Welcome!

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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Sunday, May 09, 2010

GREAT HORS D'OEUVRES AND APPETIZERS CLASS

This spring I taught a Continuing Ed class at a West Nyack venue called BOCES. We had twelve participants and made a lot of food. It was a great bunch of people and hopefully they got to take away some useful tips and techniques. Here are some photos (I've tried to add captions but there is something about this system that has me unable to do so. I'll try again another day.):
The Class
Coconut Shrimp with Apricot-Dijon Sauce

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2 comments:

Unknown said...

These appetizers look great! But none are named, described. Easy to identify what some are - but some are a bit mysterious. Can you add some descriptive information?

I want to make them! Thanks for your foodie inspirations.

Muhasibi

2:39 PM
chef phyllis said...

Thanks for your comment. As I noted in the first paragraph I was having some technical difficulty adding captions. I find this system a bit stubborn at times.

I'm not really a foodie, though that seems to be the generic term for anyone who does anything with, food, recipes, cooking these days.

I'd be glad to add a list of some of the items cooked in the class. Stay tuned...as a bit busy today. Thanks for the reminder.

3:10 PM

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