Fighting Hunger with Utah Food Bank
Taste of Harmons Podcast
With the Thanksgiving holiday coming up, most people take time to reflect on all the good things they have. Giving back comes naturally at this time of year, and one of the best ways to help others is to donate time, goods, or money to our local Today’s episode of the Taste of Harmons Podcast, Bob Harmon and Ginette Bott, president and CEO of the Utah Food Bank, join our host Brandon Young to discuss the importance of supporting the food bank not just at this time of year, but all year round. Tune in to the podcast to learn about the special relationship we have with the Utah Food...
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We’re Nuts for Red Rock Pistachios
Taste of Harmons Podcast
Pistachios are one of the world’s healthiest and tastiest nuts. The trees they grow on are native to the desert, so they only grow a few places in the world, most commonly in the Middle East, California, and Hurricane, Utah. Wait, what? Hurricane, Utah? Bryce Thornberg, an engineer by trade, discovered the climate and growing conditions in Hurricane, located in Southern Utah, were a lot like Iran and Turkey. So, twenty or so years ago he planted some trees, and the rest is history. Bryce and his daughter, Halley Bonfanti, join our host Brandon Young for the latest episode of the...
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Join the Caramel Club
Taste of Harmons Podcast
There are few things as good as a mouthwatering caramel, especially when they are made with love by a dedicated candy maker, and that describes Rowena Montoya perfectly. Rowena is the Utah-based owner of JulieAnn Caramels, which can be found in all of our stores, and is one of our favorites (admittedly, we have quite a few). On the latest edition of Taste of Harmons, Rowena joins Brandon Young and Chef Lesli to discuss her story, trials, and ultimately her successes. You’ll want to tune in to hear her inspiring story, and you’ll be glad you did when you hear about the...
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Gluten Free Sweets from Lucky Spoon
Taste of Harmons Podcast
When her husband was diagnosed with celiac disease, Pamela Schulte went on a mission to make the sweets and treats he still craved but couldn’t eat. She spent hours and hours refining recipes to take the “tasteless” out of gluten-free baking, and her husband was happy when she came up with some cookies, muffins, and cupcakes that were moist, delicious, and completely free of gluten. Her quest became her passion, and Lucky Spoon Bakery was born. Pam joins our hosts in the latest episode of The Taste of Harmons Podcast, to talk about her experiences developing delicious treats that...
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The Art of Asian Cuisine
Taste of Harmons Podcast
All of our chefs have amazing culinary skills, but almost all of them specialize in a certain food culture or cuisine, and Chef Jake Driffil is definitely that way. He knows the art of Asian cuisine inside and out. In this episode of the Taste of Harmons Podcast, Chef Jake joins our hosts Chef Lesli Sommerdorf and Brandon Young to talk about all the different varieties of food that fall under the “Asian” category. Chef Jake also shares his “aha” moment, the day he realized that he wanted to make a career working in the food industry. You’ll have to tune in to the podcast to...
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Cookie Chat with RubySnap
Taste of Harmons Podcast
There’s nothing like cookies fresh from the oven. Nobody knows this better than RubySnap's owner, Tami Steggell. And she is passionate about them. Especially those that feature distinctive and unique flavor combinations. Tami joins our hosts Chef Lesli Sommerdorf and Brandon Young in the latest episode of the Taste of Harmons Podcast. RubySnap is a past winner of our Local Development Grant. And we are thrilled to work with Tami and company, selling delicious frozen cookies that you take home and bake yourself. You’ll want to listen as Tami shares her fascinating journey...
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Mama Africa's Super Spicy Sauce
Taste of Harmons Podcast
Cathy Tshilombo-Lokemba says the heat in her intensely spicy pili pili sauce “talks to you.” We believe this is true, and it has quite a story to tell. In the latest episode of the Taste of Harmons Podcast, she shares the story of how her family history—and the history of her people in the Congo—shaped the flavor of the family recipe that makes up Mama Africa’s Pili Pili sauce. Pili pili is a popular condiment in the Congo and Ivory Coast regions of Africa. “Pili” means pepper and, legend has it, the sauce is so spicy you have to say pepper twice. Hot peppers, onions and garlic...
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Sustainable Seafood
Taste of Harmons Podcast
Our hosts Chef Lesli Sommerdorf and Brandon Young are joined by Chris Smith and Ashley Quadros. Chris is the director of meat and seafood for Harmons, and Ashley is one of our amazing dietitians, and together they are sharing some really important and relevant information about sustainable seafood. August 10-16, 2021, is wild salmon week at Harmons, and it’s a great time to get savings on the freshest wild salmon. Chris and Ashley share their knowledge of how we get the tasty king, sockeye, and soho salmon, along with a lot of other seafood and fish that make healthy eating a tasty...
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The Pro's and Con's of GMO's
Taste of Harmons Podcast
In the latest episode of the Taste of Harmons Podcast, Dietitian Sarah Kiel joins our hosts Chef Lesli Sommerdorf and Brandon Young. Sarah and our hosts discuss produce hybrids and genetically modified varieties of our food. The somewhat controversial subject of GMOs has many pros and cons to it. The practice involves altering the DNA of a plant to improve or change its properties. We’re fortunate to have Sarah’s knowledge as she breaks the details down for us. GMOs basically come two ways: genetically engineered and genetically modified. An example of genetically...
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Meet Cooking School Chef Casey
Taste of Harmons Podcast
Chef Casey Bowthorpe joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss his career with Harmons. In an interesting journey, he joined Harmons as an associate in 2007. But he held many positions, including dairy manager and café manager, before he took a job as the cooking school coordinator in 2013. It was then that the “chef” fire was lit. Chef Casey took a three-month sabbatical from Harmons to work as an intern at a New York restaurant. But when he was ready to return to his position as cooking school coordinator, he was instead offered a job as sous chef. After that,...
info_outlineChef Daniela Oliveira, the instructor at our Mountain View Cooking School, came to America from Brazil, a country where “every celebration revolves around food.” In the latest episode of the Taste of Harmons Podcast, Chef Daniela joins our hosts Chef Lesli Sommerdorf and Brandon Young to discuss how she ended up in America and what drives her to cook and create.
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Chef Daniela de Oliveira grew up in Brazil where she learned the value of mixing ingredients to create food with a multicultural flavor. She dreamed of attending culinary school and opened up a catering company in Brasilia where she provided food for weddings, small parties, university events, and government agencies. With this experience giving her first-hand insight into what it takes to succeed in the culinary industry, she knew she had found the career she wanted.
In 2002, Chef Daniela moved to the United States where she lived in New Orleans, Los Angeles, and Portland. She gained even more passion for the industry while attending a variety of cooking classes while living in these cities.
In 2011, her dream came true when she moved to Utah and was accepted into Utah Valley University's Culinary Institute, graduating with an associate of applied science degree in culinary arts.
While working on her degree, Chef Daniela had the opportunity to hone her culinary skills as an assistant to several renowned chefs in events such as the Sundance Film Festival's ChefDance VIP dinners, and the Signature Chefs Gala of Utah.
She began her professional career in 2013 at Culinary Crafts, where her passion for cooking and skills as a culinary chef developed further, and when Culinary Crafts was awarded the exclusive contract for the University of Utah’s The Tower at Rice Eccles Stadium, she was named chef de cuisine.
In 2017, Chef Daniela redirected her professional and personal life, and made the decision to work as director of dietary services for an assisted living facility before joining Harmons at Mountain View, where she is a chef and instructor at the cooking school.