Chef Allen Plemmons

Chef Allen Plemmons Chef Allen Plemmons leads Personal Chef Collective, bringing fine Midwest dining and elevated meal prep into the comfort of your home.
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With 16+ years of experience, he blends bold flavors, local ingredients, and chef-crafted care in every bite. A one of a kind experience. a truly unique memory in the comfort of your home.

Niccee Rogers with the beef tenderloin and chimichurri , such a beautiful plate
01/04/2026

Niccee Rogers with the beef tenderloin and chimichurri , such a beautiful plate

nothing better then some prime rib in Jan ;) we are booking dinners still. in the process of updating website. here are ...
01/04/2026

nothing better then some prime rib in Jan ;) we are booking dinners still. in the process of updating website. here are a few changes

Chefs with PCC will now have curated menus available directly on our website, along with the option to request a fully custom menu. We know a lot of people hate coming up with menus for their events and just want clear, well-thought-out options to choose from — this update is for you.

These menus are designed to:

Give you easy starting points

Show what each chef loves to cook

Highlight each chef’s style and strengths

Help you find which chefs service your area

If you want to customize, no problem — we’re still all about tailoring the experience to you. But if you’d rather browse, choose, and move forward without the stress, you now can.

Same chefs. Same quality.
Just a simpler, clearer way to plan your next event.

01/04/2026

January & Valentine’s Private Dining
Now booking intimate in-home dining experiences for 2–4 guests.
January dates are perfect for quiet celebrations, anniversaries, and refined date nights.
February brings our limited Valentine’s Day experience—a romantic, chef-driven evening without crowded restaurants or fixed menus.
Thoughtfully designed. Fully customized. Effortless for you.
Availability is extremely limited.
DM us now to reserve your date.

01/04/2026

January & Valentine’s Private Dining
Now booking intimate in-home dining experiences for 2–4 guests.
January dates are perfect for quiet celebrations, anniversaries, and refined date nights.
February brings our limited Valentine’s Day experience—a romantic, chef-driven evening without crowded restaurants or fixed menus.
Thoughtfully designed. Fully customized. Effortless for you.
Availability is extremely limited.
DM us now to reserve your date.

01/03/2026
01/03/2026

More of this in 2026

Apple mostarda Homemade soft cheese Brown butter Chive oil Buttery rye
01/03/2026

Apple mostarda
Homemade soft cheese
Brown butter
Chive oil
Buttery rye

01/03/2026

Start of 2026.
Growth doesn’t show up when it’s convenient.
Overcoming usually starts when things break.
My car engine blew up.
No warning.
No grace period.
Just reality showing up loud.
But momentum didn’t stop.
The work didn’t stop.
I didn’t stop.
We adapt.
We build.
We keep moving forward — even when we have to push.
2026 isn’t about perfection.
It’s about persistence.
We thrive.
We grow.
We create.

01/03/2026

Your menus. Your way. Your voice on the plate.
PCC isn’t a corporate kitchen — it’s a community of chefs building real culinary experiences.
We’re looking for passionate, creative chefs who want support without losing freedom.
🍽 What You Get with PCC:

✔ YOUR menus. YOUR culinary voice.
✔ Marketing & promotion — we help bring clients to YOU
✔ Showcase your style — from intimate dinners to large events
✔ Access to multiple commissary kitchens at great rates
✔ Opportunities for BIG events — corporate, weddings, festivals
✔ Travel opportunities — if you want to take your craft on the road
✔ No client cold-calling — focus on food, we help with bookings
✔ Flexible schedule + real earning potential

WHO WE WANT:
• Private chefs
• Personal chefs
• Catering chefs
• Culinary creators ready to scale
• Chefs DONE with rigid menus & low pay
We’re not hiring workers.
We’re empowering culinarians.

👉 Apply now: https://forms.gle/fcna7HKHvBAAtjmS6
Tell us who you are, where you’re at, and what you cook.

Address

Kansas City, MO

Telephone

+15734340807

Website

http://pcckc.org/

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Life outside of the kitchen.

I was 14 years old when I started as a dishwasher in a very popular bar and grill in Osage Beach, Mo. It was stressful , hard, fun, and addicting. After that first summer I knew this is what I wanted to do. Once I left high school, and went to culinary school it only fueled my desire to be a chef. I worked at a sub shop to pay my bills in Springfield,MO when I was attending college still. When I wasn’t working or going to school i was knocking on restaurants back doors and seeing if they needed help for the night. Looking back i would have just worked two jobs , saved my money and took some road trips to some high class restaurants to eat.

Once I came back home and working I felt out of place. It felt like I was missing out on something that I needed to do. I left my garde manger job at a resort and took on a cook position for a corporate steakhouse. I moved into management and then moved to Kentucky! Kentucky was fun; my boss was a role model to me. I can not begin to describe the things she has taught me inside the restaurant and outside of it as well. ultimately it was her telling me that i have the restaurant gene that pushed me into making a very scary decision later on. Tracie, thank you for always having an answer for my million questions.

I left a great paying job, with a 401k, insurance, etc. I took the leap and changed my life. I haven't been this happy in years. I took a sous chef position and I was playing around with the idea of meal prepping for people. The side business started picking up and I was Faced with a hard decision. ( side note: Thank you to Chef R for being such an inspiration to me. truly one of the best people in this world, not just in this industry. I hope if you ever read this that we can re connect and trade ideas). I left my sous chef position and took the leap of faith and started doing my own business. Fast forward 6 months, I'm getting ready to fly to Vegas and work for three days for a wonderful business Coach. I have 8 private dinners setup and i also have a class I am scheduling for the end of the month. Life is coming together not because I waited around but because I made this happen. lots of hours at work, on the computer constantly marketing myself on social media and finally i'm making headway. 10 years from now I hope to look back on this post and be just as happy as I am right now.

Keep pushing forward and never be afraid to take the leap my friends, success is right behind the fear.