Fall 2017

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PERSONAL CHEF MAGAZINE FALL 2017 $19.95

Say “Yes” (Even if it Scares You)

by p.14

Jill Aker-Ray

member since 2010

5 Things to Keep Your Calendar Booked During the Holidays p.16

Writing Your Executive Summary p.20

Capital Chefs Chapter Goes to Toronto

p.8

Volunteering as a Personal Chef p.6 Make Your Own Granola Bars p.10 Fat is Making a Comeback p.6 P R O V I D E D

B Y

MEMBER RECIPES p.32 • Fall Salad • Macaron Shells • Thai Fried Rice • Shrimp Santorini • Curried Deviled Eggs • and many more!


INSIDE THIS ISSUE

Membership Milestones ....................................................4 Fat is Making a Comeback! ...............................................6 Volunteering as a Personal Chef .......................................7 Capital Chefs Head to Toronto..........................................8 Make Your Own Granola Bars............................................10 My Experience on the FYI Network .................................11 Keep Calm and Cook On....................................................13 Say “Yes” (Even if It Scares You)......................................14 5 Things I do to Keep My Calendar Booked During the Holidays.............................................16 Coal Miner’s Spaghetti ......................................................17 Writing Your Executive Summary .....................................20 A Place for Nurturing and Nourishment ..........................22 Adapting Your Recipes During a Drought.........................24 Member Recipes ................................................................32

PERSONAL CHEF

FALL 2017

Personal Chef Magazine is the official publication of the Personal Chef Industry. This publication is made possible by the United States Personal Chef Association. The purpose of this publication is to bring Personal Chefs the most useful and timely information and ideas from experts, working professionals, and industry leaders. Personal Chef Magazine welcomes any articles, manuscripts, tips, hints, photographs, recipes and ideas from our readers. We appreciate all submissions. Please include name, address and phone number. Send your contributions to: United States Personal Chef Association PC Editor PO Box 56 Gotha, FL 34734 or info@uspca.com

2 | Personal Chef

Production Director: Editing, Layout & Design: Advertising:

Larry Lynch Dan Chancellor Robert Lynch

Personal Chef is published by: United States Personal Chef Association Copyright © 2017 United States Personal Chef Association. Reproduction prohibited without permission. All rights reserved.


FROM THE PRESIDENT’S DESK This past week I was in a meeting where a client in another business was expressing how important it was to get product in his hands fast because things change so fast in his business.

technology but still wanting and needing to eat.

It brought to mind how much change we’ve seen in the world of the Personal Chef and how fast it has come.

As business people we have to figure out how our businesses engage when disruptive models impact our us. Yes, for many chefs, clients may shift to Blue Apron; they may order prepared foods delivered to their doors. But here is one thing we know for sure: Many people don’t know how to cook and, even more so, many people don’t LIKE LARRY LYNCH to cook. It is in stepping back and President, USPCA wading through the noise that we realize this is an industry that has legs forever: not only do people want to eat...they HAVE to eat.

When I first connected with USPCA, the basics were in place for weekly meal services and dinner parties with a smattering of other offerings out there. Eating at home where someone else provides the food was something that only the rich and famous indulged in (and I believe we have all heard that plenty of times). What has happened in five years? Kitchen Surfing, Kitchet and other “personal chef services” have come and gone (primarly due to flawed business models); Blue Apron came on the scene with home delivery, went public (with a high of $85 and now down to $3) and spawned a host of competitors; restaurants and grocery stores are jumping into the home market using services like InstaCart, UberEATS, and many, many more. But what we sometimes miss in all of the noise that goes with change is there is often a common denominator. In this case it is the consumer who is stripped of personal time, less interested in face-to-face interaction which has been supplanted by

ASSOCIATION

The opportunity lies in shifting business models to adapt to the changes and adopt the practices that tie to our clients and prospective clients needs. A piece of advice I remember reading a few years ago when it came to change was, “Don’t be passive.” Letting something happen to you and your business is a recipe for disaster. Take a moment to look around at trends and you’ll find a way to change your business and enjoy years of success.

TAKE THE FIRST STEP MyPersonalChefSchool.com

Personal Chef | 3


MEMBERSHIP MILESTONES 15 YEARS

Fred Blackwell, Kalamazoo, MI Elizabeth Bourget, Scotts Valley, CA Marianne Cozzolino, Carolina Beach, NC Patricia Day, Houston, TX Sue Flynn, CPC, New Smyrna Beach, FL Liz Geeslin, Westfield, IN Maria Godwin, Saskatoon, SK Kate Jackman, Ypsilanti, MI Shana Larsen, Portland, OR Stacy Mackey, Apopka, FL Kevin McGuire, CPC, Fairfax, VA Julia Nault, Middleboro,MA Bob Parrinello, Tampa, FL Mark Saunders, Wilmington, DE Pam Smith, CPC, Pacific, MO Donell Turner, Puyallup, WA Julie Whinery, Prescott Valley, AZ

10 YEARS

Tanya Barbarics, Williamstown, NJ Richard Baringer, Blooming Glen, PA Todd Biel, West Fargo, ND Dawn Buchholz, Pleasant Hill, CA Donna Czarnecki, Crescent, IA Darlene DeMesa, Woodstock, GA Vicky Duecker, Fredericksburg, TX Ire Evans, Englewood, CO Sherry Hall Waterford, MI Janice Harris, Lawrenceville, GA Marie Jerome, West Hempstead, NY Valerie Lamey, Charlotte, NC Anna Lisa Lewis, Port Orange, FL Donna Ondriska, CPC, Midlothian, IL Amy Pollinger, Spring City, PA Elisa Prout, Sandusky, OH Tara Schneider, Orland Park, IL Shirley Scrafford, CPC, Springfield, VA Louis Simorelli, Miami, FL Charlotte Watters, Yaphank, NY

5 YEARS

Tracey Callahan, San Antonio, TX Molly Evans, St. Charles, IL Diane Fantone, Annapolis, MD Lisa Gouveia, CPC, St. Helena, CA Sophie Le Dore Blanchard, Oakland, CA Julie Liebhoff, Franklin Lakes, NJ Bill More, Brimfield, IL Hallie Norvet, Woodland Hills, CA Essie Offer, Baltimore, MD Joe Pannullo, Gotha, FL Beverly Pruden, Tucson, AZ Martha Ruch, Worcester, MA

4 | Personal Chef

Anna Scott, Atlanta, GA David Silverman, Brick, NJ Mandy Snyder, Norwich, VT Stacey Stewart, Hebron,KY Stephanie Weiler, San Francisco, CA

3 YEARS

Cari Avit, McKinney, TX Patsy Bieg, Saint Louis, MO Desiree Briel Rodi, Kirkland, WA Mary Broere, Denver, CO Susan Bruccoliere, Philadelphia, PA Laura Buckley, Markham,ON Nicole Bunting, Englewood, CO Sylvie Delenclos, Hallandale Beach, FL Karen Doman, Somers, NY Alexandra Fitchener, San Jose, CA Jo Ann Gonzales, Houston, TX Libby Hoats, Merritt Island, FL Gloria Luzzatto, New Tripoli, PA Melody Lyle, Woodstock, GA Christopher McFall, Hopkinton, MA Wesley Morrison, Louisville, KY Joseph Pietrowicz, Somerville, NJ Zarla Poblete, Toronto, ON Joni Sare, Cupertino, CA Jenny Shearman, Toronto, ON Kimberly Smith, CPC, Pittsburgh, PA Patrick Stroh, Prior Lake, MN Antonio, Torres, Glen Ellyn, IL Marissa Tsangaropoulos, San Carlos, CA Madeline Winfield, Seattle, WA Susan Ytterberg, Winter Park, FL Julianne Zepeda, CPC, Santa Fe, NM


NEW MEMBERS Julia Aguillon-Garcia, Kent, WA Jessica Altenhofen, Portland, OR Daniel Arndt, Stoughton, WI Philip Atkins, Pikesville, MD Allan Badovinac, Washington, DC Chris Becker, Moraga, CA Annie Berger, Silver Spring, MD Travis Bettinson, Seattle, WA Patrice Bourne, Owings, MD Joshua Bradley, Margate, FL Nicole Campbell, Temple Hills, MD Kiki Canuto, Newton Highlands, MA Ka Ting Chan, Naples, FL Marcia Crary, Longmont, CO Lori Crew, Redondo Beach, CA Michelle Dang, North Richland Hills, TX Lisa Dorfman, Coral Gables, FL Jon Eiche, Rosenberg, TX Valerie Faure, Edina, MN Mackenzie Finch, Stockton, CA Jonathan Forgash, Astoria NY Tamara Frye, Winchester, VA Jessica Greiner, Pittsburgh, PA Brandon Griffin, Alhambra, CA Emilee Hain, Suwanee, GA Alexis Hall, Ormond Beach, FL Edward Hamilton, Dublin, OH Mindy Hankins, Renton, WA Yoav Helfman, Oakland, CA Rebecca Henry, San Antonio, TX Terry Herbold, San Francisco, CA Emilie Hernandez, San Antonio, TX Terrell Hicks, Henderson, NC Katie Hoffman, Savage, MN Heather Holman, Loveland, OH Jeff Holmes, West Caldwell, NJ Diamond Howzell, Hanover, MD Eric James, Austin, TX Sherod Johnson, Ewa, HI Kate Kayne, Fort Collins, CO Margaret Kilbury, Portland, OR Zarela Land, Orlando, FL Christine Landry, Lattimore, NC Marie-Louise Lawrence, Industry, TX Beth Lipton, Brooklyn, NY

Begona Lluch, Miami, FL Heather Logan, Seattle, WA Hannah Looney, Lexington, KY Patricia Markby, Victorville, CA Elaine Markovic, Chicago, IL Christopher Martel, Atlanta, GA Myisha Mastersson, Burien, WA Leia Matern, Eugene, OR Kate Matthews, Austin, TX Michael McCray, Wendell, NC James McElwain, Alexandria, VA Caitlin Meade, Chicago, IL David Melendez, North Miami Beach, FL Chad Metcalf, Warwick, NY Jontil Moran, McDonough, GA Eileen Morris, Crystal Beach, FL Kimberly Nixon, Portland, OR Leigh Norman, Santa Monica, CA Bradley Pace, Celebration, FL Arlie Paris, Lebanon, TN Janet Petri, Rumson, NJ Tinashei Phillips, Davie, FL Kristin Pieters, Cicero, NY Andrea Quigley, Matthews, NC Crys Rappoli Radin, Glen Allen, VA Karen Robinson, Tampa, FL Joe Romero, Lancaster, CA Bailey Ruskus, San Diego, CA Kimberly Sandino, Annandale, VA Bo Schiers, Holladay, UT Christina See, Cliffside Park, NJ Ryan Shepherd, New Orleans, LA Valerie Skinner, North Charleston, SC Holly Specht, Pawtucket, RI Connor Stevenson, Denver, CO Jennifer Stringfellow, North Grafton, MA Bryan Thompson, Dallas, TX Jewel Tysz, Conroe, TX Anjani Vasson, Dallas, TX Deb Watson, Mercer Island, WA Brooke Watters, Glendale, AZ Anne Webster, Lexington, KY Tami Weiser, Westport, CT Joe Winters, Aptos, CA Patricia Yagerlener, Ann Arbor, MI

NEW STUDENT MEMBERS Adria Garcia, Buda, TX Angela Flood, Norfolk, VA Jessica Sheppard, Sanford, NC Alicia Wellington, Cherry Hills Village, CO

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CHEFS, REJOICE! FAT IS MAKING A COMEBACK The ketogenic, or LowCarb, High Fat (LCHF), diet was one of the most searched health trends on Google in 2016 and it looks to be gaining ground in the mainstream and medical communities in 2017. MindBodyGreen and other health/wellness sites have pinned it as one of the top health trends for 2017. In our role as food advisers to our clients, it’s important for us to be ahead of the curve and be knowledgeable about this and other diets before our clients show up with their Next Big Thing.

FOOD

The Ketogenic Diet may be new to the mainstream, but it has been used for nearly a century to treat epilepsy and other neurological diseases. The basic premise of ‘keto” is to starve the cells of glucose so they begin to run on fat instead. The state of “ketosis” is reached when one’s body becomes fatadapted. Once glucose stores are depleted, the liver begins to make ketones from the breakdown of fat, and our cells then run on those ketones. Much research is being done with athletes, special operations forces, diabetics (Type 2) and even cancer patients to see the benefits of running on ketones instead of the glucose we have long been told is necessary for the proper function of our mind & body. In order to starve cells of glucose, there needs to be a general macronutrient ratio of 60-75% Fat, 15-30% Protein and 5-10% of calories coming from Carbs. Those that are not particularly carb sensitive may be able to use “net carbs” for their macro count, which subtracts the amount of fiber from the total carbs. The beginning phases of ketosis can be reached by limiting total carbs to 20g per day. Someone in the maintenance phase (desired weight lost & blood sugar levels stabilized) may not remain in true ketosis, but will stay primarily fat-adapted by limiting carb intake to 50g per day. So how do you cook for it? Those well-accustomed to preparing paleo and primal meals will find this fairly simple to adapt to. First of all, cook with fat! Real fat is always better than processed, so we’re talking about butter, coconut oil, bacon fat, duck fat, avocado oil and, of course, extra-virgin olive oil. Buy the fatty cuts of meat and don’t trim them…hell-ooooo flavor! Spiralized vegetables, spaghetti squash and cauliflower (mashed or riced) will be your main stand-ins for pasta, rice & potatoes. Always use full-fat dairy and/or coconut milk. One thing that I found surprising though, was the number of carbs in vegetables. Of course, potatoes and other root & starchy vegetables are laden with carbs, but did you know an onion has 10g of carbs?! Tomatoes, peas and corn are other ingredients that you may need to limit. 6 | Personal Chef

In my experience with cooking keto for clients, myself and a friend that was pre-diabetic, this way of eating can be very beneficial. It’s not for everyone, and it’s not a magic bullet, but it can normalize blood sugar, trigger fat loss and suppress your appetite. It turns out that fat keeps you full! The major MICHELE DUNN member since 2015

hurdles people have that we can help with are cooking high fat, low carb meals that taste delicious and preparing them for success outside of dinner. Breakfast casseroles or egg muffins are great grab-and-go options for those clients that are used to cereal, pastries or other sugar-laden breakfast staples. The other pitfall is lunch. People need easy options and bread is the hardest food to replace. I have tried many keto bread recipes that claim to be just like their wheat counterpart, but I have found those claims to be far from the truth. Too many of them rely heavily on eggs—and you can taste it. This recipe from LivingHealthywithChocolate.com is truly the best substitute for sandwich bread. It can also be toasted; it’s great with cream cheese or peanut butter! A couple of things you’ll need to keep in mind with this bread—it’s filling, so it’s smaller. Two slices of this bread with meat and cheese will definitely do the trick for lunch, and I’m a big eater. Also, since it’s made with almond and coconut flours, which are much denser than wheat, it will not break down in your mouth the way conventional bread does. Take smaller bites or you’ll find it very difficult to swallow. You will be a keto client’s hero with this recipe!

PALEO SANDWICH BREAD Makes 1 loaf, 12 slices/servings

Recipe courtesy of Adriana Harlan (Living Healthy with Chocolate) www.eatinghealthywithchocolate.com

INGREDIENTS

2 cups blanched almond flour 1/3 cup + 1 tablespoon flaxseed meal 1 teaspoon whole flaxseeds ½ teaspoon salt 1 teaspoon baking soda 1/2 cup arrowroot powder 6 tablespoons butter (or ghee) 4 eggs 1 teaspoon apple cider vinegar 1/2 cup Greek plain yogurt (or *coconut cream)


DIRECTIONS 1. 2. 3. 4.

In a large bowl, mix the almond flour, flaxseed meal, whole flaxseeds, salt, baking soda and arrowroot powder In a saucepan, melt the butter and let cool for 5 minutes Whisk melted butter together with the eggs, apple cider vinegar and yogurt Using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense 5. Pour batter into an 8½” x 4½” medium loaf pan greased or lined with parchment paper. Sprinkle top with whole flaxseeds. 6. Bake at 350°F until a toothpick inserted into the center of the bread comes out clean, approximately 25 minutes 7. Let bread cool on a wire rack, cut into thin slices and serve Storage: To preserve freshness, wrap loaf in paper towel and place inside a Ziploc bag or airtight container and store in refrigerator. Nutrition information per serving: Calories 195. Total Fat 17g, Saturated Fat 5g, Trans Fat 0g, Polyunsaturated Fat 3g, Monounsaturated Fat 8g, Cholesterol 78mg, Sodium 268mg, Total Carbohydrate 6g, Dietary Fiber 3g, Sugars 2g, Protein 7g

VOLUNTEERING: WHO IS THE REAL WINNER? I have been a Personal Chef in the Philadelphia area for four years. I have been fortunate to have developed a wonderful base of clients (after some weeding out!) who challenge me to deliver tasty, low-fat, low-salt, low-carb meals week after week. Many of you also find great satisfaction in this profession and can totally relate. Like any career, there are some downsides to being a Personal Chef. One of the biggest hurdles I have encountered is the amount of time I am alone. In my previous life, I was in corporate America and was always on the phone, going to meetings, seeing clients, coaching and counseling others – i.e. surrounded by a team of people to bounce ideas off, celebrate successes with, and rally together when a challenge was presented. My USPCA membership has been a fabulous way to help me feel a part of a team. My fellow Philadelphia chapter members have always been there to talk through an issue, inspire me to be my best, and I always leave our meetings and gettogethers with ideas and a smile.

role has been to be a teaching chef at their events. The satisfaction I get, when watching the kids prepare their recipes, and learn that fast food is not their only meal option, is immense. We also sit down with kids and eat together – this has turned into a valuable opportunity to learn more about the kids’ interests, ambitions, and to answer their questions.

BUSINESS

Vetri Cooking Lab, a part MICHELE BAGLEY of Vetri Community member since 2014 Partnership, is the other local non-profit I am involved with. We go into schools for 8 weeks each semester and work with kids on nutrition, reading food package information, knife skills, recipe reading and preparation and again, sitting down at the end of the session and eat as a family. Most of these children are from challenging home situations and many of them have never eaten fresh fruits and vegetables.

“I KNOW YOU MAY BE THINKING – ‘I AM SO BUSY, I COULD NEVER FIND THE TIME TO DO VOLUNTEER WORK’”

My entire adult life, I have found volunteering to be another way to connect with people. I get so much out of my time teaching and helping others, I’m not sure who is the greatest benefactor. I’d like to highlight the 2 agencies I have been working with. The first one is Kitchen Cred and I must thank USPCA Philadelphia chapter President, Missy Gurmankin, for getting me involved in this worthwhile cause. Missy works tirelessly organizing curriculums, planning meetings, enlisting chefs, recruiting and engaging sponsors, etc. Kitchen Cred’s purpose is to help middle and high school students develop self-esteem and leadership and life skills through culinary activities – nutrition, food preparation, and healthy living lessons. My primarily

I know you may be thinking – ‘I am so busy, I could never find the time to do volunteer work’ and I really understand this. I usually spend 4 hours or less a week on volunteering (including drive time). Not much, but enough to keep me connected to others and feel like I might be encouraging teens to learn new skills. If you want to consider becoming a volunteer, I suggest looking on the web for organizations in your area or ask a restaurant chef what they suggest. Many chefs are involved in charities. One final bonus volunteering has – it is an excellent networking opportunity! Happy cooking!

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CHAPTER

CAPITAL CHEFS CHAPTER HEADS TO

TORONTO

One of the struggles that a Chapter of the USPCA faces is finding interesting things to do for chapter meetings. When discussing upcoming chapter meetings and someone says, “I think we should go to Toronto”, don’t laugh it off, because that is what happened with the Capital Chefs Chapter. The discussion started in the spring and soon began to take form. It just so happened that we had a chapter member, Shirley Scrafford, living up there on an assignment with her husband and running her business virtually, with periodic trips back, while her chefs did the cooking in Virginia and DC. She was more than willing to host the chefs and started sending them ideas for dates and things to do, with input from Toronto Chef, Robyn Goorevitch. The “chapter meeting” was planned for September 15-17, but 3 chefs stayed until late on the 18th. GET THIS MEETING STARTED! Friday the 15th arrived and five chefs were able to make the trip, Monica Thomas, Shelley Holdsworth, Essie Offer, Gail Hooks, and Halimah Celestine joining Shirley Scrafford for a weekend of food and fun! So where would a group of chefs want to start their visit to Toronto? St. Lawrence Market of course. It is the #1 ranked food market in the world by National Geographic and with 120 vendors selling everything from coffee to seafood.

It was then back to food centric activities while we went back to the St. Lawrence Market again before dinner, as two of the chefs did not have early enough flights to make the morning tour. The market would become a reoccurring theme throughout the weekend! Some CAPITAL CHEFS serious food ogling and tasting CHAPTER occurred while we sampled our way through an impromptu snack before going to dinner with our Toronto personal chef counterparts that evening.

“SOME SERIOUS FOOD OGLING AND TASTING OCCURRED WHILE WE SAMPLED OUR WAY THROUGH AN IMPROMPTU SNACK BEFORE GOING TO DINNER WITH OUR TORONTO PERSONAL CHEF COUNTERPARTS”

The day started with a tour of the market and the surrounding neighborhood to give the chefs a feel for the local area and history. We spent the next several hours in awe of all the great food! We tasted everything from cheese, Parma ham, sweet drop peppers, and olives, to pierogis, pea meal bacon sandwiches, and Portuguese custard tarts. We had coffee and shortbread cookies and other baked goodies as well. Did you know that 90% of the world’s mustard is grown in Canada? Neither did we, so of course we had to sample some mustards and mustard based barbeque sauces. There is so much great food that this was only the first of many stops back at this iconic food market. SEEING THE SIGHTS From there it was on to the center of town to see some sights and go up the Toronto landmark, the CN Tower. The weather was warm for Toronto (in the 80’s) and we were a bit parched, so we decided to wet our whistle at the Steam Whistle Brewery, right next door before taking the sky-high trip to the tower observatory level. This also provided some in our group with a little liquid courage to make the trip up the tower due to the height (no names will be given). It was a bright and sunny day so the views were 8 | Personal Chef

spectacular!

We were within walking distance of Woods, our restaurant for the evening, and decided that we could arrive early have a drink before the arrival of the Toronto chefs at 7:00pm. We tried creative cocktails, several using Canadian Rye Whiskey, as Woods is proudly Canadian. They focus on using home-grown, seasonal, and sustainable ingredients, and source from local providers: sockeye salmon from British Columbia, bison from Alberta, lobster from Nova Scotia, and dairy products from Ontario. They are the only restaurant to seed and grow fresh lettuce and sprouts (in the main dining room, to be exact). It is a unique yet authentic Canadian experience. MEETUP WITH TORONTO AREA CHEFS Once our Toronto chefs arrived we moved to the private winemaker’s dining room for a wonderful evening of food, drink and getting to know our Toronto counterparts better and reconnecting to these we already knew. We really enjoyed our time with Robyn Goorevitch, Laura Buckley and Jenny Shearman. Some highlights from the meal included the House Smoked Ontario Elk Carpaccio with Arugula and herb salad, pickled mushroom, and shaved Toscano, the Tuna Tartar with Avocado mousse, corn, pickled jalapeno, and flat bread, the Roasted Muscovy Duck


Breast with Tatsoi greens, shallot, sourdough, crispy confit, dried cherries, and duck egg béarnaise, and the Pacific Halibut with Creamed leek, wild mushroom, sweet peas, confit potato, and basil butter. The evening went too fast, but not before we got a group shot to commemorate the evening! ST.. LAWRENCE MARKET Saturday started with meeting at St. Lawrence Market for more shopping and a breakfast buffet of our finds on a picnic bench on the terrace that surrounds the second floor of the market. While we loved the food, it was a little bit of a miscalculation, as we ended up eating all day long! We put our purchased goodies in Shirley’s car (parked near the market) and conveniently packed cooler and took the streetcar to Leslieville, on the east side of town, for another food tour, this time with Chef Scott and his Toronto Food Tours. We strolled and tasted our way along historic Queen St.. East while experiencing the small town feel that is still there today. This has become one of the hottest neighborhoods in the city. Tastings included the best bread in the city from St. John’s Bakery (artisanal bakery run by a mission), buttery shortbread from Mary Macleod’s, local coffee from Dark Horse Espresso Bar, Asian fusion from Kaboom, Northern Italian wild boar meat balls from the Peasant’s Table, the city’s best homemade ice cream from Ed’s Real Scoop, a wine and chocolate pairing, and an iconic Toronto culinary invention recently proclaimed, “Toronto’s Signature Dish”, the pea-meal bacon sandwich, from Rasher’s. We ended up going back to Mary Macleod’s Shortbread after the tour to get some shortbread to take home. DISTILLERY DISTRICT After all that eating, we rode the streetcar to the Distillery District for some shopping and strolling around the revitalized area of shops, restaurants, and distilleries. Of course, some of us had to try the district’s namesake product and went to a new distillery, Spirit Distillery, for a tasting of onsite produced gin and vodka.

This day was going too fast, and soon it was time to head to our restaurant for the evening, another one known for its take on Canadian cuisine, Boralia. It was a small place, but everyone we had talked to knew of it. It draws its inspiration from traditional aboriginal dishes and those of the settlers and immigrants of the 18th and 19th centuries. They even make note of the date of the original recipe on the menu. We had the chef ’s table in the back of the dining room with a window to the kitchen. Boralia specializes in small shared plates, which was perfect for us, so we could try many different things and get a taste of everything. Wonderful, wonderful food and friends made the evening great!! We definitely ate our way around Toronto today from the eat to the west side of town. FINISHING UP THE TRIP The last two days were more tourist oriented. Sunday, we sadly said goodbye to Shelley and Monica, while Essie and Gail went to see Niagara Falls and visit a winery. Halimah toured the Toronto waterfront, while Shirley had some work to do. Monday, we toured Casa Loma, the castle that towers over Toronto. Casa Loma was begun in 9011 took three years and $3.5 million to build. Sir Henry Pellatt filled Casa Loma with artwork from Canada and around the world and surpassed any private home in North America at the time. With soaring battlements and secret passageways, it paid homage to the castles and knights of days gone by. It has been restored and refilled with many of his belongings and provides a glimpse into the rich of the day, as well as a great view of the city. Afterward it was time to wind down and get ready to head back to the states. It was a great weekend and we were so glad we did this! Who knows where we will go next!

Personal Chef | 9


SKIP THE STORE BOUGHT GRANOLA BARS AND MAKE A HEALTHY TREAT I like a sweet treat every so often. Truthfully, I like a sweet treat every day. When I want a snack that is more nutritious than a buttery slice of pound cake or a fudgy brownie, I whip up a batch of Granola Cookies.

FOOD

Granola Cookies are an alternative to the over-priced, overpackaged and less than healthy granola bars available at the grocery store. Many times they loaded with over processed ingredients and lots of sugar. It is easy enough to make about a dozen homemade large cookies as all that is needed is a couple bowls and a large mixing spoon. 10 minutes of prep and another 25 minutes of baking time will be time well spent making a batch of healthy Granola Cookies. Package them individually in snack size resealable baggies or clear cellophane treat bags available at craft stores. They will keep for 3 days at room temperature or up to 3 months in the freezer.

These granola bar inspired cookies are perfect for breakfast on the go, an after school snack, or tucked in a briefcase for a treat while on a coffee break. Loaded with rolled oats, almond flour (available in the baking aisle of well stocked grocery stores), almonds, unsweetened coconut and cranberries, bananas and sprinkling of chocolate chips, they are a dense AMY CASEY nourishing goodie that leaves you member since 2009 satisfied. And they can be made completely sugar free by omitting the chocolate chips. Also by using gluten free oats, they can be wholesome gluten free snack. It is simple to make your own Granola Cookies. And you will gladly pop on in your kid’s backpack or grab one to stave off the midafternoon slump knowing that are packed with healthy and nutritious ingredients.

GRANOLA COOKIES Makes 12 large cookies

INGREDIENTS

1 1/2 cups rolled oats 1/4 cup almond meal/flour 1 cup unsweetened coconut flakes 1/2 cup slivered almonds 1 cup unsweetened dried cranberries ½ cup mini semi-sweet chocolate chips 1/2 teaspoon salt 1 teaspoon cinnamon 3 very ripe bananas 1/4 cup extra virgin olive oil

DIRECTIONS

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine oats, almond meal/flour, coconut flakes, almonds, cranberries, mini chocolate chips, salt, and cinnamon. In a small bowl, mash the bananas and stir in the extra virgin olive oil. Add banana mixture to the oat mixture and stir to thoroughly combine. Use a large cookie scoop and portion batter into 12 cookies about the size of golf balls. Using wet hands form the dough into a cookie shape and place about 2 inches apart on the baking sheet. Bake for 20 - 25 minutes until set and golden brown on the bottom. Remove to a cooling rack and completely cool. Package individually in snack size resealable baggies or clear cellophane treat bags. The cookies will stay fresh up to 3 days at room temperature or can be frozen for up to 3 months.

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Nutrition information per serving (values are rounded to the nearest whole number): 225 calories; 110 calories from fat (19 percent of total calories); 10 g fat (4 g saturated; 0 g trans fats); 0 mg cholesterol; 28 g carbohydrate; 3 g protein. Amy Casey, of Sparta, is a food columnist for the New Jersey Herald, personal chef, and cookbook author. See more of her recipes on her website www.amycaseycooks.com and in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning. Follow her on Facebook at www.facebook.com/ amycaseycooks and on Twitter at amycaseycooks.


MY EXPERIENCE ON THE FYI NETWORK In 2014 my husband Kevin and I appeared on “Pressure Cooker” on the FYI Network. I saw an advertisement looking for teams of two that consist of a professional chef and a kitchen amateur, and that’s my husband and I in a nutshell, so I had to apply! I did several rounds of phone and Skype interviews before letting my husband know I’d applied for this, and at first he was not happy. He hates to cook and has no interest in being on TV. Ooops! But he soon realized how important it was for me, and he got on board with the interview process. After several more interviews, we were chosen for the show! We found out we’d be flying somewhere at the end of June, but did not know where, and wouldn’t find out until the day before we left. We ended up going to Philadelphia, PA to film our episode, along with two other teams. The premise of the show is like Amazing Race and Chopped. You’re dropped in a city you’ve never been, given $100 and a map, and told to create a 3-course meal that represents the food culture of that city. Cell phones and internet research are not allowed- you have to learn the old-fashioned way, by talking to locals! We started in the Italian district of the city, and I was thrilled, because I’ve spent much time in Italy and love to cook that style. After talking to locals, we realized Philadelphia is prominently Italian with a decidedly American twist. Perfect!

the team who got first. We had two hours to buy ingredients, get to the cooking location, and prepare the 3-course meal. All in a city we didn’t know! After running all over Philadelphia, we made it to the Waterworks, where three outdoor kitchen was set up. We were the first ones there. I started cooking and gave my Kevin the only job I knew he could handle well- grilling! Our appetizer was a Philadelphia Cream Cheese-Stuffed Meatball, and our entree was a Philly Cheesesteak Eggs Benedict. After cooking like crazy, and finishing on the buzzer, we were so thrilled to be done! The judges tasted all the food, conversed, and lined up all the contestants. We won the grand prize of $5,000! I was so surprised and excited after they announced our SARAH LANG names. I couldn’t believe it! member since 2013

CHEF STORY

“THE JUDGES TASTED ALL THE FOOD, CONVERSED, AND LINED UP ALL THE CONTESTANTS. WE WON THE GRAND PRIZE OF $5,000!”

Our first challenge was to create the quintessential Philly Cheesesteak blindfolded, with a local restaurant owner known as the King of Philly as our judge. This was to determine who would get a headstart in the competition. I threw together my sandwich as well as I could, by tasting the ingredients and imagining how it should taste (even though I’d never had an authentic Philly Cheesesteak before), while my husband cheered me on. I got second place, and we started 10 minutes behind

So while being on a “reality” TV show was so much fun, it was also different than I expected. I couldn’t believe how many crew members it took to film one episodes. They were everywhere! In our car there was a producer, assistant, camera person and sound person. But from the look on TV we were the only ones there. Not so! There are also a lot of stops and starts, even though in the finished show it appears seamless. The day after the competition all the teams had to film the narrative, where we had to describe what was happening every minute- in present tense- so our commentary could narrate what’s going on in every moment. That took forever, and it’s a lot more difficult to describe something that happened in the past in present tense than you’d expect. Kevin and I are so grateful to have had this opportunity, and so happy to win, we’ll never forget the experience!

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Personal Chef | 11


12 | Personal Chef


CHEF STORY

KEEP CALM AND COOK ON As any experienced personal chef will tell you, cooking is only part of the job. To be successful, we also need to be able to multi-task, perform simple business functions, think on our feet, pay attention to details, and be responsive to our clients’ everchanging needs. However, these attributes will only get you so far. The key to successful, long-term client relationships, I believe, is diplomacy, by which I mean acting graceful in all sorts of unexpected situations. The fact that I’ve had a successful personal chef business since 2007 isn’t due to my superior (far from it) cooking skills. It’s because I’m a person who has learned to roll with whatever challenges are thrown my way. Some days, that’s more difficult than others. What He/She Doesn’t Know Won’t Hurt Him/Her

MR. KNOW-IT-ALL On another day of the week, I often find myself biting my tongue rather than get into a discourse with “Mr. Big”, a self-proclaimed foodie known to make statements such as, “Anyone who loves food is going to be overweight.” (For the record, I am not overweight. The one MARTHA RUCH who made that statement? I’m not going to go there.) He’s member since 2012 also scolded me for buying excess amounts of butter and cheese (that was his wife, not me) , has asked me numerous times how many carbs are in my Butternut Squash Soup, likes to review and critique each week’s menu in front of me. Sigh. I could go on, but my diplomatic skills prevent me from saying more.

“I HAVE ALSO RESISTED ROLLING MY EYES (OR SCREAMING) WHEN I WAS TOLD THAT A CLIENT’S SALAD SPINNER HAD BEEN USED TO CLEAN THE FISH TANK”

Let’s take Mr. and Mrs. Monday, a professional couple with one child for whom I’ve been cooking since 2007. Mr. Monday’s tastes tend towards adventurous, low-carb health-nut while Mrs. Monday and her son prefer dishes like Mac and Cheese, Quiche, and Lasagna. Oh and the fewer vegetables, the better as far as mother and son are concerned. How is it that I’ve managed to keep them happy and well-fed for so long? I don’t play favorites. When Mr. Monday sends me covert Facebook messages with links to healthy recipes he wants me to make, I incorporate them into future menus, with an understanding that Mrs. Monday is not to know the ideas came from him. Conversely, when Mr. Monday travels for business, I know to prepare the carb-heavy kid-favorites that Mrs. Monday and junior enjoy, while “forgetting” to cc him on that particular menu.

STRANGE BUT TRUE Over the years, I’ve had numerous interesting requests from every single client, to which I smile and do my best to accommodate. These have included, but are not limited to: cutting a client’s chicken into bite size pieces after cooking, removing the stems from baby spinach, grilling hamburgers for a family’s dogs, making breakfast for a random visitor during the middle of my cook date, wearing gloves while preparing one woman’s meals and spraying each piece of her produce with a special spray (while she watched me), preparing an extra serving of each meal for a family pet, baking a gluten-free cheesecake for a single gentleman who devoured it, in it’s entirety each week, well as a variety of specific packaging requests. I have also resisted rolling my eyes (or screaming) when I was told that a client’s salad spinner had been used to clean the fish tank, when asked if I could hard-boil a client’s brown eggs (she was under the impression that only white eggs would work), when locked out of client’s homes, when being told upon arrival there was no running water, when a client walked into the kitchen wearing only his tighty-whities, and even when a client told me his girlfriend had just threatened to blow up the house and everyone in it. My motto is and always will be: Keep Calm and Cook On! Personal Chef | 13


SAY “YES” EVEN IF IT SCARES YOU Who would have thought that an overweight middleaged white woman would get to live her dream job of being a personal chef AND be blessed to do some of it on television?!

COVER

I guess the lesson here is that TV isn’t always about looks or fashion or experience. It may just be as simple as being real and saying “YES” even if it scares you! Flashback to Thanksgiving 2009, a year after starting my personal chef career without knowing the definition of a personal chef (and a year before attending CBA and joining USPCA). One of my first clients was an anchor on the early morning news here in Charlotte, and I had just come home after preparing Thanksgiving dinner for her family and a few friends. I came home, parted ways with my chef coat, poured a glass of pinot noir, sat down on the couch, heaved a great sigh of relief and put my feet up on the coffee table to rest for a few minutes after a long cook day. (We all know this post work pose). As I was going over what went right and wrong with my dishes and timing, I received a text from my client singing high praises about dinner and thanking me for making their day so enjoyable. That always brings me joy and affirms why I LOVE my job! She sent another text telling me that they were putting in a kitchen at the station and asking if Id ever want to come and cook there. I said……..”NO WAY!! That sounds terrifying!” For the next few weeks, she kept asking and against my better judgment, I decided to say yes and face my fear! In February of 2010, I went (with a bundle of nerves, many prayers and a Xanax in tow) on the set for the first week of the new daily entertainment/ lifestyle show hosted by my client, who was now starting her dream job and not getting up at 2 am for the early morning news. I made a lot of mistakes, chose a recipe that was too complicated for even a 6-minute television segment, but I was positive, tried to be a good guest and most importantly, fed the crew some delicious Cajun Shrimp and Cream Cheddar Grits! I survived mostly unharmed and was sure that it was the first and last time I would ever do a cooking segment. I was both relieved about that and a little sad that I would never be called back again. Looking back, it may have been the scariest, most uncomfortable thing I have done thus far (other than zip lining) but I did it mostly because I am a people pleaser and I did not want to disappoint my client/friend. I also wanted to challenge myself to do something that was so terrifying for me. Eight years later, I have never done a segment that was “perfectly executed” or one that didn’t include mistakes, mishaps or missteps. The key is to learn, carry on and have fun! I never pay attention to the cameras, as that is not my job. Being a good “guest” has been the reason I am invited back. So if I could give any advice at all, it would be to follow these rules : • • • • • •

Let the host pay attention to cameras and timing and YOU pay attention to the host(s)! Be kind and considerate Help make the producers, hosts and crews job easier Be on time and prepared Clean up after yourself and most importantly-FEED THEM!

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This, along with your knowledge and skills, will be the reason they call you or invite you back. I now do monthly segments on a few stations featuring seasonal food, weeknight meals for busy families, food and national holidays. I have worked for a few national grocery stores and food brands which JILL AKER-RAY produce additional income and member since 2010 keeps me feeling in touch with food trends, client needs and thankfully, produces additional income, which we can all appreciate in this business! This summer, while in my home state of Michigan, I was thrilled to be able to appear on two of our three national networks. It was fun to meet the meteorologist that I watched when I was a kid (praying for just one snow day!) I even got to put together a segment on camping hacks, as well as a few featuring regional and seasonal produce that brought back memories of picking blueberries and asparagus and pickling and jam making with my mom, aunts and grandmother. I am also enjoying branching out to do life hacks-about cooking, kitchen, cleaning and entertaining. What a fun ride it has been! President Larry Lynch asked me in what ways this has benefited my business as a personal chef. I though it might be easiest to outline it below:


EXPERIENCE The experience I’ve gained has been immense and widely varied! By researching and developing recipes, I have broadened my knowledge of food uses and history. The requirements of preparing for a television segment have helped me to be a better personal chef in the ways of time management and organization. CONFIDENCE I was so nervous about my first TV appearance but getting through it built a bit of confidence to say yes when called back. I have learned and grown and goofed up and survived it. Truth be known, I’m still a little scared each time, but love the process, the cooking and recipes and the people I have met and worked with. CREDIBILITY This one is a bit uncomfortable but seems to be important in our field, amongst peers and with current and potential clients. People identify with you and see you as the professional/expert in your field. OPPORTUNITIES The exposure that media provides allows you to be “interviewing” candidly for other jobs, being a spokesperson, product chef, sponsorships, etc that can produce and provide additional Income as a personal chef doing what you love! The value to my business has been substantial and widely varied: But I feel that the special people I’ve been blessed to meet are by far the most important benefit to me and I treasure the relationships that have come about and blossomed because of it. Moral of this story is, say YES to what scares you! If this overweight middle-aged white woman can add TV to my resumeso can you (if you haven’t already.) If you have questions or want a cheerleader in your cornermessage me at: (704)621-1121 or chefjillakerray@aol.com

FLAVOR! Flavor! What is flavor, anyway?

FOOD

According to Webster’s dictionary, Flavor is a ‘Distinctive taste; A distinctive, characteristic quality.’ For me, Flavor is the ability to utilize our taste buds in such a way, so we can judge for ourselves what gives us that pleasuring sensational taste, whatever we decide to indulge upon. We have what are called, taste buds, those cells located on our tongues that give us the ability to sense, sweetness, saltiness, sourness, bitterness, and what some call ‘Umami’, a savoriness.

JAMES MEDLEY member since 2013

These are the senses I use and love when I’m creating in my kitchen. I love Flavor! I have a gift for you to try. That’s right a gift! I want you to try this dressing, it is very easy to make and the flavor in my humble opinion is sensational. I call it a ‘Slightly Garlic Vinaigrette Dressing’. Now, I just happen to love garlic but I chose to use less when I’m making it for people who cannot take the really potent power of it like I do. If you want to use more, by all means go right ahead! You can also try mincing some of your favorite fresh herbs and tossing them in as well. This is a basic very flavorful salad topper. This dressing is healthy for anyone who would like to try it. And it is full of flavor!!! So, why not give it go! Here is the gift, the recipe for my ‘Slightly Garlic Vinaigrette Dressing’.

SLIGHTLY GARLIC VINAIGRETTE DRESSING INGREDIENTS

1 Clove of Garlic 1 tsp of Sea Salt Fresh Cracked Black Pepper to taste ¼ Cup of White Balsamic Vinegar of really good quality ¾ Cup of Really Good Extra Virgin Olive Oil

DIRECTIONS

Mince the garlic; place in a bowl, add sea salt and fresh cracked black pepper, add the vinegar then whisk in the extra virgin olive oil. Now use this vinaigrette on your favorite salad or over grilled vegetables, or possibly over some grilled or broiled fish, then realize just how active and alive your taste buds will become once you taste these wonderful combinations of flavor! Enjoy!

Personal Chef | 15


5 THINGS I DO TO KEEP MY CALENDAR BOOKED FOR THE HOLIDAYS COVER

For most chefs, the holiday season is a very busy one since food is at the heart of holiday gatherings. On the “I am a Personal Chef ” Facebook group there is a lot of talk among chefs about what has worked and what hasn’t worked for them regarding booking clients for the holidays.

For some lucky chefs, the same clients book them year after year. For others, the holidays feel like a ghost town. All of your clients seem to be out of town and no one needs you to cook for them. Lastly, some chefs will try new promotions and some will be successful and others will not be and they never really know what will work one year to the next.

DEB CANTRELL member since 2003

After coaching with and talking to hundreds of chefs across the nation it appears that holiday caterings fall into two categories: holiday meal prep and holiday catering for parties. Holiday meal prep is where you simply prep the holiday food for a client to bake or reheat the day of. Or another type of holiday meal prep is one that is seated, plated and served, something more like a catering. Then there is the standard catering for small and large companies, families and other social gatherings. For my own customized meal delivery company (Savor Culinary Services) we typically start promoting our holiday catering and meals the first week of October. The following things have worked well to fill our holiday calendar over the last 15 years:

1

If they have not already called us, we start by calling those who had a party or ordered a holiday meal from us last year to see if they’d like to book us again.

2

We choose about 10 of our clients that are most likely going to want a holiday meal or catering. We then personally call them to try and book something for them.

3

We create a landing page or a simple PDF for our holiday meals/catering and send it out to our email list.

4

Usually at the same time as sending information out to our list, we will begin posting our holiday catering and holiday meals menu on social media. If you have not done this in the past, it is very helpful to plan these and place them on letterhead to make them look professional. They can be easily emailed to possible customers or current clients. I know what many of you are thinking, “I only do customized catering and meals and don’t want my clients to choose.” I do as well, but I send these out for talking points only. Our clients are not chefs, it helps to give them somewhere to start the conversation.

5

About five days before the major holiday (for example Thanksgiving) I will do another email blast (send an email to my list) and post on social media saying something like: “It’s not too late to have your special dinner catered so you don’t have to do the work and can enjoy your guests during the holidays.”

These are the exact five techniques that have continued to keep our calendar book year after year. Make sure you get some great photos of your holiday food too, because pictures of your food are going to help sell it the most! 16 | Personal Chef


COAL MINER’S SPAGHETTI I’m a longtime resident of Powder Springs and the owner of Sweet Memories Cooking, a personal chef service. Raised in an Italian household in Western NY, I learned the art of cooking at “the feet of the masters” - my mother and grandmother. I bring this cultural flavor to the table for my family, friends and clients. My belief is that every meal is a celebration and I bring that joy to each dish I prepare. Today I offer my version of an Italian classic, linguine with carbonara sauce. Carbonara (Italian: [karbo-na-ra]) is an Italian pasta dish from Rome based on eggs, cheese, bacon, and black pepper. Spaghetti is usually used as the pasta; however, fettuccine, rigatoni, linguine or bucatini can also be used. There are many theories for the origin of the name. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the origin of the word gave rise to the term “coal miner’s spaghetti”. Traditionally this dish is prepared with pancetta (an Italian bacon) or guanciale (from the cheek of the pig), mixed with eggs and cheese served over homemade pasta. Pancetta and guanciale are often hard to find so I substitute bacon and if time is of the essence, I use a good quality linguine from the grocery store. I also like to add frozen peas to the dish – not traditional but delicious. Here’s my take on this dish:

the package directions. Add the frozen peas to the boiling water and allow to cook with the linguine for the last 2 minutes.

FOOD

When the linguine is just shy of al dente, drain it reserving 1/2 cup of the cooking liquid then add it to the pan you cooked the bacon in. Add the bacon and ½ of the bacon grease and toss the linguine to coat the noodles. Slowly add in the egg and cheese mixture while tossing the linguine. Add the last of the cheese and cooking liquid and toss – the linguine should be completely coated and creamy. Add more pepper and serve. This calls for a lot of pepper but taste as you go, adding just the amount you like. In Italian this called Quanto Basta (as much as you want or cooking to your taste).

i s JOHN GIFALDI member since 2016

I am not only the owner o f Sweet Memories Cooking but have also co-authored a cookbook titled, “Sweet Memories” the Delicate Taste of Italy Remembered by One Neapolitan Family (found on Amazon), I’m a former columnist for southcobbpatch.com and have an instructional cooking channel on YouTube.

CARBONARA WITH LINGUINE “COAL MINER’S SPAGHETTI” Serves 4

INGREDIENTS

4 Large Eggs 1 1/4 cups Cheese (Pecorino Romano or Parmigiano-Reggiano) 1 cup frozen peas 1 lb. Bacon Black Pepper Salt 1 lb. Linguine (or spaghetti if you prefer) Dash of Cinnamon 1 Tbsp. extra virgin olive oil

DIRECTIONS

Let’s start by making the “sauce”. In a large bowl mix the eggs and 1 cup of cheese, add salt to taste, lots of pepper and set aside. Chop the bacon into pieces and cook in a large frying pan with sides. Add 1 Tbsp. extra virgin olive oil to add a little flavor. Just before it’s done, sprinkle a dash of cinnamon over the bacon. When crispy, remove the bacon and drain on a paper towel. Reserve the grease. Bring a large pot of water to a boil, add salt and cook the linguine according to Personal Chef | 17


THE GREATER PHILADELPHIA CHAPTER PREPARES BRUNCH AT THE GIFT OF LIFE FAMILY HOUSE It’s a new experience every time the Philly Chapter has the opportunity (read honor) to prepare a meal at the Gift of Life Family House. http://www.giftoflifefamilyhouse.org/ The Family House offers lodging, hot meals, support and camaraderie to organ transplant patients and their families.

CHAPTER

They hail from Connecticut and are now calling The Gift Of Life Family House their home until Cora is strong enough to go back to their home. The girls, watching us prepare breakfast, asked if they could help. “Of course!!” was our reply and the girls, with the care and focus of someone very comfortable in the kitchen proceeded to assist with making yogurt parfaits. They even had a lesson in flipping a pan-full of diced potatoes.

As a chapter, we have cooked brunches and dinners at the Family House many times and it’s always very rewarding and satisfying to Once brunch was ready, the guests helped themselves to the use our skills to help brighten the day for someone who might be buffet. The girls filled their plates and then proudly joined us for going through a difficult time. a group picture. On Saturday, January 14th, our group assembled in the kitchen as usual, and going about our business of preparing an assortment of hearty baked egg casseroles, breakfast potatoes, fresh baked muffins, and healthy yogurt parfaits, we were greeted by two little girls. One, named Cora had received a heart transplant back in October and had just arrived a week before to the Family House after spending the last 3 months recovering in the hospital. She was there with her mother, her best friend from home and her friend’s mother. They were there as part of her support team, cheering her on as she recovered from surgery.

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Cooking together with the girls added an even more special dynamic to an already wonderful experience. Having the girls help with preparations was not only fun, but empowering them with the opportunity to give back to their Family House community was priceless. Check out the recipes we used on the next page.


BROCCOLI AND CHEDDAR CRUSTLESS QUICHE Makes 10-12 servings

INGREDIENTS

1 large bunch of broccoli, trimmed and chopped 8-10 scallions, finely sliced 8-10 oz. shredded sharp cheddar cheese 1 dozen eggs 1 cup whole milk 1 cup light cream 1/4 cup all-purpose flour butter to greasing pan

DIRECTIONS 1. 2. 3. 4. 5.

Pre-heat oven to 350 degrees. Butter a 9x13 baking dish. Spread broccoli and scallions evenly in baking dish. Sprinkle cheddar cheese over broccoli and scallions. Whisk together eggs, milk, cream and flour in a large bowl and pour over veggie and cheese. 6. Place in oven and bake for about 1 hour or until puffed, brown and a knife inserted in the center comes out clean. 7. Allow to rest 10-15 minutes before serving.

CHEESY SAUSAGE AND CROISSANT CASSEROLE Makes 8-10 servings Source: Myrecipes.com

INGREDIENTS

1 pound hot ground pork sausage (such as Jimmy Dean) 1 1/4 cups (5 oz.) shredded Parmesan cheese 1 teaspoon table salt 6 green onions, sliced 1 (13.22-oz.) package mini croissants (about 24), torn Vegetable cooking spray 3 cups milk 1 cup heavy cream 5 large eggs, lightly beaten 2 cups (8 oz.) shredded Gruyère cheese

DIRECTIONS

1. Cook sausage 8 minutes in a skillet over medium-high heat, stirring to crumble. Toss together sausage, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray. 2. Whisk together milk and next 2 ingredients; pour over sausage mixture. Cover and chill 8 hours. 3. Preheat oven to 350°. Uncover casserole, and sprinkle with Gruyère. Bake 45 minutes or until golden. Let stand 10 minutes. I used provolone instead of Gruyere ( grocery store didn’t have Gruyere). Also, I sprinkled some Boursin on top of the casserole, before adding the provolone.

Personal Chef | 19


WRITING YOUR EXECUTIVE SUMMARY

BUSINESS executive summary comes into play.

Sometimes you only have a few seconds to make a first impression with investors. The same rule applies to your business plan – that’s where you

The executive summary is your chance to lay out all the highlights of your business plan. Often, if an executive summary isn’t catching enough, investors won’t bother to read the rest of the business plan. So in this session, we’ll teach you how to write an executive summary that keeps your audience engaged.

COMPONENTS OF AN EXECUTIVE SUMMARY Think of an executive summary as a “trailer” for your business plan. Like a movie trailer, the tone of your summary should match your audience. For instance, you wouldn’t feature spooky music for a child’s movie. As such, if your business idea is fun, unique, and geared toward a younger customer base, the tone of your executive summary can carry a more casual – but still professional – tone than if your business idea was geared toward law professionals. A good tip to keep in mind is that your executive summary should match the tone of the company culture you want to create and

market you want to capture. When it comes to the length of an executive summary, remember, it’s a summary. It can be as short as one page and shouldn’t be longer than 5-10 percent of the main document. The most important thing is that it should be short enough that professionals don’t get lost reading it but long enough that it’s complete and includes all the key components. The essential components that must be cooked into an executive summary include: • • • • • •

Hook Mission Statement Problem, Solution, and Opportunity Team Financials The Ask

We’ll cover each component in more depth below. HOOK When it comes to the first line of your executive summary, make it count. The hook needs to pull readers into the rest of your executive summary and ultimately your business plan. A good way to do this is to use engaging language and tone, in addition to being clear about what your idea is. MISSION STATEMENT Within the same introductory paragraph, you’ll clearly state your business mission. Here’s where you talk about your company’s name, location, services, and target market. This paragraph is where you clearly state your business’ concept and objectives. Be sure to focus on the main points you want readers to take away. If done right, the points should highlight your unique selling proposition that will ultimately make your business a success. PROBLEM, SOLUTION, AND OPPORTUNITY The one thing on investors’ minds as they skim the beginning paragraphs of your executive summary will be, “Is there a market for this?” And in the beginning paragraphs of your executive summary, it’s up to you to clearly answer YES. To do this, you’ll start off by summarizing the problem your business will solve. State who your customer is and what their needs are. Once you have clearly (and briefly) identified the problem, then it’s up to you to prove that your business idea is going to solve it; your business idea has an opportunity to provide value. Outline how your business will have a competitive edge, how there is a market for your service or product, and how this could be a missed opportunity if not executed. Whether you’re improving on an existing idea or providing something

20 | Personal Chef


totally new, you need to prove that your business will have a standing in the market. TEAM Teamwork is the only way your dream will work. And investors will be interested to know who’s going to make up your management team. Be sure to answer the following questions in this section of the executive summary: • • • •

Who do you plan to hire right away? Who will come in long-term? What expertise and skills will they need? What will each team member’s role be in the company?

We’ll go into more detail on putting together your management team later in this course. FINANCIALS The most important thing to keep in mind for this section is to keep it both realistic and compelling. It’s great to be positive but it’s imperative to be accurate.

THE ASK Often “the ask” at the end of the executive summary is for buy-in; getting investors to back your new business idea. So when you’ve hit this point in the document, be clear and specific. Also, phrase it in a way that reminds investors of the business opportunity. For instance, in funding your new business with X amount, your business can be successful.

EXECUTIVE SUMARY DO’S AND DON’TS You just digested a lot. To summarize the goal of an executive summary, keep the following do’s and don’ts in mind: DON’TS • • • •

DO’S

Financial data to include:

• • • •

• •

Product and service pricing Start-up cost Ongoing expenses Potential revenue for 3-5 years

By the end of reading the financial data, you want it to be clear how much money is expected to come in and out of your business. This will give investors an idea of whether your business is a good candidate for an investment and how much it may need.

Don’t write a lengthy executive summary Don’t write the executive summary first Don’t write a financial summary that is unrealistic Don’t include information that doesn’t exist in the business plan

Do use a tone and language that matches both your company culture and audience Do make your executive summary compelling Do write the executive summary in the order of the business plan

This article was originally published on Grasshopper.com. Download a worksheet and start outlining your executive summary on Grasshopper.com.

USPCA members can use the code USPCAQ42017 to receive 25% off all orders from www.sabatinotruffles.com Personal Chef | 21


CHEF STORY

A PLACE FOR NURTURING AND NOURISHMENT I recently went on medical mission trip to the country of Honduras with my husband (he’s a dentist). We’ve been volunteering with an organization called MEDICO (Medical, Eye Dental, International Care Organization) for many years and this was my 11th trip. We usually set up a clinic in a very remote area where people have little or no access to health care at all. Sometimes we are actually their very first encounter with medical care, so you can imagine how desperate the need and unusual the cases. In the past, I’ve assisted the doctors and dentists or worked in the p h a r m a c y d i s p e n s i n g medications. It’s a wonderful opportunity to learn a new skill, but I’ve always longed to be able to offer my skills as a chef. My opportunity to 22 | Personal Chef

do just that finally came. Soon after signing up for the January trip, I was contacted by the Medical Director who knows that I am a chef, and was told that our team will be working with a Foundation (Fundacion Corazon De Gracias) that serves homeless children, some of which are severely malnourished. She asked if I would I be interested in teaching the women who work in the kitchen basic nutrition and also cook for the team. Would I!

MISSY GURMANKIN member since 2006

I set out researching indigenous vegetables and put together suggestions on how to cook them to maintain the vitamins. I then compiled a bunch of nutritious, rich kid friendly recipes. I also discovered a product called Plumpy-Nut that Doctors Without Boarders uses in their refugee camps. It’s basically a peanut paste that has been fortified with milk powder, vitamins and minerals. As it turns out, peanut butter is very expensive in Honduras, but raw peanuts are plentiful and inexpensive. I knew I would have access to all the ingredients I would need, including liquid children’s vitamins with minerals from MEDICO’s pharmacy. So, I planned to teach them how to make some to always have on


hand at the Foundation. One of my big concerns was the cultural difference and how to sensitively suggest more healthful cooking practices and techniques since it’s common in Honduras to cook vegetables for long periods of time leaving them devoid of any health benefits. Another was safe food handling and sanitation. It’s not unusual for team members to experience digestive distress issues if the food is not handled properly or is not prepared with purified water. This was a big responsibility. I needed to keep the team healthy!

income. The same goes for farmers with live-stock. Most people also have protein deficiency. Farmers need to sell their eggs and chickens leaving them with beans, rice and tortillas for their main sustenance. Even though the kitchen had no hot water, only two burners and a wood burning griddle for cooking tortillas, we needed to cook for 50 each day.

I need not to have worried. Upon arriving, I learned that the women with whom I would be working were not only receptive to all my suggestions, but genuinely enjoyed the recipes we prepared together and were hungry for as much information as I could share with them. They also understood the need to protect our sensitive American stomachs against the unfamiliar bugs that are present in the water and quickly adopted the practice of boiling our food prep equipment and using bleach to sanitize surfaces. We were joined by two bilingual high school student interpreters that were interested in learning to cook. This added a really delightful component to the project. Together, we had a lot of fun and prepared some really amazing food. One of the highlights of the experience was learning that the Foundation had a vegetable garden from which I was free to use as many veggies as I wished during the week. Each morning I went out and harvested sweet peppers, green beans, radishes, mustard greens and cilantro. Everything else I needed, I was able to buy at a nearby outdoor market directly from farmers. The produce was of outstanding quality!

During the week we prepared Arroz Con Pollo, Avocado and Orange Salad, Curried Chicken and Vegetables, Carne Asada with an herb packed Chimichurri, Israeli Salad, and Vegetarian Chili with Jalapeno, Onion Corn Bread. We even baked Chocolate Chip Coconut (very abundant!)

So why so much malnutrition? Most people don’t own their own land and need to sell their produce since it is their only source of

Macaroons in their outdoor wood burning oven and prepared a big batch of homemade fortified peanut butter. Having used my recipes all week, on the last day I told the women that I would now like to learn from them and asked if they would teach me an authentic Honduran dish. So together, we prepared corn tortillas with refried beans and cheese and a veggie filled soup with rice. It was delicious! I have to say that this was one of the most rewarding experiences I’ve ever had during a visit to Honduras. By the end of the week the team joked that they had all gained weight and the cooks, the high school student interpreters and I laughed and learned together; proving once again that food is the universal language that crosses cultures and brings people together.

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CATERING STONE LAUNCHES STUNNING NATURAL SLATE CateringStone has recently added a natural slate line to complement the company’s popular sophisticated wood serving bases. The pieces are handcrafted in the USA, using only the highest quality reclaimed materials. All pieces are 100% food-safe and can be used as either hot or cold servers. “As a dedicated green company, we are always searching for unique ways to preserve the environment. And, these slate tops are just the latest example of that thinking,” explains CateringStone CEO Donald McNeill. These formerly utilitarian, reclaimed building materials have a second lease on life as elegant serving pieces. And, they grace the tables of some of the world’s most prestigious country clubs, hotels, and restaurants. The pieces are deep cleaned, trimmed to our specifications, and then coated with a protective layer of food-safe oil to bring out the dramatic, natural beauty of the stone, as well as to protect it. Similar to the company’s stainless steel line, these new slate servers are also simple to use with either hot or cold CateringStones. These new pieces help the world’s most forward-thinking chefs create incredible food presentations that remain hot or cold on the buffet line for hours. To use: Boil the Hot CateringStones. Freeze the Cold Stones. Then, just drop them into place in the serving units making sure the Stones make contact with the slate surface above for a dramatic presentation. These slate tops, when paired with hot or cold CateringStones will keep food hot or cold for hours without the need for any ice, electricity, or open flame. For more information, please visit CateringStone.com or call 302-351-3360 in Delaware, 888-5-HOTSTONE nationwide.

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ADAPTING YOUR RECIPES DURING A DROUGHT So far we haven’t experienced a severe drought or other major environmental changes here in the North East. That’s not to say that we are still not effected by these changes. Higher prices or shortages of vegetables, fruits or even water can cause a Personal Chef to have to think of a more efficient way to produce a recipe or how to make small changes to recipes in order to adjust. Major environmental shifts can also change the way we cook, clean and shop for food in the future. Making small changes now such as using less water when we cook or steaming instead of boiling and even looking for recipes that you can make entirely on a sheet pan can be a way to start to adjust to this type of change.

FOOD

There are many chefs that have begun to adapt to these changes by altering recipes and cooking techniques. Andrea Nguyen is from California and has experienced what it is to live in an area affected by draught. She has converted cooking time and water usage in half for a popular dish we know as pho by using a pressure cooker instead. Here is her recipe:

PHO INGREDIENTS

FOR THE BROTH: 3 pounds beef knuckle, marrow or other soup bones 1 pound boneless beef brisket, chuck or crossrib roast in one piece 4 ounces Fuji apple, about 1/2 of a mediumlarge apple 1 large yellow onion 2 ounces fresh ginger 2 ½ pieces star anise 1 3-inch cinnamon or cassia stick 3 whole cloves 2 ½ teaspoons fine sea salt 1 ½ to 2 tablespoons fish sauce Sugar, if desired FOR THE BOWLS: 6 ounces beef steak, such as top or bottom sirloin, eye of round or London broil (optional) 12 ounces dried narrow rice sticks or pad Thai-style noodles ½ small yellow or red onion 2 slender green onions ¼ cup chopped cilantro leaves

Black pepper Optional add-ins: thinly sliced Fresno, Thai or serrano chile; a large handful of bean sprouts, mint sprigs or Thai basil; lime wedges

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DIRECTIONS

FOR THE BROTH: 1. Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife. 2. Put the star anise, cinnamon and cloves in an 8-quart pressure cooker. Over medium heat or using the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the onion NESTOR ULLOA and ginger. (If using a stove-top member since 2016 pressure cooker, raise heat to medium-high.) Stir and cook for a minute or two. A little browning is O.K. Add 9 cups water. 3. Add the bones, beef, apple and salt. Lock the lid. If using a stovetop pressure cooker, raise heat to high and bring pressure to 15 p.s.i. Then reduce the heat to medium or medium-low. The pressure should be just high enough that a gentle, steady flow of steam comes out of the cooker’s valve. Cook for 20 minutes. If using an electric pressure cooker, set timer for 30 minutes. After cooking, both cookers will require time to allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, carefully remove lid. 4. Transfer boneless meat to a bowl, cover with water and soak for 10 minutes. This cools it and keeps it from drying out. If desired, scrape any bits of tendon from the bones and add to the bowl of water. 5. Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin. Discard the remaining solids. (At this point, the broth and beef can be cooled and refrigerated for up to 3 days.) Skim all but about 3 tablespoons of fat from the broth. You should have about 8 cups of broth. Add fish sauce and more salt, if needed. Add a few pinches of sugar and more fish sauce so the broth has a rounded, intense finish that is slightly salty and slightly sweet. FOR THE BOWLS: 1. Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut cooked beef across the grain into very thin slices. Set aside. 2. Cover the dried noodles in hot tap water and soak for 15 to 20 minutes, or until pliable and opaque. Drain, then rinse to remove starch. 3. Thinly slice the small onion and soak in water 10 minutes. Slice green onions into thin rings and set aside with chopped cilantro. Arrange any optional add-ins on a plate. 4. Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil. Dunk the noodles into the boiling water, using a noodle strainer or a mesh sieve, for about 15 to 20 seconds. Remove from water and divide noodles among 4 bowls. 5. Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Place a mound of onion in the center, then shower with green onion and cilantro. Finish with a sprinkle of black pepper. Give the boiling broth a final taste for seasoning. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.


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For instructions on how to order, visit www.USPCA.com/Webstaurant

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RECIPES

CHOCOLATE CRINKLE COOKIES

Chef Claude Garbarino, Healthy Meals for Busy People, San Francisco, CA Serves 24

INGREDIENTS

1 cup unsweetened cocoa powder 1 1/2 cups white granulated sugar 1/2 cup vegetable oil 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon espresso powder (optional) 1/2 teaspoon salt 1 cup confectioners’ sugar

DIRECTIONS • • • • • • • • •

In the bowl of an electric mixer fitted with the paddle attachment (though you can do this with a wooden spoon, too) beat together the cocoa powder, white sugar, and vegetable oil until it comes together into a shiny, gritty, black dough of sorts. Add the eggs, one at a time, mixing for 30 seconds each. Add the vanilla and beat in thoroughly. In a separate bowl, whisk together the flour, baking powder, salt, and espresso powder if using. Mix into the chocolate mixture on low speed until just combined. Do not over beat. Cover the dough with plastic wrap and chill the dough for four hours or overnight. Preheat the oven to 350°F and line two baking sheets with parchment paper. Place the confectioner’s sugar in a wide bowl. Using a rounded teaspoon get clumps of the chilled dough and roll them into 1-inch (2.5 cm) sized balls using your hands. Roll the balls in the confectioner’s sugar and place on the cookie sheets (you should be able to get 12-16 on each sheet). Bake for 10-12 minutes. Allow to cool a minute or two on the sheets before transferring to a wire rack to cool completely.

Pair Truffle Seasoning with your favorite recipes! USPCA members can use the code USPCAQ117 to receive 25% off all orders from www.sabatinotruffles.com 28 | Personal Chef


CHEF NEIL’S MACARON SHELLS

Neil Fletcher Wilson, Personal Chef Service Artisan Cuisine, Hyattsville, MD

INGREDIENTS

2 cups (180 grams) Almond flour. Dried in a 200-degree oven for 30 mins. 1 3/4 cups (203 grams)) Confectioners’ sugar 5 large egg whites (150 grams). Separate egg whites about 5 days in advance. Place in a bowl and cover with plastic. Poke holes in the plastic to help with water evaporation. Refrigerate. Remove from refrigerator at least 2 hours before using. Food coloring (gels or powders) as needed (usually not more than 1/4 teaspoon of powder or 4 drops of gel, if that) 2 tablespoons (30 grams) water 3/4 cup (154 grams) granulated sugar Filling of your choosing

DIRECTIONS

1. Combine dried almond flour and confectioners’ sugar in food processor. Pulse a few times to further refine the mixture. Do not over do or the almond flour will release its oils and you will have a paste. Place in a large bowl. 2. If using food coloring POWDER, add now and stir. If using coloring gel, wait until the end of the next step. EQUIPMENT 3. Mix in 3 of the egg whites (90 grams) to create a thick paste. Stir in the • Food processor coloring gel now. • Stand mixer with whisk attachment and 4. Pour in the remaining 2 egg whites (60 grams) into the bowl of the stand pour shield mixer fitted with a whisk. Begin whipping them on medium speed. • 1 strainer for sifting. Fine mesh but not 5. Combine the water and granulated sugar in a small pot. Mix with your ultra -fine hand to create “wet sand” making sure all sugar is moist. Place over • 2 large bowls medium heat and bring to a boil. Cook the syrup without stirring until it • scales reaches 241 degrees F. Occasionally wet a pastry brush and wipe down • 1 whisk the sides of the syrup pan to keep it clean of sugar particles. • 4 rubber spatulas 6. When the egg whites have tripled in volume and form medium peaks, • 2 sheet pans turn the speed to high and slowly pour the hot syrup down the inside of • 1 small pan for simple syrup the bowl. DO NOT ALLOW syrup to hit the whisk. When all the syrup • 1 candy thermometer is in, continue to whip for 1 minute. You now have what is known as • 2 silpats marked with macaron rings Italian meringue. • 1 small glass of water for cleaning sides of 7. Fold 1/3 of the meringue into the almond flour base. Once combined, simple syrup pan fold the remaining. • 1 pastry brush for cleaning sides of simple 8. Place the batter into a pastry bag fitted with a tip. syrup pan 9. Place the silpats on a sheet pan. Pipe, at a 90-degree angle, the batter • 2 pastry bags (one can be a gallon zip lock onto each circle, filling the desired size. bag) 10. Carefully slap the sheet pans on the counter a couple of times to help • 1 each 8mm plain pastry tip (or Ateco remove air bubbles. It will also spread the batter out a little. #803) 11. Let the macarons air dry for at least one hour. Two is fine. 12. Bake in a 275-degree oven, on middle rack, for 10 mins. Rotate the pans 180 degree and bake 10 more mins. 13. Slide the silpats out of the sheet pan and allow to rest at room temperature for about 10 mins. You can then take the silpats and carefully put in a freezer for a few mins. This will help release the macarons from the silpat. 14. Fill the macarons with your desired filling. 15. Place on a sheet pan and refrigerate for 24 hours prior to consuming.

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LAYERED SUN-DRIED-TOMATO-AND-BASIL SPREAD April Woodward, April Cooks Tonight! Personal Chef Service, Reno NV Servings: 20

INGREDIENTS

2 8-ounce packages cream cheese (softened) 3/4 cup butter (softened) 1 teaspoon salt (divided use) 1/4 teaspoon pepper 1 1/3 cups sun-dried tomatoes in oil (drained) 2 (3-ounce) packages cream cheese (softened and divided) 1/3 cup tomato paste 4 garlic cloves (chopped) 1 1/2 cups firmly packed fresh basil 1/4 cup pine nuts 2 tablespoons olive oil 2 tablespoons fresh lemon juice 1/4 cup grated Parmesan cheese Vegetable cooking spray Garnishes: fresh rosemary sprigs sun-dried tomatoes Crackers and/or baguette slices

DIRECTIONS

Beat 2 (8-ounce) packages cream cheese, butter, 1/2 teaspoon salt, and pepper at medium speed with an electric mixer until creamy. Set aside. Process dried tomatoes in a food processor until chopped. Add 1 (3-ounce) package cream cheese, tomato paste, and 1/4 teaspoon salt; process until smooth, stopping to scrape down sides. Spoon into a bowl, and set aside. Wipe container of food processor clean. Process garlic and next 4 ingredients in food processor until chopped. Add Parmesan cheese, remaining 3-ounce package cream cheese, and remaining 1/4 teaspoon salt; pulse just until blended, stopping to scrape down sides. Spray a 6-inch springform pan with cooking spray. Spread 1/2 cup butter mixture evenly on bottom of springform pan. Layer with half of tomato mixture, 1/2 cup butter mixture, and half of basil mixture; top with 1/2 cup butter mixture. Repeat layers with remaining tomato mixture, 1/2 cup butter mixture, and remaining basil mixture. Top with remaining butter mixture. Cover with plastic wrap; chill at least 8 hours. Run a knife gently around edge of pan to loosen sides. Remove sides of pan; carefully remove bottom of pan, and place layered spread on a serving tray. Garnish, if desired. Serve with crackers or baguette slices.

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SESAME GINGER SALMON

Barbara Moul CPC, Simply Delectable, Baldwinsville, NY This is a recipe that has converted non-salmon eating people into “please may I have another piece” salmon eating people. Serves 16-20

INGREDIENTS

2- 3 pound Salmon fillet, skin on (total 6 pounds) 1 cup(s) sherry, medium-dry 1/2 cup(s) soy sauce 1/3 cup(s) sesame oil 1/4 cup(s) ginger fresh, minced 1 cup(s) scallion thinly sliced 1 tablespoon(s) garlic minced lemon slices & parsley sprig for garnish

DIRECTIONS

**Note: delicious at room temperature, the fish can also be reheated and served hot. To do so simply broil as directed for 3-5 minutes only. Just before serving, pop into a 400-degree oven for about 10 minutes, until the salmon is heated through and just opaque throughout. • • • • • • • •

Rinse salmon under cold running water; pat dry. Put salmon, skin side down, into 2 shallow non-reactive roasting pans, roughly 12 X 17 inches each. Combine the sherry, soy sauce, sesame oil, ginger, scallions and garlic and pour half over each piece of fish. Let marinate at room temperature for 1 hour. Adjust your broiler so that the rack is about 4 inches from heat. Heat broiler for at least 10 minutes. Place one side of salmon on the broiler rack, skin side down and broil without turning for 10-12 minutes or until just cooked through but still moist and juicy. Set aside loosely covered with foil and repeat with the remaining side of salmon. (If salmon is so thick that it doesn’t cook in this time, transfer to a 450-degree oven for about 5 minutes to finish off.) Serve garnished with lemon slices and parsley sprigs.

MANGO-CUCUMBERPOMEGRANATE SALAD WITH GOAT CHEESE AND PECANS Carey Stegall, Jekyll – A Private Chef LLC, Destin, FL This is a fairly simple and delicious party tapas. Serves 6 – 8 people - Prepare 2 hours ahead of time

INGREDIENTS

2 ripe mangos, medium dice 1 small English cucumber, seeded and medium dice 1/2 cup pomegranate seeds (arils) (or can use cranberries, or other red fruit dice) 3/4 cup pecan halves, coarsely chopped (no “pecan dust” allowed) 1/4 cup Brianna’s© Home Style Blush Wine Vinaigrette dressing (or to taste) 1/2 tsp poppy seeds 1/3 cup plain goat cheese

DIRECTIONS • • • •

Combine the mangos, cucumber, arils, and pecans in a medium bowl. Add Brianna’s dressing and poppy seeds and stir gently to coat. Chill for about 2 hours in the refrigerator. Plate the salads and then crumble (or portion) small chunks of goat cheese onto each salad.

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CHEF ERIC’S SHRIMP & GRITS Eric Jackson, Live life, Eat! – Virginia Beach, VA

INGREDIENTS

Creamy Boursin Grits Water - 3 Cups Heavy Cream - 1 cup Quick Grits, - 1 cup S&P, to taste Garlic and Herb Boursin Cheese - 6 oz. Chorizo Shrimp 2 tbsp Oil 1/2 White Onion, diced 3 Garlic Cloves, minced 1/2 lb Chorizo Sausage, sliced 1 lb Shrimp, peeled and deveined 1 pint Heirloom Grape Tomatoes, halved 2 stalks of green onion, sliced 3 tbsp Unsalted Butter 1/2 cup Heavy Cream White Wine, splash S&P, to taste 1/4 Fresh Parsley, chopped

DIRECTIONS

For Grits: • Bring water, Heavy Cream and S&P to a boil. • Slowly stir in grits. Lower heat, allow to cook til thickened • Crumble in Boursin Cheese. Stir until well incorporated. For Chorizo Shrimp • Heat a sauté pan on medium heat, add oil til heated. • Add onions and garlic for 1-2 minutes until aromatics are translucent. • Turn pan up to Med-High. Add Chorizo, cook for 3-4 minutes • Deglaze with wine, add butter • Add Shrimp, cook for 1-2 minutes • Add Tomatoes and Green Onions • Add Heavy Cream, S&P • Reduce cream, Finish with Fresh parsley • Place mound of grits in a bowl then ladle the Chorizo Shrimp on top and Enjoy!!

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PANNA COTTA BASIL APPETIZER RECIPE

Christina Vincent, As You Like It – a personal chef service, Panama City, FL Recipe Courtesy of the Reluctant Entertainer Serves 4-6

INGREDIENTS

3/4 tsp. unflavored gelatin 1 cup heavy whipping cream 1 Tbsp. sugar 1 pinch of salt Fresh ground pepper 2-3 Tbsp. fresh basil, finely chopped 1/4 cup of creme fraiche Arugula Parmigiano, shaved (optional) 1-2 tsp. balsamic glaze (I buy DeLallo brand)

DIRECTIONS • • • • • •

In a small saucepan, warm the cream; add the sugar, salt, pepper, and basil and lightly stir. Continue stirring and simmer for 15 minutes; remove from heat. Place the gelatin in a small bowl and add 1 Tbsp. of water; stir. Stir the gelatin and creme fraiche into the cream; mix until the gelatin is dissolved. Pour into a ramekin and refrigerate until the panna cotta has set. Serve cold with a drizzle of balsamic glaze on top, with baked chips or crackers on the side. (If you need to thin the balsamic glaze, add 1 tsp. of water and gently whisk.) Garnish the plate with arugula, shaved Parmesan, lemon slices, and salt and pepper.


SHRIMP SANTORINI

Christina Xenos, Sweet Greek Personal Chef Services., Los Angeles, CA While the Greek island of Santorini inspires dreams of endless summer sunsets, this Shrimp Santorini recipe is perfect for any holiday spread. Plump, juicy shrimp are layered onto tangy heirloom cherry tomatoes and garnished with briny feta cheese and Kalamata olives. It stands up on its own as an appetizer or shareable small plate served with crusty bread for dipping, or as a lighter entree paired with rice or orzo pasta. This easy-to-make modern take on a classic Greek dish is part of OPA! The Healthy Greek Cookbook: Modern Mediterranean Recipes for Living the Good Life (Rockridge Press), co-written by USPCA member Christina Xenos. The book approaches Greek cooking through accessible ingredients and innovative takes on classic dishes, and will be released through Amazon.com and other sellers beginning November 21.

INGREDIENTS

1 pound extra jumbo (16/20) shrimp, peeled and deveined 5 tablespoons extra-virgin olive oil, divided 2 teaspoons kosher salt, divided 2 teaspoons black pepper, divided 1 onion, chopped 4 garlic cloves, minced 2 pounds heirloom cherry tomatoes, halved 1/2 teaspoon red pepper flakes 1/2 teaspoon oregano Handful of Kalamata olives 6 ounces feta cheese 3 tablespoons chopped fresh parsley

DIRECTIONS • • • • • • • • •

Preheat oven to 400 degrees F In a large bowl, toss the shrimp with 1 tablespoon olive oil and half the salt and pepper. In a medium oven-safe skillet over medium heat, heat the remaining olive oil. Add the onion and season with salt. Cook for 3 to 5 minutes, until translucent. Add the garlic and black pepper. Cook for another 3 to 5 minutes. Add the tomatoes, red pepper flakes, and oregano. Saute for 10 minutes. (If your skillet isn’t oven safe, you can turn the mixture into a 9-by-13-inch baking dish.) Arrange the shrimp and olives (if using) over the tomato mixture in one layer. Crumble the feta cheese over the mixture. Bake for 10 to 12 minutes, until the shrimp are a medium pinkish color and the cheese is a bit browned. Don’t overcook the shrimp. Remove from the oven and garnish with parsley. Personal Chef | 33


THAI FRIED RICE

Shericka Dyer, The Girl & The Guy’s Kitchen, Minneapolis, MN With Fall here I tend to lean toward comfort foods. Especially living in the Midwest I get requests for warm and filling foods during the cold months. Clients are looking for that cozy feeling that your mothers soup provides you in the winter time when it’s 30 below zero and trust me it has reached those type of extreme temperatures in Minnesota. Thai Fried Rice is one of my most requested comfort foods. If you’re looking to bring the feeling of warmth during the colder days, you have to try one of these dishes for your clients or your family. Living in such a diverse community like Minneapolis every person here most likely has some type of favorite international cuisine. In the years that I have lived here I have fallen in love with the distinctively different types of Asian cuisines. I even had the pleasure of working at a Japanese Izakaya and learned some phenomenal techniques and recipes that I have customized and turned into my own. Every part of Asia is represented somewhere in the Twin Cities. So your palette is only limited if you’re not willing to drive, take a cab, Uber or public transportation. This recipe is a labor of love and has a stamp of approval by clients, family and some international friends as well. I hope this is one you add to your recipe collection.

INGREDIENTS

4 cups of steamed rice (I prefer jasmine rice) 1 cup shredded carrots 1 medium yellow onion (small dice) ¼ cup cilantro (rough chop) ¼ cup scallions (cut on bias) ½ lb. chicken, pork or beef (cut in bite size pieces) ¼ cup sesame oil 2 Tbsp soy sauce 2 tbsp. mirin 1 tbsp. fish sauce 1 serrano pepper (thinly sliced) 3 cloves of garlic (finely chopped)

DIRECTIONS •

• •

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Note regarding rice: The rice that is used for this dish is best if it is day old rice. So for same day cooking I steam the rice as my first task. Once done I place it on a sheet pan and place in the refrigerator to cool and to remove some of the moisture from the rice. This should be done at least a couple of hours prior to frying the rice. Add oil to hot skillet and allow oil to heat. Once oil is hot add protein of your choice and allow to cook through. This will take about 3 to 5 minutes if the protein is cut in bite size pieces. Once done remove meat from pan and set aside. Add carrots, onions and serrano pepper to pan and cook until onions are translucent. Add rice and allow rice to get a slight crisp too it by cooking it for about 3 minutes. Then add protein back to the pan and continue to toss rice and protein. All remaining ingredients can go in at this time (soy sauce, mirin, fish sauce and garlic) toss until ingredients are mixed well. Cook for about another 2 to 3 minutes. Add scallions and cilantro after rice is removed from heat and serve with a couple of lime wedges


CURRIED DEVILED EGGS Elizabeth Weaver, Elizabeth’s Edibles. Marietta, GA

Deviled eggs are one of the best parts of my life. I could certainly add my family’s olive deviled egg recipe or the pickle relish version to my first cookbook, but I chose this recipe because it is unique. I came up with this version as an appetizer for a party. In my adult life I have become a fan of curry. This deviled egg is different, savory and delicious. You may have skeptics when they hear the name of the egg, you will have fans once they taste it!

INGREDIENTS

12 eggs 3 tablespoons Hellman’s Mayonnaise 2 teaspoons curry powder 1/2 teaspoon salt 1/4 cup unsweetened shredded coconut 1/4 cup golden raisins 1 teaspoon cilantro, minced

DIRECTIONS •

• • • •

Place eggs in a large pot. Cover with water about 1” above the top of the eggs. Bring to a boil. Turn off eggs and let them sit in the hot water for 10 minutes. Drain. Cover with ice. Let them sit for at least 30 minutes. Peel the eggs. Cut the eggs in half. Place yolks in a medium bowl. Place egg whites on your egg tray. Add the mayonnaise, curry and salt to the egg yolks. Mash and stir with a large fork until well combined. Add coconut, raisins and cilantro. Take the yolk mixture and add it to a large plastic baggie. Cut a 3/4” piece off one corner of the baggie. Pipe the mixture into your egg whites. Chill and serve.

FALL SALAD

Jo Ann Bruscella, Jo Ann’s Cooking LLC, Atlanta, GA Serves 6 What could taste and smell more like autumn than an apple? There are so many varieties, tastes and textures to chose from. To oven dry, I chose a medium, crisp apple with a tart flavor and low moisture to top over seasonal greens. This is how I did it.

INGREDIENTS

3 to 4 tablespoons of lemon juice 1 tablespoon of honey 1 or 2 medium red apple 2 tablespoons cider vinegar or adjust to your taste 4 tablespoons walnut oil 1 small shallot, minced Salt and pepper to taste 6 cups fresh, seasonal salad greens, such as frisée, escarole, arugula and/or radicchio, washed and spun dry

DIRECTIONS

1. Preheat oven to 250 degrees F. Place a cooling rack over a large baking sheet. 2. In a shallow bowl, combine the lemon juice and honey. Remove the core from the apples using an apple corer. With a sharp knife or mandolin, cut the apples crosswise into thin slices. Dip each slice into the lemon juice mixture to coat and place on the rack over the baking sheet. Do not overlap the slices. Bake in the preheated oven for 50 to 60 minutes or until dry to the touch. NOTE: They will be soft as they come out but will crisp up as they cool. This can be prepared earlier in the day and stored in an airtight container until serving time. 3. In a large salad bowl, combine the shallots, vinegar and olive oil, salt and pepper, whisk together, add the greens and toss to coat. Divide the salad among 6 plates and top each with the dried apple slices. Serves 6. 4. Optional: Add sugar-coated roasted walnuts.

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PERSONAL CHEF MAGAZINE provided by the United States Personal Chef Association P.O. Box 56 Gotha, FL 34734

RECIPES IN THIS ISSUE • • • • • • • • • • • • • • • •

Broccoli and Cheddar Crustless Quiche p.19 Cheesy Sausage and Croissant Casserole p.19 Chef Eric’s Shrimp & Grits p.32 Chef Neil’s Macaron Shells p.29 Chocolate Crinkle Cookies p.28 Coal Miner’s Spaghetti p.17 Curried Deviled Eggs p.35 Fall Salad p.35 Layered Sun-dried-Tomato-and-Basil Spread p.30 Mango-Cucumber-Pomegranate Salad with Goat Cheese and Pecans p.31 Panna Cotta Basil Appetizer Recipe p.32 Pho p.26 Sesame Ginger Salmon p.31 Shrimp Santorini p.33 Slightly Garlic Vinaigrette Dressing p15 Thai Fried Rice p.34

36 | Personal Chef


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