Jive Turkey Dip owner and operator, Chef David Fuller is an experienced culinary and hospitality specialist with 20 years of experience in the food and beverage industry. Fuller’s areas of expertise include operations management, sales, research and development, personalized chef services and entertainment.   Growing up Chef David always had a passion for food and learned at an early age how food could be used as a centerpiece for a good time. For Fuller, going to the grocery store with his mother was a weekly treat because he loved to help in the meal planning and the experience of seeing all of the vegetables, spices and produce one could create with. By the age of 10, he became actively involved in the kitchen from creating his famous after school snacks to taking over the grill at the summertime cook outs with his family. Inspiration would also be found during his annual family trips to places like Mississippi and New Orleans, where relatives would cook up some recipes that have been in their family for generations. His Aunt Mary’s Gumbo was, and still is, the best gumbo he has ever tasted. His grandmother, whom he affectionately called Coffee (because she drank it all day), made homemade yeast rolls that seemingly melted in your mouth. Aunt Mildred’s sweet potato pie recipe was a southern legend in her town.   Growing up, one of Chef Fuller’s favorite pastimes was watching food on television, decades before the advent of the Food network.  He enjoyed a regular line up of his favorite shows on WTTW: Julia Childs, Jeff Smith in The Frugal Gourmet, Martin Yan in Yan Can Cook, and his all time favorite Justin Wilson’s Cajun Cooking.   When he was a junior in high school, his mother taught him how to make a party dish that was definitely a crowd pleaser.  As an urban legend, it has had many names, most affectionately it has been often called "The Dip." Twenty years later, it has evolved into JiveTurkeyDip, the World’s Greatest Appetizer.  Many friends and family contributed to the development of this product.   Chef Fuller holds a Bachelor's degree in Business Administration from Florida A&M University, an Associates Degree in Applied Science from the Cooking & Hospitality Institute of Chicago Le Cordon Bleu, and is currently finishing a Masters of Education  in workforce education and development from Southern Illinois University at Carbondale.   At the age of 15, Chef Fuller had his first job at the Bonanza Family restaurant on the south side of Chicago as a busboy/dishwasher, but his true longing was to one day be serving the plates instead of washing them. During college he worked for Courtyard Marriott and during summer school he served as the host for the morning breakfast buffet and as the bartender in the lounge in the evenings. David has gone on to work in management with Darden Restaurants and Brinker International, as well as world famous Wolfgang Puck Special Events, as a chef and as a banquet waiter at some of Chicago’s premier venues.   In 2000, he started Eating to Live Consulting, which specializes in health conscious comfort food solutions for restaurants, foodservice, manufacturing, vending/concessions, and household management clients. He has worked in the past with Lagniappe Creole Cajun, LLC on their Taste of Chicago, Blues Fest, and Chicago River walk initiatives. Chef Fuller also worked on the first Quench Restaurant along side I Love Food Group, Inc. On the food manufacturing side of food operations, he has worked with Grandma Maud’s Downhome Cookin, The Comfort Cake, Mumbo BBQ Sauce, and Real Men Cook.   Currently, Chef Fuller is also a culinary arts and hospitality instructor for the Chicago Public Schools.  He also teaches food entrepreneurship and is certified by the National Foundation for Teaching Entrepreneurship (NFTE).  He views his work with young people as the key to longevity in business and always tells his students that "You are only as good as your last performance."   Every time you experience a Jive Turkey Dip branded product, you can be sure that it has been prepared with love and passion for food.