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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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Wednesday, November 08, 2006

To enlarge the image click over it a couple of times and it will get larger.
Rockland Magazine Article November 2006
This article arrived today November 8, 2006. It is featured both in Rockland Magazine and Westchester Magazine; they are published by the Journal News. The story includes several other Personal Chefs. There is an error; the Aga heater. Please read this as Aga cooker. Otherwise, it was great fun cooking for this new journalist in his mother's home kitchen on an electric cooktop. My pan kept sliding around on the glass top causing a bit of hilarity. Mom came home and was quite gracious about this invasion of her kitchen. I understand that the entire family enjoyed the meals. The rice mentioned in the article was Jasmine Coconut Rice made with fresh coconut and coconut milk.

I've got to get ready now for a 10-person dinner party for tomorrow night. Salmon with a Potato Crust on a bed of Leeks in Champagne Vinaigrette is the main dish. Plus, by special request, Apple Pie cooked on the AGA topped with some Dulce de Leche. PS

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