Today we’d like to introduce you to Chef Courtney G of The Chef Initiative.
Hi Courtney, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
So, I have been cooking since I was in elementary school. I had an easy bake oven and turned my bedroom into a bakery. Julia Childs was always on in the background. I entered into a cooking competition my senior year of high school and got third place!!! I cooked in college for my roommates and anyone who wanted a plate, but it still wasn’t clear to me that this was the route I would be taking. Fast forward to when I was working at Chase bank. I was around 26 and was always cooking for pot lucks and for the family. Earlier that year (2016) I did a vision board and put CHEF on there. Just as something I was starting to feel like I wanted. Cooking wasn’t hard for me. It was changing careers that had my mind blown. At that time a coworker of mine knew Chef Jarron Spears and saw that he made a post needing other Chefs so she gave me his contact information. When we finally got a chance to talk and I told him what I wanted to do the rest is history. I have literally been doing this ever since.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It has been the most challenging road that I have ever been on. I have been able to see myself and how I react to the most stressful situations. It’s actually helped with how I handle stressful situations. I’ve had a lot of jobs in various kitchens all over DFW. Some have worked and some have not. The most challenging has been finding my absolute place in this business. Knowing my worth and knowing what I am able to provide. Then just jumping straight into that. It’s taken a long road, but it has been so worth it. The knowledge I have gained is forever imprinted.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I am a Private Chef who specializes in preparing organic whole foods for my clients. Your kitchen is my office. I wouldn’t have it any other way. I love being able to prepare lighter, fresher, healthier options for my clients that still taste flavorful and loving. I love the fact that I cook light on purpose. I cut out using heavy fats and dairy because those ingredients are not good for our system. So, I have created meals that I use dairy-free milk amongst other lighter ingredients as a way to make my meals not so heavy and to allow you to enjoy them and not feel sluggish after eating.
What do you like and dislike about the city?
The best thing about the DFW metroplex is the willingness for people to want to eat better. Many of my clients and so many more are desiring the best options possible for their health and well-being.
My least favorite thing is the lack of green spaces. There’s a lot of living spaces coming up & that adds to more of the concrete look of the city. I would like easier access to parks and real hiking trails.
Contact Info:
- Email: Chefcourtneyg@thechefinitiative.com
- Website: thechefinitiative.com
- Instagram: The Chef Initiative
- Other: thechefinitiative@yahoo.com
