About Amos


Amos Prudhon

Background

I developed my cooking skills in a variety of casual and fine dining restaurant kitchens in Washington, Oregon, Alaska and Utah Between 2000-2006. Since 2007, I have accommodated a variety of special dietary needs with my Personal Chef services. These catering endeavors have served groups of up to 150 people in Park City, UT and Seattle, WA. Volunteer Kitchen Management since 2009 at various Vipassana Meditation Centers in four countries has greatly contributed to my personal development. Extensive travels abroad to France, Italy, India, Australia, New Zealand, Ghana and other regions has helped to inspire the diverse international selections offered on my menu.


Formal Training

In 2003, I earned a culinary school diploma from the Pacific Institute of Culinary Arts of Vancouver, BC. As a member of the Puget Sound Mycological Society from 2003 - 2004, I learned basic wild mushroom identification and foraging skills and led cooking demonstrations at their annual Wild Mushroom shows. I went back to school in 2010, eventually earning a Bachelor of Science Degree in Food Science and Nutrition from Central Washington University in 2013. My 6-month, 1200-hour Dietetic Internship through Iowa State University began soon after graduation. I was chosen to join a select group of interns who carried out the Nutrition Care Process in Ghana and presented a lesson on increasing protein to a rural Ghanaian community. Extensive travel to five continents has boosted my cultural competency and informed the variety of international flavors and healthy options I have to offer.


Services

  • In-home personal chef services
  • Cooking classes and demonstrations
  • Hands-on culinary skills training
  • Nutrition counseling
  • Menu consulting
  • Recipe editing

The list doesn't end here. Please inquire about customized menus, nutrition education and eating plans. Amos will work with you to come up with your perfect solution.