Feeding the need to follow his dreams Local man offering personal chef services

Like many children, Paul Johnson grew up helping his mom in the kitchen. And at an early age, he knew working in culinary arts would be his career.

"She always let me be hand's own," Johnson said of those early cooking his experiences with his mom. "I knew in fifth grade that God was telling me to be a chef."

As a high school student, he began to explore education opportunities to make his passion a reality. Between his junior and senior years, he took part in a career explorations week at Johnson & Wales. Ultimately, though, it was the smaller and "more hands own" Art Institute of Charlotte where Johnson decided to pursue a degree.

"I took part in a Best Teen Chef competition and was up against those who had been in culinary programs in their high schools. I was homeschooled, so I didn't have that experience. But, I wound up winning a scholarship."

His winning streak continued throughout his college career. Johnson took top honors during his senior class' creative showcase. It was through it that he became connected to an iconic Asheville hotel.

"A representative from the Grove Park Inn's culinary services was there who told me my career looked promising, and offered me a job," Johnson explained.

Johnson's intentional plan, however, was to move back toward Charlotte - "but I don't make the plans," he said. Now, he's offering his services as a personal chef to Rutherford County. Johnson offered a nine-course Valentine's Day meal and has provided personal chef services for private dinner parties.

"So far everybody has loved the dinners I've done," he said. "It's the care that goes into them - I make sure it's spot on."

Most of the prep work for a meal is done in Johnson's own kitchen. Final preparations are done in the kitchen of the location where the meal will be served.

"I started offering private dinners last year as part of an auction to raise money for a mission trip," he explained. "People have a desire (for fine dining) and I'm finding a unique way to cater to them."

Prior to an event, Johnson talks with a client about their desires for a meal - "I can just as easily cook high-class French cuisine or country cuisine" - and tours their kitchen to see what tools he might need to bring with him. Then, as the meal is being served, he takes time to explain each dish to a client and their guests.

"I'm not going to keep secrets," he said. "No one is reinventing the wheel. If someone wants to know how to prepare something, I share it."

Sharing his knowledge and helping others come naturally to Johnson, and ultimately, is how he wants to spend his days as a chef.

"Education is my end goal," he said. "I know god has called me to be a chef and to teach. I was a tutor in culinary school, and helping people was second nature. It gave me a purpose - I truly was teaching people."

As a student in the MBA program at Gardner-Webb University, Johnson would like to one day teach at the Art Institute of Charlotte.

"Being at my alma mater would be like going home," he said.

Speaking of home - what does the chef prepare for himself at the end of a busy day?

"I don't cook all the time at home," Johnson said, with a smile. "I am a big fan of peanut butter and jelly sandwiches."