CHEF

Chef Talli V. Counsel is the distinguished consulting United States Presidential Master Chef for three United States Presidents. Chef Talli, a native of Southern California, was introduced to the culinary arts profession as a young man by his parents, William and Jean Counsel, who were the Executive Chefs and restaurateurs. Prior to his formal culinary training Chef Talli was fully trained in the art of high speed "Spincookery"®, a term and process developed by his mother, Chef Jean Counsel. The cuisines created by Chef Talli have garnered rave reviews, both in the United States and abroad. His incredible culinary imagination and expertise, coupled with his unswerving commitment to using only the finest and freshest products, and handpicked ingredients from only the top local sustainable farmers and ranchers, have unleashed amazing American, International and fusion dishes, uniquely his own. A few of his personally developed cuisines include: Rainwater Seafood Salad, European French Crystal Cuisine, Dr. Wooe's Chinese Hot Wok, California New Coastal Cuisine, Deep Gator Cajun Cuisine, Italian Northstar and San Francisco Cable Cars & Crayons (extreme San Francisco flavors and colors), and Blue Radiance Fresh Seafood Cuisine.

For Artie a veteran chef being free to listen to his creative voice is essential. He believes making memorable meals requires more than assembling ingredients-he pays attention to the aesthetics of a dish to its visual appeal."Presentation and color coordination is the key,"........It's an Art.....DO YOU NEED designated color scheme and theme, artistic form, consulting for clients to determine their needs and priorities, identify problems, diagnose causes and determined corrective actions, confer with management to determine amount and type of food to be served and decor to be arranged. Design and decorate foods and artistic food arrangements for buffets, banquets, social functions .....

I have been a chef for over 15 years, I studied at Schoolcraft College in Livonia, Michigan with 5 Master Chefs. Earning a full culinary scholarship from competing national food show competition in 1989 in Michigan. Winning several gold medals and awards in food salon shows. I am truly a well seasoned chef, as that might say. The thing is :I Love to cook everyday that is, I could not emagine a day without cooking. I also have been in featured in several newspaper articles and worked on live cooking show segments and worked on an local tv show. I started working as a executive pastry chef right out of cooking school, then I literally worked in every position in the kitchen and front of the house. There where some positions that I was not fond of but I wanted the experience of the position. As a chef I have worked in hotels, restaurants, pubs, country clubs and catering facilities, Cooked for lots of celebrity clients, municipal dignitaries and lots of just good people!

I am a former drexel engineer drop out who decided that a boatload of cash is not worth a job I have no desire in whatsoever. Thus, with the help of my beautiful girlfriend, I was persuaded to join culinary school and pursue one of my many passions. One) food Two) writing! What better way of doing that then by publishing...well, food? I started off doing odd jobs all throughout culinary school. These included working behind the scenes on the 10! show for Celebrity chef Maria Liberati as well as catering for the Philadelphia Eagles (McNabb sure did enjoy mushroom omelets). From there on I went gourmet, training under M restaurant chef (who trained under Gordon Ramsay, Alain Ducasse, and Thomas Keller) Michael Caspi. After a successfully completed externship, I denied a position there to become an assistant chef at Brookdale corporation, where I currently work. What do I do for fun? Cook. I cook on my free time, and many of the things I will publish will be from what I cooked at home. My intention is to share some of my adventures, and maybe make a buck or two. :/

So Wha'ts for dinner tonight? That's the question in my family everyday, each week. Raised in Boulder, CO Chef Dave's cooking skills were borne from a Childhood cooking class. He has mastered the art of cooking from scratch and creating great family meals. From necessity Dave wrote Mr. Moms Favorite Family Meals, helping families discover what's for dinner tonight.

The Chef Basket is the new way to make kitchen work quick and easy. It starts off flat and instantly expands to a flexible basket that lets you cook, boil, or deep fry foods with ease. Even when hot water or oil is rapidly boiling in the pot, the specially designed handles stay cool to the touch. So you can safely lift out the Chef Basket and go right from the pot to the plate. No more pouring boiling water into a wobbly colander. Cook pasta, shellfish, veggies, fried chicken -- virtually anything. It's the best way ever to make hard-boiled eggs because you go right from the pot to the ice water. No More Cracked eggs! Invert the Chef Basket and it turns into the ultimate steamer. But there's more! Flip down the handles and it's a free standing colander. You can rinse your food in the Chef Basket, lift the handles back up and go right from the sink to the pot in one easy motion. Best of all, it folds flat for easy storage anywhere.

Executive Chef Tonné Khabir is the senior partner of Bobsaith Consulting LLC where she specializes in creating and catering delicious low-fat, Middle Eastern, Creole-influenced dishes with an East African, kosher style, neo-soul twist.Having been handed the cooking ladle by her retired, executive chef grandmother, Chef Tonne is a third-generation chef from Kansas City, Missouri who has been cooking since she was 13-years old. In some capacity, Chef Tonne has been cooking for the past 25 years. Chef Tonne attended the University of Kansas majoring in organizational communication and has received professional training in Haiti and the Dominican Republic.Chef Tonne started Creative Events of Dallas in the mid-90s as a way to supplement income; however after being laid off from their corporate jobs as corporate chef and sales executive from the now infamous WorldCom, without hesitation, Tonne and her then former husband, native Tanzanian, Faiz Bobsaith, blended their melting pot of experiences in sales, business, international travel, foreign and domestic cooking training, and reinvented Creative Events of Dallas. Over the years, Chef Tonne has received numerous awards, letters of commendation and recognition for her tireless work as a culinary artist. Since opening in 1996, under the direction of Bobsaith and Bobsaith. She has served on numerous board of directors such as the Shakespeare Festival of Dallas, and 500 INC. Chef Tonne has worked as a personal chef for an A-list of celebrity clients that include professional athletes, entertainers and business professionals. Her last endeavor as personal chef ended in 2005 with a final farewell to her friend, radio personality, actor, producer, entrepreneur and King of Comedy, Steve Harvey. In March 2009 Chef Tonne Khabir sold Creative Events of Dallas and reinvented herself, she made a executive decision and paradigm shift to government contracting.

The culinary art of Brian Simon speaks for itself. Chef Brian Simon is a magnificent chef, who puts a little of himself in every dish he makes. He learned how to cook not for financial gain or prowess, but simply because he loves food, and knows the power of food for bringing people together. Whether he is lovingly breading a tender cut of veal parmigiana, or intently watching over a pot of beef bourguignon as the pinot noir simmers down into a thick and hearty sauce, it is the happiness and joy he brings to a kitchen which adds the true final ingredient. Along with the wealth of years of family recipes passed down through the generations as a result of growing up in an Eastern European family in the heart of New York, Brian was thrust headlong into the world of restaurant cuisine when he opened up a high end American/European blend bar and eatery in the heart of Guatemala, where he lived for several years in his early twenties. During this time he attracted a very wealthy tourist clientele due to his strict adherence to the values and tastes of European cuisine. His menu featured a fantastic blending of Western European dishes, heavily focused on French and Italian roots, but with a very strong connection to Eastern Bloc techniques. Since parting with his own establishment and returning to the states, Brian has studied under several European style chefs, and participated in many cooking events, most recently taking second place at the Taglian Center's Saint Patrick's day celebration "Battle of the Chefs". But then honestly who could be surprised if you had seen the tender lamb chop rubbed with rosemary and thyme, placed at the center of a plate of dill seasoned mashed potatoes, and buttery braised cabbage, complimented with a piping hot bowl of hearty Irish beef and lamb stew, which after boiling over low heat for nearly two days was so rich and tasty you'd have thought it had been cooked by Saint Patrick himself

I'm Bruce Cadle, AKA The Date Night Chef. I've never been to culinary school. I've never worked in a restaurant, but I love cooking and I love my wife! Every Friday night I fix Fun, Fancy, but Easy romantic Date Night dinners. Valerie and I have been married 34 years and Date Night is our favorite night of the week! I want to teach you how to have a great Date Night too!

Executive Chef working in the Retirement Community. Focus on healthier living and specific medical diets, such as diabetic, low-fat, low-salt, etc.

I am a third generation Executive Chef who enjoys teaching and sharing my craft. I offer my expertise to anyone from the potential restaurant owner, college student, busy professionals and the everyday home-maker. I hope to hear from you soon.

Certified Personal Chef and Owner of Home Cooking Consultant Personal Chef Services

Pastry Chef at a major casino and hotel on the Las Vegas Strip in Nevada.

Hello - I am Achim Thiemermann (Chef Keem), creator of Agasweet flavored agave nectar. Born and raised in Munich, Germany. First career in pop music as A&R Director for CBS and Jupiter Records. Since 1981, chef/business owner in Austin, Texas.

Writer by day. Gamer by night. Chef anytime.

WELCOME TO CHEF ERIC'S CULINARY CLASSROOM We offer professional and recreational cooking classes and cooking instruction for every level of student. Whether your desire is to take a Single Recreational Cooking or Baking Class, our Beginner's Series, or our Professional-L

A professional chef with over 20 years experience in a wide variety of cuisines. My favorites are Italian and French

World-travelled chef originally from the West Coast of Canada, now living in Southeast US. I've worked in Africa, Australia, Asia and Europe.

I have been a chef for 15 plus years working in all aspects of the food service business. I have worked on caterings for 10,000 to running a fine dining kitchen for 20 seats. In my experinces I have seen and heard alot of things food related and otherwise.

I am a professional Chef with twenty years of experience. I began my paid career at the age of fourteen, and have seen or done just about everything possible in this wacky industry. Both good and bad. I would enjoy the oppourtunity to tell some of my stories and share some o

veteran chef who like to share his travel and food experiences

I am a chef by trade now working in Retail Management. I am married with 2 children. I have a new website www.learnsomethingnewtoday.us that was just launched

Pastry Chef I graduated at the top of my class, on the Dean's list with a 4.0 GPA and perfect attendance.

Chef Bob

Brew Chef Norman has been brewing up new recipes for the perfect beer and food pairings for over 12 years. He has recently been sharing his experiences online at http://www.brewandchew.com

A classically trained chef, musician and writer, Jason Holley writes as a way to "relax after a hectic day." Currently employed in Corporate Foodservice, he lives in Central Oklahoma with his wife, his children and his dogs.

My name is Ryan Wilson, I was born and raised in the San Francisco Bay Area "east bay" and every since I could remember I loved to cook good food. My mother was from Louisiana and I not only grew up eating the best of food, I learned how to cook it as well. " I can still re

Born in New York City, lived in Los Angeles, Tennessee, and now Houston, Texas, I am in the Hospitality Field currently employed by Hilton Hotels as an Executive Steward. I gradutated form the Culinary Institue of America in 1980 and became a professional Chef. The last 10 y

At a young age i found that Culinary was my true passion but music and writing are never far behind. In short i love what makes me happy, you should give it a try sometime!