Multiteria

Lead By Design

Chef Lindsey Schoenfeld

These recipes turn more common ingredients into uncommon recipes. Simple and flavorful. We are a busy family, and timing meals is important.
Chef Lindsey Schonfeld

Biography

Lindsey Schoenfeld, a Registered Dietitian Nutritionist and chef with a BS in Nutritional Science from Texas A&M University. In an effort to marry her nutrition education with her love for the culinary arts, she pursued a Certificate of Culinary Arts from the Culinary School of Fort Worth.

Over the past ten years Chef Lindsey served in school district operations, menu planning and as Director of Student Nutrition. In 2015, Chef Lindsey, along with Chef Vahista Ussery, Cofounded To Taste LLC, a culinary nutrition consulting and education company offering live demonstrations, presentations and curriculum development. To Taste’s goal is to teach others how to cook, allowing more individuals to take control of their health. To Taste presented the Texas’ Inaugural Meal Appeal University. By the end of 2017, To Taste will present at eight Meal Appeal Universities and numerous summer workshops throughout Texas.

To Taste most recently joined Chef Cyndie Story’s K-12 Culinary Team. They believe working with this team is rewarding, combining the most well rounded and influential student nutrition professionals. With Chef Cyndie’s K-12 Culinary Team, Chef Lindsey, creates recipes, conducts hands on culinary training, and a one-of-a-kind K-12 Culinary Institute. Lindsey is a marathon runner and a proud mother of two.

Rapid Fire Q&A     Recipes

RAPID FIRE Q&A

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

Thank goodness the answers are unlimited. We see food and eat everywhere. I travel to different cities, taste local favorites, and test new ideas on my family at home. I’m also a huge fan of magazines.

To what degree do healthful menu items (based on inherent health, diet-related health, and lifestyle) influence your menu?

Greatly. People forget that whole foods (especially fruits and veggies) taste good. To Taste was developed to help improve the American diet. It’s our job to teach the minds of young children and adults to broaden their palettes, remembering how good whole foods taste when seasoned well and eaten seasonally.

Any predictions on food trends in the near future?

Anything global. Also, the combination of spicy and sweet. This really surfaced in 2016, but it will continue to be a 2017 favorite.

Describe briefly about your recipe selection, favorite part, why did you select it?

Simple and flavorful. We are a busy family, and timing meals is important. These recipes turn more common ingredients into uncommon recipes.

Who was your inspiration or mentored you along the way?

My father, he owns his own company, and has encouraged me to be a leader. Bette Mogg, Director of Food Service at Mesquite ISD, for teaching me the reality of menu planning in a school food service operation, and Chef Cyndie Story, for her guidance and inspiration as a consultant in school food service culinary training.

What do you enjoy most about being a chef?

Teaching. It’s so fun to see someone’s facial expression when they learn something new. Also, food is a science, and I love experimenting! I find pure joy in perfecting recipes. Make a cake ten different times to meet perfection…sure!

What has been one of your biggest challenges in your career?

I want to be everywhere at once. I want to teach, present, learn, and travel all the time. Thank goodness for modern technology, but it’s always more fun to be somewhere in person.

What is one of the best meals you have eaten or your favorite restaurant?

Chef Favorites