ABOUT OUR PERSONAL CHEF SERVICE
I would like to begin with a word about what personal cheffing has meant to me. I find joy, challenges, and deep satisfaction in what I do. I enjoy going into people's homes and cooking for them. I am able to bless my clients with the qualities and talents I was raised with. The qualities I refer to are those of fulfilling commitments, organization skills, being on time, working hard, and staying focused on the task at hand .... these qualities are the backbone of who I am. Being a personal chef allows me to help people answer their "What's For Dinner?" question. I meet their daily dietary needs according to their food preferences. It is a joy to do so. I am your own personal restaurant.
I am third generation on the Monterey Peninsula ; my family has been here 60 years. Growing up in an Italian home and being the oldest of five girls is where my cheffing skills began, and what a beginning it was. Both my parents enjoyed cooking. I learned about spices, meat temperatures, and baking skills from them. My mother tried everything, or so it seemed: curries, fondues, Japanese, vegetarian, preparing wild game, and whatever else came her way she was willing to prepare it. Homemade sauerkraut fermenting in the living room in the clay containers is my fondest memory. Culinary has always been in the forefront of my mind.
I have been in the hospitality industry for the last 15 years, working at Kincaid's Bistro and Fresh Cream, learning the importance of service and quality of product. I also worked as a wine representative, maintaining retail accounts for Pavona Wines. I am food safety certified, insured, and licensed.
FOOD QUESTIONNAIRE
I start with a comprehensive interview with you, covering the intricate details of your food preferences. I present you with a questionnaire covering detailed likes vs. dislikes .... You do not like eggplant, no problem. You will never see it. You are on a specific diet, no problem. I will cook within the parameters of your specifications.
The information from the questionnaire is the basis of your customized menu plan. After the interview, I go home and prepare a sample menu for you to choose from based on your food preferences. We choose a date for me to come to your home and prepare your menu. We have some sample menus for you to view.
SHOPPING
On the agreed date, I will grocery shop for you; using only the finest and freshest ingredients. There are specific vendors, which I use to ensure quality of product. Arriving at your home, I bring my own utensils, cleaning agents, and towels. I am there most of the day preparing your customized menu plan of 10 meals, three side dishes, and a complimentary dessert, complete with labels and reheating instructions.
SERVICE WITH A SMILE
Oh, those savoring aromas permeating your kitchen when you arrive home from a long day. As you walk into your kitchen, you will see it is in the same condition as when you left that morning. I take my garbage home with me, your appliances and floor have been cleaned up; there is no visible sign I was there preparing your delectables except for the wonderful aromas.
GIFT CERTIFICATES AVAILABLE
Thyme Savor has gift certificates available for you to give to those who have everything, a new mom returning home from the hospital, a Christmas gift for a parent, or a house warming gift for your friends who bought their first home and are moving in. Gift certificates can range from a full service to a pre-fix menu. It will be a delight to work within the parameters of your gift giving needs.
Sample Menus
Italian Savorings Bracioli: roasted garlic and roasted red peppers rolled in beef with a zinfandel reduction sauce
Salmon Francisco: broiled Salmon served in a tomato and marinated artichoke sauce
Chicken Florentine: layered chicken breast with Italian flavored spinach and mozzarella cheese
Swordfish: julienne roasted red peppers with an olive tapenade
Fall Epicurean Stuffed Chicken breasts: dried cranberries, thyme and wild rice finished in a cranberry sauce
Roasted Carrot soup: puree of roasted carrots and garlic garnish of tarragon
Beef Bourguignonne: a hearty beef stew with pearl onions, mushrooms and red wine
French Onion soup: a robust onion soup with croutons and melted
Gruyere Simply Salads Concetta's Salad: high energy, high fiber salad
Chinese Chicken Salad: snow peas, Napa cabbage and sprouts with an Oriental dressing
Arugula salad: endive, arugula, toasted pecans, grapes and feta cheese in a fresh lemon vinaigrette
Broiled Salmon salad: Salmon over arugula with a hot bacon dressing
The All American Favorites Beef Stroganoff: Strips of beef in a white wine and cream based sauce with sliced mushrooms and onions all over noodles
Shirley's Pot Roast: white wine, onion soup mix, and cream of mushroom soup creates a succulent roast
Meatloaf: grated carrots and celery added for a textured meatloaf
Chicken Pot Pie: savory chicken with vegetables encrusted in a pie crust
