James Ashley, Bare Bowls - Recipe for Success

James Ashley, Bare Bowls

Texas-based newcomer Chef James (born James D. Ashley) would be best described as a multi-faceted culinary talent with an uncanny ability to connect with a diverse clientele hungry for fresh and unique food.

Along with being a personal chef/caterer, Chef James is self-taught in the way of macrobiotics, raw cuisine and nutrient analysis. He is host of STEEL competition, in the process of developing healthy drinks and snacks with plans to open a restaurant of his own innovative design and concept within the next year and a half. Chef James has already drawn the interest of several investors and this interest is only expected to grow. Chef James discovered a passion sourcing and cooking foods locally grown and raised while growing up in a rural South Texas town, where ranches and farms are plentiful but bright city lights are far and few. Working in a local butchers market, he learned the art of butchering meat and seafood fabrication at the age of 16, subsequently realizing his calling to become a Chef. He acquired the necessary capital between 18 and 20 years of age by working natural disaster relief programs throughout America.

He then moved back to Texas to attend the Art Institute Houston. Striving to become the best, James stayed focused. His approach to school, work, culinary competition and martial arts kept him well balanced and on track to accomplishing his goals. Searching to offer solutions for healthier food options for everyone lead Chef James to the creation of PURE CATERING. PURE CATERING sources all produce and proteins from local farms and ranches that practice sustainable production methods, forever staying committed to progressive healthy cooking techniques with a style James calls native global cuisine.

2018 Chef of the Year
Kevin Naderi, Roost

Chefs Advisory Board

Beginning in the late 1990's Chef Monica Pope joined in Gracie's efforts to establish a group of concerned chefs who were willing to get involved in a hands on way to teach kids to cook. Twenty-four answered the call and in 2006, we established our Chefs Advisory Board, a working committee with Monica as its Chair. Through the years, more and more chefs have joined our founding members, and today we have over 100 members in Houston and across the country. Monica Pope continues to lead the team as Chair Emeritus.

These busy professionals donate their time month after month, year after year, bringing their unique insight and perspective of food to the children, turning on their taste buds and opening their minds to new foods. It's a Recipe for Success! Would you like to join us? Get in touch and get started today!

The Foundation's Chefs Advisory Board served as inspiration for the White House campaign for Chefs Move to School! Six members of our Chefs Advisory Board joined members of our Board of Directors at the White House in June 2010 for the kick-off of Chefs Move to Schools! where Recipe for Success was featured as a national model and resource. See pictures here. And read about the trip here and here.