I am a chef from Dallas Texas, Been cooking since I was 14 and enjoy it alot. Finding new ingredients and new recipes are one of my hangups and always welcome a challenge. In culinary school, I studied the Mediterranean food pyramid extensively and changed the way a cook to fitting in with that form of diet. I was losing weight. Studing Food Science became somewhat a passion of mine and being a chef, it was also a killer. It changed how I shop and how I work the kitchen. In 2009 I landed a job with Lone Star Park Horse track as a private suites chef and Garde Manger Chef. I loved it. Working a a Garde Marger was setting me up for what was to come next, which is now. But I will get into "Now" in a moment. The bad thing about the Track was I cooked alot and. When I worked with the private clients, it wasn't so bad as I was able to put the Mediterranean flair into the cooking, which I loved. But after a while I was getting laxed and slipping back into my old way of cooking. by time I left the Track in early of 2011, I was up to 285 pounds and not happy. I still cooked for private clients and loved it, but I felt as if all my research in Food Science was coming apart at the seams and I was getting out of control with how I cooked. Then the Beginning began. I talked with a co-worker one day about why he ate how he did. I only saw him eating maybe a couple of carrots or apples from time to time. He said he was eating raw. My thought, "What fun is there in eating if you cant cook it? How boring.." But that sat the stage. Not long ago my girlfriend, who lives a pretty healthy life and is conscious about what she eats talked to me about doing a raw diet together. This time I did a little research on the internet and now I became intriqued. "Really? These recipes are cool!!". I though I found a new challenge to upset my low I was in. I mean, some of the recipes I found were really inticing and I was up to it. I called her up and said, "Ok, Your on!!" Then she did it. She bought me Charly Trotters book "RAW", and I was completely sold. I mean, here was a book, with very little cooking, (nothing over 118*), but the artistic photos I saw and the long list of ingredients I have never worked with before caught my culinary eye. I was off. Recipes such as "Dragon Crackers", "Butternut Squash Soup", "English Cucumber Soup", "Red Bell Pepper with Mango", Oh yeah, Baby, This Chef was off. And now I am at 185 pounds. A hundred pounds lighter from last year and feeling great.
I havnt yet began working in this genre but I am certainly working towards it, Taking my research from Food science and applying it to what I am learning with eating Raw. I cant say I am 100%, as I am pretty set on the Mediterranean style cooking, but there are many similarities to it. I am enjoying this new found journey I am on and learning alot. I hope to get into one of the certification classes and move this to an even higher level. The sky is the limit here and I am looking forward to seeing what is over the next horizon.
That is the story in a nut shell. I am happy to have found this site and looking forward to being more involved with the Raw movement and getting others to try this way of living. There is so much out there. If there is one thing I can say is Dont Give Up! If your new here and trying to lose a few pounds as well, keep pushing, but have fun doing it. Dont make it a chore and dont worry about counting calories, that will discourage you. Do this, challenge yourself, and you will eventually see the results.
Thats it and hope to see you all on the Board..
Blessings and love
-Raw Angel Mom
“Never be afraid of loving the Blessed Virgin too much. You can never love her more than Jesus did.”
– Saint Maximilian Kolbe
ps: I was a lost sheep and i returned to the Catholic Faith. Please kindly discern any spiritual guidance by myself prior to October 1, 2012.
I could feel your energy by just reading your story. There is so much out there for a Chef working with Raw. I would like to know what your girlfriend thinks of you recipes that I am sure you make for her. Glad that you are here. Sure that after you take the Raw Chef you will be teaching us new recipes. Can hardly wait...
It's not the years in your life that count. It's the life in your years.
Happylife, I am looking forward to sharing my recipes. I already have a couple posted on facebook and plan on sharing with them here. As for my girlfriend? Shes spoiled.
I am looking for a class in my area but none is listed as of yet. I will keep my eyes open. In the meantime, I will continue to research and develop my own recipes as I move along. Any new recipes I come up with I will be more than happy to share them here. I do Food photography as well, so plan on looking for some pretty classy photos.
Hi Erich! Welcome to the site. I'm looking forward to your recipes and pictures of food. I love drooling over other peoples' creations!
ReneeH is in TX and I believe she can teach, though you'd have to ask her.
Greetings Chef Erich!!
I am also in Dallas - howdy neighbor! There is no raw culinary training in Dallas, however - there are classes offered online - two of which I will recommend to you. The first is Chef Russell James, aka The Raw Chef...who I believe is in Austin, TX. I am currently enjoying some of his monthly classes, and look forward to more intensive training with him later. The other would be the Living Light Institute. They are located in Ft. Bragg, CA, but they also offer classes as teleseminars, on dvds, etc.
Chef Russell is amazing - he makes cultured, sliceable nut cheeses, and also spongy-textured garlic breads = all RAW! I hope these things will properly whet your appetite for more!
Hey Frugal, Greetings. I did find a class here in Dallas from a member here. Sent her an email and she is getting a class up soon. Her name is Nancy. I am a member of Chef Russells site and lve it. Lots of good recipes on there. Yes, he is from Austin.
Good you here and thanks for saying hello.
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