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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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Thursday, June 03, 2010

I love you blog and I'm sorry I forget about you so often.

Check me out this Saturday, June 5th,  when I will be doing an improvisational cooking demonstration at the Palisades Farmers Market at 11AM.  The local Rockland Health Department said I (and others) need to pay them $45 for a permit in order for people to be allowed to sample the food. Hey, do you really think $45 keeps people from getting sick. This is especially odd since everyone will see exactly what is being prepared right before their eyes. The rules on these things get stranger all the time. I've been cooking for over ten years and have approval and a permit, no charge, from the Department of Agriculture to make baked goods in my very own kitchen. Oh well, such is such.  I'll be there cooking anyway and about the tasting I just can't say...... There is a great article in the Dining Section of the NY Times about people making food to sell. You gotta read it.

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