What does a modern career of a chef look like? We've learned over the years that there are as many answers to that question as their are different people in the world, but Alex's work reminds us how dynamic and self-actualized a career in the kitchen can be. 

When did you know that you wanted to work in food?

I was living in Los Angeles, doing stand-up comedy and improv acting trying to "make it" as a comedic actress. That life was so inconsistent, I found no "anchor" that really settled me. I began cooking as a young kid and would frequently escape to my kitchen as a place of solitude. Being in the kitchen really grounded me, it brought me peace and a joy that I felt I lost in the air of Hollywood. I quickly realized I was spending more time in the kitchen than on stage doing stand up. About a year of debating with myself I finally decided to enroll in culinary school, and went on this epic journey of becoming a chef.

How did you get your current good food job?

Word of mouth. I was in culinary school, living on my friend's couch who owns Pilates studios here in LA. One of her trainers was training an actress on a movie set and she needed a "healthy chef" to come and make her and her family meals. I interviewed for the job and haven't stopped working since. It was my success in the private chef world that gave me the confidence to merge my two passions for food and comedy into one. In addition to working as a chef, I also host 2 cooking shows called "Bites and Booze; Gluten Free" and "Gluten Free with Alex T" on YouTube's HUNGRY channel and write a blog, AlexTCooks.com.

How did your previous work or life experience prepare you for a good food job?

As an actress, I was working in restaurants but only in the front of the house. I watched how hard the people in the kitchen worked every night, and knew that choosing a career in food was not going to be easy life. I knew you had to have a passion for it to really go for it. Their work ethic was driven by their passion for food, and inspired me to continue to pursue a career in the culinary world.

My background in comedy helped give me a unique edge in the culinary entertainment space. My sense of humor is very dry, real and relatable. Being honest, about food and everything that surrounds it, strikes a chord with people that has worked to my advantage.

What was the greatest obstacle you had to overcome in pursuing your Good Food Job dream?

Working as a private chef you have to overcome a ton of obstacles because you are usually running a one-woman show. If something goes wrong there is no one to blame but yourself. With high-end clients the pressure of making a mistake is sometimes overwhelming. You have to just keep your head down and keep working. I realized very quickly that excuses are time wasters. The more honesty and ownership you have over yourself and your work can quickly turn a disaster right around.

What can you identify as the greatest opportunities in food right now?

I would say the greatest opportunities right now are in the kitchens of the "new and upcoming chefs" who focus on farm to table, sustainable menus. There is more of a creative and inspiring atmosphere on the line, where rules are being broken and risks are being taken that is totally changing the food coming out of restaurant kitchens. There is a consciousness for what's around them. Those kitchens are imaginative, resourceful and using what's sustainably grown, local, and organic. To work in a kitchen like that would be a dream.

If you could be compensated for your work with something other than money, what would it be?

Tito's Vodka, Red Wine and Truffles.....oh and puppies...lots and lots of puppies.  Being paid in puppies?!? Come on, that's the life right there, man.