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Add Spice 2 Your Life
Add Spice 2 Your Life

Add Spice 2 Your Life

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Introduction: Rethink. Rediscover. Renew The best way to describe my food philosophy is in three parts. Rethink- I am a Flexitarian, which means I aim to eat mostly fruits, vegetables, legumes and whole grains, preferably resourced from my local farmers market, & what’s in season. As I evolve in my journey I am now incorporating protein from plants . I do eat meat everyday, I limit the quantity that I consume and source both meat and seafood responsibly, which means the company respects the environment and the animal. I also incorporate the least processed, and the most natural forms of food. And I also limit added sugar and sweets. I believe that the more we come to develop a relationship with our food than we can develop intimacy with our culture. I have reverence for the value of even the humblest ingredient and value they all play important roles. Rediscover: to explain everything in simple terms, and to educate people on the many levels of food they are eating. I believe that food is a sensory experience from the time we hear the pots and pans clattering to the time that the dishes are washed all that lies in between. Even our herbs and spices carry nutritional value. Renew: Food is more then nourishing our bodies its also feeds our souls and connects us to our communities and to the earth. Charlie Trotter once wrote, “cuisine is only about making foods taste the way they are supposed to taste.”  When we start with the best ingredients we are not covering anything up we are highlighting the earths bounty. To quote Thomas Keller, “A great meal is not one that just fills you up. A great meal is a journey that returns you to sources of pleasure you may have forgotten and takes you to places you haven’t been before.”

Hired 3 times

Background checked

1 employee

12 years in business

Payment methods

Credit card, PayPal, Square cash app, Stripe, Venmo, Zelle

This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Disinfect surfaces touched during the job

Featured Projects

8 photos

  • How to cook chicken stock

    Wedding and Event Catering

Event type

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Customers rated this pro highly for work quality, professionalism, and responsiveness.


4 reviews


Tina H.

Chef Tracey bought her A game to our event! The food was fresh and impeccable! The table was absolutely stunning! We will definitely use Chef Tracey again.
Dec 23, 2020
Kelly h.

Personal Chef

Mrs.Tracey was very knowledgeable and awesome with making my plans come to light...
Jan 4, 2021
Denielle J.

Tracey has offered my family several amazing experiences! Her passion for food is evident and the farm to table experience has left us with a new appreciation for fresh and local organic foods.
Add Spice 2 Your Life's reply
Thank you so much for the compliment. I strive to bring my love of food home to all of my clients.
Nov 24, 2020
Linda C.

Ms. Somerford is an excellent Chef and very knowledgeable. Would refer her in a heartbeat.
Jan 2, 2021
Background Check

Tracey Somerford


  • What should the customer know about your pricing (e.g., discounts, fees)?

    For weekly or monthly personal chef services I offer several different tiers to suite different budgets and weekly food needs. A consultation is required before quotes are given.

  • What is your typical process for working with a new customer?

    My clients feel out a detailed food questionnaire, I review the questionnaire, then we have a 30 minute phone call so I can get additional information. After the phone call they are presented with a menu and given a few days to make any edits. Then a final menu is created.

  • What education and/or training do you have that relates to your work?

    I have a culinary degree, and a pastry degree. I graduated with honors. I am now completing a program called Culinary Nutrition Expert which focuses on nutrient dense foods and minimal processing.

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