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Frequently Asked Questions

Tell me a little bit about yourself.
I’m 27 years old and I live with my husband Matt in downtown Kansas City, Missouri. I’m a chef, cookbook author, nutrition educator, and blogger, as well as a former marathon runner and personal trainer. Believe it or not, I do have other likes and hobbies besides food! I adore language (reading, writing, grammar, fiction, poetry, and more), science (biology, astronomy, physics, geology, paleontology, et al.), music (I’m a total metalhead; think NIN, Type O, Cradle of Filth, DevilDriver, etc.), history (especially ancient world history), goth subculture, the occult and other strangeness, fitness and exercise, traveling, wine, bats, and much else. I can be rather hard to categorize or pigeonhole.

Tell me more about your cookbooks.
My first cookbook, Practically Raw: Flexible Raw Recipes Anyone Can Make, debuted in early 2012. It contains over 140 plant-based recipes bursting with fresh, colorful produce and other healthful ingredients. Click here to learn more about Practically Raw and preview several recipes from the book.
My second cookbook will be released in Spring 2013. More info on that coming soon!

What’s your food philosophy?
I eat a largely plant-based diet with limited amounts of gluten and added sugars. That said, I’m no fan of dogmatism or strict rules about food—I prefer to be flexible and focus on enjoying what I eat! I think people can set themselves up for failure if they insist on being “perfect” (whatever that means!), and I find I’m healthier and happier if I don’t forbid myself to have any particular type of food. As long as I feel happy, healthy, and vibrantly nourished at the end of the day, I’ve got no problem making the occasional not-100%-healthful exception.

What’s your educational background?
2006: Bachelor of Arts, Linguistics, with honors, University of Kansas
A lifelong writer, reader, and language lover, I completed my bachelor’s degree in Linguistics (with honors) in just three years, graduating from college at the age of 20. My specialty was romance languages, namely Spanish, Latin, and French, but I also studied the grammars and histories of numerous other languages, including Italian, Portuguese, German, Dutch, Kaqchikel Maya, Old and Middle English, Japanese, Turkish, and many more.
2010: Chef Certification, Raw and Living Foods, Matthew Kenney Academy
I was classically trained in the art of living cuisine at the renowned Matthew Kenney Academy (formerly known as the 105degrees Academy) in Oklahoma City, OK by such eminent chefs as Russell James. See here for a day-by-day account of my time there.
2011: Nutrition Educator Certification, Science and Benefits of Raw Food, Living Light Culinary Arts Institute
After many years as a self-taught health and nutrition enthusiast, I received my training as a Nutrition Educator from Drs. Rick and Karin Dina at Living Light in Fort Bragg, CA.
For information on the chef and nutritionist services I offer, please click here.

Your website used to be called Almost Vegan. Why did you change it?
After blogging under the name Almost Vegan (almostveganchef.com) for over 4 years, I decided in 2012 to rebrand as Chef Amber Shea for a number of reasons. A big one is that I wanted to abandon dietary labels once and for all. I was never a fan of labels to begin with, so I was overdue to get rid of my own! Most importantly, though, I wanted to shift my brand to my own name so I could tie together all my past and future work – blog, cookbooks, anything else I may pursue – under the umbrella of my own identity.
My eating style, food philosophy, and blog content have not changed at all, though—I’m still mostly plant-based and firmly believe in dietary freedom and flexibility.

What are some of your favorite and least-favorite foods?
I love hummus, nut butters, beans and lentils, garlic, coconut, watermelon, cauliflower, and anything curry. Indian, Thai, Middle Eastern, and Mexican food are some of my favorite cuisines. I dislike boring salads, oranges, smoky flavors, minty stuff, barbecue, and most American food.

What are your health challenges?
I have Hashimoto’s disease, an autoimmune disease of the thyroid that has resulted in hypothyroidism for me. I’ve tried innumerable approaches to treating my disease, including any and all natural healing methods (diet changes, herbs and botanicals, you name it), but unfortunately it became abundantly clear to me and my doctors that my case does require prescription medication. I’m still working on getting myself back to 100%, but I have improved since getting back on the right meds.

Is there any specific “diet” you follow or recommend?
I am a big fan of Dr. Joel Fuhrman’s Eat To Live diet-style, a whole-foods plant-based diet comprising massive amounts of vegetables plus fruit, beans, nuts, and seeds. I don’t claim to follow it 100% myself – I do eat sugar, oil, and salt, all of which are forbidden on his plan – but any time I need a kick in the pants, diet-wise, I follow EtL for awhile to get back on track.

I’m thinking of going to raw chef school. You attended both the Matthew Kenney Academy and the Living Light Culinary Arts Institute. Which one should I go to?
The answer totally depends on your goals. If you’re interested in a classical approach to creative, gourmet restaurant, spa, or private chef cuisine, then the Matthew Kenney Academy is your best bet. If you’re more interested in becoming a raw food teacher/instructor or caterer, or in studying plant-based nutrition science, then Living Light may be the place for you. I encourage you to explore both options, as each school is wonderful in its own way.
Another option that is far less of a monetary investment is Russell James’ homestudy course. Your future career plans will have to guide you to decide if investing in culinary school is something you want to do. It’s the experience of a lifetime, don’t get me wrong, but if your goal is almost exclusively to gain skill (rather than “get your name out there” on a national/international stage) – i.e. work in a restaurant, start a packaged food business, work for private clients, teach local classes, etc. – then you can learn a huge amount through a DVD course like Russell’s instead, for a fraction of the price.

Vitamix or Blendtec?
Ah yes, the age old question of which high-speed blender reigns supreme! They’re both fabulous appliances, but I personally use and prefer the Vitamix. Click here to get free shipping on a new or refurbished machine.

What does your kitchen/pantry/refrigerator/freezer look like?
Click here to take a virtual tour!

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