This began as a monthly digital mailer with recipes and ideas to help create that memorable dining experience, while we were all stuck at home. It has since morphed into a community of culinary creatives, asking questions, indulging in inspiration and sharing stories mostly related to food, but we do get off topic sometimes (as kitchen conversations tend to). This is a one-size-fits-whatever-you’re-wearing site for exciting new and traditional recipes, menus, wine suggestions and global experiences. Shared Plates is colorful and at times chaotic. I do not cater to one demographic of people, all are welcome and all are represented to the best of my ability. There will be bits of activism mixed in as I’ve come to realize my voice cannot be silenced. Come for the recipes, stay for the enriching conversation and please pass the bread.

Who am I?

I am Nicki DesRosiers Thebault. I cooked professionally for 13 years, without any formal culinary training. What I learned on the job is as much or more than what is taught in culinary schools today. I’ve cut vegetables and seared fish at restaurants in Boulder, Colorado and Chicago, spending the majority of my career on the road and in the kitchen with Stephanie Izard of Girl & the Goat. I’ve slept on flour sacks in dry storage while pulling all nighters opening new restaurants and I’ve dined at some of the best restaurants in the world. My career is a well-rounded experience of food and travel and the memories and friends are irreplaceable. I now live in Boulder, Colorado (for the 2nd time) with my husband Aaron and daughter Frances. Aaron is a world class chef and you will often hear him referenced on Shared Plates. He’s the in-house voice of reason who will always give it to me straight when I ask “Do you like it?” Thanks for stopping and pull up a chair, there’s always room at this table for more!