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Garbo’s Personal Chef Service

Healthy Meals for Busy People!

Specializing in Weekly Home Prepared Meals

April 4, 2014

Easter Egg Decorations – by Personal Chef San Francisco – Chef Garbo

Easter Egg Decorations The incredible edible egg has been the symbol of fertility and rebirth for centuries.  In fact, the art of Easter Egg decorations goes back to the ancient Greeks, Egyptians, Romans, and Persians as they enthusiastically celebrated the coming of Spring. Today, the skill of Easter Egg decorations comes in many different art forms, the most famous being the expensive Faberge eggs and the techniques used by the early American Pennsylvania Dutch settlers, who are credited with bringing the craft of dying Easter eggs to America. And techniques I give you… For some really fun Easter egg decorating ideas click here. Deviled Easter Egg Recipe So what do you do with all those beautiful decorated Easter eggs?  You make Deviled Eggs of course!  Check out the below recipe which features wild Ramps from my garden!
March 4, 2014

St. Paddy’s Day and My Irish Temper

I’m Irish. Black Irish with some Italian too… Probably have more Irish blood in me though. My mother’s folks were Irish as was my Dad’s mother. The signature trait that runs in my family is the infamous Irish temper. Thank goodness my mother’s temper was short-lived. Like a flame, she would have a spectacular outburst of anger, and then it would burn out quickly as if nothing had ever happened. Most of the time she was a hoot and I miss her.
October 4, 2013

Holiday Desserts That Warm Our Hearts

San Francisco Personal Chef Garbo – Published Article in Personal Chef Magazine – Fall Issue 2013
August 4, 2013

Pickled Holiday Gifts

San Francisco Personal Chef Garbo – Published Article in Personal Chef Magazine – Fall Issue 2013 Pickled Holiday Gifts Now that the Fall Season is waning and vegetable gardens have been harvested, folks are challenged with how they can consume their bounty. Perhaps you’ve experienced that friendly neighbor knocking at your door with a huge basket full of home grown vegetables hoping you can use them in your next meal. The solution is to pickle the fruits of their labor and enjoy them all winter long! Even if you didn’t plant a vegetable garden or receive veggie gifts from your friends, you can always visit your local Farmer’s Market and preserve the produce from there.
May 4, 2013

High Tea for Mother’s Day

San Francisco Personal Chef Garbo – Published Article in Personal Chef Magazine – Spring Issue 2013 High Tea for Mother’s Day For a memorable Mother’s Day celebration why not create a High Tea delight with fresh spring flowers and all the fixings. Your mother will really appreciate the lovely spread which she didn’t have to prepare. Plus, it’s the perfect occasion to indulge in sweet and savory bite size treats.
September 4, 2012

SF Chef Garbo Hosts 3rd Annual USPCA Chapter Meeting

San Francisco Personal Chef Garbo Hosts 3rd Annual USPCA Local Bay Area Chapter Meeting – Inverness, CA – September 18, 2012 The 3rd Annual Bay Area UPSCA Chapter Retreat took place at Inverness, CA in the beautiful Point Reyes National Seashore. The purpose of the Chapter Retreats are to experience culinary field trips to several famous Point Reyes food purveyors, strengthen our bonds as a Chapter, and to develop our food styling skills which ultimately promote our Personal Chef services. Most importantly, we want to have fun while we showcasing our talents as Personal Chefs. NICK’S COVE HISTORY
February 4, 2012

SF Personal Chef Garbo Featured in Gourmet Magazine

Gourmet Magazine Blog Post GOURMET LIVE BLOG PERSONAL CHEF REMIXES ICONIC GOURMET COVERS POSTED ON FEBRUARY 20, 2012 BY KELLY SENYEI We came across personal chef Claude Garbo‘s Gourmet magazine styling series and couldn’t resist sharing a sneak peek with you. Chef Garbo finds inspiration from her collection of Gourmet magazines dating back to the 50s and 60s, replicating the food and styling setups of the iconic covers, such as the beignets pictured above. Chef Garbo selects the dishes to replicate based on the food she prepares for her clients, as well as on the vast array of vintage cutlery and serving dishes she’s collected over the years. She uses natural light to capture the true essence of each meal, from the perfectly placed cocktail glasses to the artfully styled ingredients.
December 4, 2011

Origins of the Christmas Cookie

Christmas Cookies today have historical roots based on biscuit recipes from Medieval Europe which contained ingredients such as ginger, black pepper, almonds, cinnamon and dried fruit. During the 16th century, Christmas biscuits grew in popularity across Europe which included lebkuchen (a traditional German baked Christmas treat that resembled gingerbread), the papparkakor (a ginger snap) which was popular in Sweden and in Norway it was the krumkake (thin cylindrical lemon and cardamom scented waffle cookies) that were all made at Christmas time.
November 24, 2011

Garbo’s Thanksgiving Feast with a Renaissance Flair – November 2011

History of Thanksgiving Foods and its Influence on Renaissance Europe Much of the food from the early Renaissance period was left over from the Middle Ages until Christopher Columbus discovered the Americas in 1492. Soon, trade brought in new and rare delectables into the Renaissance kitchens like oranges, corn, sugar and chocolate that started with the nobility and trickled down to the farmers and peasants. It took considerable time for these victuals to catch on in Europe, but one exception was the Turkey. About 30 years after Columbus, Cortez discovered the American turkey in Mexico around the 1520s. At that time, Turkey was known as “Indian Chicken” and this bird gained popularity very quickly. In addition to being delicious, turkey made a flamboyant centerpiece for banquets when dressed in all its feathers and plumes.