This week marks the beginning of the Jewish High Holidays. On Wednesday evening at sundown, Jewish communities around the world will welcome Rosh Hashanah–the New Year (the Hebrew year 5775). Ten days later comes Yom Kippur, the Day of Atonement, which is also a day of fasting. That day ends with a celebratory meal that breaks the fast.
There’s hardly a Jewish holiday that doesn’t involve food–and foods specific to the holiday. Come Rosh Hashanah, celebrants will be sharing slices of apples to dip into bowls of honey to harken a sweet new year. Challahs, usually braided into a straight loaf for each Shabbat Friday night are still braided but shaped into a circle for the High Holidays. Most traditional Rosh Hashanah meals will include dishes like gefilte fish served with horseradish, chicken soup with matzo balls, roasted chicken or brisket, and perhaps an apple or honey cake for dessert. To break the fast at sundown of Yom Kippur, many Jewish families choose a buffet of light fare–usually dairy oriented–with noodle kugel or cheese blintzes; salads; bagels, lox, and cream cheese (as well as white fish and smoked cod) on a platter with sliced tomatoes, red onions, and capers; maybe some chopped liver, pickled herring, egg salad, and lots of mini rye and pumpernickel breads.
Personal chefs with Jewish clients may find themselves asked to prepare holidays meals for them and their families. So, for those who haven’t much experience with this type of food we thought we’d give you some resources for planning a meal and finding recipes–including your own APPCA colleagues–along with discussions here on our forums that offer recipes.
APPCA member Shelbie Wassel of Shallots Personal Chef Service in Maryland grew up with traditional holiday fare. “We had matzoh ball soup, chopped liver (made with mayonnaise, not schmaltz–chicken fat–I come from a family of bad stomachs), and brisket in Lipton’s onion soup,” she says. “I’ve long given up on the powdered onion soup–too much salt!–and now make a brisket with coffee.”
Mrs. Ribakow’s Brisket
Courtesy of Shelbie Wassel
3 1/2 to 4 pounds brisket, first cut
2 medium onions cut into chunks
1 bunch celery, leafy tops only, sliced
1 large bay leaf
1/3 cup ketchup
1/2 cup black coffee
Salt and pepper
Preheat oven to 425 degrees. Sprinkle salt and pepper on the bottom of a roasting pan. Place brisket in the pan and sprinkle the top of the brisket lightly with more salt and pepper. Arrange onions and celery around and on top of the brisket. Drizzle with the ketchup. Roast meat, uncovered for 15 minutes to sear.
Reduce heat to 350 degrees. Add bay leaf and coffee, then cover tightly with foil. Continue cooking for approximately 2 1/2 hours longer. The meat should feel tender when fork is inserted in the thickest part.
Remove from oven and let cool before slicing. Refrigerate gravy and vegetables. Skim off fat.
To serve: Puree gravy and vegetables in a blender. Pour over sliced brisket. Cover with foil and heat through in 350 degree oven for about 20 minutes. Add some kick to the dish by offering freshly grated horseradish on the side.
So, what would you serve with the brisket? Well, tzimis is a really traditional dish focused on roasted carrots and dried fruit. Do it right and each ingredient sparkles. Mess it up and you got a mushy mess. So, epicurious.com to the rescue with a contemporary tzimis recipe here. But you don’t have to go completely traditional. A great salad, a side of grains of some kind, and veggies all work great.
And remember, you’re probably also serving matzoh ball soup and gefilte fish even before you hit the main event. Let’s talk matzoh balls first. These are Eastern European Jewish dumplings made with matzoh meal, eggs, water, and a little fat. The goal is for them to be light (floaters) as opposed to dense (sinkers)–although there are some who prefer sinkers.
APPCA member Linda Berns of CustomKosher,LLC. in Maryland has been making her gramma’s recipe for matzoh balls all her adult life. It’s oh so simple. And, as Linda explains, according to Jewish lore, matzoh balls are eaten at Rosh Hashanah because they remind us of the cycle of life and change of season ushered in by the new year.
Linda Berns’ Matzoh Balls
Yield: About 8 to 9 matzoh balls
1 cup Streits matzoh meal (be sure to use the Streits brand)
1/4 + 1/8 teaspoon kosher salt
Bring a large pot of water to the boil with a liberal 1/4 teaspoon of kosher salt. While the water is coming to the boil, set a bowl filled with water next to the stove. You’ll use the water to moisten your hands while forming the balls.
When the water come to the boil, crack the eggs into a large bowl and beat vigorously. Add approximately 1/8 teaspoon salt to eggs and continue to beat. When the eggs are well beaten, add the matzoh meal and continue to stir to combine with the eggs. Your mixture should be sticky to the touch and not shiny.
Dip a hand into the bowl of water to wet it, then scoop out enough matzoh mixture to form into a dumpling the size of a large golf ball. Drop gently into the boiling water. Repeat until you’ve used all of the matzoh mixture. If your batter becomes too dry, stir in another egg and a little more matzoh meal to avoid having hard matzoh balls.
Bring the water back up to the boil and then turn down the heat to a simmer. Cover the pot, leaving the lid slightly ajar, and let the matzoh balls simmer for approximately 30 to 40 minutes. You’ll see your matzoh balls float and puff to approximately twice their size. Take care to not let the water boil out of the pot or your matzoh balls will stick together and stick to the bottom of the pot.
Once the matzoh balls are done cooking, you can add them to the chicken soup. You can also make them in advance and keep them refrigerated, covered so they don’t dry out. Add them to the soup pot as you heat it up on the stove. When serving, place the matzoh ball(s) in the bowl first, then ladle out the soup.
Here are some websites where you can get more recipes for both matzoh balls and the chicken soup. Be sure to cook them first, then add to your chicken soup. P.S., You’ll see Passover mentioned a lot in recipe notes–matzoh balls and chicken soup are multi-holiday dishes.
As for the gefilte fish (also served on Passover), this is a dish filled with tradition. Like many Eastern European Jewish dishes it was a way to create a nutritious dish on a very limited budget. Back in the day, this dish was handmade with inexpensive white fish (often carp, mullet, or pike), ground and then mixed with onion, eggs, and matzoh meal–or other ingredients–and shaped into individual ovals. Then they’re poached, cooled, and served chilled with a side of ground horseradish. These days, most people simply buy jars of it and perhaps doctor it a bit by adding cooked, sliced carrots and onions. But our Shelbie makes her own and you can find her recipe here.
Can’t forget the challah (egg bread)! Here we send you off to one of the best teachers of classic Jewish cooking–Joan Nathan. Our Caron Golden has been making challahs since she was a child, but when she saw this video of Joan Nathan making this challah, she converted. Try it; you’ll like it.
In fact, for any of these dishes, simply Google the dish and Joan Nathan and you’ll get something splendid. Like her apple honey cake, which Caron made last year. You’ve got to try this!
Now for Yom Kippur. You don’t really need to do a lot of major cooking since you want a gentle meal to follow a day-long fast. Salads are good–including a good tuna and/or egg salad. Pick up some rye and pumpernickel breads at a Jewish bakery, along with some challah, to put out. If you want to make chopped liver to create a real old-timey table, here’s a terrific recipe from Ina Garten (the Barefoot Contessa), which is more modern than what your client’s bubbe (grandma) probably made. For chopped liver, you’ll want crackers or broken pieces of matzoh to serve with it.
A classic treat for Yom Kippur (although you can serve this anytime of the year–except Passover) is noodle kugel. This is a sweet, rich casserole made with wide egg noodles, sour cream, cream cheese, eggs, and sugar. Some people like to add fruit–fresh, canned, or dried–to it and top it with everything from bread crumbs to ground up Corn Flakes. Caron recently published her family recipe on her blog San Diego Foodstuff, which is as traditional as it is simple to make–pure comfort food.
Another favorite is blintzes–crepes usually filled with a soft cheese like farmer cheese or ricotta, but also fruit–commonly cooked blueberries or apples. We send you back to Smitten Kitchen for these.
These dishes should get you started and will certainly make your clients happy as they ring in the new year!
What dishes do you make for the High Holidays? What is a client favorite?
Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.
About a year ago APPCA member and personal chef Shelbie Wassel of Shallots Personal Chef Service in Baltimore got a call from a gentleman who asked her if she remembered him from one of her classes that he had attended with his wife. “I did remember them,” she says. “He was asking what I was planning on teaching the following semester and told me that my class had changed his life! He and his wife began cooking at home and had subsequently changed his diet for the better, and had become passionate about cooking! It was an activity he could share with his wife and it brought them closer. He has become one of my biggest fans! Wow! It makes me feel like a rock star!”
Need a reason to teach cooking classes? That pretty much sums it all up, don’t you think?
Okay, let’s stipulate up front that teaching is not for everyone–for a variety of reasons. Maybe you are uncomfortable standing up in front of a group of people and feel cooking for others by yourself in a kitchen is enough. Maybe you don’t have time. Maybe the idea of showing others how to do what you have perfected is not your idea of a pleasurable experience. You all can move on.
However, if you’ve been toying with the idea of teaching cooking classes but weren’t sure of what is involved and need gentle encouragement from colleagues, we’ve got some tips for you to help you make that satisfying leap.
Our experience is that many personal chefs have developed multiple income streams which complement their personal chef services, one of which is teaching cooking or demo classes since we believe personal chefs are by their very nature teachers. After all, we teach our clients how to use our services effectively and efficiently. We also teach them how to make healthy choices and to pass that information on to their children so they can grow up to be healthy adults. We answer client’s questions about food sources, cooking techniques, and recipes regularly. So, to my mind it makes sense to teach officially and be paid to pass along that knowledge–or donate that expertise and support to a non-profit group that needs our skills and expertise to help people in need.
These classes or demonstrations can take place in the client’s home, at a local venue, a vocational cooking school, a community college, or a demonstration kitchen facility. The size, layout, and facilities will determine whether the class will be a demonstration or hands on.
Think about it, you could hold cooking class dinner parties or luncheon’s in a client’s home. You could do event demos at fairs or market openings–or market tours followed by a demo. You could hold classes in a community center, a farmers market, a rental kitchen–even your own kitchen. You can certainly teach adults, but you can also teach kids and teens–or families. One woman I know holds brunch cooking classes on her boat in the San Diego Bay.
Member April Lee of Tastefully Yours, also in Baltimore, has been teaching cooking classes for 30 years, starting with after-school cooking classes for kids with the county government. “I’ve taught everything from basic cooking skills to cuisine-based classes to customized classes dealing with special diets,” says April. “I’ve also taught classes dealing with party appetizers, holiday dinners, and theme dinners. I teach because I love sharing my passion for cooking with others and I don’t want people to think that cooking is mysterious or to be intimidated by it.”
April’s venues have ranged from using commercial kitchens in county-owned facilities to teaching in client homes or a commercial kitchen she rents. Marketing the classes for the county is done through the county’s course catalogs. For private classes, she says it tends to be word of mouth. “I taught a series of Asian cooking classes several years ago, starting with a tour of Asian markets and introducing students to various produce, sauces, and other ingredients. From that point on, word got out about my classes and I’ve had a steady following ever since. I’m currently developing a new set of fun classes and will market them to my personal chef clients as well as my students in about a month–just in time for people to buy gift certificates for the holidays.”
Beth Volpe of Savory Eats by Beth in L.A. is relatively new to the business but she’s been teaching grilling classes to adults and teens in client homes. “I actually love teaching because I love to share what I know and what I learn,” says. “I started the grilling class because a client I do dinner parties for wanted to learn to grill. I don’t market. They come to me through my website, referral, or Thumbtack [a site that lets you find professionals to handle various jobs].”
Beth charges an hourly rate with a minimum of two hours, plus the cost of food. If you’re teaching for a local government organization or community college, the rates are likely to already be established and are probably not very high. Shelbie, who has been teaching cooking classes for more than 20 years often teaches a class or two every semester at the local community college, which dictates the prices. But, she points out, each student pays her directly at each class for the cost of the groceries. She charges students of her private classes–dinner party classes, demos for women’s groups, etc.–based on the number of students, the menu, and the location. “A class of 12 could begin at $60 per person and go up,” she explains. “A private class for one could be $250.”
Shelbie uses Facebook to promote her group classes. The community college handles marketing for her cooking classes with them–although she also promotes them on Facebook. “I also keep a running email list of interested students and alert them to upcoming classes. Occasionally, I receive inquiries through my website from folks wanting private classes or dinner party classes and I keep a Word document handy that I can send them with some examples of classes I’ve taught in the past.”
Between us, we’ve come up with a handful of tips for aspiring cooking teachers:
- You must be 1000 percent organized. Know your recipes and ingredients. Know what to do if something goes wrong–because inevitably it will and you’ll have to prove to your students that there are fixes.
- You’ll always need more equipment than you think you do (i.e., sheet pans, mixing bowls, cutting boards) because you usually can’t stop to wash them while teaching.
- Keep your recipes and jargon uncomplicated. You probably don’t know what level of cooking experience your students have.
- Rehearse, rehearse, rehearse so you are comfortable talking in front of people while performing tasks. Be sure you time yourself so the class is completed within the time allotted.
- Instead of providing printed recipes at the class, offer to send them to students later to keep them focused on what you’re doing.
- Prep ahead of time to keep things during class moving. Call on volunteers to help and pass things around the group to keep them involved.
- Have anecdotes relevant to what you’re cooking? Use them!
- Know how to charge so you make money. If you’re volunteering or working for a non-profit with limited funds, accept the gig with the knowledge that you’re doing it for personal reasons. Otherwise you want the highest WOTDF (walk out the door fee) you believe you can charge. We tell chefs not to leave their homes for less than $250 per cook date, so you need to figure out how that translates for cooking classes. Remember to factor in the cost of groceries, and cost of extra labor (such as an assistant to help you clean up as you’re demoing).
- If you’re on social media, use it tenaciously to market your classes, along with the rest of your business.
- Most important: bring high energy and enthusiasm! If you can’t be enthusiastic about teaching, don’t do it. If you’re enjoying yourself, your students will, too. They’ll care, they’ll hear, they’ll feel empowered to go home and try it themselves. Which is the whole point of this, right!
And, remember, APPCA members are here for each other. We have lots of great conversations about teaching classes and other business-related issues on our forums. Feel free to log in and ask away–or offer your own input to others. I often chime in as well.
Do you aspire to teach cooking classes? What is your pressing question? Do you teach? Give us a tip or two based on your experience!
Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.
Many of us in the business are comfortable cooking with grape leaves (think dolmas) and any number of herbs. But are perilla leaves in your wheelhouse? These broad, serrated aromatic leaves are a part of the mint family, native to the mountainous regions of Asia. Somehow, they found themselves in Northwest Arkansas, where APPCA member Kathy Dederich of Chef Please! Ltd. is based.
Kathy and her husband relocated to Bella Vista, Arkansas from Chicago. She brags that the region was listed as one of the top places to retire in the U.S. as well as one of the country’s safest cities. Just south is Walmart’s headquarters. Nearby is Tyson Foods and JB Hunt. The area has now reached a population of half a million and Kathy is proud that their food culture has evolved to the point that four local chefs have cooked at the James Beard House. One was a semifinalist.
Kathy has been cooking since she was a kid. Later, married and working at the family printing company, she enrolled in The Cooking & Hospitality school known as CHIC and later acquired by Le Cordon Bleu. She earned her degree with presidential honors and while still at the printing company first started cooking professionally for a friend from cooking school who was the in-house catering manager for a downtown law firm. The friend needed help serving outside catering clients, including Roger Ebert and, her all-time favorite, Ray Charles. The light bulb went off by then and Kathy has been a personal chef since 2007, when she joined APPCA and landed her first weekly client, a woman with Alzheimer’s Disease whose children wanted to keep her in her home. She was with them for over three years until moving to Arkansas.
Since then, she’s been thinking about how to incorporate some of the area’s indigenous ingredients into her dishes. Perilla leaves were an immediate go to.
“Perilla leaves grow wild in the area,” she notes. “Usually I make Korean sesame leaves, which includes garlic, ginger, soy sauce, sesame seed oil, sesame seeds, ground red pepper, and a bit of sugar. I use them as a carrier for rice. Some people eat it with meat.”
But it occurred to Kathy that they would be a terrific candidate for pesto. Instead of using pine nuts, she uses black walnuts–also native to the area–as well as local goat cheese in lieu of Parmesan.
“The result is quite nice,” she says. “There is a lot of oil in the walnuts so not as much olive oil is needed. The perilla leaves are not nearly as strong as most mint, so it’s not overpowering.
Interestingly, Kathy uses the pesto primarily with rice instead of pasta because, she explains, Arkansas is one of the top rice producers in the country. She also includes sun-dried tomatoes from her garden, using–what else–the Arkansas traveler variety. Enjoy this as a side dish with chicken.
Kathy has generously given us her recipe for all of us to enjoy:
Perilla Leaf Pesto
From Kathy Dederich
2 cups perilla leaves
1 cup black walnuts, toasted
4 cloves garlic
1/2 cup extra virgin olive oil
8 ounces goat cheese
Salt to taste
Place all ingredients into a food processor and blend until smooth.
What’s your favorite recipe that incorporates local ingredients?
Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.
Periodically members on our forum will ask about how to manage summer lulls or clients who seem to disappear on them—or at least act noncommittal about upcoming cooking sessions.
What I like to come back to in all these situations is the importance of making a working plan that leads to dedicated long-term clients. And that means having a solid Client Service Agreement—one that confirms the level of service being ordered, the frequency of cook dates, pricing, the type of containers requested, and client/chef agreements regarding deposits, cancellation of cook dates, use of the kitchen, pets, children, access to the home—basically whatever comes into play in the performance of your personal chef services.
Your clients turn to you for professionalism. And, it’s up to you to provide that—not just in the kitchen but as a businessperson. You also owe it to yourself. Not a seasoned businessperson? That, of course, is where we have always come in. APPCA is here to help and guide you as you establish your business. We’ve got all the education and even the forms (including the Client Service Agreement) you need to get started.
One of the basics we emphasize is that even the most talented cooks must develop solid customer service and communications skills if they are to run a successful personal chef business since effective interaction with each client is the backbone to their enjoyment of both your service and your food. You must establish what the client wants to accomplish by using a personal chef. What they like to eat. How they like to eat. If they have allergies, sensitivities, or tastes or textures they simply don’t enjoy. This is a given, right?
But you also need to know how often they want your service and make sure they commit to that on a quarterly basis. Finding that frequency sweet spot enables them to enjoy your delicious, healthy, palate-specific meals in a timeframe that supports their well-being and enjoyment, rather than putting pressure in their lives by providing too much food, too often—or not enough. Committing to it gives them security in knowing you’ll be there for them and gives you the security that you need to plan your time and know what income is coming in.
So, as part of that client assessment we always talk about you should incorporate the Client Service Agreement and schedule regular cook dates on a quarterly basis. How many of you have had a client call on a Monday evening to see if you’re free to cook for them the next morning? That’s pressure you don’t need—especially if you’re already committed and have to say no. Even if you’re not busy all of a sudden you’ve got to pull together food and equipment for a last-minute cook date.
Now what if you go ahead and sign up clients for quarterly service and they have to cancel a cook date? As hard as we try to avoid this, cancellations will always occur. Perhaps your client has to go out of town. Perhaps they’re ill.
In a way, you must train your clients how to work with you in a way that makes sense for running your business.
To avoid financial catastrophe, or at least inconvenience, establish in advance your rules for cancellations and put them in writing in your Client Service Agreement. Perhaps you have a rule that if you have a standing date and the client cancels 24 hours or less before the date, they must pay for groceries already purchased and some portion of your time. Whatever your rules are, put them in writing and explain them to your client at the time you meet to sign the agreement. This prevents misunderstandings between client and chef, and enables you both to want to continue to work together.
We like the idea of a quarterly commitment because it’s a good amount of time for clients to make a commitment and for you to have that commitment. It also sends a couple of important messages to your client. The first is that you are operating a professional service and guaranteeing your services for a set period of time. The second is that you are a busy professional and that unless they make that commitment, you may be booked when they want your services at the last minute.
It allows you to build a schedule that gives you control over your time and allows you to earn regular income. You can fill in open times to schedule appointments or meetings, take on alternative gigs like events, demos, marketing or promotional appearances—or enjoy family time. As the quarter draws to a close, be sure you talk to your client about the upcoming quarter and find out what their plans are. Are they interested in continuing your culinary relationship? Again, get that commitment in writing.
Having a confirmed quarterly schedules means you are the driver of your circumstances. It allows you to plan and grow your business—to market yourself to bring in more clients if you need them or recruit help if you’re jammed full of business. You’ll find that you’re much less stressed when you take control of your business. And, you’re likely to make more money more efficiently. That’s one of the best definitions of success!
Have you been scheduling for success? Tell us how you’ve had that conversation with clients and the terms you’ve established.
For the home cook, leftovers can mean another meal or two. But how about if you’re a personal chef and you have bits of treasure from dishes you’ve made? You don’t want them to go to waste. And they could probably lend themselves to some stunning new dishes.
Food that’s been safely handled, prepared properly, and stored correctly is simply good food. Most personal chef clients find their custom-designed meal support programs keep leftovers to a minimum but if you find yourself in a leftover-heavy position–as the chef or the client–you might find some of these tips helpful.
Let’s look at the easy stuff first–ingredient leftovers. If you have unused herbs or proteins–such as chicken, beef, sausage, fish or other seafood–or grilled vegetables, you can certainly use them in an omelet or frittata, or as a filling for ravioli or wontons, or in soups or salads. Quesadillas and tacos are also great ways to use extra fresh ingredients. Leftover pasta can also go in a frittata–or soup. Got mashed potatoes? Make mini shepherd’s pies or use it to top a casserole.
Prepped but unused onions, tomatoes, peppers, lemons, watermelon, or anything else coming from the garden can enhance and complement any number of dishes. The watermelon pieces that were part of dessert the night before can be tossed with sliced heirloom tomatoes, pieces of feta cheese, olives, and arugula for a sweet and savory salad.
Our colleague Carol Borchardt of A Thought for Food and her new blog, A Cookbook Obsession, recently wrote about turning vast amounts of leftover grilled sweet corn into smoky sweet corn puree, which she paired with seared scallops. After heating some butter and a little bacon fat from cooking up four slices of bacon, she sauteed chopped scallions, then added the corn kernels, cream cheese, and half and half. Then she added cayenne pepper, salt, and black pepper before pureeing half the mixture. Pieces of cooked bacon and chives are added to the mixture and served with seared scallops.
Risotto is another one of those leftover dishes that never tastes quite the same warmed up the next day. So, how about making risotto pancakes with sauteed mushrooms and onions and strong meltable cheese, like gruyere? Add a binder, like a beaten egg, then form a ball just a bit larger than a golf ball with the risotto. Flatten it into a oval in the palm of your hand. Make an indentation in the middle and add the mushrooms and cheese. Then close it up over the filling. Repeat until you’ve used up the risotto. Saute the pancakes in butter or olive oil on both sides until crisp and serve.
Making pies and have leftover dough? Roll it out and sprinkle with sugar and cinnamon, then get out the cookie cutters. You’ve got cookies to bake.
There are numerous web resources for you to get ideas as well.
- Food52: Experts and home cooks contribute to this site. Here’s a blog post on creating refreshing summer rolls with leftover fish, plus links to 10 other recipes for leftover fish.
- Foodinese: Leftover stir fried veggies can be soggy and unappealing after their initial debut on the table. Here’s a video on turning them into dumplings.
- Epicurious: Got leftover grilled salmon? Flake it, Make a sandwich on ciabatta, per this recipe.
- Food Republic: Wow, they must think you never finish a meal. Here are 15 recipes for using up what’s in the fridge.
- Bakepedia: Are you a baker with leftover ganache or buttercream? Even dessert leftovers can get a new life with these ideas.
- Tasting Table: Now we’re getting hard core. These “leftovers” are more like the trimmed off stuff you’d ordinarily toss, like stems, leaves, pods, and peels–even baguette ends. But they’re fantastic in all sorts of dishes. Here’s how to use them.
- The Kitchn: Turn dinner leftovers into lunch. If it reheats well (or is good cold), easy to eat at your desk or the lunch cafeteria, and is easy to transport, you’ve got a delicious lunch. Here are 10 leftover ideas.
Any meal in which there are leftovers is simply another opportunity to make the most of your tasty, beautifully prepared ingredients–whether it’s reheating or reinventing.
What are your favorite leftover ingredients? Have you developed a repertoire of dishes based on leftovers?
Don’t forget to sign up for our September Personal Chef Seminar Weekend!
I’ve planned a terrific, intensive two-day seminar for new personal chefs next month at my home in San Diego. These intimate seminars of no more than 10 people are always a hit with attendees for several reasons. The first is simply the amount of information we cover on how to get your business up and running–profitably–as quickly as possible. We review the training program and manual at your pace and answer all your questions. We review your business plan, and go over finances and best practices in marketing. We get into SEO for your website, advertising, and media exposure. And we introduce you to Personal Chef Office and the Personal Chef Forums.
We’re personal chefs so naturally we also talk recipes and cooking methods. I have some great resources for using equipment like pressure cookers. Even if–and we assume you are–a terrific cook, you’ll learn all sorts of great cooking tips from us–and from your fellow attendees.
And, speaking of fellow attendees, the two-day seminar is a great opportunity to bond with others from around the country in your same situation–who are committed to providing delicious healthy meals and are in a dedicated pursuit of information and techniques to create them. They’re also just getting started in this profession. You’ll have people with whom you can share questions and experiences with long after the weekend is over.
In short, you have the opportunity to spend a weekend with an experienced working personal chef who can assist in building a realistic plan for start up, promotion, target marketing, administration, and customer service–as well as menu planning, recipe development, sourcing, food storage, containers, and countless other topics. This is invaluable information and will save you both time and money in starting up and building your business.
One of the issues that comes up most–which we cover thoroughly–is the client assessment form. This is the way you and your client get to know one another. You’ll learn what foods they like, what their priorities are, what their dislikes are. They’ll have a chance to review your menu and select dishes. In the seminar, we’ll review with you how best to conduct the assessment, how to look for potential issues, but most importantly, how to have a productive discussion that leads to a good and long relationship for both you and your client.
We’ll also go over the best way to book clients so that you have extended commitments and we’ll review our standard client service agreement so you’ll be confident discussing it with your client.
We know that as exciting as starting a new business is, the challenges can be intimidating. You need to develop a reliable clientele, you’re going into someone’s kitchen to do the cooking, you’ve got to bring equipment with you and be able to get everything–including clean up–accomplished efficiently. All this can be daunting at first. We’ll talk you through it, answer your questions, and give you the confidence to get out there and fulfill your dreams.
As Mary Ziebart of Chicago said of our most recent weekend personal chef seminar, “I wanted to get back into the kitchen again and make people smile. This seminar took the fear out of starting my own business.
Val Cathell of Virginia, who also attended our latest seminar, had long been a star in her own kitchen and was encouraged by friends to go into business for herself. But cooking for friends and launching a food business are two very different things. So, she joined APPCA and attended the seminar. “It was invaluable in helping me understand the important business aspects of being a personal chef. Your instruction was thorough and so entertaining. Your personal stories were wonderful and provided great insights and tips on things to do and not to do.”
Dennis and I have been at the forefront of this profession for decades. Our love of what we do–which is to help members like you reach your goals–comes from the heart. The personal chef seminar is where head and heart meet. They’re small personal, interactive, and impactful. We want to share with you the benefit of our many years of experience so you can return to your community and wow them with your talents. Your success gives us great satisfaction.
Be sure to sign up for our September seminar so you can take that great leap forward!
Have you been to one of our weekend seminars? If so, please share your experience here. Have questions? Please ask away!
We’re all a little too aware of the way personal chefs have been portrayed on reality food shows. The producers have long had a habit of selecting wackadoodle folks who have nothing in common with the craft and career path we’ve honed. So, when we learned that APPCA member Nicole Gaffney was selected as a finalist of Food Network Star, we knew that finally we’d be well represented to the public.
Nicole didn’t let us down. Indeed, she did us proud. On Sunday night we watched the finale with bated breath, hoping that as one of the three finalists in this long road she’d prove the winner. Unfortunately, viewers–in all their wisdom–selected cowboy Lenny.
In our eyes, though, Nicole is truly a winner–and she knows it, too. Out of tens of thousands of applicants she was selected to compete. She made some gaffes (who didn’t!), but she learned from them. And, she was a trouper. Remember Episode 3′s Cutthroat Kitchen challenge when she got a spice grinder to grind her meat for spaghetti and meatballs and then, in the middle of making her dish, she was sent to stomp grapes? Who else could channel Lucy Ricardo and turn grape stomping into a charming comedic routine? That was our Nicole!
“You have to be slightly insane to do a competition like this,” she laughed back then.
In that same episode, she came out of whatever shell they judges felt she’d been locked in and helped create a zany Hershey’s commercial selling Reese’s Peanut Butter Cups, trilling her Spanish R’s like a nut in her blue poncho–and helped win the challenge.
Nicole’s Coastal Cuisine point of view (our Jersey girl “Food Network Star de la Mare”) was consistent, week after week. Okay, she had to get over her self-acknowledged “resting bitch face,” and find her bubbly side. And she did. She came to be at ease in front of the camera. The turning point came in week six, when Giada told her to just let go and stop being wound up so tight. “Be who you want to be.”
That was what she told call-in viewer Traci from New Jersey on finale night. “When Giada told me I was wound up too tight, I realized I needed to relax.”
Presentation counts for a lot, clearly, on a television show. But the food can’t fail. And in every challenge, Nicole’s food was praised by the mentors. They loved her food from the first–from her sesame-crusted tuna with spicy soy glaze that was her introduction to us, her couscous salad that chef Alex Guarnaschelli had to follow her on, her spicy pork kabobs with pineapple that she demoed at Knott’s Berry Farm, her fried frogs legs with spicy tamarind glaze and cucumber mango slaw along with her desconstructed s’mores dessert in Las Vegas, and even her spicy shrimp and vegetable lettuce wraps–even though it wasn’t a hit with the little kids. Okay, there was that brush up over prosciutto versus serrano ham–but let’s just let that go…
When Bob opened that first red envelope on finale night and it turned out that Nicole had hit third place, you could see the disappointment on the part of the judges and Susie, who told her, “I’ve always thought the world of you and just seeing you today so elegant and such a lovely person… It would have been a pleasure to have you join this family.”
Bobby Flay told Nicole that she had a natural ability to be on camera. “I was rooting for you all the way. This is just a bump in the road to your success.”
And here Nicole showed all the class she’s demonstrated throughout the competition. “It’s been a huge dream of mine. It was life changing. I’ve grown so much as a person and learned so much about myself. Maybe I’ll get to be on TV someday.”
Nicole, no doubt your dreams will be realized. But whatever you do and whatever path you take, you’ve already shown the world what a real personal chef can do and be. You’ve been one of the best ambassadors for our career that we could dream of. Bobby’s right. This is just a bump in the road. Your journey is just beginning and there are great things in store for you! We will avidly be reading your blog Too Full for School to learn what’s up next!
What did you think of Nicole’s run on Food Network Star? Is there a cooking show you want to audition for?
Temecula, Calif., has long been farm country. And where there are farms there’s bound to be good food, especially in Southern California, where the weather and crops take a page from the climate of the Mediterranean. Nancy Cordi, who grew up north of Temecula, just outside of L.A. in Torrance, comes from a Middle Eastern family. “I was born and raised around happy, beautiful people who surrounded themselves with laughter and, of course, fantastic cooking,” she says. “I was always drawn to cooking at a young age and as I got older, I wanted to carry on the traditions of Middle Eastern cooking, which later evolved into Mediterranean foods.”
Nancy found that many countries bordering the Mediterranean Sea use quality, healthy ingredients in their foods, bringing life into their dishes without masking the flavors. Since she couldn’t travel as often as she’d like, she decided to bring the Mediterranean to California, focusing on the foods of Greece, Lebanon, Israel, and Italy.
Like many people who found their way into life as a personal chef, Nancy originally was working the traditional 40-hour-a-week corporate job and catering on the side. That lasted for about five years. Then less than a year ago, she and her husband Edouard relocated to Temecula. After 21 years of corporate life, Nancy liberated herself and dove into cooking full time, “proudly becoming a certified personal chef through the APPCA,” she says. Her new business is Mediterranea, a Personal and Private Chef Service.
“This catapulted me to a whole new level,” she marvels. “Within a year I have gone from personal chef to also being the chef at a shop where I prepare fresh, healthy, grab-n-go lunches in their kitchen. I am now specializing in vegetarian, vegan, gluten-free, and paleo diets, all with that fantastic Mediterranean flare! I’m finally living the dream of making a positive impact on people’s lives by creating dishes using fresh local produce and focusing on reducing sodium levels while keeping my food vibrant and healthy by eliminating preservatives as well.
“I’m very thankful to the APPCA for offering this opportunity to become certified and giving me the boost I needed to take my skills to the next level. I’m a blessed woman and now proud chef!”
Nancy has given us a couple of refreshing summer recipes to share here for her Stuffed Grape Leaves and Classic Middle Eastern Hummus:
Stuffed Grape Leaves
Prep Time: 45 minutes
Cook Time: 1 hour
Yield: About 50 pieces
50-60 fresh grape leaves or 1 16-ounce jar of brined grape leaves (Note: brined grape leaves are packed by weight so the quantity will vary from jar to jar.)
1 cup olive oil, divided into 1/2 cups
1 1/2 cups uncooked long-grain rice
1 cup dried garbanzo beans
1/2 cup julienne sun-dried tomatoes
2 tablespoons dried mint
1 1/2 teaspoons salt
1 tablespoon ground cumin
1 tablespoon garlic powder
Juice of two lemons
Soak garbanzo beans in salted water overnight or simmer beans for 1 1/2 hours until they are twice their size. They must be soft and tender before draining.
Rinse brined leaves well to remove brine and set aside.
In a large skillet over medium-high heat, heat 1/2 cup olive oil. Add rice, garbanzo beans, sun-dried tomatoes, cumin, mint, salt, garlic powder and juice of 1 lemon. Stir for 10 minutes. Remove from heat and allow the filling to cool.
Line the bottom of a heavy saucepan with 2 or 3 grape leaves, using the broken or torn ones for this.
Rolling the grape leaves: Place a leaf with the stem towards you on a flat surface. The underside of the leaf, with the raised veins, should be face up. Using the point of a sharp paring knife, cut out the stem of the leaf. Overlap the bottom 2 sections of the leaf toward the center.
Place a tablespoon of filling in the bottom center of the leaf, just above where the stem was. Fold the bottom section up to cover the filling. Fold in the sides toward the center. Continue rolling the packet upwards toward the top of the leaf.
Place the rolls in layers in the saucepan, seam side down. Pour the remaining 1/2 cup of olive oil over the grape leaves and enough water to cover them by an inch. Place an inverted heat-proof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until leaves are tender and the rice filling is cooked through.
Before serving, squeeze the juice of 1 lemon over the grape leaves.
Classic Middle Eastern Hummus
Prep Time: 10 minutes
Inactive prep time: 1 hour 30 minutes
Cook time: 10 minutes
Yield: 6 to 8 servings
1 cup dried garbanzo beans
1/2 cup grape seed oil
Juice of 1 lemon
1 tablespoon tahini (optional but recommended)
1 teaspoon ground cumin
1 teaspoon garlic powder
Salt to taste
1/4 teaspoon smoked paprika
1/4 cup raw pine nuts
1/4 cup extra virgin olive oil
Chopped parsley for garnish
Soak garbanzo beans in salted water overnight or simmer beans for 1 1/2 hours until they are twice their size. They must be soft and tender before draining.
In a food processor, add drained garbanzo beans, grape seed oil, lemon juice, tahini, cumin, and garlic powder. Blend until smooth. Taste and add a pinch of salt or a squeeze of lemon juice if needed. Set aside.
In a small skillet, toast pine nuts on low heat until slightly golden brown. Remove from heat and allow to cool.
Add hummus to a bowl or platter and sprinkle smoked paprika and pine nuts on top. Finish with olive oil. You can also garnish with chopped parsley.
It isn’t every day that a personal chef gets this close to hitting the big time. And, yet, APPCA member and personal chef Nicole Gaffney has made it to the final three in Food Network Star. It was a nail biter of an episode. Still in New York at the Gotham West Market in Hell’s Kitchen, each of the four remaining contestants were tasked with creating a 30-second video promo of their proposed show. Food Network execs Bob Tuschman and Susie Fogelson would review the promos and greenlight three of them to go on to produce a pilot. This pilot would be viewed by all of us at home. Then we get to vote and select the competition’s ultimate winner.
Nicole was up first with her promo highlighting her proposed show on global coastal cuisine. Susie like the camera comfort and down home style Nicole showed, but worried that without global expertise, which Nicole admitted she lacked. Bob, too, was concerned that her concept was too broad, and thought it should be narrowed to American coastal cuisine, which Nicole knows.
The moment of truth came after the other three contestants faced Bob and Susie with their promos and Sara was eliminated. That placed Nicole with Lenny and Luca in the final three and off they were to film their pilots, which were to feature their point of view and expertise.
And who was the Food Network director of these pilots? Robert Irvine. “I hope this isn’t going to be an episode of Pilot Impossible,” Nicole joked.
Nicole focused on Louisiana coastal cuisine for her pilot, “My Coastal Kitchen.” She got off to a shaky start by nervously reciting recipe ingredients and Irvine stopped her cold. He wanted more of her, not an ingredient list. More stories. And, importantly, he asked her if she was having fun, to which she retorted, “Not as much as I should!” This is about fun, Irvine reminded her–and that simple tip revved up her energy levels. By the time we saw the actual pilot, Nicole had fully mastered her presentation of New Orleans-Style “BBQ” Clams, telling charming family stories, taking swigs from a bottle of beer, and offering some terrific cooking tips. She was on!
And now it’s up to us. Nicole has two formidable challengers in Lenny and Luca. So, here’s the deal: go to the Food Network Star website and vote, vote, vote. Yes, you can vote up to 10 times. But it has to be done before Wednesday, Aug. 6 at 11 a.m. Eastern Daylight Time. Do it! Let’s see one of our beloved APPCA members showcased on the Food Network with her own show!
What’s your culinary perspective? What dishes do you love to brag about?
There’s altogether too much zucchini that grows over the summer! Don’t you agree? If you have a garden planted with it or other summer squashes, you can pare down the bounty by picking some of the blossoms, which can be used for a variety of dishes. (And if you aren’t gardening, look for squash blossoms at your local farmers market or Latin markets.)
Squash blossoms can be chopped up and incorporated into an omelet. In Mexico, they’re frequently used in making quesadillas with beautifully runny cheeses. But, they’re also a favorite in Italy, where you’ll find them stuffed and fried.
Our friend Caron Golden spent some time in the kitchen with San Diego chef Miguel Valdez and he taught her all the tricks you need to know to turn these magnificent but fragile yellow blossoms into a winning appetizer. We’ll let Caron take it from here.
So, here are some tips Miguel gave me that have really helped me do a better job in making stuffed squash blossoms. The first, of course, is the purchase. They should look fresh and firm, not wilted or browned around the edges. But you also want them closed, not wide open. My friend Trish Watlington, who grows squash for her restaurant The Red Door, where Miguel used to be the chef, gave me an additional tip. Wait until late afternoon to pick them. In the course of the day, they’ll have opened. By late afternoon they’ll have closed again and are ready for the taking.
When you’re ready to prepare them, don’t rinse the blossoms. They’re too fragile for rinsing and will bruise. Instead, fill a bowl with cold water, and after opening the blossom just enough to check for bugs, dunk the blossoms in the water and then lay them down gently on paper towels.
Now you want to make your stuffing. Miguel showed me a very basic approach, using ricotta, marscapone, eight ball squash, a red onion, fresh thyme and mint, eggs, bread crumbs, and oil. You’ll want to do a small dice on the squash and onion so they’ll fit through the hole of the pastry bag. The squash, onion, and herbs are sauteed in olive oil until they’re soft. While the vegetables cool, whisk the eggs vigorously to incorporate lots of air. What you want are large bubbles and a liquid texture–no strings of egg whites. (And, don’t toss what you don’t use. The eggs will keep in the refrigerator for a couple of days.)
Once the vegetables are at room temperature, you’ll make the stuffing by stirring them together with the two cheeses and some salt and pepper to taste. Then fill a plate or flat container with bread crumbs. They don’t have to be store purchased. If you have stale bread or crackers (or crackers you enjoy), pulverize them in the food processor.
Now, what’s your stuffing technique? Here’s where things can go seriously wrong–I know because I’ve been a perpetrator of this. Don’t do what I used to do, which was to open the blossom and fill it from the top, keeping the petals open. It makes a mess and tears the petals. What you want to do instead is slice off about a quarter inch of the bottom of the blossom, where the stem is. Keep it though. You’ll fill the blossom from that clean opening and then insert the bottom/stem inside so that it will look whole. Brilliant.
Another tip Miguel offered also related to stuffing. If you’re doing this solo, filling the pastry bag can be a tricky mess. Instead, pull out a tall container–like your utensil holder on the sink. Place the empty pastry bag inside and fold the top of the bag over the container. Then your hands are free to fill it with your stuffing. Pull the top up and twist it gently to ease the stuffing solidly down toward the tip. At that point, gently place the tip into the bottom of one of the blossoms to measure how far you need to cut (assuming you are using a plastic pastry bag or a plastic storage bag and not a pastry bag with plastic tips). Then you can cut the tip of the bag and start squeezing, filling the blossom until the top of the petals begin to bulge a little. Pull out the pastry bag and insert the stem piece, wiggling it to work it just inside so it will stay put.
Now you’re going to put it all together. Using one hand (to keep the other clean), gently dip the stuffed blossom into the egg, shake off the excess, then dredge it lightly in the bread crumbs. When you’ve done all of them, put them in the refrigerator to chill for about an hour or, if need be, overnight.
Then you’re ready to fry them. Use a vegetable oil and heat in a tall pot to 400 degrees. Add the blossoms (don’t crowd them) and give them two minutes in the fryer. Remove and drain on a paper towel. Serve them on greens or over a favorite sauce.
And, here’s the final tip. Be creative. One night last summer, The Red Door served stuffed blossoms for dessert. The stuffing was Nutella and cream cheese, breaded in panko crumbs, fried, then dipped in dark chocolate and chopped walnuts. Who knew…?
Stuffed Squash Blossoms
by Miguel Valdez
Yield: 10 appetizers
20 fresh, firm squash blossoms
1 8-ounce container of marscapone
1 15-ounce container of ricotta
1/2 small red onion, diced
1 eight-ball squash, diced
1 teaspoon fresh thyme, leaves stripped from stems and chopped
1 teaspoon fresh mint, chopped
Salt and pepper to taste
1 teaspoon olive oil
4 eggs, well beaten
1 cup bread crumbs (purchased or made from crackers or dry bread)
Grapeseed, canola, or other vegetable oil for frying
Gently wash the squash blossoms by dipping them a few times into a bowl of cold water, then lay them carefully on paper towels. Heat olive oil in a pan and add diced vegetables and herbs, sauteing until soft. Spread on a sheet pan to cool so added cheese won’t melt.
Trim the bottom of the squash blossom and shake out the piston. Save the end/stem to place inside after stuffing the blossom.
In a bowl, mix the two cheeses and the cooled vegetables with salt and pepper. In a large bowl, whisk the eggs until they’re quite liquid and bubbly and there are no strands of egg whites. Fill a plate or flat container with the bread crumbs.
Using a tall, empty container slip a pastry bag (or large plastic bag inside, handing the top of the bag over the side of the container. Fill the bag with the cheese and vegetable stuffing. Pull the sides up and, twisting the bag, push the mixture to the tip of the bag. Measure the cut of the tip by inserting the tip into the cut end of the blossom. Snip the tip so that it will just fit inside the squash blossom bottom hole.
Squeeze the mixture into the blossom until the petal begin to bulge. Pull the pastry bag tip out and carefully insert the step back into the hole. When all are stuffed, dip the blossoms into the egg, then with one hand, dredge the blossoms lightly in the bread crumbs. They should be covered with the crumbs but not so thick you can’t see the blossoms. Place on a plate or tray and refrigerate. You can let them sit for an hour to firm up or even overnight. If you have leftover cheese mixture or eggs, you can keep these for other uses.
Heat the grapeseed or canola oil in a fryer or tall pot until it reaches 400 degrees. Dip the blossoms in the oil for two minutes. Remove and drain on a paper towel. You can plate them on a bed of greens or tomato sauce or salsa. Drizzle with balsamic vinegar.
New York, New York! The Statue of Liberty. The Empire State Building. And, the Chelsea Market, where the Food Network is headquartered–and where the five remaining Food Network Star contestants, including our own Nicole Gaffney, headed to from Las Vegas for week nine of the competition. And what was the challenge? Making an appearance on The Rachael Ray Show!
But, we get ahead of ourselves. The five met up with all three mentor judges and learned that they would be going downstairs to the Chelsea Market to do a live feed story on a summer food staple. Each got an assigned vendor and Nicole was sent to Ronnybrook Milk Bar. As in… ICE CREAM! Nicole sailed through her stand up, even giving a tip about Philadelphia ice cream. Bobby Flay told her that she seemed a natural in her environment and she won the challenge. This gave her an advantage for the main competition. Each contestant was to appear on The Rachael Ray Show and in three and a half minutes cook a dish that resolved a dinner dilemma for a family. Nicole got to view each clip of each family and their dinner dilemmas and then strategically assign a contestant to that family.
Nicole chose the Flag family, who wanted healthier food ideas. Nicole gave them a shrimp and vegetable lettuce wrap. Her tips on her segment were terrific–keeping a well-stocked pantry among them. And she cooked up what looked like a terrific dish. Except that she included a sriracha sauce for the kids and the littlest one spit it out. Not good.
Fortunately, Giada liked the dish, but did point out the obvious gaffe. Poor Sara and Loreal did worse. So, Nicole made it to the final four, while Loreal, the butcher babe, was cut. Next week should be interesting! Keep it up, Nicole!
Have you cooked with squash blossoms? What do you make with them?
Perhaps you’re a new personal chef eager to jump start your business. Or maybe your client base is going through a shift. Are you anticipating summer holiday slowdowns? You could be launching a new line of services under your business–like catering or teaching cooking classes. Whatever it is, you need some media attention to draw in eyes who could turn into potential clients.
Now let’s stipulate first that simply getting a story about you in your local paper or getting quoted in a public radio story on food trends isn’t necessarily going to translate into more business. But media outreach should be another marketing tool in your arsenal–like social media, cooking demos, and, of course, having a quality website and business card.
Not sure how to get started? Well, here are five ways you can get reporters and editors to talk to you and, hopefully, about you:
1. Write a brief but well composed press release and send it to reporters covering the food, business, lifestyle, and/or health beats in your local media outlets (newspapers, news websites, radio, TV, bloggers, and podcasters). If you’re an APPCA member you have access to press release information in the training materials, including sample releases that you can personalize with information about you and your business. Be sure that the contacts you find are up to date–you don’t want to send a release to someone who hasn’t held that job in three years. And also be sure that the people you’re targeting are the right people for what you’re trying to accomplish. Tailor your press release to the angle of the story you’re pitching. You shouldn’t send the same release to a business reporter and a lifestyle reporter.
2. Assuming you’re on Twitter, Facebook, Google+, or other social media platforms–and you should be–start following/friending reporters with whom you want to develop a business relationship. Periodically ask them relevant questions. As you get friendly, let them know what you do and ask if you can send them info about an event you’re participating in or a new type of service you’re launching. Offer to serve as a resource if they have an article or segment they’re working on in an area you specialize in.
3. Do some research and find out if your target media people have their own blogs. Subscribe to them. Read them. Most important, leave friendly comments on them–but only if you can offer a relevant observation to the discussion. Be sure to include your website URL in the comment or sign in with the web URL to leave the comment so they can find you.
4. Create a small media event. Perhaps you’re launching a new fall menu for catering or you’ve just started a new cooking class series. Set up an event exclusively for media–a tasting, cooking demo or class. Alternatively, invite them to attend an event you’re already holding–as your (comped) guest. Either way, be sure to have useful takeaways on hand for them, such as recipes, a press release and fact sheet about your business and what you’re promoting, and perhaps a small package of cookies or jar of jam or some other edible treat you made.
5. Read, watch, or listen to stories by your target media. As you get to know what they’re interested in, you can tailor an email note, mentioning pieces of theirs you’ve found interesting and ask if they have an interest in an area in which you specialize–cooking for seniors or athletes, lessons learned in running a personal chef business, teaching cooking classes to children, etc.–and offer your expertise in a story. Do some research and provide data about related trends to demonstrate your knowledge of the topic. Reporters are always under the gun to come up with unique story ideas. If you have a pitch for a piece they find intriguing, you’re helping them do their job. That’s priceless.
Remember, this isn’t a one-shot attempt. This is a process. You’re building relationships and that takes time. And, honestly, you have to have something newsworthy to cover. Don’t waste attempts at attention with news that really isn’t all that newsy or media targets will simply delete or block your communications. Give them something to really excite–and help–them.
Back in Las Vegas for week eight of Food Network Star and our Nicole Gaffney was one of six contestants left. This week, the six met with Alton Brown and Giada De Laurentiis in the Poker Tournament Room of Caesar’s Palace to learn what one-of-a-kind culinary experience they were to enjoy, take in the meal and the ambiance, and then divide into two teams to create their own special meal for the judges.
Nicole drew the $1,000 Golden Sundae at Serendipity 3, which she described as “Vegas on a plate.” She couldn’t finish the scoops of Tahitian vanilla ice cream and passion fruit-infused caviar served with a 24-carat gold spoon, but she told us on Twitter, “It was crazy good!”
Nicole then joined team Sarah as Sarah’s first pick, along with Luca, to create a four-course “Around the World” meal. Sarah gave Nicole frogs legs as an ingredient–something foreign to Nicole–who decided to fry the legs and accompany them with a spicy tamarind-glazed sauce with cucumber mango slaw. Then she took on dessert, with her toasted marshmallow ice cream as the star of a deconstructed s’mores dish.
Team Sarah totally bested Team Emma in the eyes of Alton, Giada, Susie and Bob, and guest judge Penn Jillette. Kudos to Nicole, whose frog legs (if not her story) and dessert were a big hit. Sadly, Emma, who surprisingly was unfamiliar with her assigned ingredient, Mangalitsa pork, and told a gruesome story about burning pigs in a barn, was eliminated.
And then there were five–who are off to New York for the next challenge! Stay tuned! Go Nicole!
How have you successfully gotten media attention for you and your business? Please share!