Check Out My Latest Publication Feature!
Interview with The Penthouse Magazine
Shout out to The Penthouse Magazine for giving me the opportunity to talk about my brand. Click the link below and check out the article!
Shout out to The Penthouse Magazine for giving me the opportunity to talk about my brand. Click the link below and check out the article!
Dive into the articles below and get to know a bit more about the chef.
Find out what drives and motivates her as a Female Chef navigating in this industry.
In a world where plant based cuisine is evolving, Chef Keon leads with
the approach of showing others how to prepare amazing, easy, cost effective meals on a budget.
It doesn’t cost to be healthy!
For me the sky isn’t the limit, it is boundless!
Whether it’s food, books or art, the Multifaceted Chef is full of surprises!
Through my products, services, podcast, blogs, events, youtube channel, books and content people are able to not just relate to me but also connect with me.
Take a moment to connect with me through my published work.
Looking for culinary services that align with your lifestyle?
Allow Chef Keon to take you on a culinary journey.
Providing tasty food that isn’t just great for the body, but nourishing to the soul.
Nurture your temple and allow me to guide you on your journey in the kitchen.
Interested in booking my services?
Email for inquiries!
Click below to email for inquiries so you can book me for your next event!
This includes,
*Pop Up’s
*Catering
*Meal Planning
*Meal Prepping
*Dinner’s
*Date Nights
And More!!
Chef Keon is a Certified Culinary Professional who has always been into concocting ingredients together and creating her own natural brand of life since the young age of 3.
Unlike most children, Keon enjoyed the kitchen over the dirt.
While her grandfather would cook, she would sit in the kitchen creating her own doughs to mold as she watched.
Why get dirty when you can play with food right?
This was the start of an unearthed passion.
Due to her growing up in Queens, NY, which is much like a cultural melting pot, she has always appreciated the flavors of global cuisines.
While attending Beach Channel High School as a Sophomore in preparation for college, she realized her passion for cooking and took the next step to become a chef.
Keon started a job during her Junior year for the summer youth program as a kitchen assistant at Trini Kwality Co, a Trinidadian restaurant. Although brief, it was a great step into the industry.
In 2013, of her Senior year she picks up a culinary trade at the School of Cooperative Technical Education.
After a year she completed the Baking & Pastry and Culinary Certification program and graduated with her H.S Diploma.
Two days later, Keon moved to Atlanta, GA with her mother and younger sister, where she attended The Art Institute of Atlanta, majoring in Culinary Arts management.
Chef Keon graduated with an Associates Degree in Culinary Arts Management and training in restaurant management, global cuisines and multiple cooking methods.
Chef Keon has worked at various restaurants since then to gain hands on experience in every aspect of the culinary industry.
In 2018, she decided to start venturing out on her own in search of great tasting food that motivates a healthier lifestyle on a budget.
Most of us usually hear it cost to eat healthier right? So, this became her motivation.
Chef Keon has been hosting various Pop-Up Restaurants, Catering and Personal chef events that feature her signature plant based/vegan dishes.
Ultimately, her mission is to gain the interest of “meat eaters” who believe they could never go meatless.
“I want to show people who love to eat great food, that they can eat the same meals just with healthier alternatives.”
Naturally just a giving spirit, she just wants to share her love/passion for food and health with others.
*Personal chef service’s
*Pop Up Restaurants
*Date night’s
*Day or Dinner parties
*Social gathering’s
*Networking event’s
*Craft services
*Meal preparation/planning
*And more!
Email ChefKeon@gmail.com for inquiries..
If you love food, fun and flavor then check out my culinary page @chefkeon On instagram for your multifaceted Chef as she takes you on a journey your taste buds will never forget. 😊
Book me!
*CATERING
"A GOOD COOK IS LIKE A SORCERESS WHO DISPENSES HAPPINESS" - ELSA SCHIAPARELLI
*EVENT PLANNING & DECORATING
"DREAMING AFTER ALL, IS A FORM OF PLANNING" - GLORIA STEINEM
LIGHTS, CAMERA, ACTION!!!
*DJ, ENTERTAINER, HOST, PHOTOGRAPHER, VIDEOGRAPHER
*BARTENDERS
“SOMETIMES YOU RUN INTO PEOPLE WHO CHANGE YOUR LIFE FOR THE BETTER, THOSE PEOPLE ARE CALLED BARTENDERS"
- AUTHOR UNKNOWN
Don’t worry, the Chef has your back.
No need to vigorously search google for a similar recipe.
Chef Keon’s Specialty Recipes are for purchase!
If you love to cook and eat great food, then you will enjoy these super quick and affordable meals!
Enjoy the free recipes below and unmask the flavors.
And if you like what you taste, grab more recipes today!
Contact chefkeon@gmail.com for purchasing information 😊
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
Salt (to taste)
Fresh-ground pepper (to taste)
1tbsp Lemon juice
1tsp each of oregano, chives and parsley
Mix all ingredients in a mason jar and shake well. Be sure to refrigerate.
7 oz high-quality dark chocolate, chopped
1/2 cup aquafaba (chickpea juice)
1/2 cup white sugar
Simmer a pot of water and place a metal mixing bowl over it, add your chocolate until melted.
Cool a little after mixing.
In a stand mixer, whip Aquafaba and sugar until it creates soft peaks.
After 10 minutes, fold the melted chocolate into whipped aquafaba.
Place in cups and chill for 2hrs.
Basil Quinoa Stuffed Bell Peppers
Quinoa
4 leaves of shredded basil
1 cup of quinoa
1 3/4 cup of water
A pinch of salt
1 tbsp olive oil
Toast Quinoa on the stove in oil until golden brown then add water salt and basil.
Cook for about 20 minutes, adjust the taste, and cool.
Bell peppers
3-4 Red Bell Peppers
Salt and pepper to taste
Oil (as needed)
Boiled water
Ice bath
First, cut peppers into 1/4 pieces, deseed, and prepare boiling water and ice bath to blanch and shock peppers.
Turn over to 425 degrees.
Dry peppers after blanched and shocked.
Use a pan to place peppers where you will add salt, pepper, and oil as needed.
Ensure the skin side is up when placed in a hot oven, take out after 5 minutes.
This should add color to your peppers.
Warm Carrot and Ginger Slaw
8 oz of shredded Carrot
2 oz Ginger
1 tbsp oil
1 tbsp of brown sugar
1 tbsp of water
1 tsp of cinnamon
In a sauté pan, sweat ginger then carrots until slightly crisped.
Reduce heat and add brown sugar, water, and cinnamon.
allow the liquid to reduce, then remove from heat.
Avocado Corn Salsa
2 Avocado (diced)
1 head of Corn (cooked, cooled and shucked)
4 oz of diced tomatoes
1/2 an onion (diced)
Salt and pepper (to taste)
1/4 cup of lime juice (2 limes)
2 oz of cilantro leaves (garnish)
Combine avocado, corn, tomatoes, salt and pepper, lime juice, and cilantro.
Sure to fully incorporate all ingredients.
Once all items are completed, assemble the stuffed bell peppers.
Or enjoy them separately.
•Bell pepper
•Basil quinoa
•Sautéed carrots and ginger
•Avocado corn salsa
•Garnished with cilantro leaves
That’s right, I’ve gone beyond the boundaries of your normal meatless meat! Walnut meat is so in.
Walnut Meat
4 oz walnuts
8 oz of water
½ bell pepper (diced)
½ onions (diced)
1 clove of garlic (minced)
½ tsp yellow mustard
⅛ cayenne pepper
¼ cumin
¼ paprika
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp garlic powder
1 tbsp acv
1 tbsp liquid smoke
1 tbsp oil
Take 4 oz of walnuts and lightly toast on the stovetop for 2 minutes.
Add 8 oz of water and boil for 5 minutes.
Strain water out to a separate bowl and add walnuts to the food processor with bell pepper diced, onion, garlic, yellow mustard, cayenne, cumin, onion powder, garlic powder, paprika, salt pepper, ACV, and liquid smoke.
And 2 tbsp of reserved water to loosen up the texture.
Blend until chunky like ground meat.
Add oil to a pan and cook for 5 minutes or until brown.
Vegan Tacos
Makes 12 tacos
30 min cook time
Toast tacos (oven at 350 degrees for 3 min).
Cook 1 cup of yellow rice.
Cook black beans.
Roast corn.
Prepare Walnut Meat.
Green Chile and Tomato.
Cilantro
Layer your walnut meat, rice, beans, corn, and salsa garnished with cilantro..
This can be eaten however you please, as a burrito or rice bowl with any additions!
Want to see what else the Chef does?
From art to entertainment, she does it all.
Check out the links below!