The Haute Chef Personal Chef Service
I was born and raised on a working Dairy Ranch where upwards of 20 people were fed daily around the dinner table. From the time I could reach the kitchen countertop, I was helping in the kitchen and garden and preparing food for all the family and friends that would gather together on Sundays and the holidays. All the beef on our ranch was grass fed in our own fields, we gathered fresh eggs from the hens, and we had fruit trees that gave in abundance. Also all our vegetables were grown and canned for the seasons that followed, and condiments such as homemade ketchup, chili sauce and pickles were all made right there on the wooden kitchen tabletop. There was always access to creamy, fresh milk where butter was made and thick cream topped fresh fruit cobblers. In this unpretentious upbringing, an appreciation for fresh grown, organic fruits and vegetables began.
At 18, I joined The United States Air Force and served in logistics while traveling to several states and countries. Being exposed to a broad spectrum of international foods not only expanded my palate and interest in food, but also gave me a broader understanding and vision of what food should be to all of us as individuals and the effects on us as a culture.
I have a Degree in Corporate Communications from Bellevue University and am currently working toward my license in Leadership Ministry Studies through Global University. Previously, I have several years experience working in Management in Corporate America, where several years were spent in training.
I have been a certified personal chef for over 8 years where my passion is to teach people how to appreciate real food and find pleasure in experiencing new cuisine. Member: Personal Chefs Cooperative and Christian Chefs Fellowship.
