Kendall Schroeder, the owner of the Wandering Scorpion in Socorro talks about her experience moving over 1,000 miles to New Mexico, starting her food cart business and the amazing food she makes, you don’t want to miss it.

Below is an excerpt of the podcast. Kendall Schroeder shares how she became connected with the Socorro Regional Kitchen.

Interviewer: My next question is, how did you hear about the Socorro Regional Kitchen and what made you want to get connected?

Kendall Schroeder: Okay, so originally I had gotten in contact with an assisted living home down here, and I was like, they didn’t really know that I was going to be cooking in their kitchen. They thought I was going to be storing stuff there. And then, um, then we ended up, I ended up telling them I was going to be cooking, and they were like, “no, you you got to find somewhere else.” And that was right before my first event at the 4th of July here in Socorro. So I was like, oh my gosh, I got to find somewhere else.

And I just posted on Facebook and everyone was like, “call Darla, call Darla.” And I was like, “Got it.” Called her, got in contact, and was able to move within right before my event. So got everything moved over. And it’s an amazing kitchen. Like they have great equipment. Darla is so accommodating and just works her butt off for us. It’s really amazing. Um, props to her. But the kitchen is great and for a town this size, to have a kitchen like that is incredible.

You know, a lot of people from the farmers market use it, I use it. There’s another, Box Canyon Brewing Company, they use it. Yeah. Really amazing. And then it’s affordable, too. I think it’s like $7 a month to keep all my stuff there and then $7 an hour when I’m there prepping. And I’m like, a place like that up in Albuquerque? That would go for like $25 an hour, for sure. Easy. So I’m incredibly grateful that our town has something like that. Especially, you know, people from the farmers market use it. Anybody can use it. I know that sometimes the schools use it. It’s just, what a resource to have here.

Interviewer: Yeah. That is so cool. Gosh, I mean, like, I think what makes your words carry so much weight is that you are a trained chef. You, you know what quality is. You know what good cooking is. And so that’s really interesting to say. Yeah. Yeah, that’s really cool. And because it sounds like, you know, I mean, if you couldn’t have gotten connected with the regional kitchen, what would you have done? You would have just had to cancel that event.

Kendall: Yeah. Cancel that event, I would have kind of been, like, out of luck. The great thing about New Mexico is we have what’s called the “cottage core laws.” So you can bake at your house. But beyond baking, they’re called “TCS foods”, which is time temperature control foods or time temperature control safety. So anything that doesn’t have to be refrigerated, you can make it at your house, but that can only go so far with, you know, pastries and stuff.

So I wouldn’t be able to assemble any of my sandwiches, nothing of that at my own house. So I would have had to change some things around quite a bit, maybe switch to baking. But yeah, I don’t know. It would have been kind of tricky if we didn’t have that kitchen, so.

Interviewer: Because you wouldn’t have been able to–wow–because you wouldn’t have been able to like, you know, produce the sandwiches, produce things like that. It would all just have been–wow.

Kendall: Yeah, but it would’ve just had to be baked goods. So yeah, it’s really huge that we have that kitchen here.

Check out  part 2.