Our Mission
At Chef Pure Foods, we believe food should nourish both body and mind. Our mission is to make clean, functional, plant-based nutrition available to everyone through convenient meals and snacks made from simple ingredients and honest intentions.
We serve people seeking healthier choices—from vegetarians and plant-based consumers to flexitarians navigating real-life health challenges.
Pure Foods. Pure Ingredients. Pure Intentions. ©
Vision Statement
To become a trusted leader in clean, plant-based nutrition by making healthy, quick/convenient, and affordable food accessible to people everywhere.
Value Propositions
Chef Pure Foods creates nutrient-dense, plant-based snacks that deliver the taste and texture consumers love while using locally sourced produce to reduce food waste and environmental impact. Through a unique blend of food science and culinary expertise, we transform seasonal vegetables and fruits into flavorful veggie jerky, fruit leathers, and salad toppings without sacrificing nutrition. Our products offer wholesome, plant-based options for consumers seeking simple, ingredient-focused foods that align with a variety of dietary preferences and lifestyles.
Kurt's Story
In 2008, Kurt experienced a life-altering stroke that necessitated a complete personal and professional transformation. Facing the challenge of adapting to limited physical mobility and partial paralysis, he embarked on a journey to overhaul his lifestyle with minimal resources and physical strain. Understanding that meaningful lifestyle changes require time and support, Kurt engaged with local farmers at nearby markets. Despite his impaired speech, he communicated through written notes and pictures, gradually forming strong partnerships by purchasing their produce.
As Kurt's relationships with these farmers strengthened, he became a go-to source for advice on selecting produce and meats, and how to incorporate less familiar items like Swiss chard, butternut squash, and turnips into diets. Leveraging his culinary expertise, Kurt wrote and self-published "Cooking to Save Your Life," a cookbook that offers adaptations of classic recipes to meet various health needs, including low-glycemic and gluten-free diets. He also conducted culinary classes at Lund’s & Byerly’s gourmet supermarkets. He served as a regional speaker for the American Heart Association, emphasizing the philosophy of using food as medicine through lectures at various institutions.
Kurt's influence extended into local grocery stores and businesses, where he taught classes on adopting healthy diets by focusing on diverse, colorful, and fresh foods, rather than strict calorie counting or portion control. His contributions to the food industry include activism and facilitating collaborations among key stakeholders. He served on the Board of Directors for Le Cordon Bleu College of Culinary Arts and Southwest State University's Culinology program, and actively participated in the Research Chef Association, spearheading educational programs on national agricultural priorities.
During the COVID-19 pandemic, Kurt innovated by creating "Pure Plant Jerky," a vegetable-based snack designed to mimic the taste and texture of meat jerky using ingredients like kelp seaweed, sunflower flour, pea protein, zucchini, and mushrooms. This product reflects his commitment to offering consumers healthy, organic, and minimally processed options that align with modern dietary preferences for vegan, non-GMO, and allergen-free foods.
Check out Kurt's episode on Allergy Dragon's podcast here.
