Background in fine dining with cross-ethnic culinary fusion of French, American and Asian cuisine. Back Ground History:
I am a personal Chef and I create fresh healthy meals that I deliver to my clients' home or office every week. The main entrees include, first, a protein, such as organic chicken, grass fed beef, wild seafood and cage free eggs. Second, an assortment of fresh vegetables that are cooked in a variety of ways (e.g. roasting, blanching etc) to maximize their flavor and maintain their health properties. Third, a small portion of a healthy grain, such as quinoa or brown rice. When cooking I use only coconut oil, olive oil and grape seed oil. My salads are made with as many organic vegetables as possible. I do not use salad dressings that contain high fructose corn syrup,and in most cases I make the dressings myself. Breakfast meals are low calorie portioned meals that consist of eggbased foods that use eggwhites, yogurt parfaits, whole wheat pancackes or muffins, fruit etc. This is the general structure for my meals, however, you have the option of making special requests. Because I am a personal chef and not a standardized service, I can customize the food to your needs. There is no menu and I create meals that are different every week yet fit this basic structure, while taking into account your specific needs (e.g. No broccoli, if you hate broccoli, or No grain if you prefer just the meat and veggies).
