PERSONAL CHEF MENUS
Looking back, the finest meals of my lifetime tend to share a common theme ; Fresh and thoughtful ingredients that come together to paint a picture of the environment and culture. A dialogue between us, the land and the sea.
Foods grown and harvested from the same area have complimentary flavors. I’m sourcing almost exclusively locally grown and foraged products for my clients, taking into account the language of nature.When we harvest locally, we’re tasting nature, we’re absorbing our environment.
Cooking is my passion, I consider myself blessed to be able to practice this passion in my career as a personal chef. Sharing fresh and honest food grown and prepared with love. Showcasing the expressions of our environment and celebrating our connection to nature and the land is my main objective.
In an time where so many of us are disconnected from nature, from our food,farmers and often our communities, great food can bridge that gap.This connection can be far more powerful than most of us realize.The way we choose to share our food, from ingredients and technique to dining rituals has been neglected in our fast paced city lives. Our participation in the whole culinary process connects us and reinforces these values of respect for the farmers and nature. When we support farmers who respect the land, this comes out in the meal. From soil to belly, we plan and create menus to suit the season, the occasion and mood.
Our current food system is a direct reflection of our disconnection with nature. We see it every day as we watch those around us eating for the sake of eating then rushing back to their busy lives. Such a practice has been proven time after time in test after test to be both mentally and physically exhausting, unhealthy and unsustainable. When we eat out of necessity rather than taking the time to sit and enjoy their food, we loose touch with these two critical elements to our well being and our health suffers because of it.
On the contrary, when we choose to share good, honest meals with together we are far more relaxed. We enable ourselves to direct life happier and more efficiently. My philosophy as a personal chef is that changing our attitude and relationship with our food is the single most important decision we can make towards improving health and well-being. Our connection to nature, to each other, and celebrating these bonds is the key to improving our relationship with the environment as well as the community.
It all begins with taking the time and committing to putting our health and well-being first. Wellness begins with the right menu to suit your culinary tastes and health requirements.