Q. What advice do you have for a customer looking to hire a provider like you?
A. Taste their food and ask about quality.
Do they have the personality you are looking for.
Are they trustworthy, how is their pricing.
Where do they buy from, is their food all natural, organic, healthy.
Q. If you were a customer, what do you wish you knew about your trade? Any inside secrets to share?
A. Quality, taste, original recipes, experience,how did you learn your trade. I am not a person who is interested in the pedigree as so much the end results.
I know the best Chefs are the ones who grew up in the food business such as myself!
My parents & grandparents were all Chef's.
Cooking was a form of creative expression, our kitchen was filled with laughter, music, and the aroma's of good food cooking on the stove or in the oven.
When you look for a Chef look for these traits they will always please you and your stomach!
Q. What questions should a consumer ask to hire the right service professional?
A. What their experience is.
What style of cooking.
Quality of ingredients, and what is their mission or company assurances.
Q. What important information should buyers have thought through before seeking you out?
A. What they want to spend, they should have a budget in mind. They also should know what they are already spending on groceries, Fast-Food- Eating-Out Meals.
Anything that is considered food, even snacks.
They also should know why they feel they can benefit from my services.
If they do not have their minds in it for the long-haul and have flipped that switch from their current lifestyle of eating then they would be wasting their money, time and mine.
We all have ideas or opinions of what we feel a service like mine should offer, that is why you need a one on one discussion with a Personal Chef to make sure it is a good fit for everyone.
The common saying YOU GET WHAT YOU PAY FOR IS VERY TRUE IN THIS PROFESSION!
Q. Why does your work stand out from others who do what you do?
A. Through out my career I was the sole Nutritionist for my husband. He was diagnosed with Hodgkin Cancer @ the age of 31. This was in 1978, when treatments and therapies for this form of Cancer were just beginning. Hence forth you were a Guinea Pig,and the treatments were almost the Killer not the Cure.
Over the years of my husband being in remission, I had to learn a whole new way of cooking.. He lost his taste buds, had a metallic taste in his mouth, had no saliva glands, was lactose intolerant, could not keep on weight, had a whole list of food allergies,and high cholesterol. It was a Whole Bag of Learning what he could tolerate, keeping in mind everything else he was taking for medications. Foods can negate your medications too.
This was a very long process, but it prepared for his and my Life as now a Well-Seasoned Chef and experienced in Long-Term Care Meal Planning.
Food Allergies, Weight-Management,Cancer Patients,
Stress-Eaters,Yo-Yo- dieters,Good Food building Weight and Strength for Long-Term Care patients.
I have a lot of on hands experience because I had too learn first hand to help my husband, and still cook for my family.
So if you are looking for someone who can adapt herself, and work with you not against you that would be Me.
If you are also looking for someone who will tell you her honest opinion not what you want to hear, that also would be Me.
I can and will make a difference in your Life through good nutrition and good eating habits.
Q. What do you like most about your job?
A. I Love to Cook! Cooking is another form of Art, and good food is Art. When I am in my kitchen creating a new recipe I am the happiest. I have my favorite music on and my tools of the trade all laid out. Then I start to put things together to start my new recipe, tasting as I go along, and making sure I add enough of each ingredient, then of course you add a pinch more.
As I have always said, what's not to like, cooking great food, sampling it, and then when the recipe is good enough offering it to my clients,YOU!
Q. What do you wish customers knew about you or your profession?
A. I wish to tell everyone that hiring a Professional Chef is not just for the Rich & Famous. Everyone can budget it into their Pre-Tax accounts, or spending accounts, and enjoy the necessity of good food in their lives. It is not about Quantity it is about Quality! So stop skimping on yourself, stop the Fast-Food hotlines, and start a different approach to eating healthy and making yourself Happy & Healthier.
Q. How did you decide to get in your line of work?
A. My family owned restaurants out East, and then when we moved to Minnesota they opened up a local Malt shop, it was in my blood. Good food was not a option in our home, and eating the common bologna sandwich on white bread was never served in our house either.
A Genoa salami & feta sandwich on crusty bread now that's a sandwich we ate all the time.
How could I not want to do what I do, it is great and taste great too!
Q. Tell us about a recent job you did that you are particularly proud of.
A. I offered my services FREE for
ARC VALUE VILLAGE ST PAUL,MN. store.
I was asked to provide their main entree for their Holiday Party, so I did a All Organic Beef Stew, with Carrots, Potatoes, (12) LBS. of Black Angus Beef, all simmered in a clear beef broth, till the meat just pulled apart.The staff and my daughter who is a store manager their was very pleased with the meal, and everyone couldn't thank me enough.
I was glad to do it.
Things that have No Paid value sometimes have More Value than we realize to others.