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.

Double Chocolate Muffin LOVE💕💕💕💕💕💕💕💕💕💕💕
02/06/2026

Double Chocolate Muffin LOVE
💕💕💕💕💕💕💕💕💕💕💕

TJ’s shawarma is great!Over a salad w hummus and zatar garlic naan. Perfect!
01/03/2026

TJ’s shawarma is great!
Over a salad w hummus and zatar garlic naan. Perfect!

First time I’ve made bierocks. You remember I was going to revise a family recipe in July 2020 on that Italy trip with D...
12/13/2025

First time I’ve made bierocks.
You remember I was going to revise a family recipe in July 2020 on that Italy trip with David Chang. Well, I think I just redeemed that trauma!

Homemade dough
Red cabbage
Lean ground beef
Sauerkraut
Yellow onion
Caraway seeds
Crushed red pepper
Dijon
Hot honey butter and flaky sea salt on top
Dip of 1000 island, mayo, hot honey.

This one was straight out of the oven. Gonna make different versions eventually. Bacon cheeseburger, perhaps?🤔
What filling would YOU enjoy??
😁❤️

SUCH a good cooking day!Cinnamon Cardamom ApplesAcorn Squash Minestrone Crispy Shawarma Chickpeasthat topped a Mediterra...
11/30/2025

SUCH a good cooking day!

Cinnamon Cardamom Apples

Acorn Squash Minestrone

Crispy Shawarma Chickpeas

that topped a Mediterranean Bowl
That included:

Lemon Garlic Turmeric Rice
Hummus
Feta
Cucumber
Tomato
Parsley
Mint
Red Bell
Spanish Olives
Chopped Romaine
Creamy Greek Vinaigrette
Squeeze of Lemon

Cravings for whole foods, mostly plants. Wanna keep this up between holidays!!!

11/25/2025
The Basket Deal from Arkansas Farm StopOnly $25 for this haul!🧺 🍁 🍎 🥔 🧅 🥕 ❤️
11/25/2025

The Basket Deal from
Arkansas Farm Stop
Only $25 for this haul!
🧺 🍁 🍎 🥔 🧅 🥕 ❤️

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!!!

Address

Liberty, MO

Website

Alerts

Be the first to know and let us send you an email when Josie Mai Personal Chef posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Practice

Send a message to Josie Mai Personal Chef:

Shortcuts

Share

Share on Facebook Share on Twitter Share on LinkedIn
Share on Pinterest Share on Reddit Share via Email
Share on WhatsApp Share on Instagram Share on Telegram

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!