The Source Café Is Nourishing The Mind, Body And Soul With Food

This Patch article is sponsored by The Source Café.

The Source Café is a health-conscious eatery that recently opened up a new location in Manhattan Beach. Both The Source Café in Hermosa Beach and The Source Café Manhattan Beach joyfully embrace the true essence of thoughtful food, believing that meals should be vibrant and prepared with love.

Each item on the menu is created with simple, organic non-GMO ingredients intended to heal and nourish your mind, body and soul. The Source Café is motivated by creativity and sustainability for the local community and for the planet.

Patch caught up with Amber Caudle, founder and head chef of The Source Café, to learn more about her success in the culinary industry, as well as everything her restaurants have to offer.

Patch: How long have you been doing business in town?

Caudle: The Source Café in Hermosa Beach has been open for eight years. We just opened our second experience in Manhattan Beach in July 2020.

Patch: What attracted you to the line of work you’re in, and how did you get started?

Caudle: Excited about food from a young age, my path to the kitchen was inevitable. After graduating from Auburn University with a degree in hotel and restaurant management, I knew that being creative in the kitchen was my passion. I began my culinary training in Fort Collins, Colorado, and fell in love with the simplicity and passion of Southern Italian cuisine. After working with a well-respected chef, I had the opportunity to move to Hermosa Beach, California, to be the executive chef at his new restaurant, Mediterraneo. For almost 10 years, my business partner and I ran the restaurant successfully with no shortage of business and life lessons. It wasn’t until my last year at Mediterraneo that I discovered the deep healing powers of food.

After throwing myself into this passion — literally and figuratively — I reached my breaking point. After 15 plus years as a chef, working long hours on my feet, without understanding the dangerous consequences of a constant state of high stress, limited sleep and high expectations, my lack of proper self-care turned out to be toxic for my mind and body.

With this realization, I spent time at a detoxifying spiritual retreat center, where I gained a life-changing perspective. I began to understand how food, the thing I love to create, could be my medicine.

Determined to learn everything I could about the healing properties of food and turn my life around immediately, I armed myself with education and have continuously worked to create a life full of balance, healing and nurturing. I work daily to bring my knowledge to others, with the intention of helping them change their lives, as well — one bite at a time.

Patch: If you had to sum up your business mission to a stranger in about five words, what would those words be?

Caudle: Nourishment of mind, body and soul.

Patch: What’s the biggest challenge or most difficult moment you’ve faced in your job?

Caudle: The biggest challenge is still finding the work-life balance and not letting myself burn the candle at both ends, which always leads to fatigue and burnout. And then I put my health at risk. It has always been my biggest challenge. Balance in this industry is intense, and I take it one day at a time. And remembering the ebb and flow of this business is emotional when it comes to maintaining staff and keeping costs low. I always have to remind myself to get back into faith and allow all to flow for my highest good.

Patch: What’s the most satisfying part of your job?

Caudle: It is so satisfying to see the difference I get to make daily in my customers' lives through food. I get so many letters and calls saying how they feel better, their bodies and health feel better. It is amazing to be a part of opening up someone to see how what we put into our bodies matters now. To make a difference in someone's health and body through food is so rewarding.

Patch: How would you say your business distinguishes itself from the others?

Caudle: We put so much intention into all we do. We go the extra steps to make sure the ingredients are sourced from the best and prepared with love. For example, we soak all of our grains, seeds and nuts before cooking because it helps with the absorption of nutrients and helps the body more easily digest. The Source also uses only three oils: avocado, coconut and olive oil. This is rare but so important for our health. Our prices reflect the ingredients we use, as well as our diligent methods. We use the cleanest ingredients and take the extra steps to make sure people feel great after eating our food.

I personally have a lot of food sensitivities and have a hard time going out to eat due to them. I realize how challenging it is to dine out with food allergies and sensitivities. Therefore, I do not serve anything to my guests that I would not eat myself. It is cheaper to sacrifice quality of ingredients; however, the integrity in the food I create is very important to me and the entire Source team.

Patch: What’s the best piece of advice you’ve ever been given when it comes to success?

Caudle: There is no success without failure. This has been huge for me! I do not look at these moments as failures. I look at them as speed bumps and beautiful lessons. I learned that I have to fall on my face hundreds of times and take risks without the fear of failing. This has led to success and amazing growth.

Patch: Are there any new projects or endeavors you’re working on that you’re extra excited about?

Caudle: Source Manhattan just opened, and we're so excited to offer nourishment to Manhattan Beach. I have so many new dishes that are a combination of my favorite comfort foods mixed with my love for Italian and Spanish cooking.

As for retail, we are so excited to offer medical teas, elixirs and bread mixes. My vision is to have these products shipped online and in stores.

I've also been working on a cookbook that has been my passion project for almost three years. It is coming to completion this fall. So excited to share this book with everyone!

Patch: Do you have any events coming up in your community?

Caudle: We are proud to be safely surviving our guests on our outdoor patio and are excited to be offering the most nourishing Happy Hour in the South Bay from 4 p.m. - 6 p.m. Wednesday - Sunday. We've curated a selection of biodynamic wine, locally-brewed draft beer and hard kombucha as well as developed a unique collection of adaptogen infused cocktails and mocktails.

Patch: How can Patch readers learn more about your work and business?

Caudle: You can visit our website. Follow The Source Café on Facebook and Instagram. You can also visit my personal website, and follow me on Facebook and Instagram.