: “I actually like everything we are eating”.

Holiday Changes and Cheer!

December 24, 2025 by Chef Marian

I’m working towards building a People’s movement, a Foodies movement where we lean more towards anti-inflammatory foods.

Izola Bakery, San Diego

December 20, 2025 by Chef Marian

I don’t usually eat croissants because of all the carbs and butter. But the holidays are coming and we decided to do a tasting. The last time I had a chocolate croissant was in Paris. In comparison I will say that this was a very fresh and delicious croissant

Chef Marian’s Thanksgiving: Tips & Tricks

November 25, 2025 by Chef Marian

Tip #2: Mis en Place = Stress vanishes

People in France have a saying that we have adopted for being set up: “Mis en place” — Everything in its place. And in America, we have a saying: “Where did I put that?!”

Chop your veggies first.
Measure your spices.
Line up little bowls like a culinary runway.
Then when it’s time to cook, you’re not scrambling — you’re composing. Stress happens when chaos hits the kitchen. Organization turns you into a chef.

Fish: Healthy or not?

November 13, 2025 by Chef Marian

Different oceans have different mercury loads —
but the same species always rank at the top, because the biology is the same. This consistency across time, geography, and different labs makes the data extremely reliable.