Off The Grid Gourmet
Faye Beach
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Recipes by Faye Beach
Faye was born and raised in rural North Florida where
she acquired the southern drawl for which she has become well known.
She also learned to grow a garden, preserve the fruits and
vegetables, and cook. Her
Grandma and Mama were excellent cooks, and she got her start mixing pieces
of bread and cornflakes in a sauce pan pretending to cook at the age of 3
or 4.
Her food service career started as a teenager working in the
school cafeteria serving banquets and running the dish machine.
(Her mom was the dessert maker at the High School.)
It is no wonder she went on to The University
of Tennessee at Knoxville and received her Bachelor of Science Degree in
Home Economics Education. In
her forties she returned to college and received a Master of Education
Degree in Consumer and Family Science with a major in Food Service
Administration. She took
extra nutrition classes and became certified by SACS to teach at the
undergraduate level in colleges and universities.
Faye’s work experience includes developing and testing new
recipes for the Florida Department of Agriculture and Consumer Services.
While working for The Florida Dairy & Food Nutrition Council she taught
school teachers basic nutrition and how to teach nutrition to elementary
age students. Both of these
positions gave her the opportunity to appear on local television stations
throughout Florida cooking, promoting Florida Agricultural products, and
encouraging healthy eating habits.
She then moved into sales and sold food products to convenience
stores, vending companies, restaurants, and school cafeterias.
When the love bug bit, she moved to Rome,
Georgia where she earned her master’s degree.
She then worked as a Child Nutrition Director and was an adjunct
professor at The University of Tennessee at Chattanooga and Chattanooga
State College. She taught
Food Service Administration, Quantity Foods, Food Science, and Nutrition.
The call of the sunshine and wind in the palms drew her back to
Florida a couple of years ago where she has had an opportunity to begin
writing her cookbook, “The Off The Grid Gourmet”.
She has always dreamed of taking many of her Grandma’s recipes and
remove some of the fat and sugar while maintaining the wonderful tastes
she remembers from childhood.
This is a challenge for her at times, but the results are well worth it.
