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About Us


Weddings | Catering | Private Chef

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About Us


Weddings | Catering | Private Chef

FOOD | HEALTH | ART | PHILOSOPHY

Weddings | CATERING | PRIVATE CHEF

 

OUR MISSION

Our mission is to show people that healthy eating can be fun, easy, and affordable. By spreading knowledge and creating awareness about the foods that are available to us today, we can share with people how to listen to their bodies and live happier, more energetic, and more fulfilling lives.

OUR PHILOSOPHY

We believe that food is the most important and necessary part of our lives. It has the ability to optimize and heal our bodies, stimulate our mind and senses, and provide us with a creative outlet that not only diversifies us, but also brings us together. With a better understanding and a better connection to what we put into our bodies, we are afforded the opportunity to maximize our life experience.

OUR PROMISE

Our promise to you is the same as the promise to ourselves: to do everything we do with love and passion, to always prioritize the quality of our art, to operate professionally and with an open mind, to constantly search for new ways to learn and improve, and finally- to be ourselves.

 

Enjoy this moment as Juli & I talked about our dreams and philosophy to better the "Food Industry". Thanks to John Hunt, Owner of Arcadian Pictures, for letting us share our thoughts. 


GET TO KNOW A LITTLE BIT MORE ABOUT US.

A little bit about Us + what do we do!

We are just a couple of romantic & hard-working fools who are completely submerged in the idea of creating a better world through our actions. At this moment we do that through our culinary arts and hospitality ideology. Both Juli and I have a fascination for nature as she holds and creates all the ingredients the rest of us need to survive. So we hold her very high in our lives. We came to Fort Collins 5 years ago, and with the help of some friends we completely fell in love with the surroundings and with its people. We have been in the food industry for almost two decades. We have had a restaurant together, managed a boutique hotel, and open our own Chef’s Table in Colombia. We both believe that food is one of the most important sources of healing and preventing illness. We both love to study, to learn and to apply that knowledge into our everyday lives. In our spiritual life, we study the I-Ching and practice it on a daily basis.

Juli studied culinary school in Mexico and was the first of her class, while I studied in Connecticut in communications, graphic design, photography and advertising, and graduated Summa Cum Laude…yes we are nerds! I happened to grow in a family of foodies and chefs and developed my early love for the Culinary Arts with them, but it was not until Juli and I started dating that I have truly submerged into it. We both run our little, but fun, company from home under a huge 150-year-old cottonwood tree, with three chickens, a dog and a cat… not to mention bees and all the birds and squirrels that live in the tree… We love freedom of speech, and believe in collaboration rather than competition. We see everyone as equal, and will always support taking care of nature in our personal, as well as our business, ethics. We believe that happiness & respect are the keys for an everlasting world community.


How did We get started?

We were living in Playa del Carmen, Mexico. A good old friend decided to fly us over to do his rehearsal dinner near Fort Collins. While we started to plan, many of our friends from the boutique hotel started to book us for events during that time in the summer, so we decided to do a road trip instead of taking a flight. Before we knew it, we had events booked for 4 months in 13 states near the Midwest. It was crazy fun!! After that amazing experience, our friends in Fort Collins suggested that we should stay. We took their advice and started our catering company. We were broke and only had $700.00 for the first month of rent. Then we’d have another event, and we’d pay our second month, and then two events, and three, four… today we create over 80 events per year. From private chefs, cooking in open-fire, donating dinners to raise money for charity, we have given classes and more… it has been an incredible adventure so far… but mostly we are in love with creating weddings food experiences.

What is Our favorite part about catering weddings?

The magic of believing and expressing love. Weddings have given us the opportunity to be as creative as possible. Every wedding is different + unique. We create personalized menus, get to know the couple; it is a ton of fun to sit and help them dream together, and get as close as possible to their ideas. It is a pleasure to see how great they are when they understand that we are sincerely here to help. Their heart opens and we can really dream together. Another part that we enjoy are the logistics, preparing, assembling the space, and delivering one year of planning; it is something we really enjoy. You have to get there with the out-most flexibility expecting that anything can happen and be willing to fix it and adapt to the changes. This is something we love, as it helps us practice the artistry of how to be more patient, how to react upon a situation and give a solution almost without the event guests realizing… it is quite the mental, emotional and spiritual challenge!! But it is in trying times that we get the opportunity to become better.


What is Our favorite thing to cook and why?

Open-Fire Cooking is definitely our favorite because there is something embedded in our roots when we cook on open flames with wood on a fire ring. It is hard to explain, but it is something we humans have been doing for thousands of years. It is very pleasing to our souls. It allows us be outdoors, and play with fire, and create cooking toys, and be with nature. We would love if we could do our weddings this way all the time!! Haha. Maybe one day when Colorado laws become less harsh we would be able to open this possibility in certain venues. For now it is only in private events that we are allowed to do this. Our second most favorite is Family Style, because it is the best way to practice sharing and the best way to keep all of the guests at the table talking and having a blast instead of having to get up and make a line. It is also the best way to not create food waste and the fastest to serve. We are all about becoming more efficient and taking care of our natural resources. We intend to adapt our business to what is fair to nature first, and then us. It is because of a simple reason: without nature we will not survive.

Our favorite wedding food trends for this summer season or upcoming fall season?

Since we create unique menus for each event, we have the opportunity to collaborate with nature better. So we have our harvest seasonal map for Colorado and surrounding areas and we create our menus according to the seasons. More salads in the summer and more meat in the winter. We are very particular with trends as we normally do not pay attention to them. We go with what we feel. If you look into trends you never create trends. I guess our trends would be the fusion of flavors from all over the world, and creating the experience of a great service. We love to verbally present our menus to the guests in the event, and that is something you do not see in the catering industry as much as we would love to. To see the artist who created your food, to present your food, to deliver your food, and to be there with you at all times during your event is something special.


Favorite hobby other than cooking?

We love to work on our home. Do-It-Yourself kind of projects. We love to create, so when we have free time we focus our creative minds into something new and different. We installed a beehive at home in our backyard and we are harvesting honey this summer and we are also creating an irrigation system for our raised beds and plants in our front yard. We are also writing a Culinary Book. We love to travel, to get to know more cultures and other gorgeous places on earth. Obviously food is our main reason for traveling…haha. We also love spending time with our animals. We have three chickens, a chocolate lab and a cat. So we love to sit in our backyard and just enjoy some good music and the tranquility of listening to the wind and being still and enjoy the times we can all be a family. We love photography and helping our community in any possible way we can. We are truly in favor for our world to be a more peaceful and kind-loving place for all of us to be able to experience happiness.

What is one tip We have for engaged couples planning their wedding?

We normally give them this tip: “Remember that every time we plan something there are two ways we function; We have expectations (control) and then, there is reality (acceptance). Our advice to you is to have a vision and then flow with reality. Everything between your expectation and reality, all that gap, turns into stress. If you get rid of expectations, then you will just meet with reality and it will be easier to accept the outcome of your vision. With expectations we are practicing control, and when things get out of our control, we stress. There is nothing worse for your wedding planning adventure than stress. It can destroy the entire atmosphere of your event, which is what makes an event successful or not. Just flow, adapt and accept. Do your best and let life be life. Remember planning should be fun and adventurous, not stressful.”


What tips do We have for couples choosing their caterer and menu for their wedding, and when should a couple begin contacting a caterer in their planning process?

I think we can only speak from our experience. We take “saved the dates” in our calendar all year round, but we do not begin planning until October for the following year. Which gives you plenty of time to plan for your next year’s wedding. Our advice in choosing your caterer would be to find someone that you matter to them. One of the aspects we encounter more in this industry is the lack of personal intention from the business side. So I would say do not sign anything in fear of not getting a caterer. Also, make the time and get to meet the artist behind your food preparation. For us it is very important to know who we are cooking for, it makes all the difference. We all have different energies and you want to find someone that your energy really vibrates in the same way. About choosing your menu; it all depends what you are looking for & like. We always say not to worry about your guests, just worry about you, what do you want to eat in your wedding?. The mentality of the couple normally is to please everyone, which let me tell you by experience, is impossible. The best approach is to be a little selfish here. For us what you choose to offer should speak about who the couple is. So make sure food brings that personality, and make sure the food is made with love, intention for the two of you. When should you contact the catering? Well it all depends, I would say one year in advance, we have been booked even two years in advance… but mostly one year should be ok.

It really depends what you want and the company you like. Corporate companies have more availability, and personal culinary artists have more demand and quality, but have less availability.

Any other advice We have for engaged couples?

Yes. During your process of organizing a crazy love party where you will want to have plenty of family and friends, please make sure that you are having fun at all times. We all tend to somehow get ourselves into corners where we stop enjoying and it becomes more about money than everything else. We are not all lucky to have endless piles of cash sitting waiting to be spent in our dreams, so make sure you are honest to what you can create, and love what you can do. If you have all the means, then go all crazy into creating everything you want, but for most if us who do not have all the means, there are two ways you could approach. You have to choose either if you want to have tons of guests, or quality of performing artists. What is more important to you is for you to decide. But please when you do decide, always be honest to both of you. Remember that you have an entire life ahead of you, make it fun all the time, collaborate and do not get into a financial corner, it is not worth it. Your love is the only thing worth it, and the guests-count, or the meal, or the music, or the ambiance should never change what you two feel for each other. Love should be unconditional. So have fun and let us know if we can help in any possible way.

THANK YOU FOR TAKING THE TIME TO GET TO KNOW A LITTLE BIT MORE ABOUT US.
WE CHERISH YOUR TIME!!

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THIS IS THE WAY.


Food, Love & Stories.

THIS IS THE WAY.


Food, Love & Stories.

Juliana Trujillo Escobar

Chef & Food Artist

 
Photo by John Robson.| Colorado

Photo by John Robson.| Colorado

 
 
 

It all started...

Born in Medellin – Colombia on a 16th of My 1985, lived in what felt like an infinite ranch/city, until I was 11 years old. Then, my parents moved to Mexico were we jumped from place to place for 18 years. This period of consistent changes in my life created in me a personality with a mixture of cultures, fighting for survival and adaptability within myself and my surroundings. As my life settled in Mexico, it left a deep and unconditional love for this wonderful country and it’s people…my people; it’s fascinating history and of course it’s gastronomy, world icon of tradition and uniqueness. All this without forgetting my roots, my homeland Colombia and all it’s significance in my life. Since I was 18 years I’ve been working, giving myself the chance to discover my strengths and weaknesses in the kitchen and at the same time, immersing into all kind of gastronomies, places, business and much more that had to do with cooking. Each and every one of them so different, so apart and at the same time so alike….

I am positive that everything in life happens for a reason, and all my culinary adventures, just as all my other jobs, happened the way they did because I had to find myself through the experiences I was living day by day.

Now we call home to Fort Collins since 2015 and it has been a magical adventure ever since, we continue to grow professionally, enjoying the different events we can do, our kitchen and our lovely community that vibrates higher than ever! So this is me, passionate about life, art, nature, health, dreams and good food of course. I love how life shows us new things everyday, and surprises us with all that we can do and create when we really want it from the heart, without desire or lust, but with great love and acceptance.

After almost 39 years of walking among great experiences, I feel more than lucky, because I can say that I belong to the small group of people that their passion in life is the livelihood; to have found in the kitchen and community the perfect formula to express my curious and creative personality, alongside my love for the good life.

 
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THINK-FEEL-ACT


…Discipline is a Philosophy of Life.

THINK-FEEL-ACT


…Discipline is a Philosophy of Life.

Juan andres
Rodriguez palazuelos

Art Director & Sous Chef

 

Photo by John Robson.| Colorado

 
 
 

It all started when...

Born in San Diego, 18th of may 1980. Lived in a small town called El Sauzal de Rodriguez – Baja California, a place where there was nothing in-between my family, me, and nature all around us. I grew in a small town with goodness, and kindness, a place were people where genuinely happy; I am the youngest of 4, son of a culinary passionate mom, and a photographer dad, and since I remember I have asked the Why’s of life. My story has had so many cultural changes, it is hard to say where home is… So home became my heart since a very early age. I grew in a ranch with a passion to art, nature and to help. Since I remember I have been an observer of nature and life. Always trying to make this world a more peaceful and balanced world for everyone. I was the mediator in my family struggles which helped me overthink situations, to connect dots and find solutions to problems. As I grew with this natural curiosity and willingness to find emotional happiness in my surrounding, I choose my career path to be Medicine. Once I started this path, It took me almost two years to realized that the allopathic (western) approach was not what my heart resonated with. I knew there was a mystical and magical life out there, but I did not know where, so my search continued. I moved to study my degree in Science in Communication, with minor in Marketing, Design and Photography. I can not ignore it but I was a total nerd, completely devoted to educate myself and absorb all the knowledge I could. I found new ways to stream my emotional curiosity, my thoughts, my feelings and the way I see life. I discover graphics, words, pictures, ideas and my mind was always high in creativity. It had become my new Me. For now I had just realize the importance of communicating, and I had the grasp of how humans process information, and I started to apply my emotional understanding and view of life into every adventure I was part of.

During this years of growth, I had a hard time adapting, as I got to see a side of life I did not agree with; the greed side of humans. I could not understand why we could just not be honest, good, and kind to each other. My heart was broken with society and I knew I needed to do something; the willingness to help came back to life. I set a new goal for me: that If I was ever going to be a business owner I was going to do it in such a different manner than the one I had to live. So I kept moving, and searching for that feeling of peace and community, for that feeling of humans being good, and honest, keeping their word and not letting themselves be consumed by greed… not until I was around 32 years old, it all suddenly changed. I gather the strength and decided to be fully happy no matter what. Enough waiting it was time to Act, and Happiness became my new compass in life. This new compass came to clarify the path of my existence in the years to come. I quit my Job, took my savings and starting to apply my views of life. I decided to give all the reins of life to my old fellow heart, no questions ask. Before I knew my universe of life had change drastically, I left everything behind and started to live. My first stop was moving to Colombia to meet Juli, an amazing woman who became my best friend, partner in life, my lover, and together we decided to adventure and grow alongside.

We both have the same search in life. To be happy. During our adventures we have had the chance to join our passions an we have been evolving together, we both want to help Humanity and Nature into finding a balance. We started a new adventure in a small city in Northern Colorado; Fort Collins. A place that at some point was an agricultural city, and now is struggling to keep it that identity alive. We started a Catering company, where I found an artistic passion in the Culinary Arts, we bought a home, and we are making community. I am keeping my promise to apply all the knowledge we have gathered in our past, and absorbing the new one arriving. We do not want to be anywhere else, and we want to share our story because we all deserve to be happy, we all deserve to wake up and smile, to be excited about the coming day. We all deserve to be ourselves in life, and to help everyone reach that amazing grace in life, a place where fear cannot grow.

Now, in a short story you know how a became to be. Where I go from here, only time will tell, but for now let’s enjoy the amazing present of life itself, let's all find our true self, let's all work to be the better version of today so we can apply it tomorrow, and, lets do it with respect, equality, humbleness, compassion and love. 

Let’s Think, Feel and Act on our dreams. 

 
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It’s all about the Journey…


…not the destination.

It’s all about the Journey…


…not the destination.

Roberto Rodriguez

FOOD AFICIONADO & BARTENDER

 
 
 
 

It all started when…

Born in Santa Barbara, CA in 1977 and raised in the sunny city of Ensenada, Baja, Mexico. I grew up in the outskirts of town near the beach. On one side the ocean and the mountains on the other. Had a fun-filled-childhood with amazing memories. Being the 3rd out 4 brothers, we spent most of time outside climbing trees and creating all kinds of adventures to keep us occupied but most of the times in trouble, just like any normal kid at that time. 

The house we lived in was huge and was surrounded with fruit trees that you could spot in almost every view. We ate everything from apples, quinces, pomegranates, figs, dates, apricots and my favorite; loquat. This is when I developed my love for all sorts of fruits and flavors as most of the fruit was not the regular ones you would find at the local market as my great grand father had brought all sorts of flora to his ranch. Even though we had so much diversity of fruit trees, I believe that my love of food was from my mother’s side as she always had a lot of creativity with her dishes and from a young age we tasted a wide variety of flavors from all around the world. Even though, at that age, I always wanted to run the opposite direction.

During my teen years we moved to Mexico City where I continued my school and focused my studies in a computer and administration degree. After finishing I bounced in many computer related jobs only to find out that sitting down all day was not something I enjoyed and got to the point where I was fed up fixing computers and creating web pages for different companies. While I figure what to do, I got into the world of sales which started with the first Toyota car dealership in Mexico. A few years later I landed a better job in RCI selling vacations. After 2 years I felt I never quite adapted to the Mexico City fast life and decided it was time to move to a smaller place to live. At the age of 25 I was on my way back to the USA to start a new life. Before getting to California, I stopped to visit my dad in a town in the sea of Cortez called San Felipe which is a very small fishing town filled with retire & veterans from USA. While is was visiting and getting ready to go north I came across a business opportunity that it was too good to pass and this is when life changed for me as I was able to open my own business and spent the next 7 years in what it still is today “Baja Fandango Sports Bar & Grill”.

Built from the ground up with a rocky start due to the lack of experience, I was able to develop my skills as a bartender and survived the first couple of years perfecting the art. With support from my family we were able to manage a spot that hosted some of the most amazing years of my life. We even got voted “Best Restaurant-Bar in town” for two years in a row. It was a true team work.

Here is where life gave me the chance to have my first taste of opening a full operational kitchen from scratch. We were able to serve up-to 60 people and gave me chance to learn a lot of the culinary world and triggered my passion for the grill and opened the door to the world of barbecuing. I had a chef and a menu and it was great to diversify the bar with good local food.

On the first year of this part in my life, I was blessed with my now beautiful wife Veronica which we have been together for 18 years. My better half has been the pillar of my life and has helped me stay on course without getting too far from the tracks. Life was good and we could feel that we were going to be enjoying our experience for many years until 2008 showed up and with it came recession, swine flu and we were not able to sustain the business anymore. In the midst of trying to keep afloat the ship, life gave us our first-born child which we decided to name him “Nicolas”.

With recession still happening not seeing the light at the end of the tunnel we decided it was time to move from this beautiful town. With the dad badge over my shoulders our future required a more stable life in a more developed city. While deciding where life was going to take us, USA was not an option any more, so we went on small trip to Playa del Carmen, Mexico to the opening of my younger brother’s new Restaurant called “ Season Bistro”.

Where I met Juli which was Juan’s partner in the restaurant. For those who have had the privilege of visiting this side of the world, one could easily think that paradise is a synonym for this eye dropping beaches filled with clear blue waters and white sand. We immediately found what it would become our home for the following 10 years. 

With the help of Juan & Juli, I got a job helping them in the restaurant for the following 9 months bartending and also in charge of inventory until they decided to close the restaurant to take a better opportunity.

Our first year in the Riviera Maya was not easy, and with the experience I gathered in the hospitality sector with RCI, I was back with my sales hat. I was able to find a job selling time-share in various hotels all-along the Riviera Maya from Cancun to Tulum. This helped me shape my selling skills and after a year of only working for commissions I decided to find a more stable job that offered a salary and all of the medical benefits. Fortune shined on us once again as I was able to find a small thriving new company that helped people with all type of issues with time-shares. With a new job, It felt as if life gave us another treasure as my beautiful daughter was born and gave her the name “Natalia”. 

With time the company grew, and I also grew with it and was able to get a very good position which helped me learn a lot of new skills. After several good years in Playa, we started thinking on how we could go back to the idea of returning to live in USA to make our life even better for us and our kids. After visiting Juan & Juli in Colorado and learning about their endeavor with their catering business, we started doing research of the possibility to move there with them. After a couple of years or research, thinking and talking, we decided we had to make one of the most difficult decisions in my life as we were going to leave everything we had built which included several wonderful friends that we consider family and made the jump back to the country I was born. In between doing research and moving to the USA I had plenty of time to figure out what we were going to dedicate the next years of our life. Together with Juan and Juli, we had decided to join forces in this amazing food adventure combining strengths and continue enjoying life while we have fun sharing our love for food as my family and I make ourselves part of this gorgeous community of Fort Collins.

 
 
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determination is the fuel…


…success comes with listening.

determination is the fuel…


…success comes with listening.

NICKOLAS GUTIERREZ

ENTREPRENEUR & APPRENTICE CHEF

 
 
 
 

It all started when…

Nobody in my family ever expected that I would become a chef. I grew up in Brooklyn with my three younger sisters, parents, grandfather, and a long list of pets in a house that was definitely too small for all of us. My parents didn’t have the time or skills to cook often, and when they did, they kept it simple. I grew up on carbs, meat and cheese; mainly bagels, pizza, pasta and fast food. The only fruits and vegetables I was eating were tomato sauce, ketchup, various forms of potatoes, and the occasional carrot. Whether it was texture, taste, smell, color, or the way it looked, I came up with any reason to avoid eating things I didn’t know. I didn’t try new things; I would say I didn’t like them without taking a bite. I didn’t know what I was missing.

In high school, my friends and I had access to the entire city thanks to public transportation. We explored and when we got hungry, we found food. We'd have a blast sitting around a table for hours, talking and laughing while we ate. Living in NYC, we had everything: pizza, bagels, chain restaurants, diners, bodegas, and endless ethnic options. We would buy pastelitos from Dominican women pushing carts of homemade food through parks, halal food from street vendors, snacks and meals from Asian markets or restaurants in Chinatown where nobody spoke English and the menus were barely translated. I still avoided most fruits and vegetables, convinced I didn’t like them, but these years did instill a desire to try new things, and an appreciation for the way food brings people together. In 2011, I moved to North Carolina for college, and struggled with life outside of New York; particularly with the pace of small-town living, and the lack of diversity in people and dining options. The limited choices, transportation, and money forced me to rely on disappointing dining hall selections to go with microwavable Easy Mac and Cup O Noodles in my dorm.

Sophomore year I moved to an off-campus apartment, so I upgraded to stovetop ramen and mac and cheese intermixed with dining halls and Domino's. I survived on the carbs, meat and cheese that fueled my childhood, with an added abundance of alcohol, until I met Emily. A senior with a car, she had a passion for quality food that the dining halls could not provide, but I couldn’t afford to eat off campus all the time. Groceries were cheaper than restaurants, so we compromised. She would teach me what she knew about cooking and we'd learn the rest together.

I wound up falling in love with her and with cooking. My knowledge, skills and passion quickly surpassed Emily's, and it remained something we bonded over as our lives took us through five states and two other countries over the next several years. As I learned to cook, developing proper techniques and a better understanding of flavors, I became increasingly curious and found myself seeking out ways to incorporate ingredients that I’d previously avoided at all costs. My food became better, healthier, fresher and more vibrant, and my palate expanded greatly.

Unsatisfied with my work in logistics, I decided to turn a passion into a career. One of our favorite local restaurants was hiring a cook – no kitchen experience required, just a love for food and beer, and a willingness to work hard.

I quit my job and entered a new world. I loved it from day one. In three years at Avuncular Bob’s Beerhouse, I learned a lot about myself, food, and the people in my community. I developed dozens of original recipes for everything from sauces and bread to a 5-course dinner and beer pairing menu. I realized I wanted to find a way to bring my creations to another level – leading me to Juli y Juan’s Kitchen. It’s rare to come across people as passionate about everything in life as they are, and my time with them has only further convinced me that I belong in the kitchen. Working with them has really opened my eyes to just how personally expressive, fun and beautiful food can be and how incredible it is to share this passion with our clients, their families, and closest friends at weddings and other events.

Inspired by my own journey with food, and with their support and guidance I’m making my own foray into business ownership. Food is something that brings everyone together; we all need to eat, but trying new things can be intimidating. I started Picky Eaters to make it fun and accessible to anyone willing to indulge in a little adventure. There’s too much good food and too many good times to be shared to always say no. So, trust me, take a bite.