Rachel Reeves

Cookin’ Stuff wants to publish local customers’ recipes

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Stacey Kaats-Baksh and her mother Jeanne. Photo courtesy of Tamsin Green

Three Redondo Beach chefs are using some tools of their trade – otherwise known as taste buds –to judge submissions for a forthcoming cookbook full of local recipes.

The chefs of Chez Melange – executive chef Thatcher Mills, plus Jen Story and Lauren Mclennan – teach regular cooking classes at Cookin’ Stuff, the family-owned and –operated business that until a year ago straddled the border of Redondo Beach on Palos Verdes Blvd. Now, the cooking and bakeware retailer is located on Sepulveda in Torrance.

But storeowner Stacey Kaats-Baksh says the bulk of her customer base, which exceeds 6,000, are Redondo Beach residents. She wants to incorporate their recipes into her book as testament to their loyalty over the years, which remained strong even when corporate cooking stores started to edge mom-and-pop shops out of the market.

Cookin’ Stuff has been a South Bay household name for 40 years.

Those applicants who make the Nov. 15 submission deadline are eligible for gift certificates and a chance for their recipe and their photograph to feature in the Cookin’ Stuff cookbook. Kaats-Baksh is asking judges to narrow the compilation to 150 submissions.


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