Personal Chef In-Home Meal Preparation
I began my cooking career at the tender age of 8 when my mother had back surgery and was "out of commission" for several weeks. I have 4 younger siblings and the task of cooking for all of them plus my dad fell to me. While my first gourmet meals were something like Spaghetti-O's and peanut butter sandwiches, I derived a lot of enjoyment by putting a meal in front of my family! Humble beginnings aside, I have enjoyed cooking for my family and friends all of my life. It doesn't matter if I am feeding small groups of hungry kids or parties of 25. I just love to be in the kitchen.
After working in the corporate world for several years, I decided to follow my passion for cooking and attended Western Culinary Institute in Portland, Oregon. I graduated with honors and earned the "Diplome in Le Cordon Bleu in Culinary Arts."
In addition to that training, I attended a cooking school in the province of Le Marche Italy called La Tavola Marche. I learned about Cucina Povera, which is a philosophy (and a way of life in Italy) that supports cooking and eating seasonally and locally. I believe it is possible to implement those ideas in our lives here in Portland.
I choose to shop locally and cook and eat seasonally, as much as possible. Mostly I purchase food from states that touch Oregon. That allows for delicious citrus and other great produce from California during the winter months.
During the summer I shop extensively at the Farmer's Markets around Portland. You will benefit from the freshest produce Oregon has to offer during the market months. We are so lucky to live in a bread basket area and it makes cooking so satisfying to know that my ingredients are literally right off the farm. And I like knowing that I am supporting the farmers that have chosen to carry on a time honored tradition.
During the summer I shop extensively at the Farmer's Markets around Portland. You will benefit from the freshest produce Oregon has to offer during the market months. We are so lucky to live in a bread basket area and it makes cooking so satisfying to know that my ingredients are literally right off the farm. And I like knowing that I am supporting the farmers that have chosen to carry on a time honored tradition.
Personal Chef Sharon Blickenstaff
503.860.1633
503.860.1633
