‘I love food’: South Tahoe woman expands her business as a chef

SOUTH LAKE TAHOE, Calif. — In 2015, South Lake Tahoe resident Arica Davis decided to quit her career in sales to pursue her passion for cooking for others. That’s when his company, Yummy Fixins, was born.

For years Davis didn’t have access to a commercial kitchen, so she offered home chef services, but a recent move to a commercial kitchen has given her the opportunity to expand her offerings into catering and at the deli, allowing her to do more of what she loves.

“I’ve always loved food but never wanted to work in a restaurant, so I got interested in the world of personal cooking,” Davis said.



Davis loves the artistic aspect of charcuterie.
Laney Griffo/Tahoe Daily Tribune

Davis would go to people’s homes and cook for events such as company meetings, family reunions, bachelor or bachelorette parties, etc.

In March 2022, Davis learned that the kitchen at Black Bear Lodge was available for rent. The Black Bear Lodge does not offer catering services to its guests, so Davis uses the kitchen for his business. The move into the kitchen allowed him to get a restaurant license and start making deli meats, or as Davis calls them, pasture boards.



“I wanted to add this piece to the business because I love charcuterie and nobody here really does that,” Davis said.

Charcuterie comes from the French culinary tradition and was originally a method of salting and preserving meat. The charcuterie boards are filled not only with meats, but also with cheeses, fruits and nuts.

For Davis, charcuterie allows him to realize his love of feeding people and exercising his artistic side.

Davis offers many different sizes of pasture boards.
Laney Griffo/Tahoe Daily Tribune

Watching her arrange a painting is truly like watching a work of art being made. She doesn’t just think about flavors, but she considers how space is filled on a board, how colors work together, she buys fresh flowers to decorate the board with which adds an extra splash of color. It’s more than throwing meat and cheese on a plate.

“You eat with your eyes,” Davis said.

It offers everything from holiday boxes, individual boxes, to extra large trays.

Although she has expanded her offering, she said home chef services are still her daily bread.

Now, with access to her kitchen, she can prepare food ahead of time, but she’s adamant that she never heats food ahead of time, so the meal is as fresh and hot as possible at home. this time of the meal.

Almost all of its customers are from outside the region, so this service allows them to enjoy a fresh meal in a private setting. They don’t have to worry about getting food to feed a large number of people or finding a reservation that can fit something like a family reunion of 20 people.

The benefit for Davis of doing home chef services is the interaction with people. If she worked in a restaurant, she’d be in the kitchen all day and couldn’t talk to customers, but when she’s at someone’s house, people come and go from the kitchen all day and she can chat with them.

Davis also said she loved the time she was serving the meal and a noisy room was completely quiet while they enjoyed the food.

“I love food. I love feeding people. I love eating. I love the visual presentation. I love everything about it,” Davis said.

To learn more, visit https://yummyfixins.com/.

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