Bauman College - Devon Crosby-Helms

Eating for Health Institute

Bauman College puts its expertise to work in the community to help solve the hunger and health problem in America. You can help us with your donation to the Eating For Health Institute.

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Eating For Health Institute Here.

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Devon Crosby-Helms, Natural Chef
Owner of Fast Foodie Personal Chef Services
www.fastfoodiecooks.com
San Francisco, CA

“My favorite part of my work is seeing my clients thrive from the amazing nutrition they are receiving, all while gushing about how delicious the food is. ”

When I signed up for Bauman College's Natural Chef program at the beginning on 2007, my primary motivation was to learn how to create fantastic delicious gourmet meals but with the healthy nutritional support I needed as a long distance runner. At that time, while interested in being a personal chef, I wasn't quite ready to make the leap from full-time librarian and researcher to personal chef. As soon as I started the program in Spring of 2007 however, my love of food, my desire to help others through nutritional cooking and my confidence in my cooking blossomed. I had no prior formal training in food and considered myself a slightly above average home cook before the program.

The program challenged me to learn new culinary skills while also teaching me a depth of information about foods not commonly used in more traditional culinary programs. I joke now that I learned how to use seaweed and nutritional yeast before I learned to cook with butter and cream. And that fact alone is a very fundamental part of my current practice as a personal chef. I believe in nutritious foods, whole organic local foods that are used to create delicious gourmet meals. While I was in the program, I learned that I was gluten intolerant as well as suffering from additional food allergies. This helped shaped my practice ultimately because I wanted to learn to create things that could be enjoyed by all people regardless of their nutritional needs. I now am able to easy work with both those who have specific nutritional needs but also with people who don't.

I currently work as a personal chef in the San Francisco Bay Area. I work with a very active client group that includes athletes (both elite and recreational), families, individuals with special nutritional needs and people trying to lose weight. I also have created a line of gluten free mixes and granolas that I am to expand in 2011. My favorite part of my work is seeing my clients thrive from the amazing nutrition they are receiving, all while gushing about how delicious the food is. It is an amazing feeling to help clients reach their goals as well as make them feel healthy and vibrant through meals that love their bodies back. I credit Bauman College with giving me the training necessary to be able to do this, the fundamental belief I left Bauman with was: healthy can be delicious. That is something I put into practice day in and day out.

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