PERSONAL CHEF MAGAZINE FALL 2019 $19.95
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SUPERCHEF ISSUE LE B A V LIE UNBE !
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INSIDE THIS ISSUE
About the USPCA
My Purpose-Driven Personal Chef Life.............................6 The Barcelona Project........................................................7 The Chef with a Thousand Capes.....................................8 Someday is Today...............................................................9 Attack of the Picky Five-Year-Old.....................................10 It’s a Bird! It’s a Plane! It’s a Convection Steam Oven!.....11 Changing Lives One Dish at a Time..................................12 Comic Con Super Chef .......................................................13 A Gutsy Endeavor for the Specific Carbohydrate Diet.......14 Runner, Teacher, Consultant, Author, Personal Chef ........16 The Amazing Organized Mastermind...............................17 Personal Chef as Ministry..................................................20 What a Difference a Year Makes........................................22 Communicating Care.........................................................23 Recipes................................................................................25
With the introduction of the Personal Chef Service in 1991 came the responsibility to create a solid, workable foundation on which this new industry would be positioned. The USPCA was aware that as founders, their duty included establishing guidelines and standards for Personal Chef services to follow. With this in mind, the United States Personal Chef Association enabled this new career field to flourish while maintaining and regulating the manner in which Personal Chefs conducted their service. Thanks to these efforts many years ago, clients from North America and beyond can have confidence that service standards are in place and that all USPCA Personal Chefs adhere to these standards including a professional code of ethics. Today USPCA is by far the largest and most well established association for these working professionals. The USPCA continues to set the standards and create guidelines as this industry grows. Media exposure, National recognition, increased sales and ongoing education which keep the USPCA on the cutting edge are just a few of the benefits realized by the Personal Chef. For more information, visit www.USPCA.com
PERSONAL CHEF
FALL 2019
Personal Chef Magazine is the official publication of the Personal Chef Industry. This publication is made possible by the United States Personal Chef Association. The purpose of this publication is to bring Personal Chefs the most useful and timely information and ideas from experts, working professionals, and industry leaders. Personal Chef Magazine welcomes any articles, manuscripts, tips, hints, photographs, recipes and ideas from our readers. We appreciate all submissions. Please include name, address and phone number. Send your contributions to: United States Personal Chef Association PC Editor PO Box 56 Gotha, FL 34734 or info@uspca.com
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Production Director: Editing, Layout & Design: Advertising:
Larry Lynch Dan Chancellor Robert Lynch
Personal Chef is published by: United States Personal Chef Association Copyright © 2019 United States Personal Chef Association. Reproduction prohibited without permission. All rights reserved.
FROM THE PRESIDENT’S DESK! LARRY LYNCH
PRESIDENT, USPCA
Over the past few weeks I’ve been searching my Apple TV for iTunes movies and it seems every one of them is tied to a super hero. And that got us thinking about how many personal chefs are in their markets doing extraordinary work not only as personal chefs but in the world around them as well. So here’s to all our chefs and the great work they do every day! While this magazine isn’t exactly iTunes, it is still a great way to celebrate and recognize the awesome things that happen in our personal chef community.
On an even bigger note, you’ve been talking and we’ve listened. Next July 8-12, 2020, we will be back in National Conference mode as we meet at the Hyatt Regency Sarasota. Details will be forthcoming but block your calendars now as we return to the best networking event on earth for personal chefs. And speaking of progress, we launched the new association management system and have linked it to the revised website. This now gives us greater communication capability with members and tools like the calendar and blog postings are now available through the website.
More important, we can manage the site content ourselves so updating it will be more frequent and easier. And yours truly now has to catch up on a lot of blog writing and continue with page upon page of website editing. But it is all worth it. Chapter presidents, pleases make sure to keep us in the loop with chapter events so we can keep the calendar up to date!
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MEMBERSHIP MILESTONES 20 YEARS
Angie Bachman, CPC, Ponte Vedra FL Mike Cesario, CPC, Coppell TX Greg Cross, CPC, Atlanta GA David Gabriel, Chesapeake VA Barbara Lance, Loveland CO Amanda Miller, Dallas TX Paula Miller, Keizer OR D. Rae Murphy, Key Largo FL
15 YEARS
Jerree Atkins, Frederick MD Sherri Beauchamp, INHC, Fort Mill SC Gini Bortz, CPC, Campbell CA Claude Garbarino, San Francisco CA Lauren Moore, Pensacola FL Marsha Peters, Matthews IN Roberta Traynor, Brookline MA Tim Vogl, Tucson AZ
10 YEARS
DTony Carollo, Pisgah Forest NC Jennifer Clark, Council Bluffs IA Francesco Crocenzi, Lake Forest Park WA Sheran Gabriel, Chesapeake VA Sunny Law, Lemoore CA Betsy Liles, Concord NC Tim McCaa, Palmer TX Kathy Patrick, Rome GA Scott Savokinas, Hackettstown NJ Kimberly Talley, Phoenix AZ Mandy Unruh, Palm Desert CA Frances Wright, Miramar FL Erica Zimmelman, Ivyland PA
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5 YEARS
Mary Broere, Denver CO Sylvie Delenclos, Hallandale Beach FL Karen Doman, Somers NY Alexandra Fitchener, San Jose CA Libby Hoats, Merritt Island FL Christopher McFall, Hopkinton MA Joni Sare, Cupertino CA Jenny Shearman, Toronto ON Antonio Torres, Glen Ellyn IL Marissa Tsangaropoulos, San Carlos CA Madeline Winfield, Seattle WA
3 YEARS
Lee Ablove, Westford MA Veronica Felder Boyd, Sacramento CA David Boyd, CPC, Kent WA Celestina Brunetti, Pensacola FL Jessica Byers, Melrose Park PA Tesia Cannella, Boca Raton FL Dan Carnes, Hoffman Estates IL Vedam Clementi, Hiawassee GA Kaiheem Emery, East Rutherford NJ Emily Fiala, Fort Worth TX Andrew Forlines, Denver CO Elizabeth Fritzler, Denver CO Paula Gerloff, Cuero TX Dan Gottneid, Lindsborg KS Leslie Guria, Long Grove IL Fab Hashemi Goldberg, Warren RI Gianna Hoban, Stow MA Daisy Hollender, Jarrell TX Amanda Kalnins, Laguna Hills CA Lettie Lavallee, Arnold MD Deirdre Lawe, Stow MA
Donna Londot, Phoenix AZ Kelly Mitchell, Fulshear TX Danielle Moskowitz, Hudson MA Kelli Peterson, Mt. Pleasant SC Kimberle Rupert, Littleton CO Michael Schwartz, Boynton Beach FL Sabina Sexton, Eugene OR Marla Simon, Berkeley CA Allyson Stephens, Eagle CO Nestor Ulloa, Groton CT Kirsten Vieira, Carlsbad CA Bryan Wang, Camarillo CA Ray Willey, Fort Lauderdale FL Lance Wrather, Smyrna TN Christina Xenos, Los Angeles CA Susan Zimmerman, Bend OR
NEW MEMBERS from 2-7-19 to 8-14-19
A. Jay Abeyta, Castle Rock CO Stephanie Alvarenga, Comanche TX Dean Artman, Phoenix AZ Casey Bennett Agnew, Alto GA Gary Bennier, Sioux City IA Zoia Bolotov, Gilbert AZ Cathy Boss, Chevy Chase MD Kathryn Bracciano, Denver CO Stephen Bright, Detroit MI Walter Busconi Lage, Jacksonville FL Sandi Campos, Redwood CA Abigael Chinouya, Austin TX Juvena Clerville,.Orlando FL Nyeisha Coar, Washington DC Kamisha Coleman, Montgomery AL Adam Crisafulli, San Pedro CA Elissa Dunlap, West Roxbury MA Megan Dutcher, Federal Way WA Kathleen Enterline, Latham MD Sarah Filbey, Rock Hill SC Patricia Fillingame, San Francisco CA Vanessa Fowler, Fairfax VA Satia Frazier-North, Tracy CA Kevin Gravely, Arlington VA Matt Guardiola, Willowbrook IL Michael Haigh, Warwick RI Kassady Hannam, San Antonio TX Mike Hasson, San Bernardino CA Jessica Henderson, Blooming Grove NY Susan Horahan, Overland Park KS
Antonette Huell, Bellevue WA Mark Hughes, Chandler AZ Kelley Hyatt, Winnipeg MB Phillis Jacobs, Chelsea MA Roxane Johnson De Lear, Wallingford VT Ricky Jordan, Albemarle NC Vaida Jurek, Glen Ellyn IL Sue Kazakis, Chicago IL Aaron King, Wake Forest NC Stephanie Klos, Sarasota FL Ron Kusek, Lancaster CA Stephanie Lantz, Wayne PA Rafael Levy, Portland OR Garnett Livingston, Pittsburgh PA Barbara Lizaire, Philadelphia PA Kegon Malcolm, Dundee FL Yehuda Malka, Silver Spring MD Siaira Martin, Seattle WA Mary Masi, Marietta GA Jason Mayer, Wall Township NJ Debbi McLain, Goffstown NH Mary Merlino, Landsdowne PA Allison Mitchell, Pensacola FL Keisha Mitto, Margate FL Hadi Mohammadi, Portland OR Gabriel Montgomery, Killeen TX Joanne Nemmers, Allen TX Magdalena Newhouse, Carrboro NC Steve Ng, San Francisco CA
Thomas Numprasong, Peachtree Corners GA Stacey O’Farrell, Seattle WA Khadija Otto, Fredricksburg VA Ashlee Page, La Crosse WI Akemi Parker, Ellicott City MD Daniel Petrie, San Francisco CA Janice Plourde, Cape Neddick ME Emily Poile, Carmel CA Ilena Puccio, Crestview FL Lois Salinas, Fall Creek WI Jeremy Schwartz, Deerfield IL Jennifer Schwarzkopf, Oregon WI Jon Sears, San Mateo CA Steve Shapiro, Lynnwood WA Kathryn Sheldon, San Antonio TX Jessica Sheppard, Sanford NC Sue Snape, Marietta GA TJ Solzsmon, Kernersville NC Samantha Steele, Denville NJ Mary Stewart, Latham MD Jo Anne Thompson, Dorchester MA Silvana Tobin, Hillborough CA Candice Wenzel, Garner NC Maureen Whatley, Roswell GA Sabrina Wilson, New Milford CT Kristi Wolfe, Palatine IL Michele Wolfson Broder, Sleepy Hollow NY Alix Young, San Francisco CA Marizel Yuen, Renton WA
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My purpose-driven Personal Chef Life My purpose as a personal chef is to impact society with the knowledge I’ve learned throughout my journey of life. South Florida has the most treatment centers for drug addiction and recovery homes than the rest of the nation combined. What is important to note in early recovery is a holistic approach that focuses not just on health but sourcing, preparing and enhancing of food. The quality of what you eat is more important than the quantity…Hence the healthy lifestyle approach through food. Individuals entering treatment tend to be malnourished and eating unhealthily. So, we reclaim the brain’s reward system by commandeering those fatty, salty and sugar laden foods and replacing them with a “Stealth Health Approach.” Delicious food without compromising taste. CHRISTOPHER STRACHAN member since 2013
The link between sugar and addictive behavior is tied NO ONE EVER HEARS OF to the fact that A CASE OF SOMEONE PAWNING when we eat FAMILY HEIRLOOMS TO BUY THE sugar, dopamine is released in NEXT BOX OF CINNAMON the brain; the TOAST CRUNCH! same chemical that is released in the body during illicit drug use. Dopamine is a neurotransmitter that is the key part of the “reward circuit” associated with addictive behavior. Heroin and Cocaine can lead to homelessness, jail or even a fatal overdose - no one ever hears of a case of someone pawning family heirlooms to buy the next box of Cinnamon Toast Crunch! I had a client who “had” to have Ben & Jerry’s Cherry Garcia. So, I offered him a healthy alternative that would
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please his palate and elevate his mood. The Lucida Garcia was born which has frozen dark cherries, yogurt, cacao and Stevia. Tada! He loved it and it was a tenth of the calories so of course he could have one daily and not affect his mood. My experience with clients has also taught me how food plays a part in one’s mood which drives me and fulfills my purposedriven life. I know that as a personal chef dealing with clients’ demands can and will always be challenging. Don’t give up; just holster your chef knife, secure your toque and untie your apron and leave it on backwards. Because we all know that at the end of the day, when all of your services are complete, your apron becomes a cape.
Stealth Garcia Yield: 1 serving 1 cup frozen cherries ½ cup plain Greek yogurt ¼ cup shaved cacao ½ cup cashew milk 1 tbsp stevia
The
BARCELONA Project
When Hannah called me to say her sister Rachael was going to miss the trip she won to Barcelona through their company because she did not want to leave her husband who was having health issues behind, I URSULA just knew I had RAFER to help Hannah member since 2010 bring Barcelona to Rachael!
We really wanted to surprise her and make it as authentic as her experience would have been in Barcelona. Hannah and Rachael work with Rodan and Fields. I knew their parties on these trips were an experience like no other, so we had to make the food epic and surprises coming...
THE NIGHT WAS EVERY BIT AS SPECIAL AND DELICIOUS AS I HAD HOPED.
Hannah has been a loyal customer/ friend of mine for serval years. I had the honor of being the chef for many family moments including a 99th Birthday for her uncle. He was an artist. This family is leaving a legacy that deserves to be noted...so close and so much love! I said it would be my honor to gift my time for this special occasion to help Hannah make this dream party a reality. And so began the planning for what would become one of the most beautiful and rewarding chef jobs of my 10 years in business....Rachael’s Barcelona Bash!
We decided to break the party into mini events...creating a Guacamole station, photo booth wall, tapas table, wine tasting, dinner, Flamenco dance class. Rachael’s CEOs even Face-Timed to congratulate her on her hard work -- what a tear jerking moment. The evening ended with a amazing dessert table. A poster of the Gaudi area was printed with Rachael superimposed into it to be a memento of this Barcelona bash. The night was every bit as special and delicious as I had hoped. I was flattered to be trusted with the task of creating all the food and fun for such a thoughtful project. Superhero vibes!
DivineDiningFlorida Guacamole 4 Avocado Pitted and Smashed 2 Tbs Key-lime Dressing (Keywest) 2 small shallots minced 1/2 head roasted garlic Salt to Taste Mix all together and serve with favorite chips.
Wine Tasting and Tapas Pairing Menu Port Tawny-Lamb Chop Cava-Manchego with Quince Paste Lemon Zest Rosado-Pimento Cheese Bite Rueda-Citrus with Petipa Butter Rioja-Chorizo with Apples www.USPCA.com - 7
The Chef with
A THOUSAND
Capes
Cheryl Tate is a native of Los Angeles and grew up in the South Bay Area. She comes from a family of food service: her father, uncles, grandfather and great grandfather were all Pullman Porters on the railroad. CHERYL With several books TATE written and documentaries member since 2008 produced on this historic period, the Smock Family are considered American Icons. The kitchen was the best place in the house because good food and memories were shared. Growing up in a large family, cooking was a learning experience: Aunts baked wonderful desserts, Dad and Uncles continued foodservice/ hospitality after the railroad. Preparing good food is a labor of love and there were lots of it to go around. The Chef has partnered for the past 6 years working with UMMA Community Clinic under their Black Visions of Wellness Program, which teaches healthy eating to its clients and throughout Los Angeles County. Her weekly demonstrations are fun, delicious and informative. Centered around non animal protein entrees, she looks for ways that will get the person back in the kitchen or at least conscious of what we consume. She understands the health disparities with the black community, and she meet the needs in a nontraditional way. Chef Tate’s clients have adapted the “Forks over Knives” diet which she incorporates into the classes. The reward is when she shares a recipe, her clients go home and duplicate the dish and share with their family. That’s success to see the work perpetuate. During the summer the Chef
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THE KITCHEN WAS THE BEST PLACE IN THE HOUSE. Mental Health, Parks and Community
works at Jesse Owens Recreation Center during its Parks After Program. She works with the summer staff in cutting fruit and making fresh salads for the youth and adults Friday evenings. UMMA procures its funding with federal funds from the CDC distributed through Los Angeles County Department of and Recreation, Aging Services.
Chef Tate also contributes her time to United Friends of the Children as a Wellness Chef. United Friends is an organization focused on the ever-expanding foster care system. “I was asked to prepare meals for the youth. The only request they had was the food be good”. My commitment has been going on four years now. I introduce them to new foods and trends: Buddha bowls and vegan lifestyles as well as the comfort foods like meatloaf with mac and cheese. Other nonprofit work includes: My Friends House, The Rites of Passage at Faithful Central Bible Church, Alex Loves Lemonade Foundation, University of California at Los Angeles. Nurturing Chefs LA has evolved into core foundations that have been passed down through generations: care for people through food. Personal Chef Services are the crux of the business (heat and eat meals). Each client is unique and their needs, large or small, get its personalized menu and attention. Chef Tate offers a hands-on service. Her goal is to have your chef experience a memorable one.
Someday is Today
Food is essential for life, and Down to Earth Cuisine is giving this idea a whole different meaning. For Chef David Boyd and his team, preparing food isn’t just a business. They’re using their life’s work to contribute to the Seattle area’s Leukemia and Lymphoma DAVID Society (LLS) through wholesome, BOYD delicious meals — and some hearty member since 2016 competition.
Down to Earth Cuisine Steps Up to a Challenge LLS received much acclaim for their recent “Someday is Today” event, an Iron Chef-style competition where two local master chefs go hat to hat in the name of charity. During the event, attendees can purchase chef-prepared meals, bid on silent auction items (like being a sous chef for a day!), enjoy free demos, and sample hors d’oeuvres. It’s one of the most appetizing ways to give back to charity, as all proceeds will go to benefit the Leukemia and Lymphoma Society.
PREPARING FOOD ISN’T JUST A BUSINESS.
This October, the event returns to Seattle, and Down to Earth Cuisine is fired up to compete. In this challenge, Chef David will go oneon-one with another local chef. Only one will walk away with the coveted Someday is Today Chef title, but Boyd knows the real prize is what comes after. Last year, the event raised over $12,000 to contribute to patients and their families. Having participated in numerous charity events in the past, Boyd believes his culinary talents should do more than create enjoyable meals — they can also help to create a better quality of life for others.
About Down to Earth Cuisine Founded in 2015, Down to Earth Cuisine is a Seattle based personal chef service for families, athletes, and any event that needs a personalized touch. Founded by Chef David Boyd, the six-chef team custom-tailors each menu based on dietary needs and preferences, then provides all the shopping, cooking, and cleanup to save time for clients. The company prides itself on sourcing local, organic ingredients and taking a conservative approach to food waste and green practices. They believe that a stronger community starts from within, and they’re determined to change lives for the better, one meal at a time.
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ATTACK PICKY FIVE-YEAR-OLD OF THE
It turns out not all superheroes wear capes - they also wear aprons!
Many in the Dallas / Fort Worth community would consider Chef Deb DEB Cantrell a culinary CANTRELL powerhouse, with member since 2003 her ability to offer such a personalized meal delivery experience to help people prevent, manage and treat various health illnesses. This unique approach to food is what Chef Deb refers to as “culinary medicine.”
HER SON WOULD ONLY EAT HAPPY MEALS
She has helped hundreds of families over the last 17 years dealing with leaky gut, autoimmune diseases and even cancer reduce their medications and treatments all by helping them eat right for their body. But besides helping people heal their body through food, Deb has always gone above and beyond to give her clients a truly personalized experience, even if it’s just a mom desperately trying to get her kid to eat healthier. One such mom called her up one day explaining that she just
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didn’t have the time or energy to cook healthy meals that satisfied everyone in her family because she had some picky eaters. She said that her 5-yearold son would only eat happy meals because of the toys that came with each meal. She hated feeding him junk food, but he refused anything else and she didn’t know what to do.
That’s when Deb came up with the idea of a “healthy happy meal” where she would make a separate meal just for her son that was a healthy version of his favorite foods, like chicken fingers and mashed potatoes but that she’d also include a toy in the service, so he’d be excited about eating the food. The mom was elated! With their service, the boy would get LEGO and other fun toys and the mom felt relieved that he was finally eating a more balanced diet. It might sound like a simple gesture, but I’m pretty sure that mom considered Deb a superhero from that day on – swooping in to save the day and make healthy food “cool” for her picky little eater!
It’s a bird!
It’s a plane! It’s a
CONVECTION STEAM OVEN!
Chef Bourget received a call from a fellow chef about 15 years ago. She was a new personal chef and was open to trying different types of chef work. Rachelle Boucher had a thriving business which included demonstrating Wolf appliances in high end appliance stores throughout the ELIZABETH San Francisco Bay BOURGET Area. Little did Chef member since 2002 Bourget know but when she accepted the offer to do some local demos, it would become one of three main business income lines for her company and an opportunity to help other USPCA members.
When the Wolf contract ended a few years ago, the chefs took a break and refocused on catering and other types of personal cheffing. Then Chef Bourget got a call from BSH, the manufacturers of Thermador/Bosch/Gaggenau. This opened up so many new doors for the demo chefs. They have been flown down to Irvine for several days of intense training and wonderful meals prepared by the chefs at the training center. Chef Bourget has also been contacted by the media and appliance companies for consulting. Several projects are in the works, which may add another business line to Gourmet To Go – high end appliance ambassador.
IT’S BEEN SUCH A GREAT OPPORTUNITY TO HAVE USPCA MEMBERS IN THE FIELD
After several years of demo-ing for Chef Boucher, scheduling became a big problem. Rachelle decided it was time to pass over the headache of demo scheduling, training, billing and all the other details involved with this business line. Elizabeth accepted the challenge and took over planning demos that covered stores from Marin to Monterey county as well as demos in Sacramento.
Initially the only product line Chef Bourget was demoing was Wolf ranges, including the exciting new steam/ convection oven technology. This included a class at the USPCA Conference in Rhode Island. DCS/Fisher & Paykel were added to the mix off and on for several years.
Chef Dawn Buchholz, Chef Joni Sare, Chef Johanna Gelb and Chef Laura Stewart demo on a regular basis for Gourmet To Go. It has been such a great opportunity to have USPCA chefs out in the field sharing their knowledge about personal cheffing and appliance expertise to help homeowners with their new kitchens.
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Changing Lives
One Dish at a time Brooke had IBS so bad she couldn’t go to work. Marisol is trying to avoid the same devastating diagnosis of Alzheimer’s as her mother. Maria’s functional medicine doctor put her on such a restrictive elimination diet she couldn’t figure out what to eat. These are just a few of the clients The Pickled Beet ELIZABETH has helped reclaim their health and WILLARD avoid illnesses by using a Food Is member since 2006 Medicine philosophy. Brooke needed a low-FODMAP diet. Once her food triggers were identified and removed, her symptoms abated. Now she’s back to work and traveling and knows what she can eat when she’s out in restaurants. “The Pickled Beet has been cooking for us for about six months and the food has been amazing! They’ve been able to accommodate my strict diet without even repeating a recipe in that time. They make dinners so easy now,” said Brooke.
Maria said, “Thanks to Chef Liz and her team I have been able to handle a super restrictive elimination diet prescribed for my autoimmune disease. Not only have I not had to stress about what I could possibly eat, but the food is prepared and ready so I can eat on schedule every 3 hours which is essential. They have been thorough, caring and consistent on top of preparing really great tasting food! My diet plays a huge role in my overall health and I am seeing the benefits of this thanks to her services. It’s the best investment I’ve made in a long time.” “These days doctors are all-too-quick to prescribe a pill when a change in diet is sometimes the best way to treat an issue,” said Willard. “We’ve helped so many people feel better, alleviate their symptoms, and restore their piece of mind simply by changing their eating style,” said Willard.
DOCTORS ARE ALL TOO QUICK TO PRESCRIBE A PILL
Marisol contacted TPB after a doctor told her to go on an anti-inflammatory diet to help reduce her chances of getting Alzheimer’s. “Everyone’s body is different, so in order to create an antiinflammatory diet, we have to identify food sensitivities and allergies with an ALCAT test. Fortunately, The Pickled Beet is the exclusive South Florida partner with ArcPoint Labs, so we can offer our clients a discount,” said TPB Executive Chef and founder, Elizabeth Willard. Marisol said, “It’s been six weeks since The Pickled Beet started cooking for my family and I’ve lowered my cholesterol from 235 to 165 and lost 15 pounds!” Maria is battling Hashimoto’s Thyroiditis and has to follow a strict diet to combat her illness. “In Maria’s case, her elimination plan was so restrictive that we’ve had to create all original recipes for her. It’s been a fun and creative challenge to see what our team comes up with,” said Willard. 12 - Personal
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But it wasn’t always this way. For the first 11 years in business, Willard operated a personal chef company named after her great grandmother, Lucia. While always cooking with an emphasis on healthy meals, the company had not yet adopted its Food Is Medicine mantra.
“That came after I had my own health battle with the autoimmune disorder, Hashimoto’s,” Willard said. “I started going to a functional medicine doctor and the first thing I did was change my diet. I was amazed at how much better I felt in just three weeks of going gluten, soy, and dairy free. I thought, wow, we have to show more people how to do this!” she said.
And so, The Pickled Beet was born. The new brand launched last June and its emphasis on Food Is Medicine is taking hold in South Florida, the company’s headquarters. “I’ve met with several medical practitioners who are very happy to send their patients to us with a ‘food prescription,’” Willard said. Willard continued, “As we were researching for the new brand, I was shocked to learn that most doctors in the U.S only receive one week of nutrition training in medical school. It’s no wonder they reach for a prescription pad instead of a grocery list. It’s up to each of us to get educated, ask questions, and find the eating style that best works with our ailments. Food really is medicine and it can change your life if you eat what’s right for your body.”
Comic Con Super Chef I’ve always been a volunteer, from Girl Scouts as a child to my current efforts to provide feminine hygiene supplies to underprivileged families. I guess it runs in the family. My dad was a volunteer firefighter, and my mom still works providing Meals on Wheels to homebound seniors. JENNIFER STERNFELD member since 2001
As a personal chef, I try to help through food whenever possible. Before I was a chef, I worked in libraries. For the past two years I’ve been working on the perfect meeting of these two careers. My local library puts on a comic convention to encourage library use and literacy in urban youth. My husband collects comics, and someone has to feed all the authors, artists and staff at the convention. My skills and our interests make for a volunteer match made in heaven! Personal chef work demands lots of organizational skills, planning multiple meals to be prepared in a cook date. Feeding a convention requires even more planning, but fortunately I have some experience in this too. A college friend asked me to help with the local science fiction convention back in the 1990’s, and ever since I’ve been feeding hungry hordes of con goers. This volunteer work keeps me busy throughout the year, but it does have some perks, like signatures from famous authors in most of the books in my library. Even famous people have to eat!
VEGAN ARTIST? NO PROBLEM! NUT ALLERGY? WE CAN HANDLE THAT!
Most conventions run by committee. Committee members bring lots of specialized knowledge, but usually each department runs itself, so being a business owner with experience in budgeting and being self directed is a definite plus. Keeping staff and guest fed lets them better enjoy their time and get the most out of the convention experience. Another thing that often needs to be addressed is special diets and allergies. These are often the bread and butter of personal cheffing jobs, and it is a common thing to address in convention circles as well. I often find that the percentage of special diets is even higher in my volunteer work than in my personal chef clients. Having my own allergies also makes me super vigilant, and lets people know I understand their concerns. Vegan comic artist? No problem! Nut allergy in the staff room? Sure, we can handle that! Being able to take those sorts of worries out of the equation helps the whole event run smoothly and garner rave reviews. This is the fifth year of the Electric City Comic Con at the library, and we hosted about 1800 guests. We fed about 80 staff, artists and authors. Every time has been fun, and each year has been “super” in its own way! I look forward to many more.
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A Gutsy Endeavor
fo
Spec
LAURA TAYLOR member since 2013
What would summer be for kids without going to a camp of some kind? Summer camp is a place to learn new skills, meet new friends, enjoy a variety of recreational activities, and develop your identity. Childhood is a delicate time in your life learning how to be a person in the world. When you are a kid with a medical condition, going away to a summer camp has its own set of challenges. Fortunately, there are solutions out there! Specialized camps of all types present many great opportunities for kids to be kids and feel like they are in a community with others experiencing their same challenges.
Chef Services to serve the CCFA – Northwest Chapter’s weeklong event. It was the 2nd year in which I lived and worked onsite at camp to prepare breakfast, lunch, dinner, and two snack periods each day. For the two years prior, my company produced the food offsite in a commercial kitchen a n d m a d e three rounds of catering deliveries throughout the week to a YMCA camp location an hour and a half outside of Seattle. After learning great lessons those first years getting familiar with the diet and the logistics of executing this scale of event, my client agreed it was necessary to have a dedicated chef onsite. Out of approximately 140 campers, counselors, and medical support staff, I was responsible for 32 tummies requiring the Specific Carbohydrate Diet (SCD) as part of their medical therapy.
Over a decade ago, the Crohn’s and Colitis Foundation (CCFA) established Camp Oasis as a fun place for learning, playing, and healing. Camp Oasis operates in 12 locations across the United States each summer to provide a unique environment for schoolaged kids diagnosed with Crohn’s disease, ulcerative colitis, IBS, IBD, and celiac disease. Kids receive personalized medical care throughout the week from a team of volunteer physicians, nurses, and other healthcare professionals. The attentive staff ensures all the children feel loved, important, and can build confidence and independence by connecting with other kids and adults who have similar medical conditions.
SCD is used to treat a variety of GI disorders. The SCD eliminates grains and other starchy foods containing complex carbohydrates such as potatoes. On this diet, simple carbohydrates that require less time in the digestive system are consumed to restore health, and reduce inflammation, in the gut and the entire body. The premise of the SCD is to eliminate gut dysbiosis, which is a disturbance of the microbial community in the digestive system, that takes place when good bacteria are destroyed, and bad bacteria take over.
150 LBS OF PROTEIN, 100 LBS OF FRUIT & VEGETABLES, 45 DOZEN EGGS, 30 LBS OF ALMOND FLOUR
Camp Oasis 2019 was the 4th year for Honest to Goodness Personal 14 - Personal
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or the
cific Carbohydrate Diet Honest to Goodness got this business opportunity through a personal contact I made with a friend in my university’s alumni chapter in Seattle. She approached me in 2015 to ask if this type of event is something my company would consider doing. Did we have the dietary knowledge? Did we have the bandwidth for our team to do what it would take to accomplish the scope of Camp Oasis, while also maintaining our regular business volume? There is nothing like a good challenge to help you grow, learn new skills, and realize of what you are truly capable. I said yes, Honest to Goodness Personal Chef Services could participate in Camp Oasis to make a positive difference for these kids’ health. Over the last four years, I have spent countless hours researching recipes online through various blog sites, Crohn’s forums, and the book Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gottschall, B.A., M.Sc. Since its development in 1951, the SCD has been used to treat millions of people with various intestinal ailments. Much research has been conducted over the last several decades to identify how this type of diet interacts on a biochemical level with the digestive tract to minimize or even eliminate symptoms. My shopping list to produce 17 meal periods for this group entails 150 pounds of assorted proteins, 100 pounds each fresh fruit and vegetables, 45 dozen eggs, 30 pounds of almond flour, and 15 pounds of SCD-legal cheeses, amongst a myriad of other assorted approved ingredients. Each week of camp entails about 200 hours of service time before and during the event. I focus each of these hours to ensure an amazing and tasty summer camp experience for a wonderful group of kids who look forward to each breakfast, lunch, and dinner. This year in particular, I felt such a sense of love from all of the kids who
would shout my name with respect during every meal. My experiences with Camp Oasis and SCD have taught me so much. Reading ingredient labels has gone to a whole new level to verify which preservatives are allowed and which are not. SCD is a very clean diet without any processed foods. However, it is very time-consuming for the typical household to make everything from scratch for one or two people in the house whilst preparing other nonSCD foods for everyone else. I chose to be a personal chef so that I could help people and support their health goals with my skills and love for cooking. Within the Northwest CCFA community, I have become known as the SCD chef. Families have hired me outside of camp week to teach them how to cook SCD. I have spoken at a local conference from a food professional’s perspective and consulted with physicians at the acclaimed Seattle Children’s Hospital who are conducting research studies. Despite the many hours of prep before camp and demanding days while at camp, there is no place else I want to be during the last week of June. I have gotten to know my SCD kids each by name, provide short-order solutions when one might not be feeling well, and sing around the campfire with them. It has been such a rewarding experience to prepare amazing food for awesome kids who truly need what you do. I look forward to Camp Oasis 2020! Client Testimonial: “Once again, Cameron came home raving about the SCD food your provided. I cannot even begin to tell you how happy that makes my heart. Navigating social situations with food on a daily basis can be a challenge, so knowing he has food he not only likes, but raves about, brings tears to my eyes.” T.M. Vancouver, WA Website Resources crohnscolitisfoundation.org/get-involved/camp-oasis breakingtheviciouscycle.info/ comfybelly.com/category/scd-recipes/ againstallgrain.com/category/recipes/scd-recipes/
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Runner
teacher
nutritionist
pyschologist
triathlete
media spokesperson vegetarian
LISA DORFMAN member since 2017
leader
My personal journey to culinary nutrition began more than three decades ago with a near death experience when I was hit head on by a drunk driver. While it crashed my career as a professional flautist, I fortunately fell into a profession which came naturally to me to become a culinary integrative nutritionist, specializing in sports and performance nutrition.
As a lifelong athlete and overnight vegetarian from meat and potatoes kid at 15 years old under the mentoring of my dad who retired and went on the plant-based Pritican program for health reasons, it was a seamless career fit. I also learned after my accident that food was not just about eating but how one felt. I went for a dual degree in psychology and nutrition to help individuals who struggle with mental health issues which impact their food selection, avoidance and behaviors.
My career has been chock full of amazing experiences including my role as US Olympic & Paralympic Sailing Team Nutritionist for the Beijing Olympics; as Culinary Consultant to Sandals Resorts, helping to create and launch the Tropical Diet Spa Cuisine and Certification program with resort chefs and kitchen staff; and donating my expertise and time back to great programs such as Empowered Youth, a nonprofit that takes high risk male teens off the Chef Magazine
consultant
advisor
author
Personal Chef streets and trains them for a career in the culinary field where I taught ServSafe and a culinary nutrition summer program. On the culinary leadership side sharing on last year’s ACF Annual meeting and this year’s annual meeting in Orlando along with presenting at the 2019 MISE conference in Atlanta. Since 2015, I am actively serving on the Board of Directors as Chairperson of the Miami Culinary Institute (MCI) Advisory Board, and Chef Alliance Director for Slow Food Miami. Growing into the internationally recognized health expert aka The Running Nutritionist® consulting to industry, academia, the public & press. As a former professional triathlete and forever runner, I have been a media spokesperson for dozens of companies with nationwide culinary, media and speaking engagements; worldwide food demos from Asia to the Caribbean and Bahamas where I am currently Culinary consultant for Chic Bahamas Weddings and Events. I have written eight books, numerous textbook chapters, was Nutrition Editor for SoBeFit Magazine, and culinary nutrition educator at Johnson and Wales and Miami Culinary Institute.
I BELIEVE WE ALL HAVE A DESTINY, AND I HAVE WATCHED MY CAREER TAKE ON A LIFE OF ITS OWN.
I believe we all have a destiny, and I have watched my career take on a life of its own. Sharing the gift of my “second” career is something that comes naturally to me, as I only value my worth by paying forward to the community. I have used that gift to counsel, coach, and provide ongoing programs for Miami Dade Schools, Lotus House Women’s Shelter, Overtown Youth Center, Empowered Youth & the Mental Health Association.
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flautist
Recently recognized for my efforts, I have been awarded the 2019 President’s Council on Sports, Fitness and Nutrition’s Community Leadership Award and the 2017 DIFM National Excellence in Practice Award, honoring all my degrees and certifications as Licensed/ Registered Dietitian, Board Certified Specialist in Sports Dietetics, Board Certified Professional Counselor, Certified Chef, Certified Culinary Medicine Specialist, Certified USAT&F & USA Triathlon & US Swimming Master’s Coach, Certified Reiki Practitioner, Certified Horticulturist & Fellow of The Academy of Nutrition & Dietetics. I completed the Chef Certificate program at Miami Culinary Institute and the Culinary Medicine program at the Goldring Center of Tulane Medical School. I am blessed to have hundreds of amazing experience as a Chef Nutritionist, Culinary Consultant, author and media spokesperson and will continue to offer my expertise, give back, mentor and coach using my skills for my community, the underserved, and those in need.
The Amazing
Organized Mastermind I have been blessed to work for Humana preparing cooking demonstrations in their senior centers in Orlando, Kissimmee, Altamonte, Orange City and Daytona for almost two years now. Originally, I was asked to do only one cooking demonstration a month, but when the manager of the center PAOLA found out that I also SANTAGATI speak Spanish, member since 2011 she asked me if I was also able do the Spanish speaking demo. I ended up going from doing one demo a month, to doing up to do five cooking demos a month. Let me tell you that putting together an engaging and informative cooking demonstration was much harder that I thought. You must be an organized mastermind with great tasting and delicious recipes to offer to your audience. So far, I’ve been achieving that. And how do I know? Just by looking at the smiles and the happiness on the faces of all the seniors when I enter the room.
I’m happy to see faces of people whom I have already cooked for before and happy to see them coming back and bringing a new senior friend. I always ask before I start the demo if there are any food allergies in the group. I always ask for a volunteer to read the recipe’s ingredients following with the recipe direction and as a reward, I always give them double portions for doing that, so every time I have a lot of volunteers that will like to read. I always follow the topic that the center provides to me every month, including low sugar, bone health, dementia and blood pressure. Most of the time the recipes that I cook for the seniors are not mine but recipes that are provided to me by the center’s health instructor. Most of the time I have to simplify the recipes and change the cooking methods since I only have my induction cook tops to do the preparations. I always provide them with recipes handouts so they can make the recipes for themselves since they are only getting a taste of the food I prepare.
CHEF PAOLA, WE LOVE YOU!
Sometimes I am forced to think on my feet and adjust my cooking methods and equipment as the location demands. Sound overwhelming? Yes, it was at the beginning, but now it is just another cooking class on my list.
When I started these cooking demonstrations in September 2017, I only had 7-10 seniors attending. But now my classes are full with 43-48 seniors attending. They love my presentations and food and what I bring for them every time! When they tell me “Chef Paola, we love you”, it makes me so happy and proud of what I do. A fitting reward for bringing joy to all these seniors! www.USPCA.com - 17
JULY 8-1
PERSONAL CHE
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-12, 2020
EF CONFERENCE
IT’S BACK. SAVE THE DATE. www.USPCA.com - 19
PERSONAL CHEF AS MINISTRY Being a personal chef is a dream come true, but let’s face it….being in the Midwest has its conservative challenges! Also, ever since high school I’ve always had multiple sources of income while helping friends along the way. I’m a giver...a giver of my time and resources if available. I still do several things, JODI unsure if this will make me a GIROUX superhero; but helping people’s member since 2010 lives be easier is a passion of mine, as well as helping others and paying it forward. I have an additional business as well as being involved in a couple of ministries that I’m passionate about. In addition to my personal chef business located outside of Menomonie, Wisconsin, I have locked elbows with a company that helps the average business owner, family, or individual bridge the gap to afford top rated legal services. It’s so exciting to protect people all over the nation and Canada! Families are finding they can get their wills done easily, call an entire l a w firm a n d ask as m a n y
YOU PROBABLY KNOW SEVERAL PEOPLE WHO HAVE EXPERIENCED ABUSE
questions as they w a n t without receiving a bill and so much more; and business owners love having the extra protection for tax audit assistance, have trial
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defense coverage, and like the family plan, be able to call and ask as many questions as they’d like without receiving a bill, and much more! There’s even an amazing plan for business start-ups! I love having my personal chef business protected as they’ve helped me with my contracts, and any question I’ve had that is business related. Just a few months ago, I’ve also started donating a percentage of these commissions to a different non-profit every month. It’s very exciting to be able to support some amazing non-profits! I joined a church several years ago. One that encourages people while supporting them in their increase in faith and relationship with God. I’ve been a part of different small groups/ministries and have a heart for those who have been abused. The past two months I’ve had the opportunity to spend time in the Minneapolis area for two different ministries that I’ve been involved in for several years. First, it was amazing that these two different ministry national trainings were offered a little over an hour from me AND a month apart, as one of them only happens every three years and is at a different location each time! Yeah – it was a must that I attend! One ministry is Mending the Soul, which helps those who have been abused or for those wanting to learn more about what types of abuse there are and what survivors go through. I’ve had the opportunity to facilitate this small group
several times and am amazed to see the survivor’s growth through our group time together. Considering 1 in 3 women and 1 in 6 men have experienced some type of abuse, the Mending the Soul book really is an eye opener for those who have experienced, or those who just want to learn a little more information. As you can see by the stats, you probably know several people who have experienced some type of abuse and how helpful it would be to them knowing others care for their well-being. Another ministry I’m excited to continue training in is Transformational Prayer Ministry. This is a ministry that helps transform the lies we tell ourselves to God’s truths in our heart. We may know intellectually that we are good, smart, creative and deserve good things, but in our hearts, we feel, and believe, we are not smart enough, good enough, creative enough and don’t deserve good things. The transformation I’ve had myself from going through this has really been amazing and I’m looking forward to continuing my training so I can help others be more confident and happier overall! Over the years I’ve always made myself available to other upcoming personal chefs. I’ve received calls from all over the U.S. as they’ve checked out my website and wanted to
know more! It’s been fun sharing my experiences, referring them to the USPCA and other chefs in their area. In addition to this, I have an aging mom that lives about a half hour from me. I’m honored that I’ve been able to help when needed during her mild transitions. My dream is to become time and financially free so I can care for her more as she needs me more. I love to connect with people and am a member of REFINE, which is a women’s networking group that provides personal and professional development with faith weaved in. It’s been fun watching this community grow too and is looking to be in every state. It’s a very informative networking group that I’ve never experienced before – which is why I love it! Any ladies out there interested, let me know and I can send you a link for a free virtual meeting. Again – I don’t really know if this makes me a superhero or not, but it’s been a pleasure sharing a little more about me with all of you! I’d love to connect and get to know each of you more as well – feel free to reach out!
PERSONAL
CHEF
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WHAT A DIFFERENCE A YEAR MAKES Our company, Sweet Memories Cooking, started over 10 years ago by my sister, Patty Heiden, and I to share our love for food and the uniting factors it brings. We wanted to bring people back into the kitchen and out of the fast-food lines. We published a cookbook based on our family recipes, sent monthly JOHN newsletters, became monthly food GIFALDI columnists for local online news, member since 2006 created a YouTube channel and were available for private parties. Several years ago, we wanted to expand into the Personal Chef arena and joined the USPCA. This is the best thing we could have done ... the membership in USPCA gave us instant credibility. We have
the support and guidance from a group of knowledgeable professionals, along with the many benefits the association offers. We revamped our business and chose to focus on private parties, small events, classes, and corporate team building. Next, we started spreading the word, marketing any way we could. We started teaching classes at the local community center, got published in the newspaper, started the usual social media outreach (Facebook, Twitter, Instagram, etc.), and donated our services at charity events. It was slow going until one day I came across the website for our local supermarket, Ingles, and noticed a section for recipes. I clicked on the link and was taken to the inglestable.com, a site dedicated to food and how to prepare it. There were tons of recipes and videos to show you how to prepare them. I thought “we should be part of this group” and I reached out to the Ingles team asking how we could become part of this great community. To our delight, we were invited to join this skilled group of food experts - fondly referred to as Ingles Allstars. This is when the fun began with an in-home video shoot of Patty and I preparing our favorite recipes. An entire film crew from bclip production showed up and it was “lights, camera, action!” Very exciting day. Since that first shoot, we are now featured on the inglestable.com website, have appeared in four Ingles Table magazines, guest chefs at two Southern Home and Garden shows providing cooking demos on the main stage, in-store Super Bowl appearances and most recently were asked to appear in a TV episode of “Field to Fork Cooking with Abby J.” Our Personal Chef Business has grown. On any given day you’ll find us teaching class, preparing food for Brunches, Book Clubs, Fundraisers, or Private Parties. What we’ve found, and are so pleased to share, is that success really is just around the corner. So, “hang in there,” keep promoting your business, and don’t be afraid to try something new.
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It’s been such a fantastic year, and we’re excited to see what’s next for us on our Culinary Adventure … stay tuned.
COMMUNICATING CARE Common Ground Farm and Retreat located in Kempton, Pennsylvania is beautifully situated along the Appalachian Trail surrounded by spectacular vistas and quiet streams. Common Ground offers respite and quietness to those wearied by life’s challenges. Among the many who receive care here are those experiencing challenging life transitions, including veterans, human trafficking survivors, people in recovery, as well as individuals and families serving in the mission field around the world. ROY ZETTLEMOYER member since 2017
As a personal chef, I communicate “care” by providing meals to the guests of Common Ground while they are receiving care from professional counselors by partner organization, Safe Place Ministries. Before I started my chef ’s business almost three years ago, I was involved in pastoral ministry for 35 years. During that time, I spent 15 years travelling globally to provide care and respite to missionaries in their various locations. It feels like I have come full circle doing what I love the most. Caring and providing food to those who are on the front lines of life-providing care to others.
FOOD SAFETY FOR PERSONAL CHEFS The USPCA has partnered with National Registry of Food Safety Professionals to provide an easy and affordable method to attain food safety credentials, both food manager certification and food handler certificate. All National Registry programs are nationally accredited and National Registry is a wholly owned subsidiary of the National Restaurant Association. Holding a valid food manager certification is not an operating requirement for the majority of personal chef businesses operating out of a client’s home but it is a requirement for USPCA certification and desirable for membership. However, members must have proof of successful completion of a food handler certificate course. Having the credentials and demonstrating a core understanding of food safety knowledge are important and sends a clear message of commitment to your clients. Learn more about food manager certification and food handler certificates at www.uspca.com/food-safety-training. www.USPCA.com - 23
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AMAZING! INCREDIBLE! ASTONISHING! EXTRAORDINARY! RADIOACTIVE! (OKAY, NOT REALLY)
MAGNIFICENT! SENSATIONAL! SPECTACULAR!
RECIPES www.USPCA.com - 25
CARNIVAL QUINOA ANISHA ANAND
HEARTFUL EARTH CUISINE TOMBALL, TX
As a personal chef two of my favorite things to do besides preparing meals for my clients is volunteering and creating new recipes! I volunteered for the American Heart Association a few years ago and was requested to prepare a heart healthy dish. This was the recipe I created. It was enjoyed by over a 100 folks who also came back for seconds and thirds. Since then I have prepared versions of this recipe for myself and my clients who also have enjoyed it very much. Using quinoa in this recipe provides a grain free option and an option to incorporated lots of vegetables. Its a great one dish meal with quinoa being a complete protein, lots of vegetables providing fiber, phytonutrients and flavor!
Ingredients
1 cup Quinoa, soaked overnight (Goya organic Quinoa, or any Quinoa brand you prefer) 2 cups water or vegetable broth or bone broth 1 medium Onion diced 4-6 cloves of Garlic minced 1-2 cups of cooked beans (Goya Low sodium or organic Red or Black or Garbanzo beans) 2-3 cups of colorful in season vegetables cubed and chopped into bite size pieces- consider bell peppers, kale or squash (if using winter squash precook/roast in oven 26 - Personal
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for 30-45 minutes) 1-2 tablespoons Pecan oil (Texas Pecan Ranch oil) or any high heat oil (Grape seed or Avocado oil) 2-3 Tomatoes diced or a 1/2 cup of Goya Tomato sauce 2 table spoon Hot Line Pepper Jalapeno Fit hot sauce (no salt added) or 2 tablespoons jalapeno slices 1 tablespoon Cumin powder 1 tablespoon Coriander powder 1/2-1 tablespoon Chili powder Salt to taste
Optional Ingredients for toppings
4-6 springs of fresh Cilantro chopped 1 roasted sweet potato or purple potato diced 1 handful sunflower seeds 1 handful pomegranate Extra hot sauce!
Directions
Sauté onions in oil until softened. Add garlic and jalapeno and cook for a few more minutes. Then add spices and cook till spices are fragrant. Add vegetables and cook for a few more minutes. Then add beans and tomatoes or tomato sauce and hot sauce or jalapenos. Add salt to taste. Add in broth or water and quinoa and bring to a boil for a few minutes. Then partly cover and simmer until water evaporates and quinoa is fully cooked. Fluff and serve warm or at room temperature. Top with cilantro, pomegranate, sweet potato and sunflower seeds. Avocado will work well too. And I love a dash of lime on mine.
STEAMED KALE & CARROTS LOIS SALINAS
LOIS’ HOME GOODNESS, LLC FALL CREEK, WI
Kale has been on the superfood list for quite a while. This recipe has been a constant winner. There is something about the dressing that just makes you want to keep eating it. The dressing is a superfood also. Being from WI, maple syrup bags and buckets hang from trees to collect their natural yumminess, and cranberry bogs filled with tart treats, and if I do say so myself, apples that could have been used to make the apple cider vinegar, this whole dish is just downright great for you and your taste buds will LOVE it. My teenage boys and husband tell me I can make this one whenever I want. My first client requested it for the next visit as well. It’s a big hit and super easy to make.
Ingredients
1 bag of chopped kale 3 carrots, sliced on diagonal Dressing: 1/3 cup Olive Oil 1/4 cup apple cider vinegar 3 TB frozen Cranberry juice concentrate 2 TB maple syrup a few shakes toasted sesame seed oil salt and pepper to taste
Directions
Put steamer basket over rice or potatoes cooking in boiling water. Add carrots and steam for 2-3 mins. Dump into bowl Add kale and steam until dark green, 2-3 mins, remove to bowl and add more Kale until the whole bag is cooked. Toss with dressing.
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FRESH MANGO & RADISH SALSA PASQUALINA RASPAOLO CULINARY GENES, LLC SEA CLIFF, NY
Immune Boosting Deliciousness - This simple, colorful, and delicious mango and radish salad is easy to make! It’s the perfect combination of sweet and spice and everything that’s nice!
Ingredients
3 ripe mangoes, diced 2 medium size red radishes - rinsed, dried and cut into julienne 1/4 cup packed fresh cilantro leaves, chopped 1 small lime, juiced 1 small lemon, juiced 2 tablespoons Olive oil 1/8 to 1/4 teaspoon of Sea salt, to taste
Health Benefits
Mangoes are low in calories but packed with nutrients. They have a sweet and creamy taste and are part of the drupe family, or stone fruit, which means that it has a large seed in the middle. Olives, dates, and coconuts are also types of drupes. There are many different kinds of mangoes that range in color, shape, flavor, and seed size. While the skin color of mangoes can vary from green to red, yellow, or orange, the inner flesh of the mango is mostly a golden yellow.
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Directions
In a serving bowl, combine the prepared mango, radishes, and cilantro. Add lime and lemon juice and mix well. Add olive oil and season to taste with salt. Mix well and let the salad marinate in the refrigerator for an hour or so before serving.
Mangoes are not only delicious, but they also boast an impressive nutritional profile. In fact, many studies link mango and its nutrients to health benefits, such as decreasing the risk of obesity, diabetes, and heart disease, as well as improving digestive health, hair and skin, to name a few. It is filled with antioxidants, making it another immunity boosting superfood.
Radishes are crunchy, zingy, and peppery. They are considered as part of the cruciferous vegetables family, related to turnips, cabbage, and broccoli. Radishes are cholesterol-free, lowsodium, low-calorie, and fat-free. This peppery vegetable isn’t high in starch making it great for low-carb diets. It takes 10 medium radishes to get 1 gram of carbohydrates. Radishes have a very low glycemic load and are a good source of fiber, vitamin C and other vitamins and minerals, giving your whole body an immunity boost!
DREAMY DARK CHOCOLATE KEMI BARS AKEMI PARKER
SAVOR PERSONAL CHEF SERVICES ELLICOTT CITY, MD
Kemi bars are organic, non-GMO, high in protein and packed full of flavor, vitamins and nutrients! Each bar is handmade and vacuum sealed. You can enjoy them right from the freezer or at room temperature! They’re even great with milk! Perfect for kids, athletes, health enthusiasts, and food lovers! Can also be made vegan by eliminating raw honey and using agave nectar instead. Makes 12-15 bars.
Ingredients
32 oz oats, lightly toasted 4 oz walnuts, lightly toasted & chopped 4 oz almonds, lightly toasted & slivered 4 oz goji berries 4 oz cranberries 4 oz cacao nibs
4 oz hemp heart seed 4 oz chia seeds 4 oz nut or seed butter 4 oz flaxseed 4 oz coconut oil 4 oz raw honey
Directions
Toast oats, sunflower seeds & walnuts in a 350° oven for 10 minutes. Mash the banana. Combine banana, honey, coconut oil and almond butter over low heat on the stove. Combine toasted oats, sunflower seeds & walnuts with Goji berries, cranberries, hemp hearts & chia seeds in a mixing bowl. Pour thoroughly mixed wet ingredients over dry ingredients Pour into a parchment paper lined half sheet pan & press/smooth until even layer is achieved. Cover with parchment paper, put weight on it and freeze until desired firmness is achieved. I like to vacuum seal and then freeze the bars for the longest shelf life. They can be enjoyed raw or you can bake them at 300° for 20-30 minutes on a parchment paper lined baking dish or sheet pan until light golden brown. www.USPCA.com - 29
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MIXED BERRY CHIA JAM MORGAN AVERY
PLANT-BASED CHEF & HEALTH COACH DOVER, NH
Who doesn’t love jam? Either the problem is that jams and jellies are always LOADED with refined sugar! I LOVE the chia jam recipe. Chia seeds are “JAM”-packed with nutrients, including omega-3 fatty acids, which are only found in a handful of food sources. They’re also an incredible source of calcium, antioxidants, protein (4 grams in a 2 TBSP serving) and are probably best known for their digestion-supportive fiber! These tiny seeds are native to Mexico and Guatemala and were believed to possess supernatural powers and enhance strength and stamina for Aztec warriors. Their unique trait is that they can absorb 12 times their weight in water! While I use chia seeds in a variety of forms, from granola to pudding, and even as an egg replacement in baking, this jam recipe might be my #1 favorite way to enjoy chia seeds. I much prefer this real fruit version of this household staple over any store-bought product. Making it could not be easier, either!
Ingredients
2 cups of fresh or frozen organic berries* (I like to use organic frozen mixed berries) 2-3 TBSP chia seeds Optional: a squeeze of fresh lemon juice, a tad of honey or maple, lemon zest, cinnamon Yep, that’s it!
Directions
In a small saucepan, heat the berries on low to medium heat until they are warm and mushy. Use a fork to mash them up further. Add the chia seeds and stir. Leave the mixture on the heat for about one minute, then remove from heat and let cool. As it cools, the chia seeds will absorb the juices and thicken, turning the mixture into a jelly-like consistency. Pour into a glass storage jar (like this or this) and let cool completely, before refrigerating. The jam should last a couple weeks in the fridge, or 3 months in the freezer (but you’ll eat it before then, won’t you?) Recipe notes: Purchase organic berries, as berries have high levels of pesticides. Fruits that will do well as chia jam: strawberries, blueberries, raspberries, blackberries, cherries, peaches, apricots, plums, other “juicy” fruits.
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ASSORTED SUPERFOOD RECIPES LISA DORFMAN
FOOD FITNESS INTERNATIONAL, LLC CORAL GABLES, FL
As a FNGLA certified horticulture professional, I volunteer my time to local agriculture working at a farm one day a week cleaning, planting, harvesting and caring for the chickens and roosters as a member of the Miami Chapter of the Rare Fruit Council at Sunshine Organic Farms in Homestead, Florida. In the fall, I “wo-man” the Coral Gables Farmers Market booth on Saturdays. I hand pick at least one of the ingredients for the recipes I prepare for my clients whether it is Wax Jambu, peppers, beets, greens, herbs or fruits. I volunteer my time at a farm cleaning, planting, harvesting and caring for the
chickens and roosters as a member of the Miami Chapter of the Rare Fruit Council at Sunshine Organic Farms in Homestead, Florida. The recipes were born nearly two decades ago when I was the Culinary Nutritionist for Sandals Resorts in the Caribbean, primarily Jamaica and St. Lucia. I learned the incredible tastes and nutritional contribution of tropical vegetables and fruits and wrote my second book, The Tropical Diet which included all of the recipes I created and taught to the kitchen staffs at each resort.
While the recipes have evolved and matured over the years, paralleling my journey as a chef nutritionist, the research and evidence for including these foods in the diet has grown 100fold, suggesting that plant based aka plant forward eating is a trend that will not grow old. Love salsas, soups and smoothies as they are nearly 100% nutrient dense, power packed foods with vitamins minerals, electrolytes, antioxidants, bioactives and fiber; add very little calories to a meal which is perfect for almost every diet yet provide an explosion of flavor.
CAFE CON LYCHEE ENERGY BITES Ingredients 1 ½ cups who raw cashews (or almonds) soaked in water for at least 1 hour/drained ¼ cup fresh lychee juice 1 Tbs Trader Joe’s Cold Brew Coffee Concentrate 1 Tbs coconut oil ¼ cup coconut flour ¼ cup protein powder-plant based, almond or whey, unflavored or vanilla 2 Tbs Taste of Redland’s Honey (or agave, optional) 2 Tbs. Miniature Chocolate Chips (optional)
Directions
Soak your nuts for at least 1 hour to soften, drain. Place the nuts in a food processor and process until crumbly texture. Add the rest of the ingredients and process until it comes together in a ball. If you need to add more dry ingredients, you can start with protein and/or flour. If you need to add more liquid, add fresh lychee juice and/ or lychee pulp. Hand roll the mixture into 1-inch balls and place on cookie sheet. Freeze your “balls” Store up to 2 weeks.
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WAX JAMBU SALSA About Wax Jambu: Aka “Black Pearls” in Taiwan, Tamis in Philippines the darker, purple-black Thai wax apple variety most prized variety in Asia for sweet flavor & deep color. Bark, leaves, & roots of Thai wax apples used medicinally in Malaysia for thousands of years to reduce symptoms of swelling, itching, cracked tongue. Flowers used in Taiwan as remedy to reduce fevers & irregular bowel movements.
Ingredients
~10 wax apples, diced to desire 1 cup shallots & purple onions, diced to desire 2 Tbs fresh mint, finely minced Chilies, 1 serrano, 1 poblano miniature dice Juice of 1 lemon ½ red, ½ yellow, ½ green pepper, diced to desire Salt and pepper to taste
Directions
Mix all the ingredients together and leave for a couple of hours before serving
Chef Note: Can add 1-2 chopped Cuties or canned mandarin oranges for additional Vitamin C and a sweet tangy taste
GINGERED CARROT & PEAR BISQUE About Wax Jambu: Aka “Black Pearls” in Taiwan, Tamis in Philippines the darker, purple-black Thai wax apple variety most prized variety in Asia for sweet flavor & deep color. Bark, leaves, & roots of Thai wax apples used medicinally in Malaysia for thousands of years to reduce symptoms of swelling, itching, cracked tongue. Flowers used in Taiwan as remedy to reduce fevers & irregular bowel movements.
Ingredients
1 C. diced onion Organic Coconut Oil Spray 2 large unpeeled pears, diced 1 tbsp. peeled ginger, minced 2 C. chicken broth, organic low sodium (can also use vegan no chicken, chicken broth)
1 lb. carrots, peeled and cut into chunks 1 bay leaf 1 ½ C. fat- free half & half or dairy free almond or coconut low fat creamer Salt and pepper to taste Garnish: Carrot shaving / Fresh dill
Directions
Sauté the onion in a large saucepan sprayed with Pam until the onion is translucent and tender. Add ginger and sauté another minute or two. Add the chicken broth, carrots, pears, rice and bay leaf, and simmer, partly covered until the carrots are tender. Remove the bay leaf. Puree the mixture in a blender or food processor, blending in the fat-free cream, or half & half to thin the soup to your taste. Season with salt and pepper. Reheat the soup gently, and serve it hot, or let it cool completely, and place in refrigerator for 2 hours. Serve cold with a garnish of carrot shaving and fresh dill. www.USPCA.com - 33
CURRY QUINOA MANGO SALAD NESTOR ULLOA NURISH ME NOW GROTON, CT
I am grateful to say that besides having a Personal Chef business that serves my clients, I also have the opportunity to serve my community by helping create great tasting food by using only fresh organically grown products and locally harvested produce in Connecticut. Fiddleheads Natural Foods Co-op in New London, Connecticut, is a full-service grocery store specializing in local, organic and natural products. Fiddleheads Natural Foods Cooperative exists so that Southeastern Connecticut is a healthy, robust, just and inclusive community. Last year more than 1,200 people joined Connecticut member food co-ops, demonstrating community interest in healthy food, co-operative enterprise, and a more inclusive economy. These co-ops employed more than 70 people, generated $9.7 million in revenue, sold $1.5 million in local products, and donated $23,000 to community organizations & nonprofits in 2018. Here is a recipe we use at the co-op!
Ingredients
4 cups of cooked Quinoa 16oz. of frozen Mango chunks chopped 1/2� 1 Tbs. of diced Jalapeno Pepper 1/3 cup of chopped Scallions 2 Tbs. of chopped Cilantro 1/2 cup of Curry Dressing 1 tsp. of Sea Salt 1/2 cup of crushed Toasted Almonds
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Directions
In a large bowl toss cooled quinoa, mango, jalapeno, scallions, cilantro, salt and dressing. Garnish with toasted almonds.
CONTAINERS ARE HERE!
Discounted pricing is available for Premier, Provisional, and Corporate Owner members on the four most popular Personal Chef containers available in the store
Black and Gold Diamond Foil 16, 23.3 and 47.4 oz
Smooth Silver Foil 16 oz
Round Microwavable Heavyweight 16 oz black and white
For instructions on how to order, visit www.USPCA.com/Webstaurant
www.USPCA.com - 35
PERSONAL CHEF MAGAZINE provided by the United States Personal Chef Association P.O. Box 56 Gotha, FL 34734
RECIPES IN THIS ISSUE • • • • • • • • • • •
Cafe Con Lychee Energy Bites p. 32 Carnival Quinoa p. 26 Curry Quinoa Mango Salad p. 34 DivineDiningFlorida Guacamole p. 7 Dreamy Dark Chocolate Kemi Bars p. 29 Fresh Mango & Radish Salsa p. 28 Gingered Carrot & Pear Bisque p. 33 Mixed Berry Chia Jam p. 31 Stealth Garcia p. 6 Steamed Kale & Carrots p. 27 Wax Jambu Salsa p. 33
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Chef Magazine
