I’m not a content creator or a YouTube star. I’m a chef trying to find my community. Here’s a raw video of how I see moving forward in this group. Let’s ask questions that come from the heart. My speciality is health and food. Baking and being prosperous in my business is my passion. Flavor architecture is my obsession. How can I help you in moving forward in your food business and food knowledge?

Most adults will change their careers 7 times before settling into the right one. is this you?

#Foodfacts #health Good morning community, I want to share a story. Yesterday i was busy, and starving. So i grabbed some crackers out of the pantry and some salami and deli turkey out of the fridge. Topped with a little honey mustard. Viola! dinner is served. Later that night i go to lay down and my heart is pumping out of my chest so hard i couldn't sleep. What i realized was i had just consumed a potentially lethal dose of sodium and nitrates. When a chef makes salami, or deli meat they use "pink salt" (this is not Himalayan salt but pink salt) it is used to draw the moisture out of the meat. To make it "dry". If one its too much of something that has pink salt in it then it could in turn draw the moisture out of your body. Combined with the copious amounts of sodium my heart was really put to the test. Although it was a very uncomfortable night i was able to naturally ease this condition with food. WHAT TO DO IF THIS HAPPENS TO YOU 1) Dont make the mistake i did by already being dehydrated and then overeating deli meats 2) Eat a banana, slowly. The potassium in the banana will counteract the sodium overload 3) Drink coconut water, in small sips. Re hydrate your body 4) Dont lay down. Your digestive juices have to be able to work this out of your body. Sit up 5) Take calming breaths. Signal to your body that there is no danger and it can relax. 6) Get warm. Drink warm tea. This is comforting to your body and promotes relaxation. The next day eat protein. Eggs, avocados, a piece of toast. Reduce caffeine and nicotine. And, most importantly hydrate! Have you ever had an experience like this? comment below and let me know what you did.

My name is Chef LeLa Becker. Most know me as The Wild Baker. I have worked in the hospitality industry for over twenty years. I believe in excellent customer service, well crafted food and drink and a memorable experience for my customers and clients. I have worked in Michelin start restaurants to the local corner pizza joint to most recently owning my own bakery in Taos, NM. I showcase my food at our local farmers market and specialize in using seasonally fresh and organic ingredients. I have had experiences where head chefs would keep their recipes under lock and key or have you sign an NDA before looking at them. I do not believe in this. I believe that recipes are just instructions. The magic comes from the one that makes it and this is why i wanted to start this Skool. I want to share my knowledge. I want you to be great. I want you to feel confident in selling your goods. I want us to lean and learn from each other because only then will we get better. Please let me know how i can help you succeed, learn, and experience your best life through food.

Inside the free offering, you'll start building the foundation that most people skip: 🍞The Crumb (Skill & Structure) You'll learn how to read recipes rather than just follow them. Why certain ratios work. Where flexibility lives. How to troubleshoot when something goes wrong, and how to fix it without starting over. We'll talk about fermentation, high-altitude baking, texture, moisture, fat, sugar, and structure in a way that makes you feel fluent, not overwhelmed. 🍓The Craft (Taste, Instinct & Identity) This is where food becomes personal. You'll learn how chefs actually think about flavor: contrast, balance, tension, nostalgia, and restraint. You'll start to recognize why some combinations feel expensive, bold, or unforgettable. You'll develop your own point of view instead of borrowing someone else's. 💰The Commerce (Selling out without selling your soul) Whether you sell at a farmers market, dream of a bakery, or just want your food to land differently when you share it. You'll learn the psychology behind why people buy. Pricing, presentation, storytelling, micro-moments of trust, and customer experience that turns strangers into regulars. This isn't the hustle culture. Its craft with intension.