Intimate Epicurean Experiences
It was a cold November day when I was 8 years old. The car was packed with everything we needed to visit my Grandma in Pennsylvania…including the most important thing: our appetites. If you showed up without that, well, you should’ve just stayed home. Thanksgiving was certainly a treat for my family. We didn’t often […]
I love watching a good cooking show. Pouring a nice bourbon and sitting back to watch someone else cook is a luxury. But there are a few things that drive me nuts about some of the celebrity chefs that dominate the screen today, and one of those is their long list of requirements for food […]
If you’re lucky enough to live in one of the 36 states across the country that is home to commercial apple farms, you know the amazing feeling of biting into a crisp apple on a fall day. There’s nothing quite like it! Of all the health tips and tricks out there, eating an apple a […]
If you follow The At Home Chef on social media, like our Instagram or Facebook pages, you may have noticed that we’ve been spending quite a bit of time in Rhode Island. This may leave you wondering: what’s going on in Rhode Island? We’re super proud of our Edgewood, Kentucky, roots. It’s the place we’ve […]
One of our favorite parts of creating events for customers is partnering with them to create a custom menu for their experience. In fact, every event begins with a custom menu, meaning there is literally no other event before or after yours that will offer the exact same combination of tastes, flavors, or foods. Your […]
When it comes to autumn foods, it seems like the world revolves around apples and pumpkin spice. The At Home Chef wants to send a little love towards another fall food hero: heirloom tomatoes. Like their name suggests, heirloom tomatoes are a variety of the classic vegetable that have cross-pollinated to create the gorgeous, colorful, […]
Every great chef will tell you that presentation means everything. A chef often spends hours perfecting ingredients, flavors, and pairings. Every ounce of the meal has been reviewed and considered. A chef’s job is not over when the cooking is finished. In fact, the transition from cookware to plate may be one of the most […]
There’s a fact of life that a lot of our favorite supermarkets tend to ignore: real, fresh, natural produce is grown in or from the ground. And, surprise! The ground is made of dirt—the best kind of dirt that’s full of nutrients, minerals, water sources, and all of the amazing things that help fresh food […]
When it comes to being a private chef, three things matter: details, service, and passion. If you’re surprised that food isn’t on this list, don’t be. We all eat food every day. Food, in and of itself, can be nutritious and delicious. But without those three characteristics, food is just food. We get a lot […]
This year I was asked to make the one thing I hate to make for the holidays, green bean casserole. You know the one, with the nasty gelatinous mushroom soup, rubbery green beans, and the dreaded oily over salted onion topping. Being that I am Chef and I refuse to run from such challenge I decided […]
