Conversations with Carrie Shores

Today we’d like to introduce you to Carrie Shores.  

Hi Carrie, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My passion for food began at an early age when I could be found rummaging through my grandparent’s vegetable garden. As a child, I would spend summer days tending to the garden and eating produce right off the vine. These experiences impacted and propelled me towards a robust career in the culinary world.

My affection for food led me to Alfalfa’s Market where I worked at the juice bar cafe. Working at the whole-food marketplace exposed me to more than juicing-it introduced me to a lifestyle of health and wellness. Submerged in naturopathic and holistic philosophies, I became deeply inspired and began to dig deeper.

I gravitate toward everything food and the natural progression led me to San Francisco where I studied at the world-renowned Le Cordon Bleu. It is here that I perfected my culinary skills and realized my dream of becoming a chef.

I am best known in Denver for my time as Executive Chef at Denver’s Table 6. Working my way from the bottom up. I shattered through the glass ceiling and received several accolades and invitations, including a host chef at James Beard House (NYC), Denver top restaurant and chef awards, television appearances and radio interviews, host chef at Aspen Food, and Wine, and published recipes in Denver’s 5280 Cookbook. During this time, I became deeply involved in the farm-to-table movement, which inspired my creativity and menu design.

At the height of my success, I did the unthinkable and left the restaurant industry to pursue a more balanced and enhanced quality of life. It is in this time of clarity, I gravitated toward the non-profit organization, Work Options for Women. As Executive Chef Instructor, I devoted myself to the culinary training program helping those experiencing barriers to employment find success through education and on-the-job training. It was here that I learned how to be more than an instructor. I learned how to be a leader and a mentor and my devotion to the mission was felt throughout.

The path I took after leaving Work Options for Women-led me to a short-lived position (due to covid) as an Executive Chef of an all-organic Juice Bar and Yoga Studio here in Denver, When that closed in March of 2020 I knew that I would be on the hunt for a new position. I talked to a friend who was the Operations Officer/Executive Chef at Same Cafe here in Denver and she had mentioned they would love to hire me. I started here at same in August of 2020 and quickly moved into the Executive Chef role. In this last year, I have helped to relaunch the Food Truck and Catering Outreach Program, continued working on our Cook to Work Program, and the same brand is expanding in Denver too. We are expanding into the space next to the cafe as well as Toledo Ohio.

I continue to develop in a way that gives me life and feeds my soul. I am devoted to positive mental and physical health and am constantly evolving and creating. I am a passionate plant-based vegan and incorporate healing yoga and other fitness practices for strength and grounding in my daily life.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
Life has definitely not been a smooth road, that would be boring! I try to approach a struggle or a barrier with the intention of this being temporary.

Can you talk to us a bit about happiness and what makes you happy?
I am happiest when I am motivated by my passions which are related to food equity and sustainainabilty, being in my garden and having time with my family and dogs 

Contact Info:

• Email: carrie@soallmayeat.org
• Website: www.soallmayeat.org