FAQs
- How did you get started doing this type of work?
After 16 years working as an Administrative Assistant, I decided to follow my passion and become a Professional Personal Chef. I am a graduate of Le Cordon Bleu, Seattle, and have interned at such restaurants as The Rainier Club and Osteria La Spiga. While studying at Le Cordon Bleu, I won the Constitution Day menu contest and had the opportunity to learn from acclaimed Chefs and Bakers, such as Ewald Notter, founder of the Notter School of Pastry Arts in Orlando, FL and author of "The Textbook for Sugar Pulling & Sugar Blowing" and Julia Usher, author of "Cookie Swap". In 2011, I completed my diploma with the Culinary Business Academy for a Professional Personal Chef and became a member of the USPCA (United States Personal Chef Association). I have a passion for ethnic food, my favorites being Portuguese, Spanish, Moroccan, and Italian. I have traveled extensively throughout Spain, Portugal, and Morocco, and have had an opportunity to learn simple, yet oftentimes overlooked, techniques from those cultures. However, I also love cooking and preparing simple food - from a fragrant roast chicken to cedar smoked salmon. Using the best ingredients, proper cooking techniques, and creating recipes from scratch are my foundation for creating beautiful, memorable, and incredible tasting food.
- What advice would you give a customer looking to hire a provider in your area of work?
If you are looking into a personal chef service, be sure the chef is licensed and insured. Also, you want to hire a professional. Chefs with culinary degrees and business degrees will offer a higher level of organization and service.