"The Perfect Night of Romance”
I have a perfect way to treat that someone special and here is my suggestion to…
Treat them to a special anniversary
Treat them to a special birthday surprise
To propose marriage and make it the most memorable event of your life
Just because…
If you are looking for a special way to celebrate any of the above, then this is for you!
As a personal chef, I will plan the start to the perfect night. I will come to your home and prepare a luscious three course dinner for you and your significant other.
The perfect night of romance to win your partner’s love. The ideal way to show how much you care. I will create the perfect ambience, just right for 2 people to share a magical night.
The table will be properly adorned, including a flower arrangement to set the mood. (For a small fee.) The food will be paired with an exceptional wine to make your meal something unforgettable. Desserts such as Crème Brulee, Chocolate Fondue and Chocolate Dipped Strawberries can be devoured tub-side, with a bubble bath. (once the chef leaves quietly, for you to enjoy the rest of your evening together)
Creating a romantic experience is my goal. I take care of all the little details from lighting, to flowers, to the perfect music. What happens after dinner is your responsibility! My ideas are given freely and I am here to help spark a little romance into your relationship, by creating the “Perfect Night of Romance”
To make this an even more special event, I have partnered up with experts who provide home services and I recommend making the meal a perfect “after event” to treating your special someone to one of the following:
Relaxing Massage in your home
Spa Manicure, and Pedicure in the comfort your own home
I also have a photographer to recommend who will help capture the two of you at your special dinner.
Choose from the following features:
Three course meal prepared in your kitchen by Personal Chef Tim Stewart.Fee for dinner is $175.00.
Beauty by Tracey
Is a mobile spa and makeup artistry business dedicated to bringing professional spa and makeup services to individuals and in the Ottawa area. Her team takes pride in providing professional, polite & caring services to her clients beauty and relaxation needs.
Spa Manicure and Pedicure - $100.00
613-731-7157
www.beautybytracey.com
Anne Marie Gruden - PhotographerAnne Marie will come to your home and set up your home to do shots for possible engagement photos (hint, hint, wink, wink) as well as capturing the proposal on film and the reaction.Sitting Fee is $250.00.
www.amgphoto.com
Rosanna Rebeccani R.M.T. Rosanna will come to your home and help relieve all of stress and tension from your day. 1 hour massage: $95.00
613-244-5007
For more information please contact Chef Tim Stewart to set your “Perfect Night of Romance” in motion!
Monday, November 24, 2008
Friday, October 3, 2008
Pumpkins A-plenty
It is the beginning of October and already the Christmas decorations are out in some stores!!! Can't they just wait until Halloween is over!!
Speaking of Halloween, I have been driving around to my clients homes down south of the city and I am very happy to see that there is soooo many pumpkins this year.
I remember 2 years ago, the harvest of pumpkins was very small and we couldn't buy a pumpkin from anyone. I even offered to by a small pumpkin off a neighbour and he said $50.00.
You can imagine I didn't take him up on his offer.
It will be great to see all the jack-o-lanterns on Halloween night. It will also be good to prepare an interesting soup introduced to my wife and a couple of years ago.
Cut off the pumpkin top and reserve for later use. Cut out all the strings and seeds. Once all complete, add 2 cups of heated chicken broth, sauteed vegetables, approximate 1/2 cup each such as celery, carrots and onions, next add croutons and shredded Gruyere cheese to the inside of the pumpkin. The amount you use depends on the size of your pumpkin
Mix all together and then place in a baking dish (in case of leakage) and replace top. Place in a 400-degree oven for approximately 1 hour. The pumpkin will soften as it cooks (remember it is just like a squash) Once you dig in to your soup, scrape the inside of the pumpkin and chunks will come off in the soup. MMMMMM good.
If the pumpkin isn't soft return to the oven until it is.
Enjoy! and may Autumn bring you a harvest of good fortune.
Speaking of Halloween, I have been driving around to my clients homes down south of the city and I am very happy to see that there is soooo many pumpkins this year.
I remember 2 years ago, the harvest of pumpkins was very small and we couldn't buy a pumpkin from anyone. I even offered to by a small pumpkin off a neighbour and he said $50.00.
You can imagine I didn't take him up on his offer.
It will be great to see all the jack-o-lanterns on Halloween night. It will also be good to prepare an interesting soup introduced to my wife and a couple of years ago.
Cut off the pumpkin top and reserve for later use. Cut out all the strings and seeds. Once all complete, add 2 cups of heated chicken broth, sauteed vegetables, approximate 1/2 cup each such as celery, carrots and onions, next add croutons and shredded Gruyere cheese to the inside of the pumpkin. The amount you use depends on the size of your pumpkin
Mix all together and then place in a baking dish (in case of leakage) and replace top. Place in a 400-degree oven for approximately 1 hour. The pumpkin will soften as it cooks (remember it is just like a squash) Once you dig in to your soup, scrape the inside of the pumpkin and chunks will come off in the soup. MMMMMM good.
If the pumpkin isn't soft return to the oven until it is.
Enjoy! and may Autumn bring you a harvest of good fortune.
Tuesday, September 23, 2008
Happy to do what I do!
So after a small hiatus from the blogging world, I'm back!
I am very honored to tell you about how my business has helped a couple of different families over the past couple of months.
I am a Personal Chef and I cook for busy people to help with the What's for dinner? dilemma. I know that families are sitting down to a healthy home-cooked meal with their family to chat about their day and spend good quality time together.
I am a big family man, family is very important to me. In this business I get a chance to help people eat well everyday. I enjoy serving people and making others happy. So when an opportunity comes around where I can really help a family in need, I am there and I take pride in being able to provide that service.
I was contacted by Sylvie Giroux who works for a company called Accenture. She called me and asked if it would be possible for me to cook for a co-worker of hers, whose wife had fallen ill and was unable to stand for any for any length of time. I had said I would be glad to be able to help this family out. I spoke to Ian and Jeanette and created a menu for them.
Jeanette had suffered a form of menengitis in her foot and was in the hospital for approximately a week. Jeanette and her husband Ian also have 3 boys as well. So having some food for the family to eat and not have to worry about cooking was a welcome relief to the family.
Sylvie had felt that instead of sending flowers or having someone bake them a lasagna (which I did make for them :)), she thought it would be a great idea to give them a cook service from Chef Chez You to help them with 2 weeks worth of evening meals.
I heard that Jeanette and Ian were very overwhelmed by the geneorsity of Ian's co-workers. Now the fact that I was able to help them out was such a joy for me to know how much time and energy that saved them, I am thrilled and honored to be able to be part of their homecoming and taking the stress off wondering what's for dinner. The great thing to come from this is that Jeanette is on the mend and they enjoyed the food so much, they have now become my clients.
On another occasion not long after I cooked for Ian and Jeanette, I recieved another call from Sylvie and she had another co-worker who in dire need of some food and would I be able to help him out. Obviously I was thrilled that she asked me once again and I met with Mark and asked him about his likes and dislikes, I created a menu for him.
I prepared the meals and he was blown away by how many meals he was given. He was so appreciative to have prepared meals for him as he was recovering from a bout of Viral Encephalitis, which kept him in the hospital for more than 2 weeks. His parents had come down to take care of him and prepare him some food for his freezer, but they were so relieved to have some more meals for Mark to help him on his way to recovery.
I am so happy to be able to use my craft to help people recover and have a little less stress in the kitchen.
So if you are looking to give something special to someone recovering at home from an illness, consider getting them a Personal Chef Service to help them reduce the stress of worrying about what's for dinner?. They will love you for it!
I am very honored to tell you about how my business has helped a couple of different families over the past couple of months.
I am a Personal Chef and I cook for busy people to help with the What's for dinner? dilemma. I know that families are sitting down to a healthy home-cooked meal with their family to chat about their day and spend good quality time together.
I am a big family man, family is very important to me. In this business I get a chance to help people eat well everyday. I enjoy serving people and making others happy. So when an opportunity comes around where I can really help a family in need, I am there and I take pride in being able to provide that service.
I was contacted by Sylvie Giroux who works for a company called Accenture. She called me and asked if it would be possible for me to cook for a co-worker of hers, whose wife had fallen ill and was unable to stand for any for any length of time. I had said I would be glad to be able to help this family out. I spoke to Ian and Jeanette and created a menu for them.
Jeanette had suffered a form of menengitis in her foot and was in the hospital for approximately a week. Jeanette and her husband Ian also have 3 boys as well. So having some food for the family to eat and not have to worry about cooking was a welcome relief to the family.
Sylvie had felt that instead of sending flowers or having someone bake them a lasagna (which I did make for them :)), she thought it would be a great idea to give them a cook service from Chef Chez You to help them with 2 weeks worth of evening meals.
I heard that Jeanette and Ian were very overwhelmed by the geneorsity of Ian's co-workers. Now the fact that I was able to help them out was such a joy for me to know how much time and energy that saved them, I am thrilled and honored to be able to be part of their homecoming and taking the stress off wondering what's for dinner. The great thing to come from this is that Jeanette is on the mend and they enjoyed the food so much, they have now become my clients.
On another occasion not long after I cooked for Ian and Jeanette, I recieved another call from Sylvie and she had another co-worker who in dire need of some food and would I be able to help him out. Obviously I was thrilled that she asked me once again and I met with Mark and asked him about his likes and dislikes, I created a menu for him.
I prepared the meals and he was blown away by how many meals he was given. He was so appreciative to have prepared meals for him as he was recovering from a bout of Viral Encephalitis, which kept him in the hospital for more than 2 weeks. His parents had come down to take care of him and prepare him some food for his freezer, but they were so relieved to have some more meals for Mark to help him on his way to recovery.
I am so happy to be able to use my craft to help people recover and have a little less stress in the kitchen.
So if you are looking to give something special to someone recovering at home from an illness, consider getting them a Personal Chef Service to help them reduce the stress of worrying about what's for dinner?. They will love you for it!
Monday, August 11, 2008
USPCA National Conference Iron Chef Contest
Hello
This is my first attempt at blogging. I am looking forward to sharing my thoughts and experiences with you.
I recently went to the United States Personal Chef Association Conference in Tuscon, Arizona. It was a wonderul weekend (well 4 days) of eating, drinking, laughing, sharing and learning with some of the greatest minds and talents in the Personal Chef Business.
The JW Marriott Starr Pass Resort was the backdrop for the weekend which included 34 classes taught by fellow Personal Chefs. We had classes ranging from Cajun Cooking, Mexican Cooking, Harnessing the New Media (including blogging) and How to make a good first impression!
Chefs came to the confernce from all over the US and Canada. It was great to see so many old friends and make new friends as well.
A highlight of the weekend for me had to be the Iron Chef Competition. Scott Wilson from Atlanta, Georgia was pitted against Dean Mitchell from Calgary, Alberta. Dean had asked myself and Brianna Nervig (a fellow canuck, now living south of the border). We brainstormed over dinner the night before and then when it came time to see the secret ingredient which turned out to be Guava courtesy of Goya Foods. We were easily able to incorporate the secret ingredient into our recipes. We ended coming with 2 main dishes including a reosette of pork tenderloin with a Jerk Seasoning Rub served with yams that were boiled in guava nectar and finished with chipotle peppers and guava jelly, A trio of salsas including a gazpacho, corn and black bean salsa and a mango mint guava salsa. Our second dish included guava stuffed chicken breast, with risotto with guava essence and cauliflower puree baked in Red pepper cup with a luscious Guava Jelly, onion, ginger confit.
It was a tough decision for the judges as our opponents came up with for dishes including a drink, an appetizer, a pasta dish and and a french toast for dessert. Scott's Team included Linda and Mathew Phillips.
Much to our surprise the judges selected Dean's dishes as the winner. As you can imagine we were so thrilled and proud and look forward to next year as we defend our title.
Congrats Dean and Brianna, it was a pleasure to work with both of you, it was a lot of fun.
That's all for today. Thanks for reading and I will be back soon.
Tim
This is my first attempt at blogging. I am looking forward to sharing my thoughts and experiences with you.
I recently went to the United States Personal Chef Association Conference in Tuscon, Arizona. It was a wonderul weekend (well 4 days) of eating, drinking, laughing, sharing and learning with some of the greatest minds and talents in the Personal Chef Business.
The JW Marriott Starr Pass Resort was the backdrop for the weekend which included 34 classes taught by fellow Personal Chefs. We had classes ranging from Cajun Cooking, Mexican Cooking, Harnessing the New Media (including blogging) and How to make a good first impression!
Chefs came to the confernce from all over the US and Canada. It was great to see so many old friends and make new friends as well.
A highlight of the weekend for me had to be the Iron Chef Competition. Scott Wilson from Atlanta, Georgia was pitted against Dean Mitchell from Calgary, Alberta. Dean had asked myself and Brianna Nervig (a fellow canuck, now living south of the border). We brainstormed over dinner the night before and then when it came time to see the secret ingredient which turned out to be Guava courtesy of Goya Foods. We were easily able to incorporate the secret ingredient into our recipes. We ended coming with 2 main dishes including a reosette of pork tenderloin with a Jerk Seasoning Rub served with yams that were boiled in guava nectar and finished with chipotle peppers and guava jelly, A trio of salsas including a gazpacho, corn and black bean salsa and a mango mint guava salsa. Our second dish included guava stuffed chicken breast, with risotto with guava essence and cauliflower puree baked in Red pepper cup with a luscious Guava Jelly, onion, ginger confit.
It was a tough decision for the judges as our opponents came up with for dishes including a drink, an appetizer, a pasta dish and and a french toast for dessert. Scott's Team included Linda and Mathew Phillips.
Much to our surprise the judges selected Dean's dishes as the winner. As you can imagine we were so thrilled and proud and look forward to next year as we defend our title.
Congrats Dean and Brianna, it was a pleasure to work with both of you, it was a lot of fun.
That's all for today. Thanks for reading and I will be back soon.
Tim
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