My Own Chefs

My Own Chefs My Own Chef offers intimate dining and personal chef services in your home. Enhance any event with y In additional, wine pairing is available.

Consulting
My Own Chef provides Consultant Services to Restaurants, Food Service Operations, Food Clubs and various cooking institutions that are teaching potential participants how to cook. My Own Chef will work with management and leadership to provide experienced recommendations and solutions to their operation . My Own Chef is a full culinary service with abilities to assess restaurant’s menu

, food products, pricing, staff, kitchen operations and overall aspects of operating a food service business in order to obtain desired profits. Culinary Classes
My Own Chef will travel to client’s home and instruct and provide 3 hour real-time cooking instructions on selected culinary topics. The cooking classes could be constructed as a single class or a series of classes. Classes can be one-on-one or a group (up to 10 people) depending on the size of the kitchen. Membership
Restaurant Owners, Food Clubs and Individuals are welcome to become a member of My Own Chef and receive quarterly newsletters, Cooking Tips and receive discounts on all services provided by My Own Chef. Membership is a monthly subscription to My Own Chef’s website. ServSafe Certified
Chef Cecil is a certified ServSafe Instructor able to teach food handler classes to individuals of all ages.

08/09/2018

Curry goat

08/09/2018

I will come to your home and create a fabulous meal that you cant get at any local restaurant. Reach out to me contact info on page!

08/09/2018

Chicken Marsala

Shrimp and Chicken Creole1 stick unsalted butter2 cups diced onion 2 cups diced bell pepper2 cups diced celery1 tsp salt...
12/09/2017

Shrimp and Chicken Creole

1 stick unsalted butter
2 cups diced onion
2 cups diced bell pepper
2 cups diced celery
1 tsp salt
1/2 tsp cayenne pepper
2 bay leaves
1 can diced tomatoes with Juice
1 tbs chopped garlic
1 tsp Worcestershire sauce
1 cup clam juice or shrimp stock
2 tsp Tabasco sauce
2 tbs flour
1 cup water
2 lbs peeled and deveined jumbo shrimp
1 lb diced and cooked chicken thighs
1/2 cup chopped green onions
Chopped parsley
Creole seasoning to taste

Melt butter in large pot, Saute onions, celery and peppers till translucent. Add your cayenne pepper, salt and bay leaf and stir. Add garlic and diced tomatoes. Reduce heat and let this mixture simmer for 10 to 15 min stirring every few min. Add your clam juice or shrimp stock. Mix flour with the water in a cup, make sure there are no lumps. Bring heat back up and pour mixture into pot and stir. Continue to cook for 3 -4 min to cook flour taste out. Add your raw shrimp and cooked chicken. And cook another 4-5 min add chopped green onion, Creole seasoning taste to adjust. Serve over cooked rice and garnish with chopped Parsley. As with any of my recipes try something different and make it your own. I like mine spicy! Good luck!

About 10 years ago while I was the Executive Chef at the Balboa Country Club in LOS Angeles my father visited me at work...
11/11/2017

About 10 years ago while I was the Executive Chef at the Balboa Country Club in LOS Angeles my father visited me at work and on that day he had my Chicken Noodle Soup and from then on he has maintained that is was the best he'd ever tasted. The other day I proudly made him some since he is always requesting it. I think he enjoyed it.

Here's the recipe, have fun and good luck in making it. As with all my recipes please feel free to add your own touch.

2 lbs uncooked boneless
chicken breast
3 qts.chicken broth (low sodium)
1 lb egg noodles
5 ribs of celery
5 carrots peeled
3 med onions diced large
2 tbs chopped garlic
1/4 cup unsalted butter
1 tsp onion powder
1 tsp Garlic powder
1 1/2 tsp thyme
2 sprigs fresh thyme
1/2 cup corn starch
Water

Trim chicken of any fat place on a foiled lined sheet tray and roast chicken in oven for 20 min, no need to pre season chicken. While chicken is cooking cook your egg noodles according to instructions in salted boiling water. Cut your carrots, celery and onions and sweat them in your pot with the unsalted butter for about 10 mins. Stir them often to prevent them from Browning and to evenly sweat, this brings out the aromatics of your vegetables. Add chopped garlic. After pasted has cooked drain and cool them with cold water, set thin aside they go in last. Once your onions are translucent add in your broth bring to a boil and reduce to a simmer for approx 20 minutes. Check carrots to ensure they are cooked but not mushy. Pull your chicken and cool and cut them into 1 inch pieces and add to soup. Add your seasonings and fresh thyme sprigs. Salt and pepper to taste. Mix cornstarch with water to make a slurry. Bring soup to back a boil and slowly add slurry to soup careful not to over thicken. After soup is slightly thickens add your egg noodles stir and remove pot from heat. Your ready to eat now!

Deep Fried Turkey's for Thanksgiving, message me to place an order. Pricing to be available November 15th!
10/22/2017

Deep Fried Turkey's for Thanksgiving, message me to place an order. Pricing to be available November 15th!

08/08/2017

To all my fans I apologize that I have not posted in awhile, I have been dealing with some short term medical issues. Continue to visit and you will see new recipes real soon. Thank you!

08/03/2017

Want to make your intimate event special, get a personal chef for the evening. I do the cooking the serving and the cleanup. You will never a better dinner than to have a chef come to your home and prepare a 5 star meal for you at a cost lower than what you would pay at a restaurant!

07/01/2016

For a low fat Mushroom Swiss Burger I use a 75/25 blend of Ground Chuck and ground round. The patty itself will have less fat so cook to medium temp to maintain some juiciness.

1 # of ground meat mix. As meat dept to grind and blend

1 # sliced button mushrooms

11/2 cup beef stock

1/2 sliced onion

1 Tomato sliced

3 lettuce leafs schifinod

Kaiser Rolls

1Tbs flour

low fat swiss cheese

Low fat Mayonnaise

Make burger Patties add sea salt and black pepper. Set aside while grill is getting hot. Saute mushrooms and some of the sliced onions, once mushrooms start to brown and onions are translucent add flour to pan and cook for 2 min making sure flour does not lump, add beef stock and mix well. Once you have a gravy consistency add Salt, pepper and a pinch of garlic powder. Place patties on grill an turn after 3 min. In another 4-5 min add Swiss cheese and melt. Remove patties and spray grill grates with pan spray and toast buns top and bottom. Onc buns are toasted build your burger, I add a little bit of low fat Mayo to add moisture. Enjoy!

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Erlanger, KY
41018

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