Audrey Williams . Cheese-Tater Pie

Today’s episode is a beautiful blend of science and soul, technology and tenderness, with a recipe that carries generations of memory. My guestVO Chef, Audrey Williams, calls herself a “techy-feely” human—someone who has spent a lifetime exploring how logic and emotion, data and storytelling, all work together to help us truly connect.

Audry’s teaching motto,phrase,dulces et utiles, or sweet and useful, meaning to instruct while delighting, is a guiding principle that follows her through every chapter of her career, and what a career she’s had! 

Encompassing a vast array of professional settings; from chemistry classrooms, to producing science museum exhibits, creating science-centered television spots, and serving as the Vice-President of Information Services/Chief Information Officer for the largest community college in Tennessee. Her VO career spans everything from a soft hits FM radio DJ to voicing a diverse range of genres from commercial, medical, eLearning, corporate, audio dramas and audiobooks.

As if she wasn’t busy enough, Audrey shares much of her knowledge in the “delightful” creation she calls "The Sky is NOT The Limit" - a video series exploring the science and emotion of space, weather and the sky. 

Audrey dons her apron today to talk about her remarkable journey and a cherished family recipe, Cheese-Tator Pie; one that she says tastes like home, tradition, and love.

So grab a seat at the table, as we get techy-feely and welcome my guest Audrey Williams into The Voice Kitchen!

🥧 Cheese-Tator Pie

🥩 Beef Filling Ingredients

• ½ cup evaporated milk

• 1 cup soft bread crumbs

• 1 teaspoon Accent seasoning

• 1 egg

• 1 teaspoon salt

• ¼ teaspoon black pepper

• ⅓ cup onion, diced

• 1 teaspoon dry mustard

• 1 pound ground beef

🥔 Topping

• Mashed potatoes (about 4 servings)

• 5 slices of cheese (any good melting cheese works well)

👩‍🍳 Instructions

1. Preheat the oven to 350°F.

2. In a medium bowl, mix the evaporated milk and bread crumbs. Sprinkle with Accent seasoning.

3. Beat in the egg, salt, black pepper, diced onion, and dry mustard.

4. Add the ground beef and gently mix with a fork until just combined.

5. Press the meat mixture into a pie pan, forming a thick crust across the bottom and up the sides.

6. Bake uncovered for 30 minutes.

7. Remove from the oven and carefully drain any grease from the top.

8. Layer 4 slices of cheese over the meat crust, then spread mashed potatoes evenly on top.

9. Finish with 1 additional slice of cheese.

10. Place under the broiler just until the cheese melts and bubbles slightly. Watch closely.

✨ Optional Family Upgrade

For a “super fancy” twist, add cubed sweet potatoes to the mashed potato topping—an inspired update from the family kitchen.

Contact Audrey via the following:

Business email Address: [e-mail]

Business website: https://ajwmsvoices.com

Social media links:

BLUESKY:

https://bsky.app/profile/ajwmsvoices.com

LINKEDIN:

https://linkedin.com/in/ajwms

INSTAGRAM

https://www.instagram.com/ajwms

 

If you're a voice talent and would like to join me as a guest, email me at: [e-mail]

Follow me on Instagram @thevoicekitchen

To contact me for my voiceover services: www.cherylholling.com

I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:

Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders…not really, it’s Mark Holling.

Outro music specific to this episode: 'Tater Pie' from the album Boot Heel Drag: The MGM Years by Bob Wills and his Texas Playboys

Intro/Outro Music: 'Jazzy Cooking Show' by FMT

Thank you for listening. Please remember to like, follow and share!

I look forward to welcoming another VO chef in the next episode of 'The Voice Kitchen'.