I am the Executive Chef and creator of Alter EatGo, which is a healthy ready-to-eat meal service focused on providing nutritious dining options for African Americans. I developed the idea for Alter EatGo during a marketing class project at the University of Illinois in 1993. The original concept involved creating a healthy version of popular fast food establishments by using lean meats such as turkey and chicken, more fruits and vegetables, and less fried foods. After six years of research and planning, I am proud to finally launch Alter EatGo because it will provide convenient, affordable, and delicious cuisine for an at-risk population that demands more nutritious dining options.Growing Up:I was born in Chicago, Illinois in 1969. At the age of nine, I received my introduction to the culinary world by preparing meals for the family with the assistance of my mother. Since both of my parents were entrepreneurs, they also the taught me how to create wealth via the free enterprise system. I started my first business, which was cutting lawns for neighbors, at the tender age of 8. The entrepreneurial bug bit me hard and I started two other businesses in high school, painting restaurant windows and making custom buttons. I was also a scholar and an accomplished athlete in martial arts, football, and baseball. After graduating from high school, I joined the US Navy and served my country for 5 years as a Russian linguist in a special operations unit.Renaissance Man:I have been a Russian linguist, web developer, software salesman, restaurant operations consultant, business development director, and entrepreneur. In addition to starting Alter EatGo, I created a social activities club called Eventurous that encourages African Americans to experience fine dining, performing arts, and various cultural activities. I have truly leveraged my creative and logical abilities to start a business that will enhance the lives of many.Culinary Career:I began my culinary career at McDonald’s Corporation as an IT programmer and then transitioned to operations as restaurant consultant. After McDonald’s, I joined a large managed food services company as a Director of Business Development. To complement my knowledge of restaurant operations, I attended the Illinois Institute of Art’s culinary program.Humanitarian:I strongly believe in volunteerism, which is why I sit on the board of three wonderful non profit organizations. These organizations include the South Side YMCA, the Primo Center for Homeless Women and Children, and the Black Culinarian Alliance. In addition to my board involvement, I am an active member of Kappa Alpha Psi Fraternity, Inc. and the 100 Black Men of Chicago.
Credits: Background from flickr user
