About

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Seville, Spain

Decorative thus bitter oranges – Seville, Spain

Definitely edible - every September. Scoop out the sweet center or eat the skin for an amazing combo of textures. A party on the palate begins with a fig ripe off the tree.

Definitely edible – every September. Scoop out the sweet center or eat the skin for an amazing combo of textures.

What is the appeal of a private chef? You get a restaurant quality meal in your home and the chef enjoys seeing the spontaneous smile on the person enjoying what has been custom prepared.

“I gravitate toward Mediterranean, Asian and Middle Eastern cuisine which often can be gluten free and dairy free.   Redefining comfort food with healthy ingredients.  ”

Heidi loves traveling and exploring flavor combinations around the world. It’s fascinating to see how the same simple ingredients can vary by flavor and method of preparation.

Heidi is a self-taught, certified personal chef who received her inspiration while working several years as a server and Restaurant supervisor at the New England Culinary Institute in Essex, Vermont. She started serving and eventually cooking for small dinner parties there, then continued when she moved to NYC in 2002.  After five years in Spain, she moved back to the city in 2013 with a fresh approach to International Cuisine and the dining experience.  (AND a siesta is always welcome – that’s the only thing the-city-that-never-sleeps is lacking).  She’s featured as a chef-for-hire on hireachef.com and in apps like Eat In Chef and Thumbtack or can be hired directly to fully cater any occasion in your home.

“I think cooking requires humility and devotion. There are so many possibilities of artistic expression while satisfying a practical need.  We will always love eating and people always gravitate toward the smell of food and it’s a great way to connect with others. I’m often asked: “What’s your favorite thing to cook?” This really depends on who will be eating what I prepare. An artist rarely paints the same thing twice. But there are principles in food that are the same regardless of the dish. I take into account who will be eating, the reason for the event, and the dietary restrictions of the guests. Then I create an original menu. Of course I have my tried and true crowd pleasers that I have made over and over for many different events.

“Cooking is a craft, I like to think that a good cook is a craftsman – not an artist. There’s nothing wrong with it: the great cathedrals ever built were built by craftsmen – though not designed by them.  Practicing  your craft in expert fashion is noble, honorable and satisfying.” Anthony Bourdain – Kitchen Confidential

(All photos taken by Heidi unless otherwise credited)

Bon apetit!

¡Buen provecha!

Приятного Аппетита!

Guten Appetit!

Buon appetito!

hyvää ruokahalua!

Website designed by Heidi Blacker ~ hosted by PLNT Instagram