Chef Tristina Smith
I am a ginger-haired cupcake connoisseur who has been involved in the culinary arts for 14 years. Originally from Boise, Idaho, I moved to the Seattle area in early 2017 because I greatly prefer the rain and gloom in Seattle to the arid desert of southern Idaho. In my free time, I cook and bake for my loving wife (who is always a happy and willing guinea pig for new recipes), write short stories, and spend time with my two kitties in our home in Seattle.
I got into cooking quite on accident, but it turned into a passion I never knew I had. My culinary journey began in healthcare which exposed me to the dietetic side of cuisines. I am very grateful for this experience because it has given me the knowledge to cook for any diet type, any allergy, and any preference. My skill set allows me to work closely with clients and their diets to provide the nutrition they desire in the form of tasty, colorful meals.
My most recent chef role was in the Greek system at the University of Washington. Because of this, I am fluent in Tik-Tok recipes, can make a celiac-friendly snickerdoodle you’d swear was glutinous, and mac n cheese with the creamiest, cheesiest, vegan-ist cashew cream sauce. My experience in this world really allowed me to explore and expand my abilities, and further solidified my passion for food.
I love cooking cuisines from around the world, putting together beautiful buffet spreads for big parties, and personalizing every dish while filling them with color and flavor. I look forward to meeting with you and finding out what and how you like to eat, because food is amazing!
As I have grown with Honest to Goodness, I’m excited to expand my responsibilities as the Supper Superstar in our commercial kitchen for our Eats Amore™ delivery service!
Highlights from Tristina's Menus
- Bruschetta Chicken, Garlic Lemon Herb Quinoa, and Steamed Broccoli
- Summer Salmon Salad with Blackberry Vinaigrette
- Verde Black Bean Enchiladas with Grilled Vegetable Medley and Spanish Rice
- Bento Box: Cucumber-Avocado Rolls, Sesame Snap Peas, Teriyaki Chicken Bites, Vegan Spring Rolls with Sweet Chili Sauce
- Paneer Tikka Masala with Steamed Basmati Rice
- Keto Chicken Parmesan with Cauliflower Mash & Asparagus
- Steak Salad Bowls with Lemon-Herb Vinaigrette
- Pork Adobo with Cauliflower Rice
- Vegan Black Bean Brownies with Frosting & Sprinkles
- Homemade Pork Gyoza with Ponzu Dipping Sauce
- Individual “Jar”-cuteries
- Sample Menus for Eats Amore™
More about Tristina
When did you first get interested in cooking?
My start to cooking was quite on accident. I couldn’t find a job in college so I started working as a cashier in the local hospital’s cafeteria. I am a very efficient worker and would frequently get bored so my boss would ask me to bake items for the café. Turned out I had a knack for it! Combine that with my unmatched work ethic and job ownership and leadership skills, and within a couple years, I landed my first Executive Chef role at a retirement home in Pullman. My dad still laughs whenever I show him pictures of the food I make. They couldn’t even get me to make boxed brownies as a kid.
What culinary skills are you most proud of?
I have pretty decent knife skills and I make really good oatmeal (it’s brag-worthy, trust me). I am good at rolling little balls of dough to make rolls or buns and I can work for 16 hours straight everyday for months.
What 3 ingredients do you use most often?
If anyone doesn’t put garlic on this list, let me know who it is so I can tell them they’re doing it wrong. Aside from salt and oil and butter, I am a fan of red onion and bell peppers for color and texture. I also use a lot of thyme.
What do you love most about your job?
Employee appreciation and acknowledgement that we are humans with emotions and limits and lives. I love that you ask what we want to work and thank us for what we do. I also love my colleagues. I’m generally not a fan of group chat threads but, man, do I love the one our team uses. Everyone is so funny, supportive, and of course, talented! And I love all my clients. I really hope a lot of these families I cook for keep me around for a while. I would love to watch their kids grow up and teach them how to cook! Baby Jane was a potato when I met her and now she is a basil-loving chonk!
If you were not a chef, what profession would you have pursued?
I went to college for English and Psychology. I wanted to be a librarian. I dropped out after reading a really terrible novella and decided that I would rather cook than write an essay on how much I hated that story.
What’s a fun fact about you?
I have synesthesia. I can see sounds.
Favorite Quote:
"Cooking is a philosophy; it's not a recipe."
