Hello Dear Readers!  This week I am excited to have Chef Alynn Davis of Raw Dazzle on my blog.
I was referred to Chef Alynn from Sherri Davis from Deafies in the Kitchen our Face Book group, who informed me that Alynn has worked as a Assistant Executive Chef, Executive Chef, Chef Instructor, and as a Personal/Home Chef.  Ms. Davis currently works as a Chef Instructor (providing workshops and classes) and as a personal/home Chef. 
Alynn is Deaf.
 If you would like to be interviewed on my blog as a cook, crafter, artist, author, blogger or whatever you are good at:  email me please. I would love to have you!

1.  Tell readers a little bit about yourself.

Embracing life is me, myself and I!  I go by the name of Alynn Davis and I live by my personal motto ~ "Life is GRAND, so LIVE IT!"  I earned my training and gained knowledge at Ekaya Institute of Live - Foods in Ojai, California, where I obtained four certifications in Raw Food Chef, Nutritionist, Personal Trainer and Lifestyle Coach.  Through the years, I have worked at Rawsome! Cafe as manager and Assistant Exec. Chef; Tree of Life Rejuvenation Center as Co-Head Chef and Chef Instructor; Bliss Cafe & Chocolates as Manager and Operator; Raw Star Cafe as Consultant and provided helping hands.  Not only that, I flit around as an activist and educator for the Deaf Community promoting consciousness, speaking volumes about living in the world of Eco -  haven.  I serve as personal chef, catered weddings, special Valentines dinners, events, taught classes, provided workshops, consultations services and MORE.  I must not allow this escape from my mind to break the news that I am Owner and Vice President of Raw Dazzle!

2.  What influenced you to take up this profession?

When I moved to Arizona, I naturally became a personal chef to a friend.  She was amenable with foods I prepared and served which was vegan.  She narrated about raw lifestyle and we both lavished ourselves with the information of raw lifestyle.  Within months, we both stepped up and changed our lifestyle.  This was in October of 2003 and from there I changed from her person vegan chef to raw vegan personal chef.  After a month, i volunteered at Rawsome! Cafe for awhile before becoming their Assistant Head Chef, eventually becoming their Day Head Chef.  While I was working at the Cafe I know my time there won't be long, I went to Ojai, California (April of 2004) to study and obtain certification (for Personal Lifestyle Coach, Chef, Personal Trainer and Nutritionist).  From there, I knew and FELT that this was part of my path.  I have continued on working with various clients, cafes/restaurants as a consultant providing workshops/classes and catered events.


3.  Which are your Favorite Cuisines?

I have many favorites!  I cannot narrow it down for you as I am a great creator of Raw - Vegan dishes and it is down with great passion!  I do LOVE Durians, Raw - Vegan Chocolates, Pizza Crackers and more.  

4.  What inspires you?

LIFE inspires me!  Seeing other being inspired inspires me.

5.  What is your typical day like?

I'm up EARLY in the morning and the first thing I do is hitting the gym, the pavement or working up a great sweat.  After I freshen up, I make my daily Green Smoothies and start my day.  I don't follow a routine and each day is different so I cannot tell you what my typical day is like but I can tell you that I will have my early dinner which MUST include a LARGE green salad.

6.  What are some of your favorite "eateries?"

Some of my favorite eateries are in my own kitchen, Au Lac (California), Pure Food & Wine (NYC), Chocolatree (Arizona) to name just a few.

7.  Who's work do you love in the culinary world and why?

Matthew Kenney.  His food art is AMAZING and the creations that come to life is stellar!  It is all done with Raw - Vegan foods and it shows that it can be done without cooking.

8.  Any last words?

Living this lifestyle as a Raw - Vegan Foodie is not only for my health but it is also for many other reasons.  The list goes on!


Servings: 1 - 4 (depending on how wet your appetite is and if you eat it alone or as a side)
Ingredients -
1 1/2 c. Red cabbage, thinly sliced, shredded, or grated
1 1/2 c. Nappa cabbage, chopped/sliced
1/4 c. Cilantro, finely chopped
1/4 c. Pumpkin seeds or chopped Macadamia Nuts for bigger crunch
2 Tbsp Lime Juice, fresh
1 - 2 Tbsp Raw Honey or Coconut Syrup
1 tsp Himalayan Sea Salt
Pinch Hing (for those who do eat onions/scallions - 1/4 cup diced)
Pinch Cayenne (more if bigger kick is desired)
Directions - 
Place both sliced/chopped cabbage in mixing bowl. Sprinkle salt over the cabbage and massage very well, thoroughly. Set aside and let sit for at least 20 minutes (this allows the break down the fibrousness and  the cellular structure just enough to make the leaves tender and delicious, while preserving that fresh taste). While it sits aside - 
Chop cilantro and juice the limes. Add rest of the ingredients to the cabbage and toss well. Taste and adjust if necessary. 
If the mood hits, you can add cumin, other herbs, bloack sesame seeds, diced tomatoes/bell peppers/snow peas, more! Oh, there is another option!! Instead of just throwing things together in a bowl and wish for creamy dressing - follow this method. While the leaves are set aside for 20 minutes, throw rest of the ingredients (including nuts/seeds) into a blender and add 1/4 c. of water (more if needed, for consistency and depends on your desired thickness). Pour over the leaves and toss well! 
§ Mulberry Slaw
Servings: 8-10
  • 1 head of a green cabbage, chopped
  • 1 ½ cup cilantro
  • 1 red bell pepper, chopped
  • 2 large carrots, shredded
  • 1 cup pumpkin seeds
  • ½ cup walnuts (optional)
  • 1 cup mulberries
  • juice of 1 ½ - 2 lime
  • 4 tablespoons flax oil
  • pinch of hing
  • 2 large avocado, cut into bite-sized pieces
Directions: Shred the cabbage and carrots. Pour out into serving bowl. Toss with rest of the ingredients and serve.
To learn more about Chef Alynn Davis visit:


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