Conversations with Chance Bridges

Today we’d like to introduce you to Chance Bridges.

Hi Chance, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I started cooking at the age of seven. My mother was always in the kitchen and I wanted to help her any chance I got. A few years ago, I started meal prepping for myself. I worked at an athletic store 40 hours a week, so I didn’t have much time. One of my managers became interested in the meals I brought to work for myself, and I began to meal prep for her weekly. Over the course of three months, she was down 25 pounds. I quickly realized I could make a living out of it, and the rest is history. I began to venture out into trying ingredients I’ve never used and showcased them in other ways outside of regular “meal prep” ideas. In doing this, I realized how much I loved creating a beautiful plate and how many things I could get people to try by appealing to their sight first. We’ve all heard the saying “you eat with your eyes first” and that’s been my motto. My presentation has been my driving force.

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?
The road has not been smooth. There were a few times I thought about giving up. I was dealing with lots of personal issues and I didn’t have the motivation or the inspiration to be in the kitchen. COVID also slowed things down a bit. But I quickly noticed that cooking was the only thing that helped me get through. Being in the kitchen allowed me to forget about everything on the outside and required me to focus on making a pretty and great-tasting meal.

Appreciate you sharing that. What else should we know about what you do?
Currently, I meal prep and provide in home dining experiences. I specialize in seafood, but I’ve become known for my vegan renditions of classics (chicken and waffles, tacos, etc.). I’m most proud of my growth. I started this as something to do for myself to stay healthy, and it turned into me helping others get and stay healthy. I think my diversity sets me apart. I like to implement new, different, and sometimes vegan ingredients in things people already like that may traditionally not be as healthy.

What are your plans for the future?
I want to expand and begin doing pop-up dinners here In the city. Creating themed menus and allowing people to taste things you wouldn’t normally find and make for yourself at home.

Contact Info:

• Email: Slimsfitkitchenhelpdesk@gmail.com
• Website: https://www.etsy.com/search?q=slimsfitkitchen
• Instagram: SlimsFitKitchen