It’s A Woman's World: Chef Beca Tuinei of Nala’s Kitchen

Photo c/o Cheftographer Louiie Victa

I got to meet Chef Beca Tuinei last year after trying her wonderful creations for Nala’s Kitchen. Being apprehensive to try dishes from organizations promoted as “healthy food services,” fearing a massive pile of black containers filled with dry, bland chicken and broccoli, I was truly surprised and impressed. For those diving into more measured, health conscious, and ingredient-focussed food service, Nala’s Kitchen will blow you away with flavor. Believe me, I’m still a fan of meals like chicken and broccoli, but you can have these high-protein, low calorie, diet-forward products AND STILL HAVE FLAVOR! Chef Beca will amp it up with a creative use of spices and sauces without piling on the extra calories. It is a fine line to walk but she does it so well. Not only does she do it well, but her talent has landed her a position with the WNBA, now responsible for feeding the hungry athletes of the Connecticut Sun!

Before becoming a chef, Beca Tuinei was actually a sound engineer in LA working for giants in the music industry like Kanye West, Gwen Stefani, and Alicia Keys, to name a few. She was even one of the voices on the wildly popular song, “Hey Ya!” by Outkast. Soon, however, the food adventures she experienced within the music scene became more interesting, and a real calling. Here’s a bit more from Chef Beca Tuinei.

Tell us about an early food memory...

My earliest food memory was when my mom would make cream of wheat. Even on a hot sunny Sunday, the smell of the wheat, sweet sugar and my brother stomping down the hall to get the first cup comes to mind. We would hook it up with condensed milk and sugar, and fill up our large cups, like  3/4's and top it off with sugar and condensed milk. We would all sit around the table with our tall cups of cream of wheat, sweating from the hot cup, but it would start our conversation and reconnect us as a family. When I see the Cream of Wheat box in the grocery aisle today, I think about good times in my childhood.

Tell us about your first experience in a professional kitchen/food industry. How did it compare to working in the music industry? 

It was in Las Vegas, and in the smallest kitchen ever trying to pump out 500 covers a night. It was definitely a culture shock from culinary school to real business. All males on the line from different parts of the country, from Alaska to Alabama to California. Eight guys and me. Everyone was pumped for opening day; we had 200 reservations on the books and were taking more as the minutes rolled by. Everyone was stocking plates to make sure every plate was ice cold for garde mangé or warm for the hot food. One of the Alabama boys was "extra" and he wanted to impress the chefs so he "fully" stocked the reach-in with cold plates. As the Executive Chef, Executive Sous Chef, and Sous Chef stood us all in a line up with the front of the house giving us a speech of how we need to ROCCCCKKKK, we hear a loud CRASSSH. The plates that Alabama stocked broke. So I had to go to other kitchens and search for plates just so we could have a full service. “Ta da!” My first day....

One of my favorite memories in the music world was my sessions with Gwen Stefani. I was in the studio with her when she was starting to work on her first solo album. I was and still am a “No Doubt” fan so I was super excited to be in the room with her. It was a writing session so she was listening to the producer's music as she wrote the songs the producer showed her. As we introduced ourselves to her, I remember her saying “I feel so awkward, I am used to being the only girl in the room, I feel so weird!” 

As I started to add kitchens to my resume, I noticed how it felt comfortable to be around the boys. I was usually the only female in the kitchen. They were boys and I was used to the dumb jokes; it was the same in the studio. 

How are you a pioneer?

I am a pioneer in showing how important health and food (especially, mental health) go hand in hand. Being a chef is tough; when regular life took a toll on me, for example, I turned to bad, fatty foods. As soon as I changed my eating habits, not to mention,  add therapy, I was able to really HEAL...those old wounds have made me who I am now. When I cook, I actually incorporate spices and healthy fats known to combat issues with depression and anxiety. It is now essential to who I am as a chef.

How would you describe yourself as a chef?

I would say that I am mindful. When I create meals I think A LOT. I think about what is in season, what are the new comfort flavors, is this a high calorie meal, and if so, what do I do to make it healthy? Not only healthy, but how can I make the meal so every or most ingredients can be something that breaks down into your body into a helpful ingredient for PTSD, depression, anxiety, and more. I have done research to use ingredients that are good for your brain, so all you have to do is enjoy the meal and be happy.

What’s your favorite ingredient to work with?

Eggs. Sounds very simple I know, but eggs can be transformed into anything. Eggs are a great addition to leftovers, made into sauces, and part of a sauce with the yolk. It is something that is easy to learn to cook. I remember my brother showing me how to crack the eggs to make scrambled eggs and said it was the egg you can F*** up the least. This is a false statement; you can still mess up scrambled eggs. That’s when you smother ketchup all over the eggs!

What's Next?

I have been feeding the WNBA Connecticut Sun basketball team. I am so excited to showcase how my food can fuel professional athletes. I’m also working with Terra Supply. They want to create an oasis for Connecticut, giving opportunities to small business owners to showcase what they do. It’s great for people trying out new concepts. We’re hoping for a unique dinner club experience.

Nala’s Kitchen
nalas-kitchen.com
203.804.7299
@nalaskitchenweha