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When I was six, my parents taught me to cook my first recipe, which was Whacky Cake, also known as Great Depression Cake. Ever since then, I have loved to cook. When I am in the kitchen, I feel like the chef in Ratatouille who has a rat secretly telling him what to do. The voice in my head isn’t a rodent, obviously, but I have wondered if some past relative of mine is connecting with me from the other side, or if it's just an unconscious part of my psyche manifesting itself. Whatever it is that I feel when I’m cooking, it gives me peace and makes me feel centered, like I’m in the right place doing what I love.

It’s also cheap therapy.

Growing up, my favorite TV channel was always the Food Network, but along with cooking, I also loved the broader field of hospitality. I went to UVU to study Hospitality Management (with an emphasis in Event Planning), which is where I came into contact with Culinary Crafts. I ran into Clayton Price at a career fair and later interviewed Kaleb Crafts as part of an assignment. Starting in May 2022, I began working at Culinary Crafts.

I love the family culture here and the feeling I get from people that “I’ve got your back.” They really walk the talk and take excellent care of the clients as well as the team. I’ve especially appreciated the mentorship of Chris, Sara, Amber, Jinous, and others who have been so generous with their help. Even the owners take the time to teach and share their knowledge.

The recipe I want to share, Mango Pulled Pork, is a creation I developed for an assignment at UVU. My wife (who is very particular about her pulled pork) claims that this recipe is better than her mother’s, but I’d never dare to mention that to my mother-in-law.

Bon Appetit, darlings!

Ingredients:

• 2 lb pork roast
• 1 can (11 oz) mango nectar
• 1 cup water
• 1 cup ketchup
• 1 TBSP brown sugar
• onion powder
• garlic powder
• salt
• pepper

Directions:

1. Mix 1 cup (not the whole can) of mango nectar with 1 cup of water. Add a dash of onion powder, garlic powder, and salt. Pour mixture over the pork roast in a crockpot.
2. Cook on high for 2 hours. Then semi-shred the pork, turn crockpot down to low, and cook for another 2 hours.
3. Mix the remaining mango nectar with ketchup and brown sugar. Drain the pork and place it in a mixing bowl. Pour ketchup mixture over the pork.
4. Season with a dash of pepper, onion powder, and garlic powder. Stir until evenly coated, then serve.