Chef Judy Adler, Personal Chef Service

Chef Judy Adler, Personal Chef Service Chef Judy Adler is preparing delicious meals in North County, San Diego Chef Judy Adler has been cooking for family and friends for over twenty years.

Her personal chef service was the natural outcome of her lifelong love of food and cooking. Chef Judy first began cooking professionally in Boston in 2002 where her clients included busy professionals in the medical, legal and financial industries and even some of the Celtics players! In June of 2007 Chef Judy Adler and her husband relocated to Los Angeles. She now serves Santa Monica, Brentwood,

Beverly Hills, Pacific Palisades, West Hollywood, Culver City, Century City and West LA. Judy found herself drawn to the kitchen at an early age. Her earliest inspirations came from her mother, her easy-bake oven and watching episodes of Julia Child. Travels throughout Spain, Italy and France provided additional inspiration and much of her cooking today reflects the flavorful, healthy cuisine she discovered in the Mediterranean. While in graduate school, Judy discovered a love of baking and this led to a stint as a professional baker for a small cafe in Providence, RI while she was working on her dissertation. Judy has since taken classes at the Cambridge School of Culinary Arts http://www.cambridgeculinary.com/and at Boston University's Culinary Arts Program http://www.bu.edu/foodandwine/culinary/index.html. She holds a certificate in Safe Food Handling from the National Restaurant Association http://www.restaurant.org/and is also a Certified Nutritional Consultant. Judy received her BA from Brandeis University and her MA from Brown University, both in Russian language and literature. She will gladly cook Russian specialties if you request.

Finally!
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Finally!

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03/25/2016

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Lunch!
10/21/2015

Lunch!

BLAT - Bacon, Lettuce, Avocado & Tomato

Actually 3 knives are sufficient for most people: an 8" chef's knife, a paring knife and bread knife, (which also comes ...
10/21/2015

Actually 3 knives are sufficient for most people: an 8" chef's knife, a paring knife and bread knife, (which also comes in very handy when slicing tomatoes). A carving/slicing knife and a flexible boning knife are nice to have, but you probably won't use them all that much. Purchase good quality knives, use a sharpening steel to hone your knives on a daily basis (or whenever you use your knives) and have them professionally sharpened once or twice a year, depending on use.

We understand that buying knives can be bewildering—the market offers a staggering number of styles, materials, and specialties to choose from. If you simply want to start building the best knife collection without wasting money or kitchen space, here are our picks for five built-to-work knives that…

BLAT - Bacon, Lettuce, Avocado & Tomato
10/21/2015

BLAT - Bacon, Lettuce, Avocado & Tomato

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Oceanside, CA

Telephone

+13106252298

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