Meet Chef Corso of MONTyBOCA

Today we’d like to introduce you to Chef Corso. 

Hi Chef, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I’m Chef Corso and I’m head chef and founder of MONTyBOCA. A company and community focused on elevating our meals outdoors. I’m a classically trained chef training in Napa Valley and Northern Italy and I love food and sharing. I’ve been in the food industry for over 20 years with most of my experience as a research chef testing and developing new beverages, ice creams, and other retail food products. I’m from the Pacific Northwest and I started exploring the trails and ridgelines of the region and I noticed that most people were eating dry, salty, and expensive packaged meals. As a chef, I felt like we could have some better food options to fuel us in a better way and complement the beautiful locations we visit. The idea for MONTyBOCA was born. (Mountain x Mouth) We share fast, easy, elevated recipes, cookbooks and meal plans for any outdoor activity plus I teach virtual and in-person cooking workshops. It’s all about getting outside, eating well, and sharing the tasty experience. 

I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road? 

The road hasn’t been completely smooth but we’ve been lucky we haven’t had any major hiccups. I will say that I’ve learned a ton of new skills along the way but at first, they were very challenging and frustrating to learn. But after you get through the wall of not understanding, you’re in a way better spot. 

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
There can be challenges to cooking tasty meals on the top of a mountain or by an alpine lake. All of our recipes are 10 ingredients or less, ready in 30 min or less, mindful of pack weight and volume, require no pre-prep, no dehydrating. I want you to head outside rather than spending all day in the kitchen meal prepping. We have published a series of pocket-sized cookbooks so you can easily take the recipes along for your trip. Besides our attention to ingredients, time, and packability, another thing that makes our recipes different is they are all tested by a member of the community. We have a group of recipe testers around the country, taking out recipes to make sure they come out just right. Then we can share those new recipes with the whole outdoor community. We currently have over 200 trail-tested recipes covering different dietary restrictions as well as fun categories like Trailgate, Truckstop, and The Bomb Series. My goal is that there is something for everyone and every style of outdoor trip. If you’re new to outdoor cooking, some of my favorites are bacon cheddar grits, trail tacos, apple date crisp, BLTA grain bowl or trail-made pad thai using peanut butter, sriracha, and a few other packable ingredients. We also have many tasty options for kids to help make the family camping trip memorable. 

What would you say have been one of the most important lessons you’ve learned?
Be open to feedback. When starting a new business, many people will share positive and negative feedback. Some welcome and some unsolicited. It’s important to take it all in, digest it and adjust as needed based on the direction you have for the company or project. 

Contact Info:

• Email: [email protected]
• Website: www.montyboca.com
• Instagram: https://www.instagram.com/montyboca/
• Facebook: https://www.facebook.com/elevateyourmeals
• Youtube: https://www.youtube.com/channel/UCmY1o_LlD99cwGog6LRVnWA

Image Credits
MONTyBOCA
Sattva Photography
Roland Mott