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Hi! Thanks for being here. It's been a while since I've done the whole "blog" thing, but I'm happy to be back at it. Someone asked me yesterday if I was surprised to be where I'm at (i.e. starting a private chef business in Durango and depleting my *meager* life savings to do so, lol), and it took me a quite to feel into my answer. The best I could offer was yes and no. Yes, I'm surprised that I finished my Masters degree in May and am not yet embarking on a career as a social worker. Yes, I'm surprised that there may be an opportunity to channel my passion for ecopsychology* into something food related. And at the same time, no, I'm not surprised. I'm here because I've been following the breadcrumbs. I'm here because even though I thought I'd be elsewhere four months post-graduation, life had other lessons in store. I'm here because I took rejection as redirection. I've been thinking a lot about the notion of arriving recently. What does it mean to arrive? How do we know we have arrived? Most importantly, how does it feel to arrive? To me, arrival is a feeling. It's an experience of "mmm, yes, this" in our bodies. It's an experience that inspires and settles, even if the arrival itself is imbued with a degree of uncertainty. In typing these words and dreaming ahead to this week's food offering, I feel that I have arrived. Although I have no idea whether the past year and a half of private cheffing will translate to a "successful" business model, that seems beside the point. To me, success is the process, not the outcome. To me, the feeling of arrival is the success. I'll be posting here at least biweekly. Once again, I'm honored you're here and look forward to the continued adventure! *Ecopsychology is an emerging field that is less about learning and more about unlearning. It reminds us that we are not separate from the natural world; we are of the natural world. It's about remembering the deep interconnection and interdependence between all beings - not just human beings.  PS Success is also figuring out how to bake your favorite gluten-free fudge cookie from home.
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Hannah SmithI love words the way I love food. To me, words are a means to express, explore, and connect. Here, I marry my love of food with my love of language. Archives
November 2023
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Hannah's offerings are priced independently of the cost of ingredients.
Not ever wanting to be in a position where sourcing cheaper goods yields a higher profit, clients reimburse for the market cost of ingredients (don't worry, Hannah does all the shopping!).
If you find yourself desiring Hannah's services but unable to afford the price tag, please reach out to Hannah directly. Hannah believes that high quality food should be accessible to all and is happy to adjust her rates when possible.
Not ever wanting to be in a position where sourcing cheaper goods yields a higher profit, clients reimburse for the market cost of ingredients (don't worry, Hannah does all the shopping!).
If you find yourself desiring Hannah's services but unable to afford the price tag, please reach out to Hannah directly. Hannah believes that high quality food should be accessible to all and is happy to adjust her rates when possible.
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