Josie Mai Personal Chef

Josie Mai Personal Chef Let me cook for you,
or better, learn to cook! Healthy, beautiful, delicious, and
creative meals for family and friends. Private or small groups.

Dinner parties, lunch or brunch
for 2-10 people. Cooking lessons in my kitchen or yours for all ages.

First attempt at cream cheese sugar cookies with royal icing. This is what happens when a painter bakes!
11/16/2025

First attempt at cream cheese sugar cookies with royal icing. This is what happens when a painter bakes!

Winter Panzanella. Ozark Bread stuffing mixRoasted butternut squash and cornSnap peasParm and cheddarCranberriesRed onio...
11/16/2025

Winter Panzanella.
Ozark Bread stuffing mix
Roasted butternut squash and corn
Snap peas
Parm and cheddar
Cranberries
Red onion sherry vinaigrette

This is brilliant. If it works, I hope it goes to smaller midwestern cities, not just NY. Wow!
11/14/2025

This is brilliant. If it works, I hope it goes to smaller midwestern cities, not just NY. Wow!

Community Kitchen in NYC offers seasonal, plant-forward meals on a sliding-scale model, making healthy, sustainable food accessible to all.

Goi Ga.Vietnamese chicken salad.Light yet filling YUM.Cole slaw mixChopped rotisserie chicken breastRed onionCilantro an...
11/06/2025

Goi Ga.
Vietnamese chicken salad.
Light yet filling YUM.
Cole slaw mix
Chopped rotisserie chicken breast
Red onion
Cilantro and mint
Snap peas
Pomegranate (cuz my fave)
Crushed unsalted roasted peanuts
Squeeze of lime
Dressing made with a sesame dressing whisked with a ginger dressing

Dinner!Chicken Katsu over Rice with Tonkatsu SauceMiso-Glazed Roasted Brussel Sprouts!I LOVE Japanese food, dang it.🇯🇵
11/06/2025

Dinner!
Chicken Katsu over Rice with Tonkatsu Sauce
Miso-Glazed Roasted Brussel Sprouts!
I LOVE Japanese food, dang it.
🇯🇵

They’re back!!!
11/04/2025

They’re back!!!

Here’s the sitch with this yummy healthy dinner. Hard to see but this is BBQ Brisket Shepherds Pie with a side salad.Foo...
10/21/2025

Here’s the sitch with this yummy healthy dinner. Hard to see but this is BBQ Brisket Shepherds Pie with a side salad.
Food is stupid expensive.
I’m buying mostly frozen veg. Just as good as fresh and for sure than canned in many cases. More affordable and lasts longer. Less labor, too.
Brisket is from a local spot. Not cheap, but we’ve used it for several meals, including brisket breakfast tacos, and nachos. Used a mirepoix already prepared because it didn’t make sense to get giant bags of carrots and celery. Freezer section was out of peas, but I had shelled edamame. More protein! Did not have tomato paste or sauce, but had tomato basil soup that was perfect.
The salad is from a Kit. Way into these now! Lettuce is chopped and kit includes a dressing and toppings you can use or not. They last about 4 servings for us, so not more expensive than a head of lettuce! INFLATION SUCKS, and these hacks have helped!
👍🏼💪🏼🙏👏👩‍🍳🥬🧅🥕🥔🥫🥩🌽🍸🍽️

Lots of shortcuts but so good.Organic chicken tenders air-friedMild buffalo sauceFrozen microwaved green beansMicrowaved...
09/22/2025

Lots of shortcuts but so good.

Organic chicken tenders air-fried
Mild buffalo sauce
Frozen microwaved green beans
Microwaved garlic mashed potatoes with store bought fried shallots
Gherkins
Homemade cornbread muffin

09/16/2025
Summer Brunch.No saturation!
08/17/2025

Summer Brunch.
No saturation!

Trough Salad w iceberg, chicken, goat cheese, pepitas, red wine vinaigrette.Tuscan toast with whipped cream cheese, bals...
08/04/2025

Trough Salad w iceberg, chicken, goat cheese, pepitas, red wine vinaigrette.
Tuscan toast with whipped cream cheese, balsamic reduction, strawberries and basil. Maldon salt and fresh cracked pepper all day.

Tortellini SaladSecret sauce: Rao’s pesto, OG Italian dressing, Duke’s mayo.Tomato, basil and Duke’s on toasted Tuscan b...
08/03/2025

Tortellini Salad
Secret sauce: Rao’s pesto, OG Italian dressing, Duke’s mayo.
Tomato, basil and Duke’s on toasted Tuscan bread. NOM!

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Liberty, MO

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Culinary Art

I am an artist. Food happens to be my latest medium. I make art we get to eat! Like so many others, I’ve had a long struggle with food. Is it simply fuel, or an emotional crutch, a comforting friend, a gluttonous indulgence, a way to be with friends and family, an opportunity for creativity, a damaging addiction? YES to ALL. I’ve always been overweight, at times obese, all of my life. It’s a family trait. One we joke about and cry about, but at least we talk about it and try to help one another on our journeys. Three out of five of us have had gastric sleeve surgery. At a whopping 284 pounds, I decided to have the surgery when I had to ask for a seatbelt extension on an airplane. Diets had never worked, exercise was never enough; my metabolism was stubborn and set. I lost 90 pounds and kept it off for three years. Two years before the surgery I started getting serious about cooking at home. Now I cook every day, and I’m learning more about food, nutrition, tastes and portions. Since I’m an artist and teacher, I have a need to share my beautiful and delicious food with family and friends. I am obsessed, and it’s time to make this my full time gig. I want others to experience the health, joy, creativity and deliciousness of great food. I try very hard to adhere to the words of one of my greatest influences in the cooking world, Michael Pollan, who says “Eat food. Mostly plants. Not too much” (Food Rules). Let me feed you. Bon appetit!