Getting the whole family eating healthy can be a challenge, especially when there are food intolerances to contend with. James Barry, a former private celebrity chef, and creator of Pluck seasoning speaks about his experiences in the food industry. He gives his top tips for picky eaters, getting more organ meat in your diet, and encouraging your partner to eat healthier, too.

Common Food and Nutrition Mistakes from a Chef

Self Assessing any Intolerances
You Don’t Have to be Good at Cooking
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About James Barry

James Barry’s 16+ years in the culinary field started as a private chef. His inauguration into restaurant-style cooking came later when he was the vegan/vegetarian chef on the Van’s Warped Tour, which traveled to 50 North American cities in 60 days.

Upon returning to Los Angeles, James continued to private chef and had the fortune of cooking for celebrities such as Tom Cruise, Mariska Hargitay, George Clooney, Gerard Butler, Sean “Puffy” Combs, Barbra Streisand, and John Cusack.

Not wanting to limit the audience of his healthy and tasty style of cooking, James started Wholesome2Go, a healthy, high-quality food delivery company that served under his leadership in the Los Angeles area for 8 years.

Most recently, James launched his first functional food product, Pluck, an organ-based, all-purpose seasoning. It's the first of its kind and an amazingly easy and delicious way for people to get organ meats into their diet. James also co-authored the recipes in Margaret Floyd’s book Eat Naked and co-authored the follow-up cookbook The Naked Foods Cookbook.