In consideration of hiring a personal chef, the first thing that often comes to mind is the cost. Historically, a personal chef carries the stereotype of being cost-prohibitive for most. It’s thought of as a high-end luxury or at least “once in a...
This is a question I get a lot. There are a few different terms for chefs that cook for individuals, rather than in a restaurant or as a caterer. “Private chef” and “personal chef” are often used interchangeably. They both have exceptional...
There is no appetizer more impressive than an epic charcuterie board. A charcuterie board most often consists of a variety of meats often fruit, olives and/or nuts, slices of baguette, a few cheeses, a handful of dips/spreads and some pickles. They are popular for...
It seems like every year, a new food trend, flavor profile or exotic ingredient makes its way into the spotlight. In the 90s, everyone was eating goat cheese. Then came the cupcake craze. The past decade has served up lobster’s turn in mac-and-cheese, avocado toast,...
Add zing to your cooking routine by using fresh citrus. Citrus is typically available all year long, though its official season is November-January. Lemons and limes are the usual go-to choices for adding a splash of bright flavor to fish, sautéed greens, roasted...
