Shareca Thompson, Milwaukee Athletic Club's Sous Chef grew up inspired by her father, a chef, and spending her summers working at his restaurant. This early exposure laid the foundation for a lifelong passion. She attended the MATC Culinary Arts program from 2007-2009, where she discovered her love for the culinary world.

The years that followed were filled with learning and honing her skills. Shareca seized every kitchen job opportunity, from operating large production kitchens at the Milwaukee Center for Independence to serving as the Banquet Chef for HeartLove Place, a nonprofit organization. She also tackled the challenges of university dining at UWM. Each step has been a crucial building block in her career.

Shareca loves to bake, she has an impressive collection of cookbooks and often rivals her son in video games. When she isn’t in the kitchen she loves shopping with her mom and stays busy with her adorable pup, who seems to always be up to something.

Working with the talented culinary team at MAC has been a rewarding experience for her. She appreciates Chef Tom’s exceptional coaching, mentoring, and his ability to make cooking fun.

Fun Fact: If Shareca wasn’t a chef, she would be a comedian. She has a killer sense of humor and believes laughter heals the soul.

TRY SHARECA’S
AVOCADO MOUSSE WITH TOMATO CAPER SALSA ON
TOASTED SOURDOUGH
Serves 4

Ingredients: 

• 3 avocados (ripe at room temperature)
• ¼ cup unsalted butter (softened)
• 1 ½ tbsp lime juice
• 2 tsp lime zest
• ½ cup fresh tarragon (chopped)
• ½ cup fresh dill (chopped)
• 7 oz cherry tomatoes (quartered)
• 2 tsp Capers (finely chopped)
• 2 tbsp olive oil, (plus a little extra to serve)
• 4 slices of sourdough (or bread of choice)
• 1 small garlic clove (peeled and halved)
• 2 tsp salt
• 1 tsp crack black pepper (also use to garnish)
• ½ tsp cumin
• Cooked egg (poached, scrambled, over easy etc.)
  
  

TIP: Make sure your avocados are nice and ripe, and that your butter is supersoft, so they blend properly.

Recipe:

1. For avocado mousse: Place avocado and butter into a food processor and add 1 tbsp lime juice, 1 tsp lime zest and 1 ½ tsp salt. Blend until smooth, place avocado mixture into a bowl fold in 2/3 of the tarragon and dill blend, refrigerate for 10-15 minutes.
2. For tomato-caper salsa: Place cherry tomatoes, capers, remaining lime juice and lime zest in a bowl and add olive oil, salt, and pepper. Set aside until ready to prepare toast.
3. Assembling toast: Toast the bread, then rub one side of each piece of toast with the cut side of the garlic clove. Allow bread to cool down just a little, once cooled spread each slice with avocado mousse and top with tomato salsa. Place egg of choice on top, sprinkle with cumin and remaining herbs. Finish with cracked black pepper and a drizzle of olive oil. Enjoy!
   
   

MAC Members have it all–including access to superior dining in downtown Milwaukee led by Executive Chef Tom McGinty and his talented team (including Shareca). Download the membership guide to explore all the benefits of becoming a Milwaukee Athletic Club Member and begin your journey with us today.