I’m a passionate cook and certified Master Food Preserver with deep roots in Carlsbad, New Mexico, where I grew up in my grandparents’ restaurant, Marchione’s Italian Restaurant. Starting at age 8, I bused tables, washed dishes, and even took my first table as a server under the guidance of my grandparents, Al and Lila Marchione. My grandmother Lila taught me the art of Italian cooking, which I’ve since blended with my own creative twists.
My family’s culinary legacy began with my great-grandmother, Sally McCormick, who owned The Arrowhead Drive-In, located at 802 North Mesquite, a beloved Carlsbad car hop restaurant. My grandmother Lila, her brother’s Cecil and Mormon, and their sister Gussie grew up there, and later, my grandparents bought Mrs. Battiste’s restaurant at 208 N. Canyon, next to the Cavern Theatre, and renamed it to Marchione’s Italian Restaurant in 1969.
The filming of the 1971 movie The Honkers brought a touch of Hollywood to Carlsbad, New Mexico, where my grandparents’ restaurant became a quick backdrop, its sign featured to the left in this image, in the production. Shot on location from May to July, the film captured the rugged charm of the area, with the entire crew dining at the restaurant, savoring the home-cooked meals that reflected our family legacy. My grandparent’s tales highlight the warmth of Slim Pickens, whose friendly demeanor left a lasting impression, while James Coburn’s more reserved nature stood in contrast, adding an intriguing dynamic to the behind-the-scenes stories shared by those who witnessed the shoot.
By 1978, they relocated to the former Tode’s T-Bone Steakhouse at 4271 National Parks Highway, where I lived with them and learned the heart of the restaurant business until I was 12. After Marchione’s burned down on December 15, 1991, my grandparents retired, but their influence has stayed with me.
After moving to Bakersfield, California, and navigating a childhood of frequent moves, I joined the U.S. Air Force, serving 23 years as a Certified Emergency Manager through IAEM. My love for food never waned, leading me to earn a Diploma in Culinary Arts from Escoffier School of Culinary Arts in 2019. I also became a certified Master Food Preserver through NMSU Bernalillo County Extension and a ServSafe Food Manager, deepening my expertise in food preparation and preservation.
Today, I share my knowledge and passion through sustainable cooking and preservation techniques, inspired by my family’s legacy and my commitment to reducing food waste. Join me in celebrating flavorful, eco-conscious creations rooted in tradition and innovation.
For safe food preservation techniques, visit NMSU Bernalillo County Extension: Food Prep, Preservation, and Safety.
Chef Josie 