I booked Chef Jerry for my fiancé’s bachelor party as a surprise for him and his friends. Not only was it a great surprise but the food was raved about at the wedding when I talked to all of them months later. He was easy to work with on picking the menu and he also had special touches to every single element of the meal. The guys said he was great, talked to them about everything and he even got my fiancé a gift (a cutting board and spatula with his favorite football team logo) It was such a hit!
We had a delicious meal with both the thai-style short ribs and the roast vegetables with creamy polenta as the entrees. Excellent flavors. The kale salad was exceptional and the salted caramel pudding was delicious. Jerry was happy to accommodate some dietary restrictions and was friendly, professional and very well organized. The presentation was elegant. All in all a very nice experience. Thanks.
I took the ‘Rolling in Ramen’ class, and it was awesome! The instructor was clear with instructions, the recipes were thoughtful, and the final dish was delicious. They were very accommodating of my Celiac’s, and provided a great experience with dietary restrictions in mind. If you let them know ahead of time for allergies and food restriction needs, they will almost bend over backwards to make sure you’re having a great time. The price tag is worth the experience, and I’d recommend this activity for couples on a date night, family bonding, or even anyone just looking to learn something new.
I guess you could say I started “late in the game” compared to most chefs. Being a Massachusetts native, I began my culinary journey at Le Cordon Bleu in Cambridge. I accepted my first chef position working for celebrity chef Ming Tsai at his signature restaurant Blue Ginger. Working there and being dedicated to my new craft has led me to many incredible opportunities: participating in both the Boston and the Hawaii Food & Wine Festivals, volunteering for events including raising money for women’s shelters, and cooking meals for people like Andrew Zimmern, Anthony Bourdain, Oprah, Grant Achatz, Adam Sandler, Goldie Hawn, and Kurt Russell.
I’ve spent most of my career in fine dining and my skill set and attention to detail reflect that. Alternatively the meals I create are geared towards comfort; it’s like a warm hug but from the inside. In 2008 I was offered an opportunity to pack up my city life and experience the island life. Then I moved to Maui to work at a globally recognized and local loving restaurant called Star Noodle. I was introduced to new ingredients, experienced the Hawaiian food and culture.
And then I ended up in Denver. I’ve decided that I no longer want to work in a restaurant behind a wall where I cannot see and meet the people I am feeding. Now I am teaching culinary classes and cooking in homes and I could not be more grateful. If we cook food just to feed the faceless mouths, then we are not doing our due diligence as chefs. Being able to share stories, help and educate others in technique and recipes, creating memories and moments that will never be forgotten, only then can I say that I am a fulfilled chef.
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