Let me introduce myself.

I graduated from The Art Institute of California-Inland empire with a degree in Culinary Arts & in Baking & Pastry. I completed my sport nutrition course at Matthew Kenney Raw & Vegan Culinary School, and currently working on my Bachelor of Science (BS) in Business Studies/Hospitality Management at Johnson & Wales University, and have over 9 years of catering experience—including events for Ronald McDonald House, red carpet events, film & TV.
 
I’m no stranger to cooking and managing a staff for huge sporting events such as the 2018 PGA Tour Championship at the East Lake Golf Course. Recently, I was the Lead Pastry Chef at State Farm Arena in Atlanta, GA and most recently the Executive Chef at Charlotte Harbor Event and Conference Center in Punta Gorda, FL.

I’m knowledgeable in vegan and vegetarian dishes, as well as dishes for cancer patients and clients with Crohn’s disease, celiac or anything that restricts a clients eating due to a surgery they may have had or allergy.

I have learned a lot over the years cooking for thousands of different people and one thing everyone wants is a delicious meal. I wanted to learn how to eat better but still have the same foods or similar to it without drastically changing my diet and compromising flavor.

I hope to bring to this medium page some insight and share my journey of eating healthy without compromising flavor. So please follow my page to stay up to date with any recipes I post on here and my food stories I may have that will accompany a recipe.

Please follow my instagram @chef_wade and subscribe to my website www.lashauntewade.com for more content!