Today we’d like to introduce you to Chef Alexander Mack.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I, Chef Alexander Mack am originally from Tallahassee, Florida. I began my first venture in cooking at the age of 18 in a restaurant called Atlanta Bread Company, however, this was only the beginning for I was a determined and aspiring Chef.
Through my determination, I began to branch out, working in various kitchens in different cities under Operational Managers, Chefs, and Master Chefs to perfect my craft. Some of the cities I worked in are Tallahassee, Jacksonville, Orlando, and Winter Park, Florida; as well as Bluffton, South Carolina, Atlanta, and Savannah, Georgia.
Throughout the years, I transitioned from working in fast-food restaurants to becoming Assistant G.M., to overseeing the opening of a new restaurant. I always had the determination to climb higher than I have ever been. My inspiration always came from being able to provide for my children, provide for myself, help people in need in all forms of life, and inspire people in all walks of my life.
I became homeless at one point in Orlando, Florida after being laid off with nowhere to go within the city. I just had my Kia Soul and a parking garage to hide my shame. I wanted to go back home to family in Tallahassee but at the same time I wanted to figure things out as a man; find my own way. Living with bad health habits and weighing 285 lbs during the time I told myself I’ll never be in this position again.
Today, I weigh between 165-170 within the lifestyle that I chose which is being vegan. I self-taught myself the craft of cooking and deliberately worked in different restaurants to hone not only my craft but the science behind culinary arts.
As I reflect on those experiences from my past, I vowed that from this point on I’ll overcome any situation and commit to building the life that I always envisioned for myself.
In 2016, I took Culinary Arts seriously by working closely under Master Chefs and Head Chefs throughout the South to becoming a Sushi Chef, Sou Chef, and Head Chef while changing my eating habits to contribute to building a better future for myself and those around me.
With those life events, I was inspired to be more involved in the community. I’ve donated to and or worked with Bethany Happy Bags of Savannah, The Emmaus House, taught cooking classes for the youth about nutrition at Coastal Empire Montessori, and more.
Since then, I’ve been a Personal Chef for two years now and I’ve specialized in being a Chef for over 5 years in various cuisines and cooking styles (Plant Base, Vegan, Vegetarian, Sushi, Seafood, Italian, American, and more).
I am known throughout the community as “The Neighborhood Vegan Chef” because of my in-depth kind personality to assist the community with a variety of delicious made-from-scratch vegan foods here in Savannah, GA, and along the east coast.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
I wouldn’t consider my road being smooth or not smooth. I feel life in itself is meant to have its ups and downs in order to build character.
Appreciate you sharing that. What else should we know about what you do?
I am a Personal Chef that currently specializes in made-from-scratch Vegan/Plant-based foods in various cuisines.
Everyone knows me for baking specialty bread, creating plant-based meat alternative dishes, pasta, vegan sushi, hot sandwiches, vegan wings, and more. The services I give are meal prep, catering, In-House Private meals, and cooking classes.
I am proud to be able to spark the youth’s minds, to be able to teach the youth a trade skill, create healthier eating habits for the youth, assist families in having delicious meals for the week, assist the homeless in need, and overall aid the community.
The community says what sets me apart from others is that I make delicious made-from-scratch meals with custom-made menus with dishes that remind them of meat.
Risk-taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I feel in this line of work it’s a risk in itself.
Walking outside into unknown territory is always a risk. Creating something that is unknown to the public and hope they enjoy what you give them is a risk. Yet, you can never go wrong in investing in yourself. The true question is, is it worth the risk?
For me it was moving to different cities I knew nothing about in order to pursue something I love doing which is cooking.
It started for me in 2013 or 2014. The idea was if I could work as a line cook for Burgerfi and climbed the ladder to a cooperative executive position I’ll be good. I learned every position, passed all cooperate tests, received Food Safety certifications, and became Assistant G.M. only to be laid off later on.
But without me taking that risk I wouldn’t have ended up where I am today as my own business owner. Certain decision-making and overstanding risk management allowed me to accomplish more goals. Overall, you can’t make it in life without taking a certain risk but, it’s all about taking the risk that’ll be worthwhile.
- In-House Private Meals-$125 per person.
- Catering-$125 per person
- Meal Prep-$225 for 21 meals.
- Website: Amdiversecooking.com
- Instagram: @A.M.Diversecooking
- Facebook: https://www.facebook.com/TheChefAlexanderMack/
Chef Alexander Mack, III and Antonio Moore