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Chef Teri Femo
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Bohemia: Moveable Feast Caterers
3,348
Superior catering, Farmer's Market, Festivals, we do a little bit of everything.
I love catering events. It is an opportunity to be creative and to help people have fun with food. ![]()
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A lot of people think I am a chocolatier and patisserie chef, but the truth is I produce savory items as well.![]()
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I do not regret earning baking and pastry certification at Le Cordon Bleu in London and Paris after I earned my bachelor’s in culinary arts at the CIA. I wanted the exposure, the knowledge, the street cred, the ability to produce it all.![]()
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Becoming a chef was the best decision of my life. I love the catering revenue stream, but I am grateful for toffee. It saved me during the COVID years. So did Tulsa Farmers' Market, Norman food deliveries and curbside. I am thankful to have many revenue streams so that if one is weak, another compensates.![]()
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Heavy hors d’oeuvres is my jam. It is a lot more work than the formulaic salad, protein, starch, veggies, dessert, but tasting many things—both savory and sweet—is how I like to dine. I love it when people feel the same and are willing to share. ![]()
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Food is a lot of things. It is pleasure, political, diverse, infinite, but most importantly it is part of who we are. It lives in our memories.![]()
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Whether it is a sit down meal, buffet or heavy hors d’oeuvres party, I have never duplicated a menu in the 18 years that I have been catering.![]()
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It is imperative for creative people to stay curious, to travel, to be inspired and to be brave. There is no better teacher than falling short, then working on that shortcoming until you get it right.![]()
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Chefs must evolve.![]()
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The kiss of death for me is boredom. That is why I play with food—research, dine out, gain inspiration through people and experience. ![]()
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I love change. I love evolving as I get older and more experienced. Over the years, it has gotten easier. I rely on my palate, instincts and intuition now more than ever.![]()
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I just wanted to share this because once upon a time in a land before COVID, my catering calendar was packed. I am ready for that once more.![]()
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I pray about this. ![]()
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My driving force? I always want to make Mommy and Dad proud. I hope it shakes out that way. I will absolutely give it my best college try.
Tulsa Farmers' Market bound—Saturday from 8:30 to noon. I will be at the center of Kendall Whittier Square, y’all.
Click on the words “Tulsa Curbside Picky Uppy.”![]()
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Scroll and click on “see more.”![]()
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Continue scrolling and the menu follows. ![]()
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The keto section is first, then vegan followed by the entire menu.![]()
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Note: this week you can pick up between 1:00 and 2:00 on Friday, between 8:30 and noon on Saturday at Tulsa Farmers' Market or schedule on a day that is more convenient for you.
Happy Turkey Day to you and yours!