Starting in April I will be teaching some classes on cooking
technique for OLLI, in State College. Check out the current class offerings here. http://olli.centreconnect.org/ Class size is limited, so reserve your spot as soon as you can.
A few ot the things I've done:
- Cooked 3 meals a day for a weekend conference of 80.
- Cracked oysters for guests on a houseboat
- A five-course dinner for two served unobtrusively by candle-light.
- Stationary and passed hors d ouvre served throughout the evening, in your
home.
- Cooking demonstrations featuring products sold in your store.
- Reception buffet, prepared in your kitchen and served on the deck.
- One-of-a-kind mirrored fruit and hor d ouvre display delivered, set up, picked
up later.
- Small dinner party. Courses served by the chef but featuring your dessert(baking being your only forte). Kitchen cleaned
up and leftovers tucked away.
- Recipe development. I have recipes published in the State College Magazine and Personal Chef as well as a few on past/present
menus at Zola New World Bistro in State College.
- All organic dinner party for 8.
I support the PA Association for sustainable Agriculture.
It only makes sense to eat fresh, local produce and other basic foods. Find a farmers market and more about PASA here. http://www.buylocalpa.org/splash.html
Food Safety Consulting:
Now offering food safety audits
of your operation. Find out where the problem areas are in your kitchen and how you can apply practices that will work
for your kitchen. Audits are inexpensive, confidential and show you care about your customers.
What do your food service workers
know about food safety? If they get their information from the news and posters reminding them to wash their hands, it's time
to set up some short training classes in your restaurant/institution.
Has it been 3 years since you attended
a Servsafe class? Guidelines have changed, get a refresher for you and your staff; people forget how important it is.
Be safe. Have a plan in place and
refresh your employees training frequently.
Taking the online Servsafe class? I am registered with the National
Restaurant Association as a Servsafe examiner/proctor. I can proctor your test with a 20 min. pre-test cram session.
Food-related disease cost the U.S$5-$6 billion in health care expenses
and related loss in productivity in 2006.
You can't afford a food borne illness outbreak; make safety a priority
and have documentation from a consultant to prove it.
Member National Environmental Health Association.
