In a series of a few weeks, unprecedented hurricanes have ravaged Texas and Florida and flooded bordering states of Louisiana and Mississippi. And while hurricanes are not uncommon this time of year, the damage Irma, Jose, and Harvey have inflicted is.
An ABC news report estimates that damages could amount to nearly $300 billion; Harvey’s impact on Houston has been declared the most expensive weather disaster in United States history.
And while these numbers themselves may seem formidable, the real devastation is the numbers of families without homes. Estimates suggest that 30,000 residents have been placed in shelters for Harvey alone.
Irma, which is still active, has already left nine dead and left millions without power. With homes, streets and businesses flooded and the hurricane season expected to continue at an unprecedented and devastating scale, livelihood, including food security, is under continual threat for millions of Americans.
Continue reading “How Chefs are Giving Back to Hurricane Victims”
In almost every industry, the message is clear: be ahead of the consumers, or you’re already behind.
The fashion industry is notorious for this: by July, Bazaar Magazine had already published a review of New York runway fashion-for this coming Spring.
But it’s not limited to the fashion world. In fact, personal and private chefs would do well to stay ahead of the current season and plan ahead what for what their clients may be craving. Continue reading “Fall 2017 Trend Forecast: What’s Cooking in New York”
Eating Out: Health Crisis?
Six years ago, Timi Gufstafson, a registered dietician and founder of an online health network offered a solution to America’s obesity crisis. And it didn’t involve specific workout or diet plans.
Her advice was simple: Americans need to eat at home. Continue reading “Boredom is a National Crisis: Four Meals Clients are Sick of Eating”
For most personal and private chefs, catering to clients’ schedules, tastes, and preferences are central to a well run business.
But what if their preferences are detrimental to their own health?
National guidelines recommend that Americans get, at minimum, four to six cups of fruit and vegetables a day. Continue reading “Three Power Ingredients to add more Vegetables to Clients’ Meals”
There are more Chinese restaurants in the United States than there are Burger Kings or McDonald’s.
And there are only signs that love for Chinese food is growing: last Christmas, the number of Americans ordering Chinese at Christmas increased by over one hundred and fifty percent from the previous year.
But most chefs aren’t preparing anything close to what you’d find in China. It’s actually most likely a blend of several cuisines, including Japanese and Italian, that reflects much of the cultural infusion emblematic in the United States.
The private or personal chef hoping to execute authentic cuisine that sets themselves apart from commercialized need to understand the most common mistakes made when preparing Chinese. Continue reading “Cooking Chinese? Chances are, you really Aren’t”
Let’s face it: not everyone’s a pastry chef. Not everyone knows how to construct the elegant millefeuille, the iconic french pastry with layers of airy, delicate pastry sheets.
For personal and private chefs focused on savory dishes, desserts are often an afterthought. Go to treats, like brownies, cookies, and simple sheet cakes, are well loved by many and run little risk of culinary disaster. But they also can be expected, bland, and, at worse, deter from an otherwise expertly executed and unique meal.
The good news? Not everyone has to be a pastry chef, or even go to elaborate dessert recipes to execute a memorable dessert. With these tips, chefs can elevate ordinary American classics to something elegant and worthy of an occasion Continue reading “Baking Hacks: Reinvent Iconic American Desserts”
Pasta is one of the most versatile and beloved dishes a private or personal chef can make. It is also possibly one of the most misunderstood. Too often, conventional training results in bland and forgettable pasta.
For chefs looking to serve restaurant quality meals at home, there are commonly practiced pasta preparation methods that need to be ignored Continue reading “You’re Cooking Pasta Wrong: Instructions you Need to Ignore”
CVS is trying to make a name for itself as the healthiest drugstore in the United States.
If the title seems dubious, the approach may be even more open to speculation. Instead of focusing on providing quality supplies, the chain has turned its attention to hiding some of its offerings.
The Wall Street Journal reported CVS is trying to bury its candy offerings further in the store, in hopes that less customers will take the time to look for it, and possibly to partially discourage so called impulse buys in the checkout line.
Continue reading “Sugar High: Making Desserts Healthier and More Sophisticated”
Black Tapp and its affiliate restaurants speckle New York City. The five locations appear to emulate a modernized take on the traditional diner, serving handcrafted burgers and french fries, with plenty of sodas and spirits to accompany.
But what sets these places apart may not even be their burgers, but the fifteen dollar shakes- and the man behind them.
Chef Joe Isodori, a self-described third generation New Yorker, was also a previous private chef to Donald J Trump, the current president of the United States. And while his current position may be slightly less in the spotlight, his specialty shakes certainly aren’t.
Last year, Black Tap announced plans to continue its expansion, and its made good on its promise. The reason behind this expansion? Trailing lines of sometimes one hundred people: nearly two hours for a chance to try handcrafted fare.
Continue reading “Ice Cream Social: Why Personal & Private Chefs should Consider Homemade”
When it comes to Instagram, it seems that chefs aren’t shy about expressing their opinions:
Merlin Verrier, the Culinary Director at Next Door, recognizes why chefs use Instagram, but also has a pet peeve: “The only issue I ever have is when people post sloppy pics of their own food… it leaves the door open for being critiqued”.
Pam Proto of Proto’s Pizza and Mark Gordon of The Sink echo these thoughts, insisting that it is a good medium for chefs, but only when the photos properly represent the food. Continue reading “Instagram 101: Changing the Way Chefs Build their Brand”