Interview with Tony Boyer, owner
Q: How did you get involved in this business?
A: I have a 15-year history of working in catering. Everything from working parties, to planning, cooking — you name it. I even ran my own catering company for a few years. But after speaking to a friend who was a personal chef, I realized how big of a market there is out here in Denver. My biggest inspiration was my grandmother. During the last few years, she developed diabetes and then dementia. She was unable to perform most of the simple mechanics of cooking. So I started making her meals for her and delivering them to her each week. I thought to myself, “There have to be many others out there who could use this kind of help.” So I started the business up and have never looked back.
Q: What distinguishes you from other businesses in your category?
A: Gluca is a personal chef business that specializes in working with diabetics and creating meals that align with their diet plans. But I will also work with those on other modified diets as well, such as paleo and gluten free. I even have a crash course for new diabetics to teach them how to adjust to their new lifestyle. I take them to the grocery store and show them how to read labels and how to shop according to their carb intake. Then we proceed to a three-hour cooking class to show them the basics of cooking, and how to substitute sugars and carbs naturally through purees. I want to show diabetics that they in fact have more options than limitations in their diets. I want them to fall in love with cooking and good food all over again.
Q: What do you like best about your line of work?
A: The people I work with and the lives that I touch through what I do. Many people today are too busy to cook for their families and so they lean heavily on fast food or pre-assembled salads or entrees from Whole Foods. But chefs have a unique power. We have the power to sway opinion. Say a 5-year-old has a plate of spaghetti for the first time, and the sauce is tasteless or too sweet. Chances are, that child will never want to eat spaghetti for a long time or may even convince themselves they don’t like it. But when a chef prepares food and they do it with passion and with real talent, we not only create fans of our cuisine, we create memories. It is a powerful gift.
Q: What is your business’ biggest challenge?
A: To always present new menus and new ideas while still keeping the client aware of the value in the price. Personal chefs are much more affordable than you might think. But we put a lot of time into our food. Good eating is for everyone, not just the wealthy.
Q: Something people might be surprised to learn about you or your business:
A: I teach cooking classes. I bring all the pots, pans, knives, cutting boards and even wash the dishes. Classes are taught in your home with a menu that is designed with you. I teach techniques, not recipes. If you can learn to roast one thing, you will learn the skills to transfer that same skill to multiple recipes.
Profile
Business: Gluca Foods
Address: Based in Lakewood
Hours: 10 a.m.-5 p.m. Monday through Friday
Founded: 2015
Contact: 720-322-3392,
Employees: 1
