Обо мне
I have owned my own personal chef business for 12 years.
Prior to opening my Mimmy's House A Personal Chef Business, I had 15 years of experience working in human services, nutrition, meal planning, medication certification, diabetes training/ injection certification, and training to prepare food for people with special dietary needs. I have an extensive background in allergen free & gluten free meals and baked goods, as well as cooking sevices for individuals with other medical dietary needs.
I have spent hundreds of hours in the kitchen planning, coordinating, and cooking for personal chef clients, victorian teas, catered ribbon cutting ceremonies, ground breaking ceremonies, wedding receptions for 250+, anniversaries, birthday parties, church events, in home gourmet dinner parties, and many wonderful evenings around my own kitchen table with my family and friends
I have my Associates Degree In Applied Sciences from Sage College of Albany. In addition to being a personal chef I have worked as a Special Events Coordinator for the Village of Scotia's BID Dictrict in upstate NY. I was a substitute Fine Arts Teacher for 8 years, and a Customer Service Retail Manager.
I am very happily married to my best friend Todd and I have a wonderful 30 year old son Matt.
On a more personal note my grandma was a wonderful cook and a tremendous baker. I spent many days sitting at her kitchen table watching as she measured a little of this, and a handful of that, and a splash of something else, and mixing it until it "felt right". Everything she touched turned into a wonderful treat.
I have also worked along side my own mother Jean in her kitchen. I remember with great fondness catering events for the Governor's Mansion Christmas Party with her in our 10x10 kitchen for Historic Albany Foundation when she was their Business Manager and Fundraiser. My love for cooking developed and grew by learning from my mom's examples.
Кулинарное влияние
My Mom and Grandmother
Candy Wallace; The CEO and Owner of The Personal and Private Chef Association
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США
10 апреля 2015