We were lucky to catch up with Ella Tasso Adams recently and have shared our conversation below.

Ella Tasso, thanks for joining us, excited to have you contributing your stories and insights. What’s been the most meaningful project you’ve worked on?

I’ve been the traveling private chef for Flatwater foundation for the last 5 years. Our foundation connects individuals with free therapy to help heal and clear their mind after a cancer diagnosis.
To provide that therapy a few selected members of Flatwater travel around the world and paddle board to raise money.
I am there to provide them with the healthy nourishment they need to keep their bodies moving. Each challenge I leave feeling so completely loved and lucky to be a part of such an astonishing achievement. I know that becoming a chef and feeding athletes is exactly where I belong.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

I was raised on a farm to table garden in northern Wisconsin on Lake Superior. I was taught very young where and how food is naturally provided. I instantly fell in love with the process and especially flowers. I started baking very young and always decorated my masterpieces! They usually were pretty lop sided but looked pretty! I put myself thru Le Cordon Bleu in Austin and graduated top of my class for baking. I knew my passion was with cake decorating so I perused a career as a pastry chef. I quickly learned how to run a kitchen and got an incredible opportunity to run a kitchen for a tech company and feed 200 coworkers meals. I wanted to expand just my baking knowledge so I stayed with them for over 7 years. While cooking I started my cake company called Sidepieceatx out of my house. My passion will always lie with making cakes and decorating them with flowers I grow. I’ve been fortunate enough to travel around the world to bake and cook for clients and I couldn’t be happier. Im most proud my attention to detail and consistency with my craft. I am in a position now where my passion is my career and I can’t wait to continue to share it with others!

What do you find most rewarding about being a creative?

The most rewarding aspect in my profession is the ability to preform it anywhere in the world! I’ve been fortunate enough to cook around the world; a campground in Montana to a yacht in Mexico all the way to an rv traveling the country of Iceland. Being able to provide a service which I see as the only common language is the most rewarding feeling. Food brings people and communities together and that is a priceless feeling.

Any insights you can share with us about how you built up your social media presence?

I started a work Instagram page for my cakes. The key is consistency with posting and adding new pieces of your work. I also noticed that responding to clients in a timely manner always helps your business.

Contact Info:

• Instagram: @sidepiece_atx

Image Credits
Sandra Dahdah George pictures