Creative in the kitchen and a true architect in all forms of cooking, Candace Boyd Wylie is a woman passionate about cooking in many different ways. At a young age, Wylie spent most of her days whippin’ in the kitchen next to her mother and grandmother. Cooking overall has become she loves and her way of expressing love to others is to cook. In an exclusive interview with Candace Wylie, the chief foodie discusses her successful blog, FoodLoveTog, teaching others how to cook, and even shares a delicious recipe for all our Sheen writers!
Tell us about yourself! When did your love for cooking come about?
Well, I’m Candace. I am a home cook, chief foodie, and bacon lover. I reside in the Midwest and I love everything there is to love about cooking and food. Cooking has become a ministry for me. It’s how I show you I love you. I’ve been cooking since I was a wee one. The story goes, I fried my first egg at the age of six and the rest history. But really, my love of cooking came at the hands of my mom and maternal grandmother. The kitchen is where EVERYTHING went down. I wanted to be in the mix, so I stayed in the kitchen. By staying in the kitchen, I ended up picking beans, washing greens and dishes. In turn, I learned how to make amazing food. I got hands-on experience by stirring pots, tasting, and learning how to season. It’s a part of me.
What inspired the creation of FoodLoveTog?
Food chose me. It’s one of the ways we connect with each other. I created FoodLoveTog as a means of connecting with people. My blogging experience came at a time where I noticed more and more people feeling afraid or unsure about cooking. There are so many people that don’t have the basic knowledge of cooking. HomeEc/ Family and Consumer Science are no longer taught in schools. We’ve have whole generations that don’t know that cooking is not just nothing to do, but it is a life skill. I just shared what I knew, it all started with talking about seasoning, and here we are six years later.
Tell us about The Cooking School. How has the experience been for you?
The Cooking School is just another way I can give back. I get to hang out with kids and community organizations and instill or inspire a love of cooking. It’s amazing really. I love to see someone’s eyes light up when they see and taste something they created with their own hands- and it’s tasty! I love it. I can’t wait until I can travel the world on my retro-fitted bus to do that even more. Yes- I want a mobile cooking school. I’ll have it soon!
What is your all time favorite thing to cook or eat?
My favorite food of all time is chicken wings. Fried, Baked… I love them! All flats. I love to make red wine braised short ribs with creamy polenta. Comfort food at it’s finest really.
You also make spices! Do you have a favorite out of all the ones you’ve made and how would you describe it?
I do! I would say my favorite is my house blend. It really is a season all. You can use it on fish, veggies, chicken. It’s perfect!
I’d describe it as bold! My second favorite would be the blend I created for a local business here in the city. YoungBae (a fun little play on words). It’s a catered for seafood but it can really be used on ANYTHING! I happen to love it on broccoli and popcorn!
What are some future goals you have set for yourself?
My goals are to keep seasoning the masses with my flair for food. I hope to one day host a cooking show on a national station. I’ve got more events on the horizon as well. Connecting with people is really what I love to do.
Candace’s Braised Short Ribs
5-6 Beef Short Ribs
Kosher Salt and Pepper for Seasoning
3 Cups of Beef Stock
2 Cups of Red Wine
1/2 cup Worcestershire Sauce
2 large carrots, 1 large onion, and 2 celery stalks chopped and diced
1/2 Tablespoon of minced garlic
Large bottomed pot or Dutch Oven
Grapeseed or Olive Oil just enough to cover the bottom of your pot
Pre-heat your oven to 375.
Season the Beef Short Ribs LIBERALLY with salt and pepper. Set Aside
Heat grapeseed oil to cover the pot
Add the Beef Short Ribs and brown on all four sides. Remove ribs and set aside.
Add the Onions, Carrots, and Celery to pot, cook for 2-3 minutes, until translucent.
Add fresh garlic and cook for 1-2 more minutes
Pour wine and Worcestershire sauce into pot scraping up the juicy bits of flavor off of the bottom of your pot.
Add the one cup of beef stock and stir to combine.
Add the browned Short Ribs Back to the pot. They will be covered by the cooking liquid. Cover and cook at 375 for 2 hours.
After 2 hours reduce the heat to 325 and cook for additional hour.
The Ribs will be fork tender and delicious.
Skim the fat from your cooking liquid. Allow remaining pan sauce to simmer for 15 minutes and use what remains as gravy to use upon the top of your ribs.
Serve with Mashed Potatoes or Polenta.
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All images provided by Candace Boyd Wylie