What's Chef Vanda Up To?

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Saturday November 13 2005

Chef Vanda provides cooking demonstrations at the Inwood Greenmarket on 204th and Ishum St. from 10 am to 2 pm, using the market's freshest produce. The warm autumn day brought many pedestrians seeking fresh produce. Chef Vanda gave three cooking demonstrations through out the early day including free tastings. 

The air was filled with rich nostalgic smell as Vanda prepared the crowd-pleasing Apple Cider steeped with special mulling spices as early shoppers stopped for a taste.

Next on the menu, Chef Vanda peeled fresh pears for her Pears poached in Port wine recipe. 

Perfect dessert after a heavy holiday meal just like this or diced up over ice cream or pound cake.

And finally, late shoppers were treated to a tasting of the perfect holiday meal side dish, sautéed potato slivers with onion and garlic. Followed by questions and answers. 

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Monday August 15

Chef Vanda along with five other members of the NY Chapter on WLIW 21 between 8:00-11:00pm for a Pledge Drive . The programming included “Summer in Sicily ” and “Rich Dad Poor Dad” (financing wizard: Robert Kiyosaki).  

New York Personal Chefs at WLIW Pledge Drive - Chef Vanda Azevedo and Chef Jennifer Urda handling the phones

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Monday August 15

Now that Chef Vanda is back from the United States Personal Chef National conference in Atlanta , she is eager to implement the gathered information with all of her existing and new clients.

At this conference she attended and completed the following:

Friday, July 22, 2005

• ServSafe Certification with Vickie Brown (Certified Personal Chef, fellow member of USPCA, and three time certified instructor for the Board of health). Chef Vanda is now ServSafe certified.

Saturday, July 23, 2005

• Japanese Cooking Techniques with Nora David and her daughter. This lovely mother and daughter team lived in Japan for 15 years and now live in Atlanta . They gave a great two and a half hour cooking demo in traditional Japanese cooking. Including traditions of cooking and eating habits, utensils used in cooking and for eating, china and what it is used for, Japanese cooking techniques recipes, and best of all delicious small tastings of everything that was prepared on site.

• Lunch with Speaker with Shirley O. Corriher (food scientist and author of CookWise). A very witty lady with tons of wisdom. She told stories and shares her Compendium of Food Problems.

• Tried and True Fish with Carlin Breinig (Certified Personal Chef and President of the Atlanta Chapter). A very funny yet soft-spoken woman. She shared tons of her Fish recipes that make it a snap for clients to enjoy without all the fuss.

• Vegan Makeover with Sheri Lazar (fellow member of the USPCA of Blissful Palate in Ann Arbor , Michigan ). A very energetic and passionate practicing Vegan. She shared how to modify “traditional” recipes to make them Vegan or Vegetarian meals compassionate, health supportive and delicious with just a few substitutions. Using Tofu, Tempeh, Seitan, whole grains, nut and rice milks, soy and the importance of organic ingredients in the diet. Awesome chocolate chip cookies that Chef Vanda will be preparing for some of her clients as a client gift this week.

Sunday, July 24, 2005

• Elusive Side Dishes with Wendy Warman (fellow member of the USPCA, Certified Personal Chef). She shared an array of recipes for side dishes the whole family can enjoy without the "CARB GUILT”. Using organic produce and whole grains.

• Nutrition, Herbal Medicine, Antioxidants and Personal Chefs with Dr. Gene Bruno, MHS (Dean of Academics, Huntington College of Health Sciences). A charming flow of passionate and energetic teachings. Starting with a brief study of the human body followed by… Integration of certain foods, herbs and spices into menu planning for Natural Healing and Support of Immune, Cardiovascular, Musculoskeletal, Reproductive, Urinary and Digestive body systems. Chef Vanda plans on furthering her studies on the subject with The Huntington College of Health and Sciences.

New York Personal Chefs at Atlanta Conference - (front row) Mark Tafoya, Vanda Azevedo (back row) Katherine Toretto, Jennifer Urda, Jonathan Taube, Vicky Kirlick, Glenn Burgess

Monday, July 25, 2005

• Special Diets with Cathy Marella-Luce (member of the Atlanta Chapter and Certified Personal Chef). Growing up with a sister that was allergic to everything gave her the inspiration to what is her passion today. With a concentration on Lactose Allergies and Intolerance, Gluten free and Celiac diets. Including a list of substitutes, many recipes using them, special ingredients and staples, reading labels and…How your very own Personal Chef can help you enjoy food all over again.

• Catering and Dinner Parties with Amy Churchill (member of the Atlanta Chapter) She started Catering when she was a kid in California and a prow now in Atlanta . Setting the stage for a successful Party. Including menu planning, staff, equipment, rentals and tips that will make your party a day to remember.

Every day the two-hour lunches were shared with round tables FULL of Personal Chefs sharing ideas and chattering about day-to-day operations. There were Exhibitors from different chef related products including Spices, Uniforms, Knives, Sauces and much more. There was a set up for a cookbook drive where the donations would go to a local food drive. There was a collection box set up by the Atlanta Chapter for the NY Chapter as a last group project headed up by Jennifer Urda the Vice President of the NY Chapter for a fellow USPCA Member that put her business aside to cook for the troops in Afghanistan .  A total of three boxes weighing one hundred and twenty pounds were collected and shipped out. From 5:30 till 6:30 there was a cocktail hour daily for more mingling. Great Restaurants, great Food, and a Casino night on the last day for the grand finale…

It has been an overwhelming couple of weeks and now that Chef Vanda is back in the swing of things there is additional room in her schedule for in-home interviews, and cook dates available. So call today and you too can experience the Priceless Peace of Mind.   

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Chef Vanda specializes in Romantic Dinners, Holiday Meals and Special Diets. Make your Cocktail Party extraordinary, small or large.

Shilloh Personal Chef Services offer you:

• Organic foods when available.
• Low fat meals.
• Special diet needs.
• Dinner for two.
• In home cooking classes.
• Organic baby food.
• Cocktail parties.
• Family style dinners.
• Comfort foods.
• Vegetarian / Vegan meals.