I cook, you eat! Personal Chef | Sudbury, MA | surrounding Metrowest areas
A cool, delicious salad for warm summer evenings, picnics, even the beach! Like so many “recipes” I use; this is a jumping-off point. Use any veggies you like; use a bottled Asian dressing; use rice noodles instead of thin spaghetti; use basil
Menu planning is a big part of a personal chef’s job, especially when you have a lot of regular (weekly or biweekly) clients, as I do right now. Every client has different tastes and needs, and each one needs new ideas every cook date. Some
The humble chickpea – simmered in a savory tomato sauce, topped with briny, salty feta and luscious farm-fresh eggs – becomes positively swoon-worthy. There is something about both feta and chickpeas; something that happens to them when you cook them even for a
Isn’t this lovely? Pretty much any time you combine a wealth of fresh veggies, herbs, olives etc, you get a beautiful and healthful dish. This is kind of a “Hey, let’s see what’s in the fridge” type of dip; you may have all
Personal chefs, like many small (i.e. solo) businesses, need to be responsive to calls coming in from customers and prospects. Some of my fellow PCs use their personal cell phone numbers for their business to be sure they’re always reachable,
Are you afraid of risotto? Perhaps you’ve heard that you MUST stand next to the stove for ages, stirring constantly, ladling in precise half cups of simmering stock…and if you don’t it will just be a total disaster. Jeez, who
I had an unexpected day off from cooking yesterday, so I immediately filled it with that most cathartic and perversely enjoyable of tasks: cleaning out piles of unnecessary crap from my house. The guest room piles up with so
This is a non-food-related post, but on a topic that’s on my mind as well as many of yours, I imagine – goal setting for the new year. I came across this article via a LinkedIn email newsletter and the headline
Happy New Year everyone! Kicking off 2017 with a quick gear rundown. Over the years I have definitely trimmed down the amount of gear I carry with me to my clients’ homes on cookdates, but there are still some items
I was just pounding some chicken breasts and thinking that for years, I didn’t know that this was a crucial step in getting evenly cooked breasts – as in, cooked all the way through, not overdone skinny end and underdone