MEET THE CHEFS

Meet our pop-up #13 Chef: Neta Fitria

Taste of Home’s Spring 2024 Pop-up is on Saturday, April 20th!

Chef Neta grew up in Jakarta, the capital of Indonesia, and first came to the United States sixteen years ago to get married and financially support her family in Indonesia. “When I got here, it wasn’t as easy as I thought. It was really tough to adjust to everything, but then I started to meet people from the local mosque and they really helped me adjust,” Neta shares. Neta moved around to many different places like Maryland and other parts of Virginia, but decided to stay in Charlottesville because she feels like “...this place is really good for me to raise my kids with the community and the people, and I love the small city ambience.”

As a community member of the local mosque, Neta holds several roles as a cleaning crew member and a cook. She not only works as a full-time nanny, but she is a mother as well—always prioritizing her children first. Her devotion is captured in her involvement with her sons’ schools as she contributes her time and skills to prepare food for bake sales and parent conferences. Her cooking has become well-known amongst her sons’ teachers who suggested she open orders to the public. During Ramadan, Neta would also prepare Iftar (an evening meal during Ramadan) for 150-200 people at her mosque, inspiring her to start her own home-based business. Regarding her plans for the future, she hopes to open a restaurant with her husband, who worked in the restaurant industry for more than 12 years, and her sister, Nissa, who shares similar passions in cooking and baking.

Through her cooking, Neta aims to introduce food from different islands in Indonesia, such as Java or Sumatra. Indonesia is the world’s largest island country with over seventeen thousand islands, making Indonesian culture complex and unique. Indonesia has also been culturally influenced by trading with India, China, and the Middle East throughout global history. If you are not familiar with Indonesian food, Neta recommends you visit a Thai restaurant. “We have similar tastes. Like the curry flavor is similar and the fried rice, too,” Neta describes.

Meet our Pop-up #12 Chef: Maria Zots

Taste of Home’s Fall 2023 Pop-Up is on Wednesday, November 15th, the event’s chef is Maria Zots!

Originally from a city south of Moscow, Maria moved to the US around 2003. She originally came to the US as a student working in a summer camp and felt that the US was very welcoming and had a diverse community. She first lived in Brooklyn, and moved to Charlottesville 4 years ago. While New York was very fast paced and busy, Maria appreciates the slower tempo of Charlottesville and the diversity of her neighbors. She also enjoys the farmers markets and the close proximity to nature. Maria went to school for aesthetics doing skincare for 12 years in a spa business and also got a masters degree in IT and had been working in IT for 5 years.

Maria always liked to bake as a teenager, and her Grandma had a passion for baking and sharing with the community. She started by baking cakes and cookies for her neighbors and then started taking small order from neighbors, which led to doing some larger orders. The foods she is baking for this event are pirozhki, dough with different sweet or savory fillings, medovik, layers of dough with honey filling, and pyranik, a Russian holiday cookie that traditionally has a jam filling. All these recipes are from her Grandma, however she had to adapt the recipes because it is hard to find the exact ingredients and taste in Charlottesville compared to back home in Russia.

In the future, she plans on taking on bigger orders, developing her Instagram account, and working on outreach within her community to expand her business. You can contact her through easterneuropeanbakes@gmail.com and on Instagram @MashaEuropeanBakes

MEET OUR POP-UP #11 CHEF: NAJEEBA POPAL

Taste of Home’s Spring 2023 Pop-Up is on Sunday, April 2nd, the event’s chef is Najeeba Popal!

Originally from Herat, Afghanistan, Chef Najeeba worked with the US government while in her home country before moving to the United States in 2015 through the SIV program. Adjusting to a new country, new culture, new people, and a new language was difficult at first, and she initially regretted her choice to come to the US with two small children. Since then, though, things have been getting better and better and Najeeba is determined to keep working harder and continue taking care of herself and her kids. 

Cooking started as a hobby for her, as she enjoys playing with ingredients and creating original recipes, but it has since become something more. Arriving in Charlottesville, Najeeba felt that there was a lack of Afghan food in the community and began catering, doing weekly dinners, and selling her cuisine at the farmer’s market. She thinks that people really appreciate her food because it is high quality and different from what other vendors sell. Chef Najeeba does all the cooking by herself, often starting early in the morning or baking late into the night after her daughters have gone to bed. A single mother of three, Najeeba is dedicated to always putting her kids first, even above her own dreams. Cooking is hard work, but it makes her happy while also allowing her to spend time with her children and manage her own schedule.

In the future, Najeeba plans to continue making her weekly dinner series and catering events along with her regular appearances at the farmer’s market but hopes to expand her connections in the community and grow awareness about her business. Fun fact, she always keeps an eggplant in her fridge so she’s ready to make her favorite dish!

Meet OUR Pop-Up #10 CHEF: Meryem Erarac

Taste of Home’s tenth pop-up event was on Tuesday November 8, featuring Turkish cuisine by Meryem!

Meryem Erarac came to Charlottesville in 2002 after her husband got accepted into the Darden School of Business at UVA. While she has a background in biology, Meryem also had a growing passion for cooking Turkish cuisine. She and her husband began selling baklava and hibiscus tea at the Charlottesville City Market as a leisurely activity that brought together their family. After receiving such positive feedback on their products, Meryem wanted to start her own business. With her husband’s background from Darden, they were able to work together to build their own business. Soon they began selling more products at other local markets like Whole Foods.

Having studied biology, Meryem views her kitchen as a laboratory, where she can “experiment” with food and perfect her recipes. She also finds inspiration in sharing their food and culture with others around the local community. Being able to connect with the community and bring people together through food is one of her favorite parts about being a chef. In her future, Meryem hopes to own a Turkish coffee shop where she can sell Turkish coffee and cakes. As a UVA community, we can help support Meryem by visiting her at the City Market, buying her products at Whole Foods, and helping her expand her business through the use of social media. Find her on facebook here!

Meet OUR Pop-Up #9 CHEF: Maria chavalan Sut

Taste of Home’s ninth pop-up event is on Friday, April 22nd, and will feature Guatemalan cuisine by Maria!

¿Podría proveer a los lectores una introducción breve sobre sí misma?

Mi nombre es Maria Chavalan Sut, soy mujer,  Maya Kaqchiel, actualmente sigo viviendo en la iglesia Santuario Wesley Memorial, tome santuario en el año 2018, soy sobreviviente victima de las mas de 200,000 muertos del conflicoto armado Guatemalteco,  soy maya Kaqchikel mi lugar de origen,  es localizado en el lugar que hoy en día es Iximulew, Guatemala. Naci en el paraiso floral montañoso hemoso en el area de occidente de Iximulew Guatemala,  Ninya tutzil iwach, iwonojel. El ejercito no quito todo.

Would you be able to provide readers a brief introduction of yourself?

My name is Maria Chavalan Sut. I am a woman. Maya Kaqchiel. I have been living in Wesley Memorial Sanctuary church. I took sanctuary in 2018. I am a survivor, a victim of the 200,000 deaths caused by armed conflict in Guatemala. I am Maya Kaqchikel. My place of origin is located in the place that is today Iximulew, Guatemala. I was born in the beautiful, mountainous, floral paradise in the western part of Iximulew, Guatemala. Ninya tutzil iwach, iwonojel. The army did not take away everything.

¿Cuál es su plato favorito para cocinar y por qué es importante para usted?

Mi plato favorito son los tamales y dobladas fritas con salsa de tomate, es importane para mi,  es justo la medida y contenido en nutrientes para un tiempo de comida lo puede acompañar con un vaso de agua. Los tamales son es bueno para todos los tiempos de comida y acompañarlo con queso o frijol. Y cocino segun la forma como se sienten agradables las personas si prefieren solo tamales ve vegetales,  con gusto y si prefieren con carnes con gusto,  la armonia es la que reina entre nosotros.

What is your favorite dish to cook and why does it hold significance?

My favorite dishes are tamales and fried dobladas with salsa made from tomatoes. It is important to me. It is the right size and has the right amount of nutrient content for a meal that can be accompanied with a glass of water. Tamales are good for all mealtimes and when accompanied with cheese or beans. And I happily cook according to people’s preferences, like if they prefer tamales with vegetables or if they prefer meat. Harmony is what reigns between us. 

En otras entrevistas que ha hecho en el pasado, ha detallado el trato inhumano y las amenazas que ha experimentado por las fuerzas policiales y las figuras gubernamentales por ser una mujer indigina. ¿Cómo ha manejado a mostrar la fuerza y la tenacidad continuamente contra estos retos poderosos en esta lucha en curso?

El trato que dan los trabajadores en las oficinas de ICE, ISAP, ISAP son policias de ICE de empresas privadas que viven del sufrimiento de humanos, son crueles por ejemplo: en mi caso , yo soy sobreviviente de las masacres de mas de 200,000 muertes relizado por el ejercito de Guatemala bajo las ordenes de un presidente que recibio entrenamiento militar para terminar con nuestras vidas por el hecho de ser indigenas Mayas, que gracias  a las montañas muchos sobrevivimos y seguimos con nuestros legitimos derechos de vivir en  nuestro continente que nunca se vende. Asi que esos desarrolladores de sistemas aprendan de la naturaleza , dejame vivir,  abraza y no castiga como esos monitores que colocan a los seres humanos. Hoy en día gozo de paz, y quiero seguir gozando de paz, atravez de los movimientos y oraciones hemos logrado un Stay of removal, pero esperamos nos quiten la orden de deportación y recibir tratos humanos y corrijan ese sistema roto, tan roto que  la carta de notifiación de corte nunca lo recibi. ICE tiene mi numero de telefono me podia haber enviado un mensaje de texto, y así no me hubieran hecho revivir los terrores vividos del ejercito y sus armas que quitan vidas. El sistema de migración da diarrea cada vez que los visite, mataron el nervio de mi pie con el monitor electronico, las vibraciones del monitor hicieron reventar la vena debajo de mi ojo izquierdo, ISAP policia de ICE me llamaban desde el monitor de mi tobillo a cualquier hora de la noche a cualquier hora del día, el hecho de que me llamaban diciendome que no tengo derecho de vivir donde busco seguridad es un atento contra mi vida. Yo tengo derechos  solo deben respetarla y el hecho de ver mujeres y hombres de diferentes paises peresentarse a las oficinas de ISAP y recibir tratos inhumanos, eso no se hace en  tierras sagradas, Estan en tierra sagrada donde no habia fronteras, si había intercambios diversos. O a caso esos trabajadores no tienen sentimiento nadie se merece un trato inhumano  no es normal.

In other interviews you’ve done in the past, you’ve detailed the inhumane treatment and threats you’ve experienced for being an indigenous woman by policing/government figures (ICE, etc). How have you managed to continuously show strength and tenacity against these powerful challenges/challengers even in this ongoing struggle?
The treatment given by workers in the offices of ICE, ISAP– ISAP are ICE police from private companies that live off of human suffering is cruel. For example, in my case, I am a survivor of the massacres of more than 200,000 deaths carried out by the Guatemalan army under the orders of a president who received military training to end our lives just because we are indigenous Mayans. Thanks to the mountains, many of us survived and continued on with our legitimate rights to live on our continent that is never for sale. May developers of systems learn from nature, let me live, embrace me, and do not punish me like the electric monitors that they place on those human beings. Today, I enjoy my peace and I want to keep enjoying peace. Through our efforts, we have secured a stay of removal, but we hope that ICE will remove our deportation order, treat us humanely, and correct this broken immigration system. In fact, the system is so broken that I never received the court order for deportation. ICE has my phone number, and they could have sent me a text message, and thus they would not have needed to make me relive the real terrors of the army and their weapons which take lives. The immigration system gives me diarrhea every time I visit them; the electric monitor that they attached to my body destroyed the nerve in my foot, and the vibrations of the monitor burst the vein under my left eye. The ISAP police of ICE called me through the monitor in my ankle at any time of the night and any time of the day, and the fact that they called me tells me that I do not have the right to live, and searching for safety is a threat against my life. I have rights; they should be respected. I saw men and women from different countries going to the ISAP offices and receiving inhumane treatment. This is not something that is done on sacred lands. The ISAP officers are on sacred land where there were once no borders, and there were diverse exchanges and interactions. Perhaps, those officers do not have feelings. No one deserves to be treated inhumanely, it is not natural.

Como una mujer indigena Mayan (Kaqchikel), ¿cuáles son algunas tradiciones o algunos valores importantes que mantiene cercana a sí misma y su familia?

Cocinar alimentos venidos de la tierra, el maiz para el templo divino el cuerpo humano, el alimento mantiene con vida mi cuerpo tu cuerpo, asi que cocinamos pensando en el resultado que queremos para, la para el ser perfecto. Para mantener la vida.

Mi Vestimenta tipica elegante, de colores como la primavera, vestirse como lo que hay en el universo multicolor, siempre de acuerdo con nuestra energía, lo importante es sentirse encantada, mi corte tipico tiene muchos colores vivos y un color predominante que me hace sentir buena energia.

As an indigenous Mayan (Kaqchikel) woman, what are some traditions or important values that you hold dear to you and your family?

Cooking food from the earth. Corn for the divine temple that is the human body. Food keeps my body, your body alive, so we cook, thinking about the end result of what we want for our perfect being: to maintain life. My typical elegant clothing, which are the colors of spring. Dressing like what is in the multicolor universe, always according to our energy. What is important is feeling delighted. My typical cut has many lively colors and a predominant color makes me feel good energy. 

Porque ha tenido la residencia en la Iglesia Metodista Unida Memorial Wesley, ¿Cómo ha influido el cocinado a la manera que ha formado las relaciones con la comunidad alrededor, como la iglesia, la Universidad de Virginia, y la ciudad Charlottesville?

La Iglesia Wesley ha de tener su sistema, pero es un ejemplo que se puede llevar con amor variedad de sistemas sin imponerse con otro sistema. La comunidad, los estudientes,  Yo recibo una influencia muy positiva ellos,   dar su valioso tiempo en apoyarme en esta situación, hacen un mundo mejor un mundo más humano, ya no me duele tanto recordar los maltratos del sistema pero no debo olvidar o me pondre de nueva el castigo injusto. Amo la gente del mundo  Las personas al rededor merecen comer un alimento preparado con amor, y pensar en los ingredientes segun mis conocimientos ancentrales, todo viene de la naturaleza sin exeso de ninguno de los elementos, solo la porcion necesaria para el bienestar. La comunidad y los estudiantes quieren el bienestar de la humanidad, yo les deseo sean guiados por Ajaw el Dios. Que viva la diversidad en tierra sagrada.

As you have taken residence at the Wesley Memorial United Methodist Church, how has cooking shaped the way you’ve formed relationships with the surrounding communities (church/UVa/Charlottesville)?

Wesley Memorial United Church must have its system, but it is an example that a variety of systems can be carried out with love without imposing itself on another system. The community, the students– I receive warm reception from them. They give their valuable time to support me in my situation. They make the world a better place, a more humane world. It no longer hurts me so much to remember the system’s mistreatments, but I should not forget nor will I put up with unjust punishment again. I love the people of the world. People around the world deserve to eat food made with love and think about the ingredients stemming from my ancient roots. Everything comes from nature without excess of any elements. We only need the amount necessary for our well-being. The community and the students wish for the well-being of humanity. I hope that they are guided by Ajaw, the God. Long live diversity on sacred land.

Meet OUR POP-up #8 CHEFS Maha Akhter and Martina Boby

Taste of Home’s eighth pop-up event is coming up on Saturday, March 19th, and will feature Bengali cuisine! Our chefs for this spring’s pop-up dinner are Maha and Martina. 

Maha explained how she increasingly took on a community role after sending her sons off to college. Her older son requested that she contribute her cooking skills to help his fundraising efforts for organizations in Lynchburg and D.C. These opportunities expanded her culinary presence as she volunteered and taught Bengali cooking classes at the Haven, the International Center, the Lynchburg City Market, Church in Lynchburg, Happy Cook, and the C’ville Cooking School. Although COVID-19 has prevented her from holding classes for two years, she has plans to restart them in May. In the future Maha also hopes to write a cookbook filled with her own vegan recipes. 

Through the pop-up event, she hopes to convey the affordable, nutritious, and time-efficient nature of cooking Bengali food. Regarding Bengali cultural awareness, Maha said, “people remember us in a negative way…[but] we have something to offer—we eat good food.”  She recalls how people were not interested in spices many years ago, and she was often judged by others for the cooking fragrances that would linger on her clothes at work. However, these negative perceptions shifted once Americans started learning about the health benefits of spices like cardamom, garlic, turmeric, and more. As a result of these recent trends, she saw her friends purchasing many of these spices, but they did not know how much to use and which dishes to use them for. Inspired by their curiosity, she has used her extensive knowledge in the medical industry and cooking experience to share that flavor does not have to be compromised for health. 

Maha and Martina look forward to the cooking process and seeing people enjoy their food as it brings them happiness. Make sure to grab rice and lentils (Maha’s favorite), a staple Bengali food, and gulab jamun (Martina’s favorite), a popular traditional sweet, at the event!

If you would like to taste the various dishes of Bangladesh and learn more about Maha and Martina’s story, be sure to join us at our pop-up dinner event on Saturday, March 19th, 5:30-7:30 PM at Newcomb Conference Room 177! Reserve your ticket now by clicking on the Tickets tab in the upper right-hand corner.

Taste of Home’s seventh pop-up event is coming up on Friday, November 12th, and it is time to meet the chef! Our chef for this fall’s lunch is Neta Fitria.

Chef Neta grew up in Jakarta, the capital of Indonesia, and first came to the United States sixteen years ago to get married and financially support her family in Indonesia. “When I got here, it wasn’t as easy as I thought. It was really tough to adjust to everything, but then I started to meet people from the local mosque and they really helped me adjust,” Neta shares. Neta moved around to many different places like Maryland and other parts of Virginia, but decided to stay in Charlottesville because she feels like “...this place is really good for me to raise my kids with the community and the people, and I love the small city ambience.”

As a community member of the local mosque, Neta holds several roles as a cleaning crew member and a cook. She not only works as a full-time nanny, but she is a mother as well—always prioritizing her children first. Her devotion is captured in her involvement with her sons’ schools as she contributes her time and skills to prepare food for bake sales and parent conferences. Her cooking has become well-known amongst her sons’ teachers who suggested she open orders to the public. During Ramadan, Neta would also prepare Iftar (an evening meal during Ramadan) for 150-200 people at her mosque, inspiring her to start her own home-based business. Regarding her plans for the future, she hopes to open a restaurant with her husband, who worked in the restaurant industry for more than 12 years, and her sister, Nissa, who shares similar passions in cooking and baking.

Through her cooking, Neta aims to introduce food from different islands in Indonesia, such as Java or Sumatra. Indonesia is the world’s largest island country with over seventeen thousand islands, making Indonesian culture complex and unique. Indonesia has also been culturally influenced by trading with India, China, and the Middle East throughout global history. If you are not familiar with Indonesian food, Neta recommends you visit a Thai restaurant. “We have similar tastes. Like the curry flavor is similar and the fried rice, too,” Neta describes.

This pop-up event’s menu will showcase an extensive range of dishes like beef rendang, chicken and beef satay with peanut sauce, gado-gado, soto ayam, assorted Indonesian snacks, pandan jelly drinks, and more. Neta’s favorite dish is the beef rendang. “I could make rendang maybe three to four times a month just because my boys really love it,” says Neta. “It’s a very delicate process because it’s a slow simmer beef curry cooked in three to four hours.”

When asked about what excited her the most for the upcoming pop-up event, she described how “seeing people enjoying [her] food is priceless” and she is excited to know that “people are eating food from where [she] came from, where [she] grew up, and [that] they enjoy it”.

If you would like to taste the various dishes of Indonesia and learn more about Neta’s story, be sure to join us at our pop-up lunch event on Friday, November 12th, 12-1:30 PM at Ern Commons! Reserve your ticket now by clicking on the Tickets tab in the upper right hand corner.