Personal chefs Janelle and Jason Reynolds said they have spent the past year traveling and teaching others how to cook after starting their home-based business, @ Large, in 2008. Janelle spent several months in 2014 working for Dinner Lab, a private dining club, which led her to cook in Los Angeles, New Orleans and Nashville while Jay cooked for @ Large. However, in late summer Janelle took over operating the business as Jay pursued a private chef job that led him to upstate New York for two months. “While he was doing that, I was home taking care of [our son] Jayce, doing any @ Large bookings,” Janelle said. “Since early September we have been exclusively working @ Large events as well as doing a few guest chef jobs for private Dinner Lab events.” The travel experience helped both chefs develop new ideas for @ Large, Janelle said. “We have definitely elevated our style of service this year and been able to get more creative, not just with the food we are serving but the means we are serving it, from different ways food is displayed to more interesting and interactive ways to snack on the food,” she said. The past year has also ushered in a new branch business for @ Large: commercial clients who need food for grand opening celebrations. Janelle said as she and Jason build custom dishes for each order, the focus remains on using local sources. “We try to write all menus, especially for seated or buffet dinners, based off what’s in season to support local farmers,” she said.