About This Blog

Why did you start A Chef 4 You?

I have always been a “foodie” and loved to cook.  I was a mobile DJ & master of ceremonies, mostly for weddings, for many years.  I also was a long time sales professional and trainer.  I have traveled all over North America recruiting and training professional sales people in several industries.   As I got older I realized I could no longer handle all the equipment (and late hours) as well as I did when I was younger.   When I met my wife, I told her the kitchen was mine and the rest of the house was her domain.  I am passionate about cooking and creating new dishes and recreating old favorites.  
As a fan of the cooking shows on TV, I realized that an area where I needed help was knife skills.  I called the culinary department at the S.W. Virginia Higher Education Center and inquired about knife skills classes.   After discussing my background with the director of that department, I was invited to teach at the center.   My first teaching series was “Cooking for 1 or 2” and of an available 20 seats, I had 23 students signed up.  As we worked through the 8 week program, the participants kept telling me that I should be a “Personal Chef”.   This is something that my wife and been telling me for years.  (But I never took serious). 
With much encouragement, I started the personal chef business that I called “A Chef 4 You”.

How did you learn how to cook?

I am mostly self taught, but have taken some online courses that are appropriate for a personal chef business.  I am a very visual learner as well, so watching all the professional chefs on TV has been a great help.

What is your food philosophy? 

My food philosophy is this: I hate labels on people but they are necessary on food.  An individual’s diet is the sum of food and drink that he or she habitually consumes.  A lot of people label themselves as vegan, vegetarian, gluten free, meat eater, etc. but,  I am a person who just loves to eat!

I love to eat tasty food. I like all kinds of vegetables, fruits, whole grains, beans, lentils, nuts, and most all types of meat.  I like eggs and dairy products including goat cheeses.  I like to cook and eat all types of fish and seafood like shellfish, clams, oysters and scallops.  I am what you call an adventurous eater.  Once in Germany, I ate kangaroo at a steak restaurant.  

So the only label I’ll stick on myself is “foodie” because I will eat just about anything (at least once).  I do have some limits, but it is rare I wont try something sold in grocery stores or restaurants.  I do feel that people should be free to choose what they want to eat and how they want it prepared.  I am qualified and happy to accommodate anyone’s needs. 

Thanks for reading.
Chef Alan