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Hello from California!

post #1 of 8
Thread Starter 
i am a personal chef and I specialize in making allergy friendly and healthy homestyle meals.smile.gif
post #2 of 8

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?

post #3 of 8

Welcome to ChefTalk how long have you worked as a personal chef? Do you manage one family/client or several at a time?

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Reply
post #4 of 8

Hi there can I just say that I am afraid I am not a chef just a housewife who bakes and cooks for my husband.  Sorry about this.

post #5 of 8
Thread Starter 
Hi Apron! As a personal chef, I cook a variety of dishes specifically tailored to my clients' likes and dislikes. Some have dietary restrictions and some do not. I make things like gluten free bread, vegan brownies, Brazilian beef stroganoff, German schnitzel, Asian potstickers, cashew queso, tofu ricotta, and so on. If you're interested, you can see a sampling of the dishes I make on my website

chefbonnie.com

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. 😊
post #6 of 8
Thread Starter 
Thank you Nicko. I've been a personal chef for 6 years. I currently manage 3 families, working 4 days per week. I go to one family twice a week, and two other families once a week.

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.
post #7 of 8

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.

post #8 of 8
Thread Starter 
Apron,

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.
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