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Collaboration is a great thing - we all get so much more done this way, and the sense of community, partnership and family will always outweigh pride. What is she talking about you ask?

Well for me, working with my fellow chefs has been a great experience. From parties, to charity events (Rosie's Place and Maynard Food Pantry) or just an extra hand when I was injured - I love working with my colleagues.

This summer I have a new collaboration with a fellow chef I have done numerous parties with.

Foodie to Fattie - a very slippery slope

Everyone likes to eat....what we eat may be very different for all of us, but the bottom line is we all do it. We need to eat to fuel our bodies and minds, to keep our organs running and our muscles fueled - just in case we need to run from a saber tooth tiger or something. But some amongst us have elevated eating to a new level.

We have all heard the term foodie by now. This is a newer term in our world, but one that has certainly been used in many circles, both self proclaimed and directed to a fellow dinner guest.

Beef lovers - rejoice!

Chef-to-Chef: 13 Trends for 2013
Nov. 20, 2012 By Certified Angus Beef

  • Certified Angus Beef brand(CAB) recently hosted a diverse group of chefs from around the country at its Education & Culinary Center in Wooster, OH. They share their predictions for food trends in 2013.More About:   Beef Safety
AdvertisementEverybody likes to envision the year ahead and plan accordingly. You can’t predict the weather, and the markets stay behind a cloud most of the time, but what about trends with beef products?

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