I’m back with another glam interview that I did for the blog Moda Dossier, and this time around I chatted it up with Chef Meg Hall. Meg was amazingly fun and inspiring to speak with. She’s truly an example of what it means to have enough tenacity to not just think about your dreams, but to actually make them happen. Check it out!
To disrupt means to drastically alter or destroy the structure of something. It takes a special kind of person to have the passion and guts to bring a fresh twist to business as we know it in any industry, and Chef Meg Hall is that kind of person.
In her mid-20’s Meg decided it was time for a career change so she quit her job as a financial advisor and opened her catering company Made By Meg. Fast-forward to the present and she is one of the most sought-after chefs in the business. With clientele ranging from actress Kaley Cuoco to the professional tennis player Ryan Sweeting and several national brands, it’s safe to say she’s shaking up the food industry one entree at a time.
Moda Dossier caught up with the amazingly-talented chef and she gave us the scoop on what it’s like working in a male-dominated industry, her go-to foods for celebrity clients and her involvement with the Farm to Table movement. Get ready to eat your heart out!
You’re a well-known, successful chef. Has this always been a dream of yours?
I’ve always really enjoyed cooking—I’ve been doing it since I was very young. It’s always been my dream. If you do something and be well-known you have to do it all the way. Pushing myself has always been a part of my personality.
How did you get your start as a chef?
I hired a career coach. I was a financial advisor for five years right out of college. I was still in my 20’s but wasn’t sure if that’s what I wanted to do with my life. I felt like: “I don’t think I’ll leave a legacy.” I explored my passions and food was something I really love. It went from a hobby that I didn’t think would make me any money to “Yes, I can really choose the life I want to live!” There was so much power in making that change at a young age.
This is a male dominated industry. What advice do you have for girls and women who want to follow in your footsteps?
The number 1 thing is: Don’t think of yourself as the exception. There are men and women in any industry this day in age. Think of yourself as a victim, and you’re already a step behind. Be confident and don’t think you’re behind the 8 ball because of your gender.
You motivate your clients to eat with conscience. What does that mean?
There are a lot of different places to get food from. Every dollar you spend is a vote. Vote with your fork and eat with conscience. I like to support farmers or small businesses that provide quality work but are also providing awesome service.
What advice do you have for people with busy schedules who want to eat healthier?
I’m on the exact same boat that you’re in. I feel you on being busy and wanting to eat better. Having food in the house helps. Once a week, go to the grocery store and make sure fresh items are in the house. Encourage yourself to eat at home. Give yourself the opportunity and accountability to make your own food.
What motivates you to be such a strong supporter of the Farm to Table movement?
Our food sys supports larger manufacturers and Acquire smaller and medium-sized farms into certain standards. Farmers get sucked into this. If we support them on smaller levels to support themselves and their families, they can create organic, sustainable food that helps them and my clients. It’s more about great products than the food itself.
What’s your favorite meal that’s jam-packed with healthy ingredients that benefit skin’s health?
I enjoy making roasted carrots. Go to farmer market and get different colors: purple, white and the standard orange. Mix ginger, garlic chili flakes, olive oil, salt and pepper for an awesome side dish.
What are some of your go-to meals for celebrity clients?
Feeding celebrities an interesting formula because it has to be something that’s very healthy and doesn’t inflame the digestive system. They can’t eat heavy food because they’re really active and have busy lives. I give them a lot of Gluten-free and grain-free foods.
What’s been one of the most defining moments in your career?
I have a couple! Catering Kaley Cuoco’s wedding was a tremendous amount of fun because of the in-depth nature of the product. It was a three-day wedding with an interesting client and guest list. Love those types of products. I was on “Chopped” this past year—very few chefs have a regular TV presence. I’m thankful.
What keeps you motivated to keep being an innovator in the food industry?
The way we eat continues to evolve. I can do the same thing but when you work at a level where guests and clients have been to many parties in all parts of the world, what sets you apart? I’ll continue to do something new and let them experience something they do three times a day in a totally diff way.
What’s your number 1 go-to beauty secret?
I don’t really think of myself as a glamor girl. My hair has to be pulled back. I wear my hair up a lot, so the skin on my face has to be flawless. I wash twice—I never skip a face wash. I’ve been Gluten-free for three years, and that helps a lot and it’s improved my skin.
Ciao Bellas,
