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HI Fellow Chefs !

post #1 of 2
Thread Starter 

I am Glad to I found this site, A treasure of great information and I hope that I will be able to share some of mine . Here is some info about me.

My passion is food,cooking and a desire for excellence. My interest in the culinary field began at an early age. After working many years in the retail industry, I decided to enter the culinary field and attend Le Cordon Bleu California School of Culinary Arts in Pasadena, California.
 
Presently, my life's quest is to find the ultimate food combinations, working with the finest quality produce and carefully blending flavors, textures and temperatures. As you know, this takes a great deal of organization and planing. I strive to create dishes that both excite and challenge the palate. I believe in using fresh, healthful ingredients that inspire me to create flavorful masterpieces., from the naturally raised meat to line caught seafood so that every component of each dish is the purest available. The taste of free-range and organic products is so much better than the alternative. It is also good to know that you are eating unadulterated food and supporting farmers and growers who are directly connected with the land.
 
As a Personal Chef, I make each dish from scratch daily and in small batches to ensure a consistent outcome every time. People's schedules have become increasingly hectic, it is my desire to make life simpler for my Clients by preparing dishes that can go to the dinner table with as little fuss as possible.
 
Suzy Gourmet, in addition to preparing dishes for parties, will also prepare private breakfasts, brunches, lunches, dinners and teas.
 
Cheers Chef Giraldo
post #2 of 2

Welcome to Chef Talk, is it Suzy?

Wow, that’s some intro, most folk just say, HI  smile.gif

Please take a moment to review the Community Guidelines, FAQ and Tutorials and if you should have any questions in regards to the site itself, please post them in the Feedback & Suggestion forum. 

It’s not just Pros here at CT, the membership ranges from CCI all the way to folks who can’t boil water, but want to connect with other like minded people to share a love for all things food.  So I hope that you will take a look at some of the general forums, Home Cooks bring plenty to the table every day.  Maybe you could drop in to the Culinary Students forum as well, I’m sure that you could really be a help to some of those kids.

Whatever you do, have a great time doing it!

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