As a personal chef I will cook for a client’s small dinner party 20 to 40 people. I have had the opportunity through out the years I have been a personal chef to have some amazing clients that I love working with. The advantage to them when they hire a personal chef is the personal attention they get. I ask clients to tell me about their favorite foods and tastes, learn more about the occasion and who their guests are and what type of evening they want to have. Some events are formal and others more casual and the more I ask the easier it is to create a menu that they and their guests will really like. Beautiful and tasty food is my goal and when I was ready to serve one of the guests (who happens to be a very creative jewelry designer) complimented me on how beautiful all of the food was she later came back around and said that the food was not just beautiful but delicious. That was the best compliment! Here are some photos from the party – the scenery was even more beautiful than the food – not too shabby working conditions if I have to say so myself. Notice the infinity pool – as my server and I were moving around the guests passing appetizers with came a little too close to falling into this pool…would have been cool (it was a very hot night) but not so cooool.
Mini crab cakes with cilantro lime aioli
Another appetizer - mushroom puff pastries
Salad with baby greens, sugar snap peas, fresh blueberries, dried cranberries, goat cheese and toasted almonds with a sherry vinaigrette
Poached salmon with herb vinaigrette
