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Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. Chef Phyllis has been cooking for special people since 2000.
She attended the Apicius Cooking School of Lorenzo de’Medici in Florence, Italy; received a James Beard Foundation scholarship; attended various New York cooking schools; and watched her grandmother very carefully.
As a personal and private chef Phyllis cooks for individual clients and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and private and group culinary instructions.
The chef prepares a wide variety of cuisines. Whereas a restaurant chef might have a specialty that is served daily, as a personal or private chef Segura applies her skills to the requirements and palates of her clients. Fresh and seasonal ingredients make the best dishes. She is not shy with herbs and spices and will go out of her way to source ingredients.

Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible.
Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

References and a rate sheet are available. She currently lives in Saugerties, NY.
In 2013 she offered cooking classes in her home kitchen in Spencertown,NY www.reddoorcookingworkshop.blogspot.com

Send an email: info@cookingontheriver.com

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Saturday, January 28, 2006

Penelope Casas Cooking Demonstration

Thursday night, the 26th, I went to Chef Central on Route 17 in Paramus, to see and hear Penelope Casas of Spanish food fame give a demonstration based on her new book of Spanish homecooking. She mentioned that in Spain these days it's all about experimenting scientifically with food, started by Adria at El Bulli. All sorts of experiments are taking place such as change liquids into solids. The kitchen has virtually turned into a laboratory and the restaurant into a source of entertainment. But where do the chefs themselves eat? They go home to their mothers cooking.

She demonstrated some simple tapas: Pequino chiles mixed with garlic, parsley, raisins and pine nuts - not even salt and pepper added; Chorizo sausage minced with garlic then wrapped in phyllo and deep fried; shrimp (vein left in) sauted in Spanish olive oil, garlic, and a small amount of Amontillado sherry.

1 comment:

Anonymous said...

like the 'site' a lot
Best with it! norvie