About

My little stove.

I started The Kitchen Accomplice because this is exactly the kind of service I would have hired years ago to help me with my ‘kitchen frustration’. Every day I encounter people with exactly the same problem: we all need to eat; it should be healthy and nutritious, fairly quick, and not cost a fortune. But for some reason we just don’t know where to begin. I can tell you from experience that it starts with an organized kitchen, a few tools, and a simple plan.

For about 8 years I have owned my own business and done nothing –day and night- but worked on a computer. One day during an hour-long power outage I realized that I had no real skill of any kind anymore – including preparing a healthy dinner. From that day on I started to focus on things that are the most important in my life – me. Selfish you think? Not so if you consider that if you are not well how can you be there for your family and friends 100%?

Rosemary-lemon marinated chicken.

I recently graduated from Le Cordon Bleu culinary school in Sacramento. Even though I have been cooking for many years I wanted to know why things are done a certain way and learn proper cooking techniques. I’m not a ‘chef’ and neither are most cooks that call themselves one (sorry ‘chefs’). I simply love and live for good food and like to pass on all the knowledge I have to make your life a lot less stressful and healthier. And while I'm at it save you time in the kitchen and money on your grocery bill.

Hiking the Grand Teton.

What motivates me every day is that I simply will not settle for mediocre food of any kind; the fact that large corporations dictate what we should eat and what is supposedly good for us; the current and ever worsening health crisis; and that a basic skill like eating healthfully and being able to prepare a meal for yourself are left by the wayside. You don’t need to be a nutritionist to know that eating fresh fruits and vegetables are good for you and processed foods are ... not so good.

If I'm not busy working I can be found cooking, eating, reading or writing about food, or cycling along the ARBT.

Alexandra Goedrich - The Kitchen Accomplice