I’m David. Thank you for joining me here today.
There were so many restaurants in Massachusetts, where I was raised, that I worked in. I started as a dishwasher, always watching and was promoted to prep work, rounds cook, sous chef, kitchen manager and later personal chef.
I learned Italian cuisine working at Davios, in Boston, MA and French Cuisine at Chillingsworth in Brewster, MA. I appreciated the restaurant business but it is on your feet, long hours and hard work.
Like many of you I have my own story of being unwell from fast foods choices that satisfied a temporary craving followed by detrimental long term effects. I have become willing to change, One Meal at a Time. It has been through trial and error, and living by example planning, preparing and protecting my food, I am seeing healing in my body, mind and spirit. And so can you.
I moved to New York City in 1994 and attended The Natural Gourmet Institute (NGI) For Health & Culinary Arts Chef’s Training Program established by Annemarie Colbin, its late founder. Anne through her teaching, her books and approach to life instilled knowledge and culinary techniques in her students. She and other teachers taught us that what we eat directly impacts our well-being, our communities and our planet. I like this approach.
As part of my Chef’s Training Program I did a live in internship at Kripalu in Lenox, Massachusetts for 6 months.
After graduation from NGI, I took the skills I learned from my earlier years, NGI and weaved them in with my classical cooking background (putting a healthy spin on them as well) and created my own company, Gourmet Organic Dinners. That was then. This is now.
I’ve been blessed to live my passion cooking a variety of cuisines for anyone who is looking for healthy and delicious organic meals.
My clients are people living with a medical diagnosis that require following a food plan, to retired seniors desiring to balance eating out to dining in, professionals who want to Savor Their Thyme by having prepared meals when they need them, and my family: my wife, our son and even our dog, Navy who appreciate having a chef in the family.
I personalize meals based on my clients’ dietary desires, needs, restrictions, allergies and intolerances.
I can also cater small, personalized dinner parties in your home.
I am a proud member of The United States Personal Chef Association.
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