Brian: 0:11

All right. Well, welcome back to Vero Beach Podcast. I'm Brian.

Shawna: 0:14

And I'm Shauna.

Brian: 0:15

And today we are sitting. Where are we at right now?

Shawna: 0:18

We are at Endless Gatherings. Is that what it's called? A beautiful house. And we're going to talk to the owners at a different date and find out all about it because it's super cool. I heard part of their story already. Very excited to talk about that. But today we're going to talk to Melisa at so you call it TC Culinary Tours or Treasure Coast Culinary Tours. Treasure Coast Culinary Tours. Wonderful.

Brian: 0:42

And if you guys hear any noise in the background, that's because we're preparing for a cooking class tonight, correct?

Melisa: 0:47

Yeah, sushi. Sushi.

Brian: 0:49

We don't have to do any cooking if it's sushi.

Melisa: 0:51

No, that's the best part.

Brian: 0:55

That's exciting.

Shawna: 0:56

The best kind of cooking that someone does the prep work before.

Brian: 0:59

Okay. Do I call you Chef Melisa? No. All right, just Melisa. All right. I'm like, I don't know. I don't know what we should call her. Well, Melisa, it's we're excited to have you on the podcast. So can you take about 30 seconds and share a little bit about who you are? Tell us a little bit about yourself.

Melisa: 1:15

Wow. So I am a mom, first and foremost, of three amazing boys. I am originally from Rhode Island and I joined the military after college. And I was a scientist in the Air Force for about 12 years. And then I had my first baby, and leaving him in daycare was ripping my heart out. So I had to get out of the military and stay with my little one. And then I became a stay-at-home mom, progressed to homeschooling my kids, and yeah, had a really great time with that. I moved here 10 years ago from Massachusetts. I grew up in Rhode Island originally. Yeah. So yeah, I my childhood dream was to live in Florida. My parents took me here when I was 10. They took me to Disney. And I was like, I'm gonna live there someday. And they're like, okay, okay, whatever. And when I joined the military, they were like, oh yeah, you can get stationed anywhere you want. Well, no, you can't, but because I ended up in San Antonio for 10 years. But so I got out, went back home. I'm like, okay, I've got to make it to Florida. So it was always like my life goal and plan to move here. So luckily, 10 years ago, I was able to make it happen.

Shawna: 2:27

Wow.

Melisa: 2:28

I love that.

Shawna: 2:29

Yeah, same with me. It was a childhood dream. Really? Since the first time I went to the ocean. I love that. Yeah.

Brian: 2:34

Well, man, what a what a diverse, diverse journey you've had. So being in the Air Force, which that's what does that mean, a scientist in the Air Force?

Melisa: 2:42

Like, so are you familiar with molecular biology? Vaguely.

Brian: 2:47

I've heard the word biology.

Melisa: 2:48

So back when I was in the Air Force, um, molecular biology was like a new and upcoming thing. So we were opening the first molecular biology lab for the entire Air Force. Um, so they chose me to be on that team to build that, to build that lab and do all the testing and stuff.

Brian: 3:10

So, how have how have all these different experiences in your life shaped into like your approach to food?

Melisa: 3:17

So, food has always been like a huge passion of mine. I grew up with my grandparents. Um, we lived with them when I was little. And my grandfather had a garden, and my grandmother was in the kitchen cooking all day and preparing all the garden things and dehydrating all this stuff. So that's how I spent my childhood. And I just loved it. And so once I got my first home, I think I was 25 when I bought my first house. I was like, gotta put a garden in, you know. I mean, I just I really love food. I really love clean, fresh food. I love supporting local farmers. I've always done that everywhere I live. As soon as I moved there, I'm like, where can we get raw milk? Where can we get farm vegetables? Where can we get meat, local meat? So yeah, I'm a bit I'm a big foodie and I love supporting local businesses. That's that's awesome. That's why you're such a good fit for us.

Brian: 4:12

Yes, I remember the first time, like my grandpa and my dad, and all of us like we all did gardens, you know, we're originally from Ohio. So we there's a lot different plan in Ohio than here in Florida.

Shawna: 4:20

It is a lot different, yeah. So who would you say has influenced your connection to food, like as a chef with your cooking and everything?

Melisa: 4:28

I mean, I guess I would say my grandparents, you know, because that's like how I learned, you know, food, like how it's grown and then how to prepare it in the kitchen and all that stuff. My mother would cook once in a while, but I grew up when like microwaves came out. Oh yeah. Yeah, exactly. And they were all like, oh, cool, I don't have to cook, I can just buy microwave meals and she can just throw it in the microwave. Oh, yeah. So it changed the whole landscape of cooking. It totally did. It totally did. But it was when I started being a home uh stay-at-home mom that I actually had the time to invest. And I did a lot of research into food. Like I love researching, and I'm a scientist, so I love to like get knowledge and learn about the human body and how food can benefit it or hurt it. And just I go down the rabbit hole every time I get into something and I just have to know everything about it.

Shawna: 6:05

Um, do you have any favorite like cookbooks or cookbook authors or TV shows?

Melisa: 6:11

Yeah, tell me about it. Nourishing Traditions. Are you guys familiar with that? Yes. Yes, that is.

Brian: 6:16

If you're asking anything about food, if we're familiar, look at Shauna.

Melisa: 6:21

I might that is one book that everybody should read because it it goes to the root of how we should be eating. It tells you the history of it and why. Um, it's a great cookbook. It's it has all the recipes. It tells you like why you should be um soaking and sprouting seeds. Like, you know, you're supposed to do that, but nobody really knows that, you know, it's not until you do the research that you know that.

Shawna: 6:47

Yeah. And I've been so amazed by so just recently I uh soaked and sprouted black beans and the difference in the flavor and the texture, they're so much good better.

Brian: 6:58

Yes.

Shawna: 6:58

Yeah.

Brian: 6:59

So uh, so Melisa, how did the idea of treasure coast culinary tours come to life?

Melisa: 7:05

Okay, so it was actually not my idea. Yes.

Brian: 7:10

Do you want us to edit that out?

Melisa: 7:15

I worked for the company um for a couple years, and the owner, you know, I kept offering her suggestions like how to improve and how to expand and la-da-da-da-da. And after two years of listening to me, she's like, Would you like to buy the company? Yeah. So I was like, Yeah, actually I would. Oh, wow, that's awesome. I got divorced five years ago. So I was like, okay, well, now I have to find a job, you know, and support me and the kids. Um, so I was, I went in a job, I got all my Florida certifications so I could be a lab tech and work in a lab here. So I did all that, all the studying, all the everything, got it all done. I had a job interview at a lab. I went in, did a tour, I had my interview, got in my car, and I felt like I was gonna throw up. I was like, I this does not feel right. And so I got home and was like, like, just like, what is going on? You know, like what what is this feeling I'm having? And I came to the conclusion that I really wanted to do something that brought joy to me. That's how that came about.

Brian: 8:26

Wow, it's so interesting. Yeah, so okay, so how has it been five years now then that that that the business has been running then? Or okay, wow, wow.

Melisa: 8:34

Yeah, I th I think it's opened about eight years ago. And then um, it was about two years ago that I purchased it.

Brian: 8:44

Okay. Wow, interesting. I love it. I can't wait to hear more about it. Yeah, I can't wait to hear more. And when we get into part two, we're gonna learn more about the behind the scenes and and you can share some of us what like the things that you're doing at the company uh with the business and and what it's like. I mean, again, I'm gonna have a lot of questions because I will actually I probably I might ask questions. We'll see.

Melisa: 9:03

Have you guys ever been on a food tour in a city you've been to?

Brian: 9:07

Hey, let's go off the eat. Where are you wanna go?

unknown: 9:09

Yeah.

Brian: 9:11

But no, I've been looking at your website, so I'm excited to talk about some of those tours. So, okay, so as we get ready to wrap up this part one, I would love to ask you one more question. Since you've since you've taken over the business and been running it, what would you say the most important lesson you've learned about yourself as a chef, a mom, and a business owner?

Melisa: 9:29

That I am more capable than I gave myself credit. Amen.

Brian: 9:34

Isn't that like that's something that I think a lot of entrepreneurs we don't hear about like on the social media side, but in our mind on the personal side, we're probably our worst critics. And it's and I think that's a beautiful thing that you got to learn. Uh, how long would you say it took you to start learning that? Like really starting to believe in yourself.

Melisa: 9:54

Um, just recently. Oh wow.

Shawna: 9:56

Yeah, well, it takes a while, doesn't it? Yeah, yeah, because you gotta go through some stuff and then you realize I can do it. I can do this.

Brian: 10:03

Well, this has been a great episode. I'm excited to get into part two where we're gonna learn about your behind the scenes uh rolling running the Treasure Coast Culinary Tour. So uh with that, if you guys have enjoyed this episode, make sure you leave a review where other people can find your local podcast here in Bureau Beach.

Shawna: 10:19

And with that, catch you next time, neighbor.