Meet Chef Ali West

Today we’d like to introduce you to Chef Ali West.

Chef Ali, we appreciate you taking the time to share your story with us today. Where does your story begin?
This is always the hardest question to answer. “It all started one summer while watching an Art Institute commercial.” I don’t think I ever knew I was going to be a chef, let alone a personal chef to celebrities and artists! Food is in my blood. Like most chefs, I grew up in the kitchen, around food. I had a mother who used food as a love language, if you were at our house, you were going to eat. It’s memories of sitting around the dining room table loud, laughing, and passing dishes around so everyone can get a full plate. That’s where I learned what “food for the soul” meant. My Dad used cooking as a hobby, an artist of culinary! He was a dentist by profession and a science teacher. It was always fun in the kitchen with him, flavors and possibilities were endless! It was what food did to my childhood, how it shaped my family. I was blessed with the natural talent to bring warmth and comfort to a person, just by placing a plate in front of them. That’s what drives me to be a personal chef. The intimacy, the community, the simple joy that you get from having an experience completely tailored to you and your edible desires.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Everything about being a chef, I absolutely love! In the beginning, as a line cook, the hustle, heat, and long hours became a lifestyle. I was okay with missing birthdays, holidays, and just quality time with people I love. I had a mission, I wanted to be a head chef. I wanted to run shit and I knew what it took. That part was easy. The roads got rough when I started to reevaluate what my quality of life looked like. I started to notice how much I missed and I needed things to be different. I’ve made so many shifts in my culinary journey. I knew I wanted to cook, I just didn’t know how much I was willing to lose from it. There have been times I thought I would branch into a completely different career, even considered an office job minor laps in judgment. Deciding to take a chance on myself, quitting the job I always wanted and choosing me, I wouldn’t call it a struggle. I’d call it a transition and during these transitions, things got scary and visions got blurred but on the other end, I’m always right where I need to be.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
“I bless the world one plate at a time!” I am a personal culinary artist. I’ve worked in all types of restaurants from La to Atlanta. I specialize in creating a personalized experience for clients looking for the wow of the restaurant without the hassle. It’s been about four years since I was in the real trenches of this industry. I’ve worked about 85% of the restaurant. I take pride in taking those experiences and bringing them into the homes of my clients. Professionalism is key! I spent a lot of time in catering and found a true love for creating art for private intimate events or large ones. Because of my passion, I’ve been able to travel the world from Greece to Iceland. I’ve made special memories with and for clients all from food. A true gift that I am more than Blessed to have.

Is there any advice you’d like to share with our readers who might just be starting out?
It’s exciting in the beginning! You decided to bet on yourself. You’re risking it all because you believe in your talent and in yourself. That’s great, keep that same energy at all times. It’s not always pretty. One week you’re busy every single day. Sending invoices and cashing checks! Posting daily and making sure you’re being seen. The next week could be dead. No clients, nothing to post, and suddenly you feel like all hope is gone then you’re on Indeed because bills are due. It can be tricky. But remember what your struggle is for. Deciding to bet on yourself and take the risk is not for the weak of heart. Every day is work, you have to find that discipline in yourself to always move forward. To take every “L” as a lesson not a loss and use that lesson to do better next time. You are in it for the long hall- and once you reach the end of that hall, you won’t even remember the tough times but you’ll always remember your success!

Contact Info:

• Website: foodbywest.com
• Instagram: https://www.instagram.com/foodbywest/?hl=en