I work as a private chef for a small group of clients with chronic health issues, cancer, or food allergies. My focus is to provide healthy nutrient rich meals. Before my husband contracted cancer I cooked using rich ingredients (think "French Laundry" or "Bouchon"). After he became sick I started converting my recipes to gluten-free, dairy-free, vegetable-packed versions...at least where it was possible. I buy from local farmers, and when I have meat (rarely) on my menus it comes from pasture-raised animals from my area. I went back to school for a degree in nutrition. I keep chickens, and have a large organic garden.