Alicia Jaeger Smith has spent most of her life in the Chicago metro area, immersed in its midwestern and ethnic culinary influences. She is the oldest of four children, and spent a lot of time in the kitchen learning how to cook and bake from her mom, who took a “whole foods” approach to feeding us – we grew up on whole wheat bread, the four food groups, and meals cooked from scratch. She also learned from reading cookbooks and watching PBS cooking shows and fussing over ingredients from an early age. She was raised to appreciate good food and drink, even on a budget and with limited time for meal preparation.
Background
Alicia spent her college years pursuing professional degrees in civil engineering and law. During that time, she took advantage of many opportunities to cook for herself and for friends, and to plan, cook for and host parties with friends and family. She has also been fortunate to be able to travel to many places in the U.S. and abroad for business and to visit family. Her travel experiences broadened her exposure to various different types of cuisine and inspired her everyday cooking.
Meanwhile, from an early age, she also experienced her own struggles with food allergies and weight management issues. As a baby, she was diagnosed with allergies to peanuts and raw egg whites, as well as asthma and indoor/outdoor allergies. During her lifetime, she has learned to be aware of the food she consumes and to adapt her eating habits accordingly. She has also struggled at times to manage her weight, and has been most successful at doing so when she returns to the principles of eating well and eating "aware" and incorporating activity into her daily lifestyle.
Professional Training
All of Alicia's life experiences fed her passion for preparing food and for sharing it with others. In 2006 and 2007, she pursued professional culinary training at the renowned Kendall College in Chicago, and received her Certificate in Culinary Arts in 2007. As part of her culinary training, she developed a particular focus in nutrition, preparing foods for special and restricted diets, and specializing as a personal chef. Alicia is now pursuing advanced nutrition training at the Institute for Integrative Nutrition/State University of New York. As chef/owner of PFG, it is Alicia's mission to use her training and expertise to benefit people who are looking to enhance their relationship with food and make it part of a balanced, feel good lifestyle that includes delicious, nutrient-rich and satisfying food tailored to personal dietary needs, time, and budget.
