Move over charcuterie—nacho boards are taking the party snack world by storm! We chatted with Anna Kobuladze, a private chef in Vancouver, who builds these boards for clients. —Vita Daily
Hi Anna! Please tell us a bit about yourself to start.
Hello! I’m just a girl in love with food—both the creation of it and understanding it! I began on my food journey in event planning, I then changed directions by building a lunch program for the team at Saje Natural Wellness as a food and beverage manager, after which I jumped into private chef work full time. I specialize in anti-inflammatory diets and am currently in the process of becoming a dietitian in hopes of combining the two passions of cooking and nutrition together.
As a private chef, what do you do? What services do you provide?
As a private chef, I work for clients to create menus and meals based on their dietary requirements and palate preferences. My clients vary from private, corporate, various events, dinner parties, holidays, celebrations … you name it!
When did you start making your incredible nacho boards? What inspired it?
I have always loved creating charcuterie plates, boards and tables! They are the perfect way to snack, socialize and experience so many different flavours! As many today would say, the ultimate “girl dinner”. Although I like to think of it as the ultimate “meal”—period! Nacho boards came to life when I started brainstorming different flavour profiles for a charcuterie table—I wanted to surprise my team and change it up. I had already played with breakfast, dessert and the classic tables but nacho hadn’t been done yet—by me at least. Nachos also symbolize the epitome of coming together—what a shareable meal!
What IS a nacho board, for those who don’t know? How does it differ from, well, plain old nachos? What types of occasions is it perfect for?
A nacho board is the charcuterie experience but all the ingredients offered are all items needed to create your own nachos! Vegetarian? No problem. Hate olives? Skip them! A personalized experience in a social and creative display. They are perfect for almost any occasion. From cocktail events, watching the big game with your friends or a new take on office lunches—you name it!
Any pro tips/advice for creating a nacho board at home? Dos and don’ts?
A few tips:
- If you’re using a table, protect it and cover it in parchment paper as your base layer. This will make the clean up a breeze—roll up and compost!
- Use biodegradable bowls, spoons and knives for easy and earth friendly disposal
- Use edible flowers and herbs for pops of decoration and to mix up your textures
- Place your largest items down first (for example bowls of sauce or proteins) and work around them
- Help your nacho makers out! For example: pre warming your queso, shred your cheese and label your sauces
- Get some extra to-go containers because everyone loves to leave with a doggy bag of all the goodies left over
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