Editor’s Observe: The Vail Every day is showcasing area chefs in a new sequence identified as “Meet Your Chef” so you can understand a bit additional about individuals creating artwork in the kitchen area. If you are a community chef and would like to be a portion of this series, please email Tricia Swenson ([email protected]) and Sean Naylor ([email protected]).
Q: What is your title, where do you prepare dinner and what is your official title?
A: Ally Stephens, proprietor/executive chef of Season to Style
Q: How extended have you lived in the valley and what introduced you here?
A: I have lived in the valley given that 2016. I’m from south of the Denver region so we have been coming up to the valley due to the fact I was a young little one. My husband and I made the decision to shift right here entire time as we were spending all our totally free time in the mountains and needed to be part of the community.
Q: When did you 1st comprehend that you wished to grow to be a chef?
A: Soon after a 10-calendar year career in the coverage and fiscal industry, I knew I needed to begin above and the food stuff industry was a organic alternative. I did not want to operate in eating places, so I commenced Time to Taste, a boutique catering and personal chef enterprise, quickly right after completing an intensive culinary arts system at Cook dinner Street School of Culinary Arts in Denver.
Q: Who has motivated you all over your culinary journey?
A: First and foremost, it has often been my mom and dad. My mom owned a catering and cake decorating organization even though I was increasing up and my father has normally relished cooking and building in the kitchen. They the two believe that in what I’m performing and of program enjoy my dishes.
Q: What’s your favored spice?
A: Pepper to go along with salt
Q: Most loved protein?
A: Fish and seafood! As a Colorado native, residing in a landlocked condition, I comprehend it is a amusing favored but I could try to eat fish/seafood for breakfast, lunch and meal.
Q: Favored fruits and veggies?
A: Fruits: avocado, raspberries and peaches, and, and and…
Veggies: I like searching farmers markets in the summer months for inspiration.
Q: Identify your carb: pasta, potatoes, rice, polenta, etc.?
A: Really fantastic crusty bread, ideally do-it-yourself or from a area artisan, adopted by pasta.
Q: What’s your favored convenience foodstuff?
Q: Is there anything at all else about you we should really share?
A: Occasionally, I journey with clientele as their personal chef. I have cooked for a consumer on a personal yacht for five months and really honed my skills in that modest galley area cooking and utilizing contemporary caught fish and domestically developed veggies. I also operate youngsters cooking camps in the summertime.