The Sonoma Table

It’s been about a year since I’ve known Michelle.  She was catering a friend’s wedding in Healdsburg.  This was a small family wedding and everyone was everywhere, which can often ruffle the feathers of the hired staff.  Michelle was the opposite.  She was calm, friendly and organized.  Her staff included three young women who were training with her.  Often at a wedding, you’ll see the well-seasoned staff working because weddings invite all sorts of disasters.  Michelle calmly stated that this is the best way to mentor and teach someone who is just learning.  Good point.  I met with Michelle later to hear more about her business and her aspirations.  I got such a kick out of hearing about her life, her work, the nonprofit she started and her dream of expanding her business empire which especially includes giving back to the community.  

During the Kincade fire of 2019, Michelle had the opportunity to volunteer as the kitchen manager for a full week, cooking breakfast and then also serving lunch and dinner (provided by World Central Kitchen) for upwards of 2000 evacuees. 

Michelle routinely packages up and delivers meals to the homeless encampments in Sonoma County and travels to larger cities to prepare and deliver nutritious hot meals to all in need.  Providing the much-needed nourishment to people in crisis blends her passions in a way that fills her soul.  

Let’s learn a little more about Michelle!

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How'd you get into the food industry?

While working my way through college, I was employed by an organic farmer and then soon after a goat dairy, Redwood Hill Farm.  I became their head cheesemaker and cheese plant manager.  I worked at many farmer’s markets, food and wine events all over the Bay Area.  It is truly when my love of food sparked.

Who Inspired you to get into the food industry and who inspires you still?

I had a long career in laboratory management where I cooked quite often for my employees.  I also was on a cycling team for many years and would volunteer to cook for the team events.  Many of my friends, co-workers and employees encouraged me to take a chance and start a catering business.

When I get positive feedback from people that is unsolicited, it continues to inspire me to be more creative with my food.

Is there a woman in the food industry that inspires you?

There are so many women in the food industry that inspire me but the first woman to inspire me was Alice Waters.  She would shop at the farmer’s market in Berkeley and stop by and purchase cheese from my stand.  I was always very intrigued by her work with Edible Schoolyard.  It was early on in the time of people embracing organically grown produce along with sustainability practices and Alice Waters was at the forefront of this movement.

Talk about your accomplishments, accolades, etc

Educated and trained with a long successful career in the sciences, I come from a foundation of over 20 years of managing high throughput laboratories.  My strong entrepreneurial mind, combined with my love of food inspired my transformation into a self-taught chef and owner of a successful catering business, Dim Sum and Then Sum, which I established in 2014.  Only ever being able to run the business part-time, I was ready to launch into the next phase of my life and open a café and retail storefront.

I have committed time to volunteering for non-profit groups focused on the system impacted, homelessness, poverty, minority inclusion, and juvenile advocacy.  I plan to incorporate a non-profit umbrella that will support the underprivileged with a culinary training program and incubator kitchen that can mentor individuals to run their own micro businesses. 

Anything else you’d like to share?

I feel it is important to share my skills, views and ideologies by mentoring our youth and returning citizens about how we, food purveyors, have a responsibility, not only to provide excellence in the culinary arts but how we can do it sustainably while supporting food security, accessibility and the reduction of food waste.  Many of us have the privilege to indulge in opulent meals however EVERY person in the world has the right to ready and affordable access to healthy, sustainable food.

What do you enjoy about being a Dame?

I enjoy being in an organization with so many talented and driven women.  I appreciate that we all have busy lives yet still are trying to find time to support not only each other but also give back to the community.

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Michelle was inducted into our chapter in July 2022.  Since she has been a Dame she has been volunteering with the Mentorship Committee.  She was one of the Dames who attended the high school panel discussions for the Healdsburg High School Internship Program and has recently volunteered to cook for the new collaborative program with Sonoma Family Meal.

—Written by Dame Doralice Handal