Chef Rikka, Grandma & Chauntelle
her first experience preparing an entire meal for all of us. She recounts
“When I was eight-years old, Mom let me pick a recipe to make by
myself for the first time and I thought that ham-loaf from the Betty
Crocker Cook Book sounded delicious. So, I wrote down all the
ingredients, jumped onto my bike, and road down to Hasker’s Market.
I collected all my ingredients and Mr. Hasker, stationed behind the
butcher counter as always, ground the ham for me so I didn’t have to
do it all. I paid for my ingredients, hopped back onto my bike, and
pedaled back home. I cooked that delicious meal and fed the family. It
was the start of something beautiful!”
From this day on Erica’s curiosity and exploration continued, so
it was not shocking when she chose a career in culinary arts. While
attending school however, she quickly learned things do not always go
as planned in the kitchen.
Home for Christmas break, Erica decided to “show-off ” her new
cooking skills by taking over the kitchen giving all of us directions for
exactly how our Polynesian-themed meal should go (the family tired of
traditional Christmas dinners so we selected the cuisine of a different
country each year).
As the pina coladas flowed, and most of us
were past the point of wanting to eat, Erica kept
telling us she was waiting on the rice to get
done. Curious, I wandered into the kitchen
where I witnessed several large stock pots
boiling over with starchy water, kitchen
windows steamed over, and Mom and Erica
frantically stirring the rice.
Eventually at 10:30 we all ate dinner and
from what I remember it was very good!
All guests were sent home with a parting
gift of a gallon bag of rice provided by
Erica who was now in tears proclaiming,
“I will never be a good chef.” We all
laugh at this story now because look at
what she has become!
During the beginning of her professional career, Erica trained
under some of the best Chef ’s working side-by-side with the area’s
talent. “I’ve learned something different from each Chef I have had
the pleasure of working with. Once you make it ‘in’ with another Chef,
you talk about concepts, ideas, different things happening with your
businesses, and help to build each other as much as you can.”
One of the Chefs who stands out to Erica as a great mentor and
who pushed her to work harder is Chef Christopher Ray, a national
wild game champion, restaurateur, and author. According to Erica “I
worked under him for four years and he was the toughest Chef I ever
worked with. He is very talented and driven like Gordon Ramsey. He
taught me everything I know about preparing and cooking wild game.”
It is Christopher Ray who was the first Chef to officially address
Erica as “Chef ”: a title only earned when a notable Chef refers to you
by this title because you have proven yourself in the industry. From
this point on, Erica would proudly be called “Chef Rikka”. Why Rikka
and not Erica? When her nephew Paul Jacob was little, he could not
pronounce Erica, so he called her Aunt Rikka so the name Rikka
“stuck.”
Chef Rikka’s career has taken her many places including regular
appearances on KSFY and KELOland television and it has provided
her with some amazing experiences creating meals for names such as:
First Lady Barbara Bush, Collective Soul, Oleander, Four Non Blondes,
Ani DiFranco, Dionne Warwick, The Statler Brothers, Alison Krauss
& Union Station, George Carlin, David Copperfield, Bill Cosby, Yo-Yo
Ma, Weird Al Yankovic, the last touring company of CATS, the touring
casts of Stomp, River Dance, England Ballet Nutcracker, the Sioux Falls
Symphony, The Dracula Ballet from France, Imus in the Morning, Neil
Armstrong, Lance Armstrong, John Thune, and Bill Janklow.
One of Chef Rikka’s favorite memories is cooking for Collective
Soul and Oleander. “I was able to not only cook for them for three
days, but also had the time to get to know them and hang out with
them.”
When asked if she could cook for anyone else famous and what
she would cook, she responded “In regard to the industry the late
Anthony Bourdain or Chef Gordon Ramsey. I would cook ham loaf!
Just kidding! I would need to come up with the right menu. It would
be hilarious though if it was ham loaf and potato wedges.” If she could
cook for an entertainer she said “Dave Grohl. I would make a fresh pot
of coffee and then something that would remind him of his childhood
and a favorite meal growing up.”
All fantasies aside, with a ton of experience and support behind her
Chef Rikka remained focused knowing one day she would achieve her
dream of opening her own bistro back home in Yankton. This dream
came to fruition when Erica, Laurie, and Chauntel opened Willa B’s
Bistro and Emporium in October 2015.
Like an artist given a blank
canvas, the concept of the bistro and
menu was all hers to create! Chef ’s
daily menu items are fresh, locally
sourced, seasonally available healthy
products with “absolutely no fryers!”
From soups to sauces everything is
homemade.
What I have always found
amazing about my sister is even after
creating all day long she still goes home
and cooks a fabulous meal for her family.
Their little guy Oliver is a true “foodie” in
training and her favorite person to cook
for. For example, last night Oliver requested
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