Nicholson: I transitioned to this industry about three years ago. I had spent the prior 16 years in the venture capital industry. Kristin has been incredibly supportive in helping me learn the industry and understanding while I have transitioned to this new lifestyle. Among the many challenges, the physical aspects of my new career has been the most difficult.

We come from similar backgrounds and we have the same values. We are able to help keep other centered and on track. We feel very fortunate.

Bay Area Bites: How many staff do you have?
Nicholson: Both companies are small. Our employees have been cross-trained and are able to work in whichever capacity is necessary given work flow. Each company is headed up by its own head chef and sous chef. Kristin, as executive chef, leads the team.

Bay Area Bites: You have the start of a community garden going. How did that come about? What are you growing? And what future plans do you have for the garden?
Nicholson: Kristin’s parents have a ranch outside of Santa Barbara. Since the two of us got together, we dreamed of having a large garden through which inner city kids could get exposure to growing produce and then learning to cook using the edibles. We also wanted to have goats so we could make cheese and milk. Given our current situation we feel we have an opportunity to realize at least part of our vision. There are some pre-existing apple, plum, fig, rosemary, bay leaf, wild fennel, wild roses, and more. We have added various types of tomatoes, various herbs and micro greens. We dream of making our dream happen.

Barclay Nicholson picks tomatoes in their Bayview garden. Photo courtesy of Nosh SF

Bay Area Bites: Tell me about how Nosh SF works as a business. Who are your typical customers?
Jenkins: I started the business about nine years ago cooking for two private families on the Peninsula. Since then, we have expanded both businesses by word of mouth. Most of our clients reside in and around Pacific Heights, as well as on the Peninsula. They are very busy with work and family and want to make sure they eat well, in spite of their schedules.

Asian-Braised Pork Belly with Gomae and Pickled Asian Veg. Photo courtesy Nosh SF

Bay Area Bites: What is your experience with regard to homophobia and LGBT acceptance within the culinary world?
Nicholson: We are lucky that we live and work in the Bay Area, where people are generally educated.

Jenkins: When I first started my career I worked in Switzerland and South Africa at a time when women weren’t well-accepted in the kitchen on the hot line. I experienced quite a bit of hazing but stuck it out. It was not about my sexuality.

Bay Area Bites: What was it like for you coming out professionally? When did you do it? What was your job at the time? Have you noticed a change over time?
Nicholson: I was about 26 and had just joined the venture capital firm on the Peninsula (from which I left after 16 years to join Kristin). The VC industry is very conservative and I was concerned about coming out. However, the firm I joined was led by two really great guys who turned out to be incredibly supportive and accepting. It was a great relief to be able to be out at work.

Jenkins: I was also about 26 and moving from South Africa to Ecuador. While there is a gay population in Ecuador it was very underground when I moved there. I came out to my family at this time but not professionally. I came out professionally when I relocated to Las Vegas, about one and a half years later. I worked for large restaurants; management didn’t want to know and, while the chefs I worked for weren’t thrilled, they weren’t really phased by it. Since moving to San Francisco my sexuality isn’t an issue.

Of our clients who are aware of our sexuality and relationship, it is a non-issue. It’s not something we think about. We feel very fortunate.

Bay Area Bites: I do catering and see hiccups at each event. Someone forgot to pack something that is at the shop (kitchen), miles away, one hour before the guests arrive. Do you have any blunder type stories you can share?
Jenkins: There are so many details and moving parts, as you know. In some ways, restaurants are so much easier.

I was doing a lunch event at Stanford. A fire alarm in a nearby building was set off. It caused our production to be stopped and the kitchen was evacuated for over an hour. When we were permitted to return to the kitchen, we had 30 minutes to unpack, start huge BBQs, cook food, set up and serve. It was totally out of our control, but our client was not sympathetic. It was the worst work feeling, to this day.

House Balsamic Pasta with Shaved Parm, Marinated Veg, Micro Herbs. Photo courtesy Nosh SF

Bay Area Bites: What Bay Area places do you like for food?
Jenkins: Of course, the farmers’ markets. Seeing and touching what’s in season helps inspire me. Speaking with farmers is always wonderful.

Rainbow Grocery is great for bulk items, organics and breads.

I like underground markets like Forage SF and am looking forward to checking out Batch Made Market.

Sushi is our mutual favorite. When working around food all day, it’s the perfect food to end with.

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