![]() I struggled for a long time trying to cook to other people’s styles and standards. Networking and finding a mentor can have such a positive impact on one’s life and career. Whether it’s a private dinner party for 8 or an event dinner for 100, my goal is still the same…feed people well and make them happy. I’ve had the opportunity to be a guest chef serving farm-to-table dinners at local venues, giving guests an interesting dinner using local, seasonal ingredients. In private work, it’s all about producing creative, restaurant-quality meals in clients’ homes and event venues. For me, it’s all about building a sandwich that’s both balanced and feature unique ingredient combinations, even If that means baking my own bread, which we’ve done several times in competition. For the past few years, I’ve been competing in sandwich building, which I absolutely love. In competitions, it’s all about bigger, better, faster. Likewise, it’s taken years of competing before I gained the confidence to step into a television stage.Ĭan you tell our readers more about what you do and what you think sets you apart from others?Īs a competitive chef and a personal/private chef, my work has two completely different sides. It took me competing for 6 years before I won my biggest opportunity. We all face challenges, but looking back would you describe it as a relatively smooth road?Īs with many endeavors, the road to success takes a lot of hard work, a lot of time, a lot of sacrifice. ![]() Through WFC, I’ve been given the opportunity to become a chef and appear on Food Network and many local network affiliates. Fast forward 9 years, and I’m set to compete in my 8th World Food Championships in Dallas in November. Although feeling completely out of place, I made the top 10 in desserts. That first year, I was awful! In fact, it took several years of practicing and studying before I began to win. By 2013, I won the National Pie Championship and my first entry to World Food Championships in Las Vegas. Sadly, I didn’t realize just how much I didn’t know. After watching a feature on Food Network about the National Pie Championship, I thought “I can do that!” and I made preparations to bake a few pies and enter. ![]() Hi Amy, so excited to have you on the platform. So, before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?Īlthough I started cooking when I was 8 years old, I didn’t begin cooking competitively until I was in my mid-30s. Today we’d like to introduce you to Amy Freeze.
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