Chef Lance Roll has been professionally cooking for 25 years. He became a Certified Executive Chef through the The American Culinary Federation in 2005. He was also a Professional Chef Instructor at San Diego Culinary Institute, where he was dubbed “The Flavor Chef”.
His cooking was transformed upon meeting Paul Check in 2006 and being introduced to The Weston A Price Foundation. By using organic ingredients and free range, humanely raised meats and poultry The Flavor Chef is able to bring well balanced, nutrient dense food to the table.
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