ABOUT SWEET GLORY:

Sweet Glory is a Los Angeles based health supportive food service. What does health supportive mean? This means the emphasis is on whole, real, local, seasonal and organic foods whenever possible with minimal processed ingredients. The goal is to make healthy eating a pleasurable experience and not a restrictive or boring one.  

Animal proteins are carefully sourced to find the most humanely raised, fed and handled.  Dairy is sourced to find milk from happy, healthy, pastured cows, goats and sheep that are the most naturally nutrient dense available in the region. Produce is bought from local Farmers Markets when possible or the best secondary sources, primarily organic etc.

Sweet Glory also aims to please so whether you want a cupcake that is grain free and vegan or you want a cream cheese frosted red velvet one all ends of the spectrum are welcome. Even powdered white sugar can be less sketchy when made from organic cane sugar, Amish cultured cream cheese and organic milled white whole wheat flour. Whether it's Tuna Tartare on Daikon Chips. Gluten Free Mac N Cheese or vegan bacon made from adzuki beans and buckwheat there is something for every one. 

Glory's Story

Glory began cooking in her play kitchen at the age of three in the San Francisco Bay Area. Her mother finally let her in the real kitchen to help at five years old and by nine she was in charge of making the evening salads for the family on Cedar Island Lake, Michigan. By fourteen she was the special guest chef at her boarding school cooking asian style stir-fried chicken and vegetables for the staff and students in the headmaster's home in Upcountry Maui. It didn't occur to her that cooking might be in her professional future.

Many years later, when she had been working as a catering server she found herself being asked to cook many things, in private homes, that she did not know how to do and always pulled them off. It was then that she found realized her preference for being in the kitchen. At the same time, she took a 6 week environmental class at Sustainable Works,  in Santa Monica, California and after the week  focused on food, she went back to shopping at the local Farmers Markets regularly. She began cooking at home more and becoming addicted to fresh local food. Not to mention the positive effect it had on her blood work at the doctor's office, after a year had passed. She knew a career change was brewing but didn't think culinary school was for her.  She didn't want to spend her days learning how to cook  primarily with butter, white flour, white sugar and veal stock. She was also terrified of cutting things into perfect shapes of exact measurements. Geometry was not her friend. Then one day flipping through a Natural Health Magazine she saw an ad for The Natural Gourmet Institute.

The next thing you know, she was on a plane, getting a tour, attending a Friday Night Dinner, applying and then getting a secured loan and subletting her Los Angeles apartment and moving to NYC to learn traditional cooking techniques with non- traditional food, mostly plant based, very little white flour, sugar or butter. There was not a ham hock or vat of veal stock in sight. After school, she interned at the famous Iron Chef winning Anita Lo's Annisa, where she learned to overcome her fear of the Mandolin. i.e. the shortcut to perfect geometrical shaped vegetables, without award winning knife skills.

After completing her internship, she went on to work in catering for many of NYC's largest and most prestigious companies and working events alongside the country's best chefs where she furthered her education and inspiration. Since then she has been working primarily as a personal chef focusing on individual clients special needs and events be they a party for up to 200, daily lunches and dinners or weekly meals for 1-15 people. 

Glory has lived and eaten in many places around the world but her biggest influences come from the fresh produce, fish and flavors of Hawaii and the farmers markets of California. She wishes to bring that freshness and love to you always. 

My what big Zucchinis you have. Fresh from the Garden in East Hampton, New York.