This sweet rich winter soup is naturally creamy and easy to make. It always impresses friends. I made it for clients the other night, and they were glad I made extra for them to enjoy the next days! It’s naturally creamy, so you can leave out the added cream if you like, but a small [...]
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I learned about this cool site from Harlan over at Somethink to Chew On. It’s a company called snapshirts, which will create a “word cloud” of frequently used words on any website. Kind of like tags, in that the more frequently appearing words show up larger. If you ever wanted to read my blog in [...]
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Today’s Long Island Edition of the New York Times has a wonderful article about Personal Chef Services. The article features several members of the NY Metro Chapter of the USPCA, and as President of the chapter, I am quoted in the article: (Click on the image to read the article in full size, and expand [...]
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Stiva’s Back! I finally have my doggie back home. Many thanks to “Grandma” for taking care of Stiva for the past 3 months. He loved it in New Mexico, but there’s no place like home, and Stiva wasted no time marking the building up again so everyone would know who’s place this is! it’s a [...]
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#21: Interview with John Moore, Executive Director of the US Personal Chef Association. We speak about the state of the industry, the public’s trust in Personal Chefs, Creativity and the Personal Chef, and the Personal Chef Code of ethics Kitchen Quick Tip: Keeping your Range cleanFeatured Website: www.davidlebovitz.com Theme Music: “Can’t Hold It Down”, Andy [...]
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My latest ReMARKable Palate article has been published at The Gilded Fork. This month, our indulgence is chocolate, and in the article I explore the origins of this food of the gods from ancient Mesoamerica. Why do we find chocolate so intriguing, and is it REALLY an aphrodisiac? food chocolate Gilded Fork recipe personal chef
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I just got my certificate in the mail, so it’s official! I have achieved the designation of Certified Personal Chef, a title awarded to Personal Chefs who have been in the industry for some time and achieved a level of experience and education. From the official USPCA website: “The designation of Certified Personal Chef (CPC) [...]
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If you can find Hatch Green chiles, this dish will be authentic. They can now be found off season in canned form from the Hatch Chile Co in Deming, NM 1 cup onion, chopped3 cloves garlic, chopped3 Tablespoons oil1 teaspoon cumin12 New Mexican Hatch Chiles, roasted, seeded and chopped (or 1 28 oz. can )2 [...]
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I shared this recipe in yesterday’s Podcast #20. This is a classic of New Mexican winter cooking. When I think of home, I think of posole. A bowl of this hominy-like stew with rich red chile and pork is my idea of heaven. 1 (3 pound) Pork Loin (or Pork Shoulder), cubed4 garlic cloves, minced2 [...]
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#20: Michelin Stars and Comfort Food The high price of a Michelin Star: Is it worth it? New Mexican Winter comfort food Recipe: New Mexican Posole Featured Website: Somethink to Chew On Theme Music: “Can’t Hold It Down”, Andy Sullivan. www.andysullivan.com
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Mark C. Tafoya is a personal chef in New York City. He is also a world traveler and self-taught gourmand. He is a graduate of Yale University, worked as an actor for 10 years, both On and Off Broadway, and in independent films. His love of travel and food has taken him around the world. He hopes to share his love of world cuisine with you!
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