INFLUENCER

Denay

Cottage Food Specialist

cottagefoodyoda | 825 Reach

Baking Business Entrepreneurship Small Business Food Blogger

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cottagefoodyoda
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Bio

I am a student of Ajinah Hassad Yasin, my grandmother who was juicing in the early 1960s. She had a tiny juicer that made six ounces of juice at a time and was committed to great health. She passed at the ripe young age of 89. I grew up in a family where my grandparents and parents raised their own vegetables, and I was fortunate to have a plum and peach tree in my backyard. Yes, that meant plum and peach preserves year-round.

I was formerly in the U.S. Navy and I traveled across the United States, lived for three years in Japan, and visited the U.K., and South Korea. I learned quickly we are behind the times when it comes to sustainable food and adapting to the farm to table concept. The Food Revolution Network needs to be as common a concept as Food TV Network. In fact, it must become a household word and I want to help make that possible.

I can best describe my personality as a supersized smile. I can and do talk to strangers, I’m funny, no, really, I am! My dad said I had personality plus. I didn’t know what that meant until I was an adult. I am fearless and I don’t take myself too seriously. Most of all I love people. My coworkers would say I am hardworking, sweet and one of the best bakers on the planet today.

My love for cooking and baking means I have lots of friends from around the country and world. I suppose you could best describe my personality as that of a social butterfly, fluttering around spreading a happy feeling to all who are open to receiving it.

I started the Charlotte Pie Authority, a tiny home-based pie shop in Charlotte, North Carolina, in 2014. I specialized in basic fruit pies. My journey in foods really started before the Charlotte Pie Authority, however. I owned a catering company years ago (the late 1980s) called Cooking with Denay (after serving in the Navy) and wanted to share the many whole foods (healthy) recipes I learned why traveling across the globe.

While living in Okinawa, Japan I became fascinated with Steamed Egg Custard, Sukiyaki, the many clear soups (that were delicious, I might add), and my personal favorite Chirashi-zushi vinegared rice flavored with vegetables that are totally addictive.

My accolades include being featured in Bon Appetit’s Too Busy to Cook and having two recipes included in two Bon Appetit Cookbooks. I taught Food Entrepreneurship at Central Piedmont Community College in Charlotte, NC and for the Wake County Public School Lifelong Learning program in Cary, NC.
I’m a published author writing the book that accompanies my courses, How to Start a home-based Bakery Business, developing the curriculum, and creating a support website title the Foodpreneur Institute.

Demographics
Female

Location
United States of America

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