Culinary Consulting

September 15, 2009 by The Stove Monkey in Food

Ah culinary consulting…not something you may have heard about before, and sounds a little like a financial analyst and a line cook had a love child. But in all reality, culinary consulting is actually a thriving field that’s full of many opportunities for the food professional. And…it’s also what I do for a living.

When I first “found” cooking it was in making daily meals for my two little brothers. They were always asking me to create new things, being the little brothers they were, and, being the awesome big brother I was, I would try and appease them (plus I was finding I had a real knack for and interest in cooking). Sometimes I’d even build a “food castle” out of whatever it was I was cooking—which they absolutely loved. I found that I really enjoyed making my brothers happy, and being able to bond with them over the seemingly simplistic experience of creating a meal. From this I came to value a greater ability in being able to make other people happy just by cooking for them. It seemed so easy.

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Anthony “Becoming a Private Chef”

September 4, 2009 by The Stove Monkey in Food

As a private chef, my office shifts from my clients’ homes to the grocery store, and on Sunday nights, my own home where I work to prepare for the upcoming week. Yes, in a nutshell I cook food for my clients and their families, clean-up, and go home. But I am more than that, and I certainly didn’t just wake up one day and decide to do this. I could say I kind of fell into it, but thinking more carefully about it there was actually a definitive moment when I decided to give private chef-dom a shot. What did I do following that moment? Well, it was more of a process than something that happened all at once. So what advice do I have for all those out there that might be saying the very same thing?

Step One: Just jump in. Embracing the mindset that you ARE going to do this is my suggestion. Next, it’s time to direct that thinking toward finding a job—which, at first, may be more challenging. There are private chef placement agencies but I would suggest you network your ass off and stay diligent. I was initially introduced to the private chef industry while working with a family for whom I prepared meals in advance (i.e. could be reheated throughout the week without my actual presence). I casually mentioned one day that if I had a few more families that were interested in participating in this kind of program, I might be able to do it full-time. After a few months, I was referred to a family looking for a full-time private chef. I was hesitant at first, but decided to take a risk. NEVER in a million years would I have thought then that I would be here today. I know I know, you’re saying “I hear that all the time, whatever.” Although this isn’t something I thought I could ever do as an actual income-generating career, it’s also not what one typically thinks of when embarking on a culinary pathway. Reflecting on my decisions, I am so glad I took that leap of faith, which has brought me into the circle of love that is a family, and allowed me to help them share the rich experience of enjoying meals together.

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May 29, 2009 by The Stove Monkey in Food

We are currently selling our shirts at local kitchen supply stores and culinary book stores. Shirts can now be purchased at The Phoenix Knife House (7607 E. McDowell Rd. Scottsdale, AZ 85257). The Knife House also carries an inventory of imported Japanese Knifes. Store hours are Monday to Friday 10am - 6pm, Saturday 11am - 5pm Sunday Closed.

If you are a culinary student, foodie, or chef and have any recommendations on a store that may be interested in carrying our product please contact me

Mytro & Lynch


May 4, 2009 by The Stove Monkey in Food

We are officially in business and have made our dream a reality.  Anthony and I have always wanted to develop a line of clothes to wear as chefs – something that could be worn on the street and keep up with the current T-Shirt fashions.  We both wanted something to represent ourselves as chefs outside of the kitchen.  I always wondered why other social groups, i.e. skateboarders, athletes, musicians, and even your A-List individuals, had their own identity for street wear.  I remember as a teen that I was really into skating and had my own style and name brand of clothing that identified me as a skater.  This was important to me at that age because that was what I enjoyed and was passionate about.   The clothing allowed me to network and make new friends.  Now this can apply to Stove Monkeys clothing for chefs and foodies alike.  When walking down the streets of Cleveland, New York, San Francisco, Barcelona, Paris and wherever else a Stove Monkey may be cooking, you will see the Stove Monkey logo on the back of shirts and realize that that person is a chef or a foodie.  Maybe it will be a celebrity chef or even an up and coming young chef with whom you could network and trade secrets.

Since the website was launched about a month ago, we have been included in a few blogs.  Follow the links below for more info regarding Stove Monkeys.

Unite Stove Monkeys!

Mytro & Lynch

Stove Monkeys at the West Side Market

April 6, 2009 by The Stove Monkey in Events

Stove Monkeys have a little fun at the Clevelands West Side Market!


Stove Monkeys Featured on Channel 3 “Good Company”

February 11, 2009 by The Stove Monkey in Events

Chef Matt Mytro made a guest appearance on Cleveland NBC Channel 3’s morning show “Good Company” on February 10th, 2009.


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