Chef Series: Kacey Cakes
Meet Kacey Skinner from Kacey Cakes
Kacey Skinner is a self-educated chef in San Luis Obispo. She specializes in creating desserts and cuisines without the use of meat, dairy, gluten or refined sugars. Kacey is experienced using healthy ingredients, whole foods and organic products. She is also knowledgeable in nutrition and diet for specific dietary restrictions such as IBS, Diabetes, Celiac Disease and Candida.
Kacey’s main inspiration behind her recipes and classes is food designed to taste good, look good and digest easily. She has experience as a raw dessert chef, developing recipes and creating desserts for many restaurants on the Central Coast such as Bliss Cafe, The Gardens of Avila and New Earth Health Cafe. Kacey also offers custom ordered desserts as well as catering small events. Kacey Cakes Desserts is in the works in collaborating with other cafes and markets in San Luis Obispo and the 5 cities area.
In addition to creating beautiful and delicious desserts, Kacey also teaches cooking classes at the Central Coast Culinary Institute. In the future, Kacey plans to offer more classes and workshops. These would include healthy snacking, ethnic foods, probiotics and low-glycemic meals and desserts.
What do you love about being a chef in San Luis Obispo?
What Kacey loves most about creating food on the Central Coast is the wide selection of local and organic produce. This allows her to be creative in her recipes and be vibrant with her presentation.
What makes Kacey Cakes unique?
What makes Kacey Cakes’ desserts and cooking classes so unique is that they are designed to promote optimal health.
What is your most popular dish?
Her most popular dessert is the Organic Chocolate Peanut Butter Cake.
When you’re not cooking up a storm in the kitchen, where can we find you in San Luis Obispo?
When Kacey is not cooking or making desserts, you can find her performing and teaching aerial silks at Suspended Motion Aerial Studio.
Tomato Braised Romano Beans
Prep Time: 30 minutes | Cook Time: 1 1/2 hour | Yields: 6 servings
1 1/2 pound romano beans
1/4 cup avocado oil
1/2 cup minced celery
1/2 cup minced carrot
1 cup minced red onion
1 clove garlic, crushed
2 sprigs fresh rosemary
1 teaspoon tomato paste
1/2 cup water
1 cup peeled, crushed plum tomatoes (include juices)
salt and pepper to taste
- Heat oil in shallow 3-QT sauce pan over medium heat. Add celery, carrot, and onion, stirring occasionally until vegetables begin to slightly brown for about 20 minutes.
- Add rosemary and garlic, cooking for just a few minutes until fragrant.
- Stir in tomato paste and tomatoes. Allow to simmer for about 5 minutes, meanwhile add salt and pepper.
- Add beans to pan, placing them all in the same direction. Add 1/2 cup water and bring to a simmer. Reduce heat to low, partly cover pan and turn beans in sauce occasionally until beans are fork tender for about 40 minutes.
- Serve once sauce has thickened and beans are fully cooked.
Kacey Cakes’ Social Media
Facebook: Kacey Cakes
We hope you come out and indulge in San Luis Obispo County Restaurant Month, happening this January. Discover participating restaurants and wineries in San Luis Obispo! Also, Kacey is offering a “New Year: New Habits” cooking class this month on Monday, January 25th from 6:00-9:00 p.m. The meatless, dairy-free cooking class includes a six-course meal with a demonstration on how to prepare in addition to recipes to take home. For registration inquiries, email Kacey Skinner at [email protected]