“From the Kitchen to the Culture: How Meal Prep Can Transform Your Week”

“From the Kitchen to the Culture: How Meal Prep Can Transform Your Week”

Before we even get to the questions, let’s talk about Chef Ashley Shannon, the powerhouse behind Ashley Eats Chicago. She’s a private chef, entrepreneur, author, and founder of one of the city’s most respected food brands. Since launching in June 2016, Ashley has been feeding Chicago—literally and culturally—by creating nutritious, flavorful, custom meals for clients across the city.

Her culinary style is soulful, practical, and purpose-driven. Whether you’re vegan, keto, high-protein, or just tired of Uber Eats, Ashley’s meal prep service bridges wellness with real flavor. Think elevated comfort food with a healthy twist—and a little Chi-Town soul in every bite.

Recently, she’s been gaining buzz on social media for her personalized prep services and authentic behind-the-scenes clips, showing everything from seasoning routines to client success stories. She’s also the author of Close My Door: A Memoir About Grief, Growth, and Becoming—a powerful read that proves the kitchen ain’t just about food, but healing too.

Now, radio personality and culture curator Gerry P gets to the core of her process in this exclusive sit-down.

 Interview: Gerry P x Chef Ashley

Gerry P:

 Let’s get right to it—why meal prep? What pulled you in?

Chef Ashley: I started meal prepping because I was tired of watching people settle. I saw folks either skipping meals or overdoing it with takeout. I knew there had to be a way to give people the food they wanted—with the nutrients they needed. So I made it make sense. Prep with purpose. Flavor with balance.

Gerry P:

 So how would you guide someone just getting started?

Chef Ashley: Keep it simple. Don’t try to prep a whole buffet your first week. Stick with 2–3 proteins, a couple veggies, and your favorite grain. I tell beginners: build your “starter plate”—one that can flex all week. Reuse the base, change the sauce, remix the vibes.

Gerry P:

 Say I’m on week 4—how do I take it to the next level?

Chef Ashley: That’s when you start layering—textures, global flavors, more color. Add variety in cooking styles: roast your broccoli one day, steam your green beans the next. If you’re counting macros or training heavy, I’ll customize the portions and even the timing of your meals.

Gerry P:

 Okay, real talk—how do you keep it fresh all week long?

Chef Ashley: Rotation and storage. First, don’t prep 7 days straight—aim for 3 to 4 days max, then refresh. Second, keep wet sauces separate. No soggy energy. Third, mix raw and cooked components—like fresh tomatoes or shredded cabbage on the side. That bite stays alive.

Gerry P:

 Let’s talk cost. Is this only for the bougie folks or what?

Chef Ashley: Nah, it’s for whoever values their time. My pricing depends on how many meals you want and what ingredients you’re working with. Clients cover the groceries, and my service fee starts around $15 to $25 a day. That’s cheaper than daily fast food—and way better for your body.

Gerry P:

 What about folks with dietary restrictions? You customizing that?

Chef Ashley: Always. Vegan? I got you with tofu, lentils, chickpeas, coconut curries. Keto? Think salmon, leafy greens, olive oil dressings. Gluten-free? No problem. I don’t just swap ingredients—I build whole menus around your lifestyle.

Gerry P:

 I know you rep Chicago. Do those roots show up in your cooking?

Chef Ashley: Oh for sure. You’ll see lemon pepper chicken bowls, jerk salmon wraps, even a healthified version of Harold’s-style wings. I keep the local flavor alive—but without the grease trap.

Gerry P:

 What’s the biggest mistake beginners make?

Chef Ashley: Trying to do too much. They meal prep like they’re feeding the whole block. You only need what you’ll actually eat. Also—don’t skip seasoning. Healthy don’t mean bland. And label your meals, please. Don’t let Monday chicken confuse you with Thursday salmon.

Gerry P:

 Advanced folks—what’s your secret to taking them from good to gourmet?

Chef Ashley: Presentation, seasoning, and rotation. I might do a grilled steak bowl one week, then pivot to a Moroccan-spiced lentil plate the next. I also coach clients on flavor profiles—what herbs pair with what grains. It becomes a rhythm. Once you learn the beat, you’re cooking on autopilot.

Gerry P:

 Alright, how can folks tap in with you?

Chef Ashley: The best way is through my Instagram @ashleyeatschicago or just shoot me a DM—“Meal Prep”  Free Consultation. We talk goals, tastes, budget, and I send a full quote and plan. I also post recipes, tips, and behind-the-scenes of the prep life. Real content. Real food.

The Prep Game Plan: Chef Ashley’s Levels
 

Final Words from Gerry P

Chef Ashley ain’t just feeding folks—she’s teaching them how to reclaim their week, their wellness, and their wallet. Whether you’re just learning how to boil rice or you’re ready to track macros and count grams, she’s got a meal for you—and it’s gonna taste like home and elevation, all in one bite.

Ready to get your meals prepped and your life back? Text “Meal Prep” to (312) 405-3455 I’m or hit her up on IG: @ashleyeatschicago.