I loved the Avenue Dining experience, their food is excellent and I enjoyed every minute of the night! Having a professional chef cook for you is quite a treat and believe everyone should try it at least once.

Shelly not only makes vegan cooking simple and delicious, she provides the tools and tricks you need to prepare meals for your family! She teaches with love and passion and educates the public about plant-based nutrition and provides the info you need to make the switch from omnivore to vegan or enhance your current vegan lifestyle. I have been vegetarian for 20+ years and vegan for 9 years and I learned so much from Shelly just from one class! I can’t wait to learn more, as she has so much to offer and an entire cook book worth of recipes in her head to impress any chef!

Peggy C. I had tried Heather’s Savory Artichoke Heart, Crispy Sage, Caramelized Onion and Italian Cheese Quiche—and knew it was good; along with her very special (& somewhat decadent) Savory Caramelized Vidalia Onion Cheesecake_Spread, so I ordered both for the holidays. They were made with love and care and brought to my door. I loved having them on hand—as you know there are always more mouths to feed around the holidays! The care and pride she takes in her work really shows. The dip/spread is a real treat—very elegant and rich. The quiche is unlike any we’ve ever had and is truly delicious. I would highly recommend her and her cooking for anyone’s event or home.

Elaine helped my daughter and I with cooking lessons and menu ideas that would work with both of our dietary issues. We spent an afternoon together - through the magic of web cams. We prepared a vegetable lasagna, a spinach and strawberry salad, the most amazing miso soup ever and a squash and edamame treat that was out of this world. The dishes we prepared were made from fresh, organic ingredients that were gluten free, light on salt and most importantly quick and easy to prepare in our busy schedules. Elaine took every culinary and dietary issue of ours and came back with brilliant solutions. Elaine is knowledgeable and approachable with the ability to communicate what she knows without being preachy. I've ordered the Herblends seasonings, and she also has a cookbook. I'm very impressed her knowledge and abilities make great food and show us how she does it.

I've worked with Diane as both a journalist and an educational collaborator for more than five years. We've taught classes together, shared ideas and journalistic by-lines. I enjoy visiting her blog, The Family Farm Box for seasonal culinary inspiration. We regularly reprint her FFB recipes on EatSomethingSexy.com as our Recipe of the Week and they are always well-received by our readers.

Having had little experience cooking before working with Kim, I didn't know what to expect. But I couldn't be happier with how much I've learned so far. She has taught me to cook really healthy and some of the more indulgent stuff. I've learned specific dishes like homemade gnocchi with pesto and also skills that I can use to cook my own dishes. Knife skills, pan skills and most importantly for me flavor combinations. So even if I'm making a salad or sandwich at home I can take flavor combinations and make them my own. I would recommend her to anyone with any type of food or occasion.

Chef Ray Lopez was exceptional. He prepared and incredible meal and had history for each dish. He was professional and a wonderful cook. Would hire him again.

We hired Jory for a 20 person office party. Jory's cooking was immaculately presented and so flavorful. We wanted delicious food that was organic, sustainable and healthy—and he delivered. He made Lemon caper chicken, a chickpea tzatziki salad with olives, pesto vegetable medley, homemade granola with yogurt and honey, and charred tomato and kale salad with feta. All served in festive silver platters. On top of the food tasting superb, Jory was a great host and fit in seamlessly with our guests whose questions were answered professionally and in good spirits. Using him again. For sure.

Marukah is an excellent chef. I hired her for a cooking party at my home and not only was the food delicious, but she was very professional and made sure everything was clean while she prepared everything for the meals. All of my guests got to participate in cooking every single course. I highly recommend her services. I have hired her again but this time we are having a children cooking party to teach our kids how they can eat healthy too!

In a city filled with food trucks, Green Olive is hands down one of the best! They have great customer service, fair prices and their food is delicious! My fav is the Falafel. These little pillows of flavor are moist on the inside, crispy on the outside and... spicy!! I usually get mine in a pita (Gyro style!), but they also come as an appetizer or plated, with hummus & salad. They're cooked to order so you can expect a short wait, but totally worth it! The. Best. Falafel. Period. Oooh and make sure to order the Green Olive potatoes! Golden, crispy and insanely good! (And big enough for two!) Can't rave about these guys enough! :)

I will cook your meals with great care, and to your orders. I have cooked since the age of 7. Once I turned 13 I have worked cooking at my mother's restaurant. My specialty is Salvadoran, Mexican, and some Thai, Chinese, Peruvian and Ecuadoran dishes

I am currently in my second year of college. I attend the Art Institute and I am learning to be a chef in an associates of science program. I plan to, after I graduate, come back for my Associates of Science in Baking and Pastry. I am currently learning different types of cuisines in different cultures. I am 54 and I have been cooking since I was old enough to reach the stove, though I had to use a chair, and I have cooked for my family of eight. I have cooked privately for friends and I enjoy cooking. I have not created a business yet, nor a name, but I plan to go into the business of being a private chef when, or even now, while in school. I love to cook everything. I love making the "Genois", which is an egg-based cake with no leavening inside of it. The name I used above is the name of the restaurant that I had to create in one of my classes. This project carries through to more than just the first class.