Bambie Egle

Bambie Egle’s inspiration for cooking began at a very young age while in the kitchen with her great-grandmother cooking for the Pillsbury family. She spent her childhood on her grandfather’s farm learning the value of locally sourced food and the influence pasture conditions have on the quality & taste of butter.

A self-taught chef, she spent much of her adult life watching cooking shows & buried in her vast collection of cook books. In the kitchen, she puts her 45 years of restaurant experience to use catering for parties & gatherings in Northern Minnesota and, of course, cooking for family and friends. She feels at home in the kitchen & thrives on the enjoyment people get while indulging in her dishes.

Her creations follow seasonally available ingredients from sustainable, locally grown organic sources that include wild game, fresh caught fish, foraged foods, such as mushrooms, wild berries, and asparagus, to create a holistic farm to table cooking philosophy to a wide variety of cruises in including Modern American, French, Mediterranean, Italian & Mexican.

With Bambie’s life long love for butter & good salts, ketogenic cooking came naturally. She began serving keto meals at all family gatherings after her son-in-law started using it as part of his cancer fighting protocol. Since then, she has adapted a low carb diet and loves the energy & feeling of wellbeing keto meals provide.