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Chef Beveylon Concha

I am the Executive Director of Child Nutrition at Judson ISD in Texas and owner of Meal Success Personal Chef Service. I enjoy teaching and sharing my knowledge with others.

Chef Beveylon Concha

Chef Beveylon Concha

Biography

Chef Beveylon is the Executive Director of Child Nutrition at Judson ISD in Texas and owner of Meal Success Personal Chef Service.  She is a professionally trained chef and culinary instructor who enjoys teaching others how to master cooking.

Chef Beveylon has over 25 years of culinary experience. She began her career by earning a culinary arts degree from Johnson & Wales University in Charleston, South Carolina. She received a bachelor's degree from the University of Oklahoma and her Master's of Science Degree in Food and Nutrition Systems Management from the University of Southern Mississippi.

 

RAPID FIRE Q&A

Where do you get your ideas from? How do you get your inspiration for new items?

I get ideas from Food Network, magazines, apps, friends, and family.  As a military spouse, I’ve lived in many regions of the United States.  In all of our “hometowns”, I adopted local dishes that became part of my home repertoire.  I get most of my inspiration for new items from conversations with my daughter.  She has special dietary needs and also enjoys cooking.  We spend a lot of time talking about ingredients and coming up with new recipes.  We like to create healthy versions of traditional dishes.
To what degree do healthful menu items (based on inherent health, diet-related health, and lifestyle) influence your menu?

Almost 100%.  Healthful items are always a factor.  That applies to school nutrition, my meals at home, meals for my clients, as well as to many of the classes I teach.

Any predictions on food trends in the near future?
I predict a lot more home cooking.  The pandemic caused many people to have to stay home and cook their own meals.  Cooking at home may have come from necessity and then developed into a new habit or hobby.
Describe briefly your recipe selection, favorite part, why did you select them? 

The Guilt-Free Dessert Nachos are easy for a child or adult to make.  The recipe allows for variations of the ingredients.  The presentation always looks amazingly delicious, plus the dessert is nutritious.  The Sheet Pan Chicken Dinner is a recipe I like to teach in virtual classes.  Participants are always amazed at how easy it is to prepare a complete meal with very little effort.

Who was your inspiration or mentored you along the way?

My parents and grandparents were my mentors.  They all were great cooks and teachers.  I grew up with real food and home-cooked meals.  Everyone had a garden when I grew up in South Carolina.  We had love and appreciation for home-grown food.  Some of my fondest childhood memories are helping my grandparents with everything from planting seeds to canning tomatoes

What do you enjoy most about being a chef?

I like having the ability to cook anything and being pretty good at it.  I also enjoy teaching and sharing my knowledge with others.  Another perk is having opportunities to cook for local celebrities.

What are your specialties as a chef?
Healthy versions of restaurant meals and quick, home-cooked meals.
What has been one of your biggest challenges in your career?
 Having enough time to be both a director of a school child nutrition program and owner of a personal chef service.
What is one of the best meals you have eaten or your favorite restaurant?

In San Antonio, Texas, my favorite restaurant is Torchy’s Tacos.  The Democrat and Trailer Trash are my favorite menu items.

Chef Favorites