Sample Menus
Canapes
Shrimp Ceviche cucumber
cilantro and tortilla crisp
Deviled Egg avocado mousse
smoked paprika - chile oil
Potato Leek shooter bacon
leek strings- buttermilk foam
Foie Gras Toast brioche
chrysanthemum gel - candied hazelnut
Grilled Cheese cheddar
tomato jelly - pepper ham
Chickpea Fritters arugula
chipotle mayo
Cream Puff berries
lemon thyme mousse
Brownie coffee
coconut foamParties
Pork Porchetta
fennel powder - fresh herbs - rocket
Grilled Chicken
mustard relish - apples - walnuts
Endive Salad
radicchio - pan di zucchero - persimmons - pine nut crumble - aged balsamic
Kale Salad
lacinato kale - spiced pepitas - apple chips
Cheese & Salumi Platter
charcuterie - pates - fruit Compote - pain de campagne - toasted nuts
Coconut Tres Leches cake
coconut milk - brandy - hazelnuts
Coconut Tres Leches cake
coconut milk - bourbon
Grilled seasonal fruits
lemon verbena cream - vanilla tuilleDinner
Omnivore sample menu
Herb salad
baby gems - chervil - tarragon - nasturtium - avocado dressing
Cauliflower soup
cauliflower - pine nut crumble - cinnamon - paprika oil
Steak and Potatoes
skirt steak - purple potatoes - red kale - cabernet jus
Lemon granita
meyer lemon - olive oil
Crostata
peach - apricots - sage crispsPaleo sample menu
Lettuce gazpacho
grilled romaine - cucumber - sesame crumble
Brussel Salad
brussel sprouts - cranberry - avocado dill dressing
Salmon en papillote
cauliflower cous cous - gremolata - cashew crema
Peaches and cream
grilled peaches - coconut cream - walnut crumble
Crostata
peach - apricots - sage crispsVegetarian sample menu
Chilled pea soup
yogurt foam - pain au levain crumble - lava salt
Beet tartare
heirloom beets - avocado mousse - parmesan crumble
Saffron tagliatelle
chanterelles - kabocha squash - brown butter - caciocavallo cheese
Figs and Cheese
fig leaves - gorgonzola - balsamico
Buttermilk cheesecake
strawberry crumble - prosecco foam - pistachio tuille
While preparing lunch at age eight, and after burning the noodles needed for the soup, I decided then and there that I would learn all the ins and outs of cooking. This naturally led me to enroll in culinary school, where my culinary curiosity was encouraged and where my delight for menu planning and preparation developed. Since then, I have worked in restaurants, private schools, private households, retreat sites, and catering companies.
I have cooked for children, families, and individuals with auto immune diseases or who are recovering from illnesses. My continuous studies focus on diet & nutrition, and the benefits of eating local and organic. Having lived and worked in the San Francisco Bay Areafor many years, my menus focus on locality and seasonality. Hence my cuisine is wholesome, nutritious and colorful. My professional experience cooking in retreat centers has translated into being greatly comfortable at creating multi-cultural menus for all occasions. And my travels to India, Asia, and Europe continue to inspire and inform my recipes.
After cooking professionally for over fifteen years, I have come to approach food as the vehicle for fostering strong communities, meaningful relationships, and personal health. It is my pleasure nourishing others and focusing my skills in planning and providing meals that are beautiful, delicious, and healthy.
FAQs
How does your service works?
The first step will be to meet in order to discuss your needs and likes . We will go through an in-depth questionnaire so that I can understand your food preferences, lifestyle, schedule, health goals, and dietary needs. There will be opportunities to discuss packaging and/or service preferences, how to gain access to your kitchen, and how well you would like your kitchen and pantry to be stocked. From this conversation, I will create customized menus for your approval. These menus will give me the information necessary to shop for all groceries needed, and I will then come to your kitchen as agreed to prepare the menu for the week or day.
What does the service cost?
My service fee is based on an hourly rate. Daily rates begin at $350. Prices vary depending on the number of meals per day or week. Groceries and any transportation - if needed - are charged separately.
A few examples of individuals who can benefit from my Chef services:
Extremely busy professionals, couples and individuals. Active families and new parents. Independent seniors. Individuals on special or restricted diets, or recovering from an injury or illness. People with health goals towards weight loss or weight gain. Anyone who does not know or like to cook, but values the benefits of enjoying healthy and high quality meals.
Do I need to be home during the meal preparation?
It is up to you! During the initial consultation we will also discuss the appropriate arrangements for my visits.