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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Friday, February 18, 2011

COOKING CLASSES OFFERED - SPRING 2011

This year I am offering two cooking classes through the Rockland BOCES Adult/Continuing Education Program. Sign up anytime now. Go to www.rocklandboces.org, or phone 845-348-3500.

The classes are:

FOODS OF TUSCANY
Meets from 6:30-9:30pm, Thursdays, March 31 - April 14 
(3 sessions)
Cost: $119, includes $15 supply fee

Join us in making foods from our favorite region of the Mediterranean, from starter to dessert in each session. For example: Garmugia (a spring vegetable soup), Pappa al Pomodoro, Saltimbocca, Ricotta and Spinach Crespelle with Tomato Sauce, Flourless Chocolate Cake, Prato Biscotti.

AND

BISTRO FOOD AT HOME
meets from 6:30-9:30pm, Thursdays, April 28 - May 12 
(3 sessions)
Cost: $119, includes $15 supply fee

Join this class in making hearty classic, simple satisfying meals from starter to dessert. For example: Frisee Salad with Pancetta and Poached Egg, Salmon with Sorrel Sauce, Coq au Vin, Gratin Dauphinois, Tarte Tatin, Fruit Clafoutis.

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