Mission Statement

Fast Foodie is a San Francisco/Bay Area based personal chef, gluten free baker and catering business dedicated to the preparation of holistic, organic, local, natural foods and meals for individuals, households and large groups. Fast Foodie’s services are high quality, innovative, organic, natural and flexible. Fast Foodie intends to become a leader in organic, natural personal chef work and dreams of expanding in the future to extensive offerings including weekly meal delivery, gluten free bakery and a community supported kitchen.

Fast Foodie, the Name Defined:

This fast foodie has nothing to do with fast food. In fact, this fast foodie wouldn’t touch fast food. The name is based on the following definitions.

Fast: characterized by quick motion, operation, or effect:(1): moving or able to move rapidly :swift(2): taking a comparatively short time(3): imparting quickness of motion <a fast bowler>(4): accomplished quickly. (In this case, this is a reference to the speed at which I run) (Source: Merriam Webster)

Foodie: Although the two terms are sometimes used interchangeably, foodies differ from gourmets in that gourmets are epicures of refined taste who may or may not be professionals in the food industry, whereas foodies are amateurs who simply love food for consumption, study, preparation, and news.[1] Gourmets simply want to eat the best food, whereas foodies want to learn everything about food, both the best and the ordinary, and about the science, industry, and personalities surrounding food.[2] For this reason, foodies are sometimes viewed as obsessively interested in all things culinary. There is also a general feeling in the culinary industry that the term gourmet is outdated.(Source: Wikipedia)

About the Fast Foodie (aka Devon Yanko):

I cook, eat, run, sleep. I am a certified personal chef (graduate of Bauman College), runner (marathoner/ultrarunner) and writer. I am a three time member of the 100k Team USA competing in 3 world championships. I compete in distances from marathon to 100 miles, but the 50 mile distance is my favorite. I am gluten intolerant and suffer from a few other food allergies. I love to cook and bake and create recipes. The recipes on this site are the product of a elite endurance runner looking to balance taste and function, health and enjoyment and failing to find any source but her own imagination that fit that bill. Nutrition and good food often sit on opposite ends of the culinary spectrum, there is a chasm for most people in trying to marry the top. I love to enjoy good food and I love the power and health that good nutritious food bring to me and so I work hard at creating recipes that accommodate both. I consider my life a “delicious journey” and my blog encompasses three of my favorite aspects of life: running, cooking and writing. Fast Foodie, Slow Food!