- Story by Darcy Nybo Photography by Don Denton

Red Seal Chef, Todd Rozell, has always loved to cook.

含羞草研究社淚 was raised by a single mom,含羞草研究社� he said. 含羞草研究社淪he taught my brother and I to make Shake 含羞草研究社橬 Bake. I liked helping out in the evening because that meant we had more time to spend together.含羞草研究社�

When Chef Todd graduated high school, he took a job as a dishwasher to earn some money until he knew what he wanted to be.

含羞草研究社淎fter being in the restaurant environment I realized I wanted to become a Chef. I washed dishes for a year and I含羞草研究社檝e now been cooking for 27 years,含羞草研究社� he said. 含羞草研究社淢y first job, at Il Terrazzo, where I washed dishes, is also where I got my start in culinary and learned the basics. From there I worked with Troy Ashdown at the My Chosen Caf茅. It含羞草研究社檚 one of the busiest kitchens I含羞草研究社檝e ever been a part of. It was amazing watching him float through the busyness with ease. Nothing could shake him.含羞草研究社�

Chef Todd has worked in various establishments throughout his career including: Laurel Point Inn, Parrot House, Cecconi含羞草研究社檚, Fifth Street, and Lakeside Resort. 含羞草研究社淚 feel my work experience has given me a well-rounded look at food; what works, and what doesn含羞草研究社檛.含羞草研究社�

Looking back, he appreciates what he learned from his instructors. 含羞草研究社淐hef Gilbert Noussitou at Camosun had a very direct and honest approach to cooking and learning. At Okanagan College, Chef Kathryn Nielsen made learning fun. She also challenged us by asking us to set a goal the first day. I set mine and qualified for the Provincial Cook off that year.含羞草研究社�

Chef Todd, and his wife, Melissa, a fitness trainer, started Balanced Meal Prep, in 2016. As a nutritionist and a chef, he creates balanced, nutritious meals that are nut and gluten free and without added sodium. 含羞草研究社淎ll our products are fresh, not frozen,含羞草研究社� Chef said. 含羞草研究社淲e even have plant based protein options.含羞草研究社�

Balanced Meal Prep含羞草研究社檚 menu varies from week to week so customers get the variety the need. 含羞草研究社淲e want to help busy families eat healthy,含羞草研究社� Chef said. 含羞草研究社淲e also want to show people what a properly portioned meals look like and help them eat better. Our meals give them the fuel they (and we) need to chase after kids and still be healthy. We also wanted to deal with the amount of food waste people deal with on a monthly and weekly basis.含羞草研究社�

Being a chef and creating meals for other families is something Todd looks forward to every day. 含羞草研究社淚 get to create new dishes each day,含羞草研究社� he said. 含羞草研究社淎n added bonus is that we get to work around our kids含羞草研究社� schedule.含羞草研究社�

One of the ironies of cooking for a living, is that he rarely gets a chance to cook at home. 含羞草研究社淲e are so busy,含羞草研究社� Chef said. 含羞草研究社淲hen I do have the time, I love to make Potato Crusted Salmon. It was the first meal I cooked for my wife.含羞草研究社�

As for his clientele, they love the lettuce wraps, banana protein muffins and healthy cookies. To see some of their delicious premade meals and to find out more about Balanced Meal Prep visit their website at .

Story from West Shore Life + Style magazine