Chef Rick Crump
Rick joined Centered Chef in June 2010 after having gained experience from a variety of sources in the culinary and natural foods industries. After having graduated from Loyola University Chicago in 2004 with a B.A. in Psychology, Rick took a year off from school to apply to PhD programs, during which he started working in the culinary field. At that point he realized the potential to harness his passion for cooking as an occupation.
While attending culinary school at the Illinois Institute of Art in Chicago, he had the opportunity to intern at Thomas Keller’s Per Se, a Michelin three star-rated restaurant, before graduating at the top of his class. After stints in various Chicago catering operations, Rick found his way to Whole Foods Market as a kitchen supervisor and concierge. Those positions provided the opportunity to learn about the positive effects that natural, unprocessed foods can have on one’s health, as well as how underserved people with dietary restrictions are when it comes to finding food that both tastes great and fits their lifestyle.
In reflecting back to his past personal struggles with weight maintenance and with the desire to combine his passion for great food with his knowledge of natural foods and dietary restrictions, Rick decided to devote his career to teaching people skills that enable them to take their nutrition needs into their own hands. Having battled his way back down from being 65 pounds overweight in an unhealthy, unsustainable way, he learned that there is a right and wrong path towards a lifestyle that supports healthy weight maintenance. Upon being offered a chance to join Chef Ryan’s team, he jumped at the opportunity to use his experience to educate, entertain, and inspire Centered Chef clients.
