Notes from
Chef Briellen

To remove water from cooked pasta faster, try using a salad spinner.

To measure sticky foods such as honey, molasses or corn syrup, coat your measuring spoon lightly with cooking oil.

Chop herbs by rolling a pizza cutter back and forth a few times. Don’t use a knife, as it could bruise and darken the herbs.

To remove scales from a fish, wash it well in cold water and then place in a large plastic bag. Working inside the bag, scrape the skin of the fish with a knife as if you were shaving. The scales will fly off and remain in the bag.

Serve vegetables as soon as possible after harvest. Store in the refrigerator, with the exception of tomatoes, potatoes, eggplants, garlic, onions and winter squash.

To beat egg whites, let the eggs sit at room temperature for about half an hour first. They’ll have more volume.

To keep fruit from turning brown, drop it in cold, lightly salted water immediately after peeling.

To remove capers or other foods from a narrow jar, use a melon baller or a pointed vegetable peeler.

When baking tomatoes, either whole or stuffed, use a muffin tin that’s been well coated with cooking oil spray. The tomatoes will retain their shape.

Pricing

Not Just Quicker and Easier, But Also Affordable
Personal chefs are no longer only for the very wealthy. They’re for anyone who desires a quality dining experience in the comfort of his or her own home.

Hiring a personal chef is faster, less expensive and more convenient than going out or ordering in. For as little as $12.50 per person, you can come home every day to a meal prepared with only the freshest ingredients from a large selection of individualized menus.

You can dine whenever you’re ready -- there’s no waiting for a chef who’s backed up in the kitchen or an inattentive wait staff.

The cost of food is built into my fee, as is shopping time, cooking and cleaning. The total expense is based on the size of your family and the number of meals you require. I don’t bill for travel time, but I do charge a one-time fee of $15 for reusable containers.

40 meals (5 entrees, 8 servings)…… $485.
Covers:
2 weeks for 4 people or
1 week for 8 people

30 meals (5 entrees, 6 servings)…… $430.
Covers:
2 weeks for 3 people or
1 week for 6 people

Please contact me for price quotes on catering.