In March, we gained an incredible new addition to the TMR Team. Chef Heather has truly transformed the meals and cuisine we are able to offer our clients. Often when our clients come to us, they are undernourished from the lifestyles of their addiction. Because of this, providing them with food that will nourish both their body and soul is extremely important to us.
Prior to joining us at Taylor Made, Chef Heather worked in a variety of different kitchens around the country. From working on a 175-foot Yacht to a Juvenile Detention Center, she has spent years crafting her culinary knowledge to create truly meaningful experiences and seriously delicious meals. While working in the Juvenile Detention Center, Heather realized it was communities like these she felt compelled to serve. Many of the boys had been repeat offenders that grew up with absent families and food scarcity. They ran a culinary program teaching the boys with the basics of cooking while building a foundation of work ethic.
When asked about the opportunity at TMR, she said, “I instantly knew I was getting ready to embark on the most important culinary journey of my life this far. I knew that everything I had ever done had been preparing me to be here.”
Chef Heather meets with the clients during a weekly house meeting, and clients are encouraged to give suggestions for meals. She listens to them and if she overhears something food-related, she will often put together a surprise (this includes a goodbye Pineapple Upside Down Cake for a departing client). They also are dedicated to Taco Tuesday and Breakfast for Dinner on Thursdays.
“TMR feels like home. The clients feel like family. I am able to give the clients two times a day to be free from the stresses of life. Just sit, eat, and enjoy. I am so happy, proud, and honored to cook for these guys. They are the best ‘customers’ I have ever experienced. Their gratitude fills in some of those cracks and broken bits from my lived experiences. The support I receive from everyone is more than I have ever known. They inspire me to be the best chef I can be and help me to be the best version of myself.”