The Next Chapter – Austin Healthy Chef


It’s been one year since I embarked on the journey to culinary school, and six months since I graduated and created my new identity – Austin Healthy Chef.

I’ve been working as a personal chef, making healthful and whole foods meals. I’ve also taught some classes privately in homes, for groups privately, and even some classes at my alma mater, The Natural Epicurean Academy of Culinary Arts. I’ve worked with some terrific chefs in various temporary arrangements, competed in a couple of cooking competitions, and learned a lot of lessons during all of it. It has been one of the most rewarding years of my life. 

Despite making the riskiest financial decision of my life, I’ve managed to get off on a very solid foot. And though the past year has been a financial risk, it was a slam dunk no-brainer for my spirit. I’m far happier, more motivated, and more inspired than ever.

2013 will be another year of growth for me as I take my business from seat-of-the-pants success to engineered prosperity. Marketing will be a key activity for me this year. 

Toward that end, I have created, and a Facebook page to match. As part of my effort to promote myself in a focused way, the energy I’ve put into this blog will mostly be directed elsewhere. I will be posting updates about myself, food, and nutrition at these places. Please “like” my Facebook page and subscribe to the WordPress blog at

Thanks for your ongoing support!


Makin’ Stuff Happen

So, I set the intention that this was a week that good stuff was going to happen for me. It seemed to have worked.

I’ve been out this week beating the streets in the Chefmobile, trying to make some connections to promote my personal chef business. I just spoke to a dietitian today who plans to refer me to one of her clients who eats really bad restaurant food for every meal.

Below: Marketing myself like a champ. Next – urinal cakes. I am also trying to see if UT will rename the football arena currently known as Darrell K. Royal Field to Austin Healthy Chef Stadium. I have connections in high places.


This week I went to a meeting for entrepreneurs called the Holistic Chamber of Commerce. Good people and good connections.

I heard back from my externship site this week I’m starting that work Sunday. Not excited about not getting paid for 160 hours of work. But I’ve had a charmed life so far so maybe this evens things out. And it’s kind of how things go in the food industry.

In really great news, I have a personal chef client! I’m going to begin cooking for him at the end of the month. I met him at the school’s culinary showcase we did a few weeks back. I know he’s going to love it, but I need to do well do keep it going. I suppose that’s true of any work you do.

In other news this week, I got word totally out of the blue about participating in a cooking competition with some fun exposure. I’ll say more once it gets firmed up but let’s just say

Last week, I provided a simple fruit parfait with cashew cream for a corporate function. I made a couple of connections that could turn into paid work for me, which is nice.

Below: The budget for serving ware was not very high, but the food was delicious!


And my band, The Sticky Notes, have secured a few gigs through November and we’re having a lot of fun.

Below: Am I awesome? Yes I am. Having tons of fun playing with the band. Check out a promo video.


Below: A stuffed zucchini I made during the week. The green sauce, a cillantro-lime dressing, was from Christy Morgan’s book, Blissful Bites.