Unlike many of her peers, personal chef Tamara ‘Tami’ Mitchell did not grow up cooking at her mother and grandmother’s knees. “I am from a typical Midwestern meat and potatoes family. We ate hearty, plain fare in a pretty regular rotation of dishes”.
Her earliest passions were a love of reading, and of gardening. “I’ve been addicted to magazines since my first issues of The Weekly Reader and Highlights Magazine. My love of gardening was ignited by a grade school experiment growing seeds in egg shells. I made a plexi-glass greenhouse for my science project.”
Fast forward to 1991, the new bride, armed with clippings from magazines, started to teach herself to cook and began experimenting on husband Mike. Surprisingly there weren’t too many disasters. “I discovered that I could read a recipe and its ingredients and pretty much ‘taste’ it in my mind and know if it would work for our tastes”.
Tami was working full-time in the health insurance industry and was seduced by the growing number of convenience products that began multiplying in the grocery stores – salad in a bag, dinner in a box, etc. “I didn’t have the most sophisticated palate at the time, but some of this stuff was just plain awful. I began doing all day from scratch cooking sessions on the weekends so we would have quick meals throughout the week. I was my own personal chef before I knew what they were”.
The purchase of a home with plenty of space for an expanding herb and vegetable garden further expanded her cooking and gardening skills. ‘I was really into herbs and crafting and secretly fantasized about chucking my career and opening an herb shop’.
In 1999, Mike and Tami were looking for a unique gift for his elderly parents and discovered a local personal chef. They purchased a two week package. Her in-laws were completely fascinated by the process and loved the food.
Unfortunately Mike died of a sudden heart attack in early 2001. As an only child with no other close relatives, the care of his aging parents fell to Tami. “Juggling my career and new responsibilities while managing the grieving process was very stressful.” In 2005 she decided to fire herself from corporate life. “I needed some time to decompress and I had no idea at the time what I was going to do with myself in the future”.
After a summer of gardening and cooking, Tami remembered the personal chef gift certificate and decided that would be a perfect fit for her passions and skills. She really enjoys cooking for clients who truly appreciate meals prepared from fresh ingredients. “I am really proud of the relationships that I am building with local farmers, as well as with other small businesses with whom I partner – massage therapists, wine shops, personal trainers and personal concierge.
“I feel so fortunate to have discovered The Personal Chefs Network. While I enjoy the solitary nature of cooking meal packages for clients, it’s important to have a group of supportive co-workers to network with. The members of The Personal Chefs Network are a fantastic group who willingly provide support and share fantastic recipes. “My business would not be what it is today without their support. I am truly honored and humbled to receive the Pacesetters Award.”
Contact Chef Tami Mitchell
www.dineindiva.com
