Hello from California!
Hello there in California,
I am Apron from Scotland. It is interesting that you enjoy making food that does not cause allergic reactions I am allergic to many colourings like e numbers one I hate seeing on packets these days is maltodextrin. My husband is allergic to shell foods and hazlenuts. I am allergic to peanut butter. May I ask what kind of food do you make? Are you allergic to anything?
Before becoming a personal chef, I was a home cook, too. I enjoy cooking homestyle meals with a healthy twist.
I'm actually not allergic to anything, but 6 years ago, I began cooking for a family whose daughter has severe food allergies and I've gotten pretty good at it now. 😊
What I like about being a personal chef is that you can choose the business model you want. For example, I like to spend my evenings at home, so I decided not offer dinner parties as part of my service. So basically, I wake up early, shop, head to my clients, cook, cleanup, and I'm back home by 1:30-2pm. It's the right balance between life and work, for me. And the best part is I feel appreciated by my clients, and I'm compensated well. I really love what I do.
Hello Bonnie G,
Thank you for your message and explaining what you do and why. You sound extremely busy there cooking and baking for several families. I like the sound of your Asian Potstickers may I ask what they consist of? I like your gluten free bread and vegan brownies. I am a vegetarian myself. I am afraid I don't eat meat. I am a vegetarian myself. Your dishes though sounds marvellous. Do you use cook books or make up the recipes yourself? My husband is allergic to shell fish, tomatoes, and hazlenuts. I had a little girl once whom I looked after I was baby sitting and did not know that she was allergic to eggs I gave her scrambled egg on toast she ended up in hospital because of this I felt such a fool I wish they had told me. We still went on being friends afterwards they forgave me. I will look up your site.
My husband and I eat a plant-based diet, and have tried many combinations of fillings. My favorite is a mixture of fine diced onion, cabbage, celery, green onion, grated fresh ginger, soy sauce, and a little mashed potato to bind it all. Pan steam for best results!
For my clients, I'll add a combination or ground pork and ground beef to the above mixture.