Personal Chef Service
Certificate Number 232368
more information on personal chef services, please visit www.uspca.com.
more information on L'Academie de Cuisine, please visit www.lacademie.com.
Food Safety Council, ServSafe Certificate Number 2323680
catering is not my primary
I am pleased to offer clients
expertise for special dinner parties
have a passion for good food.
Nothing pleases me more than cooking for someone who appreciates
eating well. In 1998 I decided to leave corporate America and pursue
my passion . . . cooking. As a Certified Personal Chef and member
of the United States Personal Chef Association (USPCA) I
have made a rapid start in the food world in the DC metro area.
Cooking is done on-site, which helps assure the fresh quality of
your meals. All menu planning is done to client specifications,
and shopping and clean-up are included in the price.
have done my homework. Attending L'Academie de Cuisine was one
of the best educational moves of my career. Studying under Pascal
Dionot I learned everything from how to properly cook an egg to
great presentation ideas when serving fresh spring rolls. I also
realize the value of continuing education and participate in seminars,
classes and demonstrations as often as possible. The highlight of
my continuing education experience was attending a session at Le
Cordon Bleu, Paris. While the chef spoke in French with the aid
of an interpreter, it was clear that the language of food is truly
health and food happiness is my top priority. In addition to
completing the ServSafe certification course, I have also taken
classes in nutrition and read extensively on food needs for special
diets. If you need custom menu planing not offered by the frozen
food section and the take-out menu selections, you came to the right
for stopping by, please enjoy the rest of your web visit. We look
forward to hearing from you soon. --Sylvia
Sylvia at a Street Market in Paris
Sylvia with Alton Brown at the
2003 Chef's Conference in Kansas City.
Sylvia at Le Cordon Bleu, Paris with Chef
Patrick Terrien 2002.