GOOD AF is a chef collaborative cloud kitchen designed to streamline honest conscious made-from-scratch dishes from our kitchen to your doorstep. With a strong commitment to community and local ingredients, the same team that has brought you Sovereign Remedies, now brings you Good Asheville Food. With a menu exclusively designed for online ordering, we invite omnivores, vegans and cheesetarians alike to support local chefs, local farms and local vendors along with us, as we embark on an everlasting mission of providing Good Asheville Food to Good Asheville People.
Chef Bert Sheffield
Resident Chef Bert Sheffield was born into a family of food lovers and makers in Baton Rouge, Louisiana. The concept that food is healing, romantic and always heartfelt was ingrained into his ideology at an early age. Following in his father’s footsteps, many long days/nights as a youth were spent in the kitchen learning the ways of the family catering business.
As Chef Bert became more experienced and his passion for the arts grew, he made his food homage to Atlanta, Georgia. The respected food city of Atlanta is where he eventually found homes in notable establishments such as, “The Spotted Trotter Charcuterie”, “Sauced”, and “4th and Swift”. Like any artisan, he wanted to expand his repertoire to other sectors of the industry to become as well rounded as possible. Chef Bert spent a few years on the coast in Johns Island and Charleston, South Carolina experimenting with the Southern Coastal approach to it’s fresh seafood abundance. Feeling that he had grasped a solid understanding of that cuisine, Mr. Sheffield again made a shift that landed him in the halls of Sovereign Remedies, and we couldn’t be more pleased with that decision.
About our previous Collab:
Chef Sunil Patel
Our first culinary partnership was Sunil Patel, founder of the Patchwork Alliance and Patchwork Farms Indian Supper Pop- Series. Taught by his mother and many aunties, Sunil has created a loyal following for is Indian dishes. But don’t be surprised if he jumps over to Japan and creates dishes from his 4 years as a resident and lover of Japanese food and culture. Sunil not only prepares these dishes from scratch, but one may also say from seed, as he integrates many ingredients from the land he farms.