Conversations with Ire Evans

Today we’d like to introduce you to Ire Evans.

Hi Ire, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
My name is Ire Evans and I am an accredited chef as well as the owner of Green Cuisine Personal Chef Service. My love of cooking flourished at the age of eight when my grandmother and I would spend time together cooking for our family. Because of this, the act of cooking has always felt connected to sentiments of love, family, and community.

I decided to pursue my love of cooking by moving from Indonesia to Denver to seek a degree in hotel management. I worked in management at the Marriott in Denver as well as the Mandarin Oriental Hotel in Jakarta, a diamond star hotel. My culinary dreams were temporarily put on hold when my children were born since I elected to stay at home and take care of them.

When my children were old enough, I decided to pursue my chef certification from the Culinary Business Academy and start my own business. I always preferred to be in management working behind the scenes. Owning my own business allowed me to build my vision of a service which prioritizes delicious, healthy, and fresh food that nourishes the body and soul. My Indonesian background coupled with my experiences in the restaurant business in the United States inspired me to offer a culturally diverse portfolio of dishes. I am versatile and able to adjust my services for a wide variety of diets and preferences. My experience as a mother of two wonderful children motivates me to create food that is fun and enjoyable for the whole family!

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It definitely has not been easy. I have faced racism within the industry. Given my Indonesian background and accent, clients and colleagues tend to undervalue my abilities. The chef industry also tends to be male-dominated even though cooking is often categorized as a feminine practice. As a result, I have had to work harder to prove myself. In the end, having to face such obstacles made me a stronger person and chef.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I absolutely love experimenting in the kitchen. Since I have a background as an immigrant, I have a lot of experience in cooking different ethnic cuisines from around the world. Accustoming myself to American culture while also maintaining my Indonesian roots led me to specialize in Asian fusion. I am incredibly proud of my versatility in the kitchen.

I feel as though my customer service skills set me apart from others. I care deeply about the experiences of my clients. I like to put myself in my customer’s shoes in order to see how I can best address their needs and wants.

Can you talk to us a bit about happiness and what makes you happy?
Making a difference in my clients’ lives makes me incredibly happy. While I am committed to making delicious and nutritious food, I find that connecting with my customers and learning more about them allows me to nourish the whole person. Creating connections with customers allows me to make a lasting impression in which I am not simply serving food, but an experience. In a whole dominated by fast food culture where the harvesters and producers of food are generally anonymous, I think it is important for people to experience the ways in which cooking brings people together. When I am able to bond with my clients amicably while also providing them nourishment, I feel happy and fulfilled as a chef.

Contact Info:

• Email: ireevansgreencuisine@gmail.com
• Website: http://www.greencuisinechef.com/home
• Instagram: @green.cuisine.personal.chef
• Facebook: Green Cuisine Personal Chef Service