Chef Shirelle Boyd is a lover of life who has been a Culinary Professional for more than 20 years. Her culinary career began when she was a cook in the Navy where her passion for cooking grew. She decided that once she finished her duty in the Navy she would pursue a Culinary Arts career. She attended Johnson and Wales University in Norfolk, VA and completed her studies in Providence, RI. Chef Shirelle really enjoys clean cooking and, as the art of cooking is her gift, she enjoys sharing her talents with others.
Six years ago, she started growing food in the urban environment. Having the freshest ingredients are key to her tasty meals. “Gardening not only provides cost benefits, but it brings people one step closer to living healthier, sustainable lives as they reconnect with nature”. She has contributed to the local fresh food movement in many ways, including: Initiating a community herb garden at her church; inspiring individuals in their pursuit of wellness with clean and healthy cooking classes; and offering”functional foods” demonstrations, working with a consortium by the name of Food Depot to Health. She has been married for ten years and is the mother of two lovely children.