We recently connected with Andrea Machuca-Kirkland and have shared our conversation below.

Andrea, thanks for joining us, excited to have you contributing your stories and insights. Before we get into specifics, let’s talk about success more generally. What do you think it takes to be successful?

It’s all about little wins and small gains. For me, instead of a cabinet full of accolades, I’m ecstatic when I get someone who’s normally not into adventurous cheeses (pungent wash-rinds or blues) to try them out and love them. There was a guest attending a past pairing dinner who didn’t care much for duck – but when she tried my braised duck with salsa de semillas, she said, “I’ve never tried anything like this, now I love duck!”. I count that as a win.

One of my fondest memories is seeing a huge smile on the face of a happy little customer that was gleefully savoring a gingerbread waffle with eggnog chantilly. It’s moments like that which matter to me – success is seeing the joy in someone’s eyes when they discover a new food, a new flavor, or a new aspect to something they thought they fully knew.

Andrea, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

At a young age, I’ve always been drawn to exploring new foods and experiences. As I grew, this turned into not only discovering new restaurants with eclectic menus but also spending time in nature to connect with where those flavors come from. I entered the industry during in my early twenties, from cooking in small cafes, to then, working full-time at a craft beer & cheese shop mongering, while also working a taco truck and attending culinary school. This deep dive in to all things culinary continued, from working with well-known chefs, to eventually, opening up restaurants, managing small kitchen crews, and sharing my own dishes on seasonal menus. Above all, when I’m immersed in the process of creative planning for a dinner, or sharing artisan cheese with people, that’s exactly where I want to be. This is what eventually lead to the beginnings of Femme + Forage. This brand is a natural progression that continues to grow organically and fuel my love for artisanal cheese, flowers, and all the other things that bring color and joy to our lives.

Where do you think you get most of your clients from?

Special clients who’ve been loyal supporters of my work, who’ve told their friends and family about us and why they continue to support what we do. Community paved by the way of slow food, artisan cheese, and intention.

Can you share a story from your journey that illustrates your resilience?

During some of the toughest months during the pandemic, as we were navigating the nuances of lockdowns and public health policy, whether or not the kitchen would even be open on any given day was pretty touch-and-go – it all seemed pretty bleak. During those times, I found solace in going back to the roots of simple cooking while immersing my self in nature. Getting back to the basics was a perfect remedy during those tough times, and gave me the strength to rise above, build anew, and forge my business plan. Looking back on 2020, I’m humbled and amazed by how much that time of reflection and growth helped build a strong foundation to build on as we move into the future.

Contact Info:

• Website: www.femmeandforage.com
• Instagram: @drea _34 @femmeandforage @theculinaryunderground
• Facebook: https://www.facebook.com/girlwhoeatsburrata
• Linkedin: https://www.linkedin.com/in/andrea-machuca-kirkland-6b29ba72
• Other: https://beemstercheese.us/blog/beemster-chef-series-andrea-machuca-kirkland

Image Credits
Ashley Harris | @disneyland_mermaid Reza Allah-Bakhshi | @rzabakster