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.

Chickpea Salad. I don’t miss the chicken with this, honestly. I did forget my parsley, though.
04/10/2026

Chickpea Salad. I don’t miss the chicken with this, honestly. I did forget my parsley, though.

Tex-Mex trough salad. Pinto beans, corn, seasoning, romaine, snap peas, cheddar, ranch, chipotle peach salsa, crushed to...
04/10/2026

Tex-Mex trough salad. Pinto beans, corn, seasoning, romaine, snap peas, cheddar, ranch, chipotle peach salsa, crushed tortilla chips.

Trying hard to eat this way more often. Asian trough salad. Coleslaw mix, romaine, rotisserie chicken, veg and herbs, se...
04/05/2026

Trying hard to eat this way more often. Asian trough salad. Coleslaw mix, romaine, rotisserie chicken, veg and herbs, sesame ginger dressing.
Could do a Mexican, Mediterranean, or Italian version. Or Cobb.
Really, whatever ingredients you have and love could be tossed together.
🥗

Chicken noodle soup and Swiss cheese toasts with pickles. Perfect.
03/30/2026

Chicken noodle soup and Swiss cheese toasts with pickles. Perfect.

03/27/2026
Calzones. Ugly but delicious. Homemade dough.
03/22/2026

Calzones. Ugly but delicious. Homemade dough.

Have you heard? It is TIME to put my work out in the world, not just on a wall! Surface Design is the way to get your pa...
03/18/2026

Have you heard?

It is TIME to put my work out in the world, not just on a wall!
Surface Design is the way to get your patterns and designs onto items like greeting cards, wrapping paper, journals, wallpaper, throw pillows, tea towels, sheets, etc. EVERYTHING you see is DESIGN.

I'm posting on my chef page because I belief that my food IS design. In fact, I'm hoping to make more drawings and paintings of FOOD for this career.

Please look and consider a small donation at the gofundme link below. I have the passion and skills, now I just need some hardware. We need this work right now to feed us.

Thank you for sharing this, and for being in my circle. Blessings on YOUR creative endeavors, always.

Charcuterie Three Ways...
Can you see one of these on an apron, tea towel, framed in a kitchen??

https://gofund.me/2e539c674

Spread for friends that came over to my place, Restoration Hill.Lemon raspberry kolachesSpinach artichoke kolachesJammy ...
03/15/2026

Spread for friends that came over to my place, Restoration Hill.

Lemon raspberry kolaches
Spinach artichoke kolaches
Jammy eggs
Baked feta and asparagus

French Onion, always my favorite ❤️🧅
03/15/2026

French Onion, always my favorite ❤️🧅

Mushroom Coconut Curry Lomein and Cucumber Salad
03/02/2026

Mushroom Coconut Curry Lomein and Cucumber Salad

Good morning!
02/28/2026

Good morning!

My first cheesecake! Shockingly easy and so good. I asked Lance what dessert he wanted for Valentine’s weekend, and he s...
02/15/2026

My first cheesecake! Shockingly easy and so good. I asked Lance what dessert he wanted for Valentine’s weekend, and he shouted CHEESECAKE immediately 😂😂😂

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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!