When people think of a chef, decadent food, mouth-watering smells, and colorful platings might come to mind. However, becoming a chef is an art that takes years of practice and plenty of hard work behind the scenes. Since October is dedicated to our foodies, this article documents the journeys and the passions of some of Loveland + South’s local chefs.
Evan Shaffer, Executive Chef, A.K.A. Kitchen, 3 years
Who inspired you to become a chef?
It began at a very young age (even before my teenage years.) While my friends were watching sports, I was watching PBS cooking shows before The Food Network. My grandmother, who was a fantastic baker, inspired me as well. Going out to Nebraska for family vacations and getting to be with her in the kitchen was a very fun and unique experience for me.
What is the most fulfilling part of being a chef?
I’m a people pleaser for sure. I know the power of food, and I know that it can bring people together. It’s not just about getting your stomach full for sustenance; it has deeper meaning for me. It brings joy. It evokes certain feelings. It can start conversations.
Can you share a little about your experience as a chef?
Since I was 16 years old, I’ve been cooking to make money. I was 24 when I found out I wanted to do it as a career, so I went to culinary school for three to four years. I knew I wanted to become a chef and do it professionally for the rest of my life. That was 12 years ago. Before AKA Kitchen, I worked at Chimney Park in Windsor. I absolutely loved it there. Before that, I worked at a few different restaurants in San Diego.
Dillon DeBord, Executive Chef, Tilted Barrel Brew Pub, 3 years
Who inspired you to become a chef?
When I was a kid, I spent a lot of time in the kitchen with my grandmother. She would spend hours cooking and I would sit with her in the kitchen. She was always the center of family gatherings and holidays, cooking up the best meals for everyone to enjoy. What amazed me most about her is that she was always the last one to eat. Now, she joins me in the kitchen at Tilted Barrel.
What is the most fulfilling part of being a chef?
I just love the industry and the comradery. Everyone in this industry works incredibly hard and has a big heart for what they do. I have always been surrounded by great people. I also love the history and culture of food. Name a place and time or great historical event that food and drink was not a part of! Food is used to celebrate and for sorrows.
Can you share a little about your experience as a chef?
I started with Tilted Barrel Brew Pub when they opened in 2018. The first 3 years were really tough, but now that we have passed the couple year mark, we are becoming a staple in the community. Once you are a part of the culture, the town of Loveland gives back to you and recognizes you as one of its own. I like to think that we are becoming one of Loveland's hometown restaurants.
Andrew Alt, Executive Chef, Betta Gumbo, 5 months
Who inspired you to become a chef?
Probably my mom. It began with simple things while she was at work when I was nine or ten years old. I started with Hamburger Helper, and I also liked to grab ingredients from the fridge and make my own creations. She taught me some of the basics, then moved onto more advanced stuff, and here we are now.
What is the most fulfilling part of being a chef?
Food brings people together. When people are together, they are happy, and when the food is good, they are even happier. I like the challenge of taking the ingredients you have on hand and making them your own. You get to put your own spin on it--your flare--whatever you can do to separate it from what everybody else is doing.
Can you share a little about your experience as a chef?
I’ve been in the industry about 15 years, give or take, and have managed a kitchen for the last three or four years. In Minnesota I served as an assistant kitchen manager, and after I moved to Colorado I became a manager at Blue Sports Grill in Loveland. I’ve been at Gumbo since April, and have taken on the challenge of keeping the recipes intact, being accurate and punctual, and getting every order out the way it’s supposed to be.