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Meet Chef Anthony Thomas

Today we’d like to introduce you to Chef Anthony Thomas.

Chef, please share your story with us. How did you get to where you are today?
During this pandemic, we all have been forced to rearrange our lives, no more human contact until further notice due to Cov-19. So it’s just my four-year-old daughter Ashlyn, my wife Ashley, and myself. I am stuck in our little condo in Upper Marlboro, driving one another crazy. One beautiful thing is food is always prepared, and I think I’m one hell of a chef, well at least my family assures me of this through the creative meals I’ve been preparing for them since we all have been home.

I love vegan dishes, especially with me turning vegan for four years of my life after my open head brain surgery at George Washington Hospital. Unforeseen in 2006, I was diagnosed with a rare brain deformity called an Altera venous malformation or AVM for short. Anywho, after going vegan, my skin was glowing, energy levels through the roof, and I overall felt like a different person for the better.

My daughter Ashlyn loves vegan dishes, so with that, I decided to create a children’s recipe illustration book. It is now on Amazon (link below), and it highlights some of Ashlyn’s favorite vegan dishes. More critical, these dishes are super simple; even a young toddler could do them. Anywho it’s called “The Little Vegan Chef: A Children’s Vegan Recipe Guide.”

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Being in quarantine has been difficult because I can no longer travel to and from areas that I once did. My services by routine have slightly been changed but I still practice social distancing to provide customers with the meals they truly need and desire. Events that I usually provide personal chef services are no longer able to be done but in due time, things will be back to normal and I’ll be able to offer my catering experiences for weddings, private parties, banquets, etc.

Please tell us about your business.
I am a personal chef who specializes in offering fine dining experiences through catered events of all sizes—guest sizes from 2-2000 with a team that is highly trained and experienced in the culinary field. I am known for being the chef who not only has “pretty food” but tasty, delicious, unique dishes. I am most proud of how I have turned a life-threatening situation where I underwent a surgery that could have cost me my life and changed my entire eating habits to becoming a health advocate. Now I can educate others. You can heal your body and mind through food. The things that set me apart from others is my desire never to allow a mistake of the past to determine my future. I mentor many young aspiring chefs and even at home cooks on how to make cooking fun at home, rather than heading to that fast food joint.

What is “success” or “successful” for you?
Success starts with a state of mind. I always felt I could be successful if I treat others in business how I want to be treated when I enter a business. Always providing A1 customer service, being punctual, and most of all, treating every customer the same, no matter their status, race, age, religion, financial situation, etc. My most known statement I mentor others is telling them, “I serve the working class person the same experience I would serve The Obamas”.

Pricing:

  • Meal Prep Services start at $130 per ten meals
  • 3 Day All Natural Immune System Juice Cleanse starts at $80 and 5 day is $145
  • Five cooks on Amazon now starting as low as $4.99 (Paperback and Kindle options)

Contact Info:

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