It’s Personal Chef Garbo here with my top 6 powerful reasons for cooking with coffee. Coffee not only adds depth to your food but it has many health benefits that can extend your lifeand make youhappy too by boosting your mental clarity and general feeling of well being.
Personal Chef San Francisco – Monterey Abalone Farm
Personal Chef San Francisco – Chef Garbo’s Excellent Adventure
It’s Personal Chef San Francisco – Chef Garbo here and I’m reporting about a spectacular field trip to Monterey… It was a beautiful sunny day in Monterey Bay where the San Francisco Bay Area Chapter met at the very end of the Municipal Wharf #2. On this very same wharf John Steinbeck walked while looking for a boat to take him and Ed “Doc” Ricketts to the Sea of Cortez in 1940. Chef Bourget coordinated this Chapter field trip where we learned all about Abalone farming.
As a Personal Chef in San Francisco, I am wondering how best to show my appreciation for Mother’s Day this Sunday. After all, she gave me the gift of life. I appreciate my mother for emphasizing the importance of reading when I was a kid. And boy did I enjoy all the Dr. Seuss books, especially “Green Eggs and Ham”! Maybe that’s where I got my love of all things food? She used to call me “Sugar Nose” because I could smell a candy bar a mile away… but I digress. My point is that I have some great Mother’s Day brunch ideas that your Mom might like.
Whether Mom prefers a leisurely breakfast in bed or a family brunch around the table, you’ll delight her with these easy homemade hard boiled eggs with pesto and ham.
I’ve always liked the saying “Life is Short Eat Dessert First” and that will be the order in which I present my Valentine’s dinner idea that is sure to please. My over the top cake idea is so easy it’s laughable and totally fun to create using any type of candy toppings that you like. I chose a Bundt cake for its simplicity and filled in the center hole with peanut M&Ms which not only makes a sturdy base to hold the heavy lollypop but adds drama at slicing time as the M&M’s cascade out of the center like a water fall. If you have kids in the house they’ll love it!
As a Personal Chef in San Francisco I can’t believe it’s the Holidays and Christmas cookies rule! This year I’m excited to share some of the best Christmas cookies ever and have stood the test of time!
Recently, Polina hosted the Local Bay Area Chapter meeting and we had the distinct pleasure of enjoying her fine cuisine which included quail leg confit, pickled quail eggs from her domesticated quails, infused vodkas, handmade cheeses, home made pastas and fresh grilled rabbit that we picked up at the local Marin Farmer’s Market. Let’s discover how Polina’s Russian upbringing has influenced her work as a Personal Chef and what makes her tick cooking wise.
Woo-Hoo… l was an award recipient at the USPCA National Conference for Personal Chefs in San Antonio, TX
The Award was presented by Larry Lynch, President of the United States Personal Chef Association (USPCA). My newly re-designed site was among many submitted with judging based on creativity, clarity and mobile friendliness.
KGO News Radio, a local San Francisco News talk radio station, recently interviewed me to learn more about a Personal Chef Service and how it works. Frequently the terms Personal and Private Chef are used interchangeably and KGO Radio wanted to know the difference.According to the United States Personal Chef Association (USPCA) there is a distinction. In fact, the USPCA invented the Personal Chef Industry way back in the early 1990’s. Back then, the term Personal Chef was not a part of our vernacular, but today, with our busy lifestyles, hiring a Personal Chef makes life easier and healthier.
With Thanksgiving approaching I thought it fitting to present two simple yet elegant recipes in keeping with the spirit of the Holidays. I always love a fun cocktail to accompany my meals so I crafted a Fall inspired sipper combining apple cider and sparkling mead by Heidrun Meadery that’s paired with an autumn colored tossed green salad made from shaved butternut squash, peppery arugula & a grainy mustard vinaigrette. The light and refreshing bubbles of the sparkling mead cocktail is perfect with the salad. Enjoy!
Baby Back Pork Ribs with Bone Suck’n Sauce – Gluten Free
Years ago I seduced my beau over a rack of ribs. Yup, I wore my food and it was love at first bite for him, regarding me. You can’t be too polite when it comes to eating bone suck’n ribs. You have to dive right in with gusto, and if it means getting the sauce on your face and in your hair, then so be it. I love ribs and I don’t mind wearing them either!
Claude “Chef Garbo” Garbarino, owner and operator of Healthy Meals for Busy People, has taken top honors for Food Photo of the Year during the 2014 United States Personal Chef Association National Conference in Long Beach, California.
We’re talking shrubs, preserved syrups made with fruits and vinegars, not the kind you find in your garden. Imbibing vinegars may not sound appealing when you desire a summer afternoon refresher but they are making a come back. A shrub is an-old fashioned syrup made by macerating fresh fruit in sugar and vinegar. It’s an extraordinarily fruity, tart and sweet mixture that dates back to Colonial times. Like salting and smoking meat in the pre-refrigeration days, preserving fruit in sugar and vinegar was a problem solving necessity. Put shrubs on your radar as you will likely find an inventive Mixologist at your local tavern offering creative concoctions using these syrups as an alternative to conventional lemons and limes.