This Foodie Friday we feature Chef Kari Rich – owner and Chef behind FoodFarm San Diego! Serving up some of the best local, organic and sustainable street eats in town. Please join us as we get to know FoodFarm SD!

 
Chef Kari Rich – creator and chef behind the fine dining food truck Food Farm SD – found her passion for creating gourmet foods as a child. She explains how she would assist her brothers in the kitchen on the weekends. “…I would just get lost in it.” She says. This passion lead her to a degree and training from Le Cordon Bleu School of Culinary Arts right here in California. Chef Rich’s first touch of the fine dining life was with Top O The Cove in La Jolla where was moved as an intern to Lead Line Cook within the year. She would later follow one of the head chefs to Star Of The Sea in Downtown where she continued to expand her knowledge of French, Mediterranean, Asian and South American cuisine under their Executive Chef. Unfortunately Star Of The Sea closed its doors, and Chef Rich found herself cooking and catering for professional athletes as Executive Sou Chef for Optimal Nutrition Inc. Chef Rich has also worked as a pastry manager for Jacks La Jolla as well as opening the restaurant Revolver in the Voyeur Night Club. In April of 2011 Chef Rich alongside her husband, Dave decided they wanted to create something that would be all theirs. FoodFarm was born. Chef Rich has a passion for local, organic and sustainable food all prepared from scratch. FoodFarm is excited to share their passion with each an every one of you.

Some of the menu items offered from FoodFarm SD area slider plate – which consists of 2 grass fed beef sliders on sweet buns. Topped with caramelized onions, whole grain mustard and greeny greens. Soyrizo chili fries – which comes topped with black and pinto beans, tomatoes, fresh cilantro with white cheddar and jack cheese. Fries cooked with Parmesan and herbs, and A pesto style grilled cheese (which I must say, we are dying to try!) You definitely can not forget the banana and chocolate fritters for a sweet treat. With all these incredible options, FoodFarm is sure to please every palate in San Diego.

Please join us as we get to know Chef Kari Rich and FoodFarm SD.

 
When did you first realize you were so passionate about cooking?

As a kid I started cooking with one of my older brothers who was running a kitchen. I would go in on Saturday mornings and help with the breakfast rush. I just got lost in it, and realized at that young age that I belonged in a kitchen. Love at first bite I guess. I graduated high school early, and convinced my parents that I wanted to be a chef… and that was that.

How did you get set up as the guest chef St.Germains in Encinitas for the month of May? Do you enjoy being a guest chef around town? Is this something you do quite often?

I have been working with Nino, along with some of the other lady chefs over the past years and have built some great friendships. When Neens was put in charge of the marketing for St.Germain’s he pitched this idea of guest cheff-ing to all of us, it seemed to be a good fit and we are all very excited about it!

What would you say sets Food Farm apart in the food truck game?

We put a lot of handmade, thoughtful love into our food. We really do want people to eat healthier while still feeling satisfied. We love supporting local companies, everything from our olive oil, water, chips, and of course produce and goods comes from a local entrepreneurial company in California. In terms of quality and taste, we are the best in San Diego.

If you were to choose a San Diego brew or brews that pair perfectly with some of your dishes, what would you choose? & What are some of your favorite local breweries or local beers?

We have been told that our Soyrizo Chili Fries are an awesome pair with Rough Draft Brewery’s Amber Ale. And that our Grass-fed Beef Sliders with Point Reyes blue cheese is the perfect pair for Stumblefoot Brewery’s Otay Chipotle Stout.
What can we expect next from Food Farm SD?

We might not be on the street waiting around as much, but we will be seen at more weddings, events, and parties. So be sure to catch us when we do hit a brewery to serve grub, come show the love for local!

Please finish this sentence… I love cooking because…
it makes people smile.

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