#NoBonesNoBlood
Down 2 Earth was established in June 2020 during the pandemic in Las Vegas, NV. Our mission is to provide plant based dishes to nourish the body and strengthen our minds. We believe that in times of chaos, it is essential to take care of our health and well-being.
We are committed to providing a variety of plant based dishes that are packed with nutrients and flavor.
About the Chef
My love for cooking began early, helping my mom in the kitchen and experimenting on my own. Growing up in Oakland with a single mother, I learned to make the most of what we had. At ten, I cooked my first family dinner. A Home Economics class and a job at Burger King taught me kitchen basics. After high school, I enrolled at The California Culinary Academy and worked as a sous chef to help pay for school.
After two years of hard work, I earned my associate's degree and moved to Las Vegas for an internship at The Rio Hotel & Casino. Ten years later, and with a beautiful daughter, I found myself wanting more than the casino restaurant scene. After working in various roles, from fine dining to employee dining, I hit a plateau. Through research, I discovered how a plant-based diet could improve my health and reignited my love for food.
I was given the chance to help open and run a plant based restaurant, followed by two juice bars and a meal prep company. It was a challenging but rewarding experience, filled with long hours, trials, and emotional ups and downs. Despite the difficulties, the personal growth, relationships, and satisfaction I gained were invaluable and shaped who I am today.
Being a chef fills my heart and is my way of giving back to the community. I've seen people struggle with health issues and confusion over what “healthy” truly means. To help, I created affordable plant-based meals that offer an exciting, satisfying experience while nourishing the body and strengthening the mind.
With fifteen years in the culinary industry and knowledge of plant based cuisine, Down 2 Earth Plant Based Cuisine was born. I started putting on plant based pop ups in my colleagues' restaurants, gaining more and more praise every week. With comments like “Wow I could eat this everyday!” and “ I can really taste the love in everything you cook!” I then realized that I needed my own space to bring the Down 2 Earth brand to fruition.
Down 2 Earth Plant Based Cuisine
Chef Parker