Blog

Meet Max – an illustrious personal chef

A skilled chef with a distinct sartorial quirk, and firm believer in spatchcocked poultry and dry brines, Max is all about simple comfort foods, aggressively seasoned. He’s also about bourbon, oxfords, and Oxford commas, ideally in tandem. What’s at the top of your “essential kitchen equipment” list? A knife, obviously. But more to the point,…
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Personal Chefs’ Culinary Wars – 5 award winning chefs put our taste buds to test

Chef Lidia – artichoke soup topped with crisp fried lentils We could list all of Lidia experience and accomplishments before we talk about her food, but really, you should just get on to reading about her food. Once you taste her food, you won’t have any doubts about her talent. We started with an amuse-bouche…
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Personal Chef’s Culinary Wars – Tina VS Dan VS Terry VS Sandra

Tina’s ugly food You know that feeling when you meet a person and you can just feel their warm energy and you immediately feel comfortable? In her own words, Tina prefers ugly food. It’s not that the things that she cooks aren’t amazingly flavorful (because they are) or that her food literally looks unappealing (because…
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Savory delights with Carla, an aspiring culinary artist

For a woman who is known for her desserts, Carla can certainly throw down when it comes to savory. Indeed, only (only?) three of the nine (yes, nine) dishes that she prepared for us were desserts, but we certainly weren’t going to complain. But that’s just what happens when you have a veteran of Michelin-starred…
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Eat Your Veggies

Mardi from the Brooklyn Fork & Spoon Supper Club and Bethany did an amazing job – girls power. We started with a cap of 12 people and it took only a few days to fill up the seats. It took off! 24 people were attending the event and we had a really good time with…
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Catering At Home Estimated To Be An Untapped $53 Billion Industry

A restaurant research and consulting firm has just released a study in which an overlooked $53.3 billion market opportunity for catering at-home social occasions has come to light. That is almost double the size of the business-to-business off-premise catering market that marketers had previously thought was the dominant part of catering. According to food researcher…
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Personal chef Amanda Reiss

The Food Types I specialize In American BBQ Italian Mexican Vegetarian Enjoy Teaching Healthy Eating Will Shop for You Food Gallery and Signature Dishes My Signature Cooking Style I Love cooking and baking inspired from countries over the world. I thrive with seasonal recipes that are healthy, sustainable and full of flavor. Some of my…
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Three Secret Ingredients for Cutting Fat, Not Flavor

There’s little worse than a healthy item that “tastes healthy”, and for low fat baked goods, this is especially true. Many personal and private chefs may think low fat means low flavor. But it doesn’t have to be that way. Avoid the gummy texture and the bland flavor and pull out these “secret ingredients” to…
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Kitchen Essentials You Don’t Need-Tips for the New Personal or Private Chef

Personal and private chefs dream of owning sophisticated gadgets, the latest in kitchen technology,  and sleek kitchenware from big names like William-Sonoma. The reality is hardly so simple. Many personal and private chefs beginning their careers simply do not have the means to own the very best and latest. But that doesn’t mean these chefs…
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Three Types of Difficult Clients – How to Please Them

Working as a personal chef can be demanding, from self-marketing, to finding the best suppliers to purchase from, to managing multiple clients’ schedules. But even if these challenges are very cumbersome, they also are mostly expected. What personal chefs may not think about as much are the clients themselves. While most clients may be grateful…
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