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Chef Terri Rogers

@chief_nooodlist

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Founder NOoodle® & GENamaZing®. Author of “March Forth in Love.” https://www.amazon.com/March-Forth-Love-illustrated-unconditional/dp/B0H91523KY.
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Born & raised in NY, semi world traveler at 54, I was sure the best city in the world to live in was NYC. I have been living in LA for a year now and it’s a straight up tie in my book. Not only do I have the most bionic eyes known to modern medicine today, it finally feels fantastic to be an empty nester 😍🥰😍. by @chief_nooodlist
Everyday we should memorialize-be grateful for our heros. Heros of the past and present. Also the unknown heros in our future 😄🙏🥰 ❤️. by @chief_nooodlist
Why am I sharing a chapter a week from my new illustrated memoir, March Forth in Love? Because I believe true stories save lives. ❤️ March Forth in Love — Monday Memoir Chapter 18: Losing My Mind in NYC March 2020. COVID-19. New York City. The pandemic begins. The city that never sleeps was shutting down. And so was my mind. I had been prescribed steroids to treat episodes of idiopathic anaphylaxis, which I believe were connected to my long-term use of the Mirena IUD. I was experiencing psychosis, severe sleep deprivation, fear, and confusion. It was one of the most frightening periods of my life. But even in all that darkness, I was searching for something meaningful. Love. Purpose. Helping others. An excerpt from Chapter 18: “When all they wanted me to do was realize that I wasn’t NOoodle®. I was just me.” And later in the chapter: “I was thinking about my childhood again. Few people have shaped my life as profoundly as Stevie Wonder. His music taught me lessons about empathy, love, and seeing beyond what is visible.” In July 1998, I had the extraordinary opportunity to meet Stevie Wonder in New York City. And I SANG for him! 🎶 The song? “Cash in Your Face.” He was surprised I even knew that one! And the big smile on his face was something I’ll never forget. Imagine meeting someone whose music had been part of your life since childhood and getting to sing one of his songs TO HIM! A childhood dream come true. And here’s something incredibly ironic about Stevie Wonder being one of my lifelong mentors. I’ve experienced weeks and even months of blindness following multiple retinal detachments and eye surgeries. Today, I live with the possibility of losing my sight again. I believe my eye problems are connected to my long-term use of the Mirena IUD. And yet, one of the people who has inspired me most throughout my life is a man who has lived without sight since infancy. Stevie Wonder. His music taught me something long before I ever experienced vision loss myself. There are so many ways to see the world beyond our eyes. And perhaps that’s one of the greatest lessons I’ve carried with me. Be love.❤️ by @chief_nooodlist
Chef Terri Rogers • You Founder & Chief NOoodlist | NOoodle® & GENamaZing® | Pioneering Made in USA 🇺🇸 Food Innovation | Reinventing CPG & QSR with NOoodle®-Infused Foods | Shark Tank, QVC, HSN & Costco | Chef & Author, March Forth in Love. Visit my website now Sunday Morning Love ❤️🐾 10 Reasons to ALWAYS Have Dogs in Your Life! Meet Mustang Sally and her mommy, Frida Kahlo, snuggled under the covers on a Sunday morning. ❤️ If you ask me, life is better with dogs. Here are my 10 reasons why! 1. ❤️ Unconditional Love. They love you on your best days and your worst days. 2. 🎶 You Can Sing to them all day long! You can even serenade them when they wake up. They never judge your voice or ask you to stop singing! 3. 🐾 Unconditional Cuddling. No appointment necessary. Just lift the covers! 4. 😂 They Make You Laugh. Even on your worst day, they find a way to make you smile. 5. 💋 Unlimited Kisses. Whether you want them or not! 6. 🥰 Pure Sweetness. There's nothing quite like looking into the eyes of a dog who absolutely adores you. 7. 🐶 They Never Hold a Grudge. Every day is a fresh start, and every morning is another reason to celebrate life. 8. ❤️ They're Always Happy to See You. Whether you've been gone five minutes or five hours, the welcome is the same! 9. 🐕 They Teach Us to Live in the Moment. Yesterday is gone. Tomorrow can wait. Right now, let's cuddle! 10. 💕 They Make a House a Home. They don't care how much money you have, what you do for a living, or what mistakes you've made. They want YOU. And perhaps the greatest gift of all? They remind us every single day how simple LOVE really is. Happy Sunday from Mustang Sally, Frida Kahlo, and me! 🎶 “Good Morning Starshine"- Hair: The Musical, 1967. Be Love ❤️. by @chief_nooodlist
In the MADE IN THE USA 🇺🇸 Cloud Kitchen with Chef Terri Rogers 👩‍🍳 Halloween Party! 🎃 My First Recipe at Six Years Old. Today I’m sharing the first recipe I ever made with my mom. Stuffed Mushrooms! I’m heading to a Halloween party, and guess what I’m bringing? Everybody LOVES these mushrooms! I’ve improved them over the years, but the recipe is still as simple as it was when I was a little girl. Five ingredients. That’s it! 🍄 White button mushrooms, stems removed 🧀 Philadelphia Cream Cheese 🧀 Tillamook Swiss Cheese 🍞 Progresso Italian Style Breadcrumbs 🥛 Lucerne Heavy Whipping Cream The secret is in the filling. One-third cream cheese. One-third shredded Swiss cheese. One-sixth breadcrumbs. One-sixth heavy whipping cream. Put the filling ingredients in the food processor and blend until smooth. Stuff the mushroom caps generously, sprinkle with a little paprika, and bake until the mushrooms are tender and the tops are beautifully golden (350 degrees for 30 minutes) That’s it! Chef Terri’s Tip #320: Reuse a cardboard box and line it with wax paper. The last thing you or your host wants to worry about after the party is your dish that you brought your recipe in. And today I want to give a little love to the brands that help bring this family recipe to the party. Philadelphia Cream Cheese brings that creamy base that holds everything together. Tillamook County Creamery Association Swiss Cheese! American farmers build a business together and make food families enjoy for generations. That’s something worth celebrating! And a little love for Progresso Italian Style Breadcrumbs! The seasonings bring so much flavor to this simple filling. Sometimes an ingredient does a little extra work for the chef! 👩‍🍳 Lucerne Foods Heavy Whipping Cream brings it all together, making the filling smooth, rich, and ready to tuck into those mushroom caps. For me, food has always been about more than what’s on the plate. It’s about memories. It’s about friends. It's about family. It’s about the recipes we learn as children and carry with us for the rest of our lives. Fifty-one years later, I’m still making these stuffed mushrooms. Be love❤️. by @chief_nooodlist
THE FUTURE OF FOOD IS A MATTER OF NATIONAL SECURITY AND THE HEALTH OF OUR PLANET. Part 2: BEEF. IT’S WHAT’S FOR DINNER? Remember that commercial growing up? “Beef. It’s What’s for Dinner.” Well, today, maybe not. Mother Nature is getting really pissed off, and the cost of a filet mignon is through the roof. And the two are connected. When there’s no rain, there’s no grass. Ranchers have to buy more feed, and when they can’t afford to keep feeding their cattle, they reduce their herds. You can’t just turn around next season and replace those animals. It takes years. But we also have to talk about what raising cattle does to Mother Nature. Cattle produce methane. Raising beef takes a lot of land, feed, and water. And when grazing isn’t managed properly, it can strip the vegetation and leave the soil exposed to erosion. We need that soil to grow our food. We can’t keep wearing it out and expect it to keep feeding us. Now, let’s talk about the money. I’ve always said math tells the best stories. In 2025, America imported record amounts of beef. Most of the beef we eat still comes from American production, but we also bring in billions of pounds from other countries. Much of it is lean beef used to make ground beef. Meanwhile, our ranchers are dealing with drought, expensive feed, and the cost of keeping their businesses going. And that filet mignon I love? There’s only so much tenderloin on a cow. Fewer cattle and plenty of people wanting that cut make for an expensive dinner. I’m a chef. Of course I understand wanting a beautiful filet mignon. But wanting one and eating beef as often as we do are two different things. Should we really be eating this much? Beef generally has a much bigger environmental footprint than plant proteins. We should keep that in mind when we decide what’s for dinner. I’m not asking everyone to become a vegetarian tomorrow. But we can eat less beef. We can cook more meals with beans, lentils, and vegetables. And we can stop throwing away so much of the food we already have. Be Love.❤️ by @chief_nooodlist
A Day in the Movie, 🎥 🦄 A True ( Terri Rogers Unlimited Enterprises) Unicorn™. Tuesday, March 27, 2012. My first devastating day in business. I was enjoying spring break in West Palm Beach with my two boys at my dad's place. Life was beautiful! NOoodle® had just been selected as QVC's Food of the Month for April 2012. A $494,000 purchase order for April-22 truckloads. 16 prime-time airings, including 6 In the Kitchen with David Venable. After three years of building my brand, I was flying high! My hotel was booked. My boys were heading home to their dad, and I was heading straight to QVC. Then my warehouse manager called. "Terri, we received the shipment." "Great!" "There's a problem. We only received $140,000 worth of NOoodle®." WHAT??? I had placed the $494,000 order 60 days earlier. No warning. No phone call. Nothing. QVC required 100% of the inventory three days before the first airing. I was missing $354,000 in product. I immediately called House Foods USA, part of Japan's House Foods group, and my sales manager, Paul Eastman. No answer. No explanation. Silence. House Foods USA had represented itself to me as the manufacturer in 2009. We signed contracts. I'd even flown to California to see what they called their production line. I trusted them with my business, my shareholders' investment, and the biggest opportunity NOoodle® had ever received. I cried for almost 24 hours. My mother sent me a five-minute Tim Ferriss article about the emotional highs and lows of entrepreneurship. He called it, "The Bi-Polar Entrepreneur." I understood why. Eventually, I made that dreaded call to my QVC buyers. I couldn't fulfill the order. My dream had become a nightmare. The manufacturing and contractual problems continued, devastating my company financially. By 2015, my original company had folded. I wanted to get even with them. But as I learned, it is hard to get even with one of the biggest CPG companies in the world, House Foods Japan. I had lost so much. And to think they were not even an American-owned company. Then I saw the movie Joy, starring Jennifer Lawrence. Watching another woman entrepreneur fight to save her dream, I saw myself. I wasn't finished! by @chief_nooodlist
🎃🇺🇸 In the Made in the USA ☁️ Cloud Kitchen with Chef Terri Rogers Homemade Pumpkin Soup with 5 Ingredients or Less. Today I'm going to teach you how to make one of the easiest, most delicious pumpkin soups. And we're going to support American farmers while we're at it. Here are five American companies to look for when shopping for your ingredients. Frey Farms🎃 – American-grown fresh pumpkins. Peri & Sons Farms🧅 – American-grown yellow onions. Cal-organics🥬 – American-grown celery. Grimmway Produce Group🥕 – American-grown carrots. Organic Valley🥛 – Heavy cream from an American farmer-owned dairy cooperative. Here's how easy it is. 2 cups fresh pumpkin, cubed 1 cup chopped vegetables (1/3 cup each of onion, celery, and carrots) Olive oil Heavy cream Sea salt and pepper Toss the pumpkin, onions, celery, and carrots with olive oil and a pinch of sea salt. Roast everything at 400°F for approximately 30 minutes, until tender. Transfer to a blender, add some heavy cream, salt and pepper to taste, and blend until smooth. That's it. Want a lower-calorie, vegan version? Just replace the heavy cream with water. Now here's my Chef Terri Tip #320: When I owned my restaurants & catering company, homemade pumpkin soup was one of our holiday offerings. For an additional $9, guests could have their soup served in a beautiful little roasted pumpkin. The best part? You can eat the bowl, too. We roasted the hollowed-out pumpkins and added 1/2 cup of water to the inside. Coat the outside of the pumpkin with olive oil, put the lid on, and roast for 1.5 hours at 325 degrees. Until tender but still firm enough to hold the soup. It's a beautiful way to serve a first course at a sit-down Thanksgiving dinner, Christmas dinner, or Halloween celebration. Add a bay leaf for decoration, but remember to remove it before eating. You don't need expensive ingredients or complicated recipes to create something beautiful. And I love knowing that we're supporting American farms and American manufacturing along the way. Grow locally. Manufacture locally. Cooperate globally. All the Foods We Love. Made Better. Be Love. ❤️ Chef Terri Rogers 🎵 Today's son by @chief_nooodlist
THE FUTURE OF FOOD IS A MATTER OF NATIONAL SECURITY AND THE HEALTH OF OUR PLANET. Alexander Hamilton understood this back in 1791. In his Report on Manufactures, he called for America to become “independent of foreign nations for military and other essential supplies.” To me, food belongs on that list. I've always said math tells the best stories. In business and in life, the numbers don't lie. Part 1: SEAFOOD So let's look at our seafood security. According to NOAA Fisheries, approximately 80% of the seafood Americans consume comes from imports. EIGHT OUT OF EVERY TEN POUNDS ARE IMPORTED. We have fishing grounds in the Atlantic, Pacific, Gulf of Mexico, and Alaska. We have American fishermen. So why are we importing so much seafood while exporting our own? In 2023, America imported 6.3 billion pounds of edible seafood and exported 2.5 billion pounds. Some American-caught seafood goes overseas for processing and then comes back here. I understand that labor costs, processing facilities, and what people want to buy all play a part. I've been in the food business for decades. But I still want to know what it would take to do more of that work here at home. Then there is shrimp. From January through August 2026, nearly 69% of our imported shrimp came from Ecuador and India.Two countries. If those shipments were interrupted for months, where would restaurants and grocery stores get their shrimp? What would it cost? How many businesses could afford it? I've owned restaurants. When your supplier can't get something, you have to find another source, change the menu, or stop serving it. Now imagine thousands of businesses trying to find another source at the same time. We have domestic seafood and inventory. But replacing that much imported food would take time. That's why I keep talking about American farming and manufacturing. We need to invest in our fishermen, sustainable aquaculture, and the facilities to process more food here. I want other countries to have that opportunity, too. Share the technology. Work together. Help build the farms and factories that allow people to feed their own communities. Be Love ❤️. by @chief_nooodlist
Why am I sharing an excerpt from a Chapter of March Forth in Love every week? Because I believe true stories save lives. Chapter 17: WHAT I SAW IN CHINA “The bitterness of poor quality remains long after the sweetness of low price is forgotten.” — Benjamin Franklin. Excerpt: “When I came back from China in 2013, I knew one thing. I was never going to manufacture NOoodle@ there. I told my future partners at O’Leary Ventures, "I will never make NOoodle® ready-to-eat products in China. No way." The people were friendly, but after what I experienced, I felt lucky I hadn’t gotten a foodborne illness. I had no desire to go back. And if business ever brought me there again, it certainly wouldn’t be in the middle of August. As someone in the food business for decades, I kept asking myself: How can the FDA and USDA keep up with what’s happening at farms and factories thousands of miles away? Imported food has to meet U.S. requirements, but inspectors can’t be everywhere. I wanted to know who made my food and what went into it. I wanted my customers to know, too. And those two words on a package, ‘Distributed by,’ don’t tell you where the food was made. We see an American company with an American address, and it’s easy to assume you’re buying an American product. We have to look deeper. Years later, I read public records from California Proposition 65 enforcement actions alleging that certain imported konjac noodle products exposed consumers to lead without the required warnings. That gave me even more reason to stand behind my decision. Then, in 2023, my California manufacturer was forced to change to refrigerated fresh. Instead, 100% of the production moved to China. I had to make a choice. I chose integrity over profit, and I shut down NOoodle®. I wasn’t willing to put my name on something I had already said I would never do.” Today, Fox News reports that the Pentagon is preparing major U.S. military bases to sustain essential operations for at least 90 days without outside support if infrastructure and supply chains are disrupted. This chapter is so timely, which is quite ironic. #MarchForthInLove Be Love. by @chief_nooodlist
Sometimes it really sucks to be right. I called the March 2020 stock market crash a week before it happened. I wrote about it in my illustrated memoir, March Forth in Love, while sheltering in place in NYC. In 2023, I shut down NOoodle® when production moved from California to China. I have been preaching this shit to anyone who would listen. We saw what COVID did to our supply chains. That should have been our wake-up call. From what I’ve seen in the food and beverage industry, we’ve become even more dependent on overseas production. Now Fox News reports that the Pentagon is preparing major U.S. military bases to sustain essential operations for at least 90 days without outside support if war disrupts infrastructure and supply chains. That doesn’t mean a new war is imminent. But why wait for another crisis to take this seriously? I can’t tell you what the stock market will do tomorrow. I can tell you that depending on shipments from across the world for our everyday necessities leaves us vulnerable. Let this be a second wake-up call for Made in the USA. 🇺🇸 I strongly believe Mother Nature has been warning us. Why are we shipping so much around the world when we could be growing and making more here at home? We need to take our independence back as a nation. For me, that means working toward 100% locally sourced consumables. Food, beverages and the products we use every day. We cannot fix everything overnight. But we can decide where we put our dollars today. Be Love. ❤️ Chef Terri Rogers #MarchForthInLove https://x.com/HormuzLetter/status/2114403563199778975 by @chief_nooodlist
I received 101 reactions and 8,484 impressions on my comment on this post. I’m sharing this because women’s choices—and women’s health—deserve this conversation. Listen up, ladies. If you don’t want children, that is your decision. You do not owe anyone an explanation. But choice must also mean INFORMED choice. After my experience with Mirena IUD and the serious health problems I’ve lived through, I have questions that deserve answers. I believe Mirena contributed to my health problems, and I will keep speaking about my experience. If you use Mirena or Kyleena, ask questions. Understand the risks, discuss your concerns and alternatives with your healthcare provider, and insist that your symptoms be taken seriously. Women deserve to be heard when we say something feels wrong. Whether we choose motherhood or a life without children, our health and our decisions deserve respect. My song for this post is “Free” by Florence + The Machine. Be Love. ❤️ by @chief_nooodlist

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