Today we’d like to introduce you to Chef Crystal Blanchette.
Thanks for sharing your story with us Chef Crystal. So, let’s start at the beginning and we can move on from there.
I have always known I wanted to be a chef from a very young age. I was inspired by my grandfathers who were both military chefs, and upon their return home became the culinary experts for their families. I have been around food my entire life, but it wasn’t until culinary school, when I was surrounded by professionals, that I knew there was a place for me in the food industry. It was my mother’s prayers that lead me all the way to where I am today. I had a big vision for my life and where I wanted it to go. Following graduation, I was fortunate enough to get a job working at Lucas Films in San Francisco. I have been working in entertainment on the culinary side ever since.
Has it been a smooth road?
It has not always been a smooth road, and there have definitely been some struggles along the way. I got burned out working in the food industry. I tried other things and failed, but ultimately food found its way back into my heart. It was really easy to get wrapped up in the celebrity of being a chef that works for famous people, and I got swept away by the magic. It was an eye opener for me the day I was reminded of my purpose, and I remembered it’s okay to create new ways to achieve your vision, as long as it’s done with integrity.
We’d love to hear more about your work and what you are currently focused on. What else should we know?
My company has many legs, but one vision: I create healthy food for people. It is for my clients, family, friends, and community. I provide healing through food, and I am creating a world where everyone has access to it. I own Chef Crystalz World, where we have clients ranging from CEO’s, private events, social awareness dinner parties, to those living in underserved communities, who utilize our services for healthy meal plan options. I am a partner in a culinary urban development project coming to the city of South Los Angeles, and the owner of Chefs Guide to Divorce, where I host events for divorcees looking to not feel so divorced.
How do you think the industry will change over the next decade?
Shifts are happening! The food industry is shifting right now out of necessity. Allergies to hormones, antibiotics, and pesticides in food are forcing people to really ask questions about the food going into their bodies. As a chef it is both exciting and scary. It is our responsibility as restaurateurs, farmers, chefs, culinary enthusiasts, and human beings to speak up about wanting food that hasn’t been genetically modified. The wave of vegan cuisine, non-dairy items, non-GMO, whole fat, high protein, etc. won’t actually matter if we can no longer trust that the ingredients will not poison us. The farmers are just trying to keep up with the demand, but with everything being outsourced, their hands are tied.