Personal Chef SF – Chef Garbo Wins Website of the Year Award

Chef Garbo

By Chef Garbo

USPCA National Conference – July 2015

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.

Read the full Press Release here.

Personal Chef SF - Chef Garbo

Personal Chef SF – Chef Garbo & Larry Lynch, President of the USPCA

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KGO News Radio Interviews Chef Garbo

Chef Garbo

By Chef Garbo

Contact Chef Garbo Now

 

KGO-LOGO1

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.

San Francisco Personal Chef Garbo Presents a Festive Holiday Salad & Sparkling Mead Cocktail

Chef Garbo

By Chef Garbo

Personal Chef San Francisco - Chef Garbo -  Shaved Butternut Squash Salad

Shaved Butternut Squash Salad – Gluten Free

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!

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San Francisco Personal Chef Garbo Celebrates Summer’s Last Hurrah with Sexy Ribs & Boozy Pops

Chef Garbo

By Chef Garbo

Baby Back Pork Ribs with Bone Suck'n Sauce - Gluten Free

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!

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San Francisco Area Chef Garbo Wins Food Photo of the Year

Chef Garbo

By Chef Garbo

Chef Garbo Wins Photo of the Year Award 2014

Chef Garbo Wins Photo of the Year Award 2014

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.

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Drinking Vinegars and Shrubs Hits Mixology

Chef Garbo

By Chef Garbo

Lime Serrano Shrub

Lime Serrano Shrub

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.

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

Chef Garbo

By 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!

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St. Paddy’s Day and My Irish Temper

Chef Garbo

By Chef Garbo

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.

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Holiday Desserts That Warm Our Hearts

Chef Garbo

By Chef Garbo

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

Garbo’s Featured Article in Personal Chef Magazine – Fall Issue 2013- Chocolate Bundt Cake – Gluten Free

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Pickled Holiday Gifts

Chef Garbo

By Chef Garbo

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

Pickled Green Beans - Organic - Gluten Free

Garbo’s Featured 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.

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High Tea for Mother’s Day

Chef Garbo

By Chef Garbo

San Francisco Personal Chef Garbo – Published Article in Personal Chef Magazine – Spring Issue 2013

Personal Chef Magazine Article - High Tea for Mothers Day

Garbo’s Featured 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.

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SF Chef Garbo Hosts 3rd Annual USPCA Chapter Meeting

Chef Garbo

By Chef Garbo

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

Nick’s Cove

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