Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
My palate was developed by both an African-American mother and Jamaican father who outdid each other in the kitchen. From a traditional Jamaican breakfast of ackee, salt fish and dumplings to a traditional southern dinner of BBQ chicken, oven-baked macaroni and cheese and collard greens, meal time was never boring in my house.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
The first place I learned to cook was in the kitchen with my parents. My mother was an amazing cook and caterer who taught what is was to LOVE food. As a child I followed her around in the kitchen, watching her like a hawk and enjoying being her official taste tester. I always had a knack for knowing if something was missing from a dish or what slight improvement it needed to make if fabulous. In my mid-twenties, while in search of doing worked that brought me joy, I enrolled in culinary school at the encouragement of my brother who reminded me that we are from a family of cooks who love food, so why not go for it as a career. After completing my certification as an Integrative Nutrition Health Coach, I enrolled at the Natural Gourmet Institute for Health and Culinary Arts, where I learned not only classical culinary skills but also the art and theory of health supportive cooking. Armed with training in holistic nutrition and health supportive culinary arts, I combined my loves for food and health and haven't looked back.
Natural Gourmet Institute for Health and Culinary Arts
Student (Aug 2005 - Jul 2006)
Professional Chef's Training program studying culinary arts, holistic nutrition, health-supportive cuisine. Learned to cook for clients challenged with: allergies, diabetes, heart disease, high blood pressure, weight loss.
Institute for Integrative Nutrition
Student (Jun 2004 - Jun 2005)
Studied holistic nutrition, health counseling, over 100 dietary theories, eastern and western nutrition, modern health issues, personal growth and development.
The Cleaver Company
Prep Cook (May 2006-Jun 2007)
Full-service catering company and organic eatery. American fusion cuisine emphasizing local, seasonal and organic produce, meat, poultry and wild seafood. Answered directly to head chef. Prepped and produced event catering menus and daily eatery menus.
Organic Soul Chef, LLC
Chef/Owner (Jan 2005-Now)
Provide personal chef, farm-to-table catering and health coaching services. Facilitate health and wellness workshops. Provide nutrition and culinary arts education consulting in public and private sectors, including health insurance companies, senior centers, wellness centers, community centers, community gardens, community supported agriculture sites, online, etc. Facilitate holistic culinary and nutrition workshops.
Washington, DC, United States
Travel: 25 kms