Biospan’s Post

Transcript

Have you ever thought about what would be the right to hire a chef to working home? This sounds strange, but it's actually quite normal, and I discovered this a number of years ago after I was a head chef in the kitchen. I used to run a meal prep company with a bunch of good friends and we were making personal organic food for people. When I was in the kitchen cooking that food, it occurred to me that it wasn't the same food that I would be cooking for myself. If I was going to be really honest, I've put more time and effort into my food. I'll be looking at nutrients and making sure that I'm getting everything. And so it gave me time to think if you wanted to get the best to humanly possible, what's the way that you actually do it? So I built a little system, so I'm ahead. And the system goes like this. You first you get a program from a practitioner or something, nutritionist or a doctor. Then you buy the cleanest organic food you can from the sources around you. You cook it at home from scratch using non-toxic cookware and you eat it together as a family. And after that you'll be taking supplements and you'd be retest and reorganizing. The thing is, no one has actually doing that. And so it seemed to me that the only way to do this is to either cook your food yourself or get someone else to do it for you. Then it couldn't be done in the central production unit kitchen because I was already there and I could see first hand it was never going to work. And so that's when I came the idea, What if you just put a chef inside someone toner and it turns out that was already a real thing?