Private Chef Services

Private Chef Services...Personal Chef Services

How Does It Work?

Consultation

To begin the process we investigate how you are currently eating and how you would like to eat in the future. We discover your food preferences and aversions, allergies and/or special diets through a detailed food questionnaire.

Menu Planning

Roughly a week before each cook day, YaDa Chef creates a customized menu. Upon your approval, we prepare lists and organize recipes.

Cooking

On the cook day, we shop for the freshest ingredients, come to your home/location and cook all day. Before leaving, we clean the kitchen so that you find it as you left it with the exception that you have a fridge full of food and lovely aromas!

And it begins again

We then plan the next service based upon your comments as we work to refine and hone in on menus that make you the happiest. We do not repeat any menu items for at least six months, unless you specifically request them.

Bi-weekly, Tri-weekly, Monthly Meal Plans
Dinner Parties & Buffets
Showers
Brunches
Luncheons
Cooking Classes

personal chefs and event catering

Palm Beach + West Palm Beach + Boca Raton + Miami Beach + Fort Lauderdale

info@yadachef.com | 954-367-YADA (9232)

www.yadachef.com

south florida catering and personal chefs

Beef Wellington Recipe

You can use the tines of a fork to “decorate” the edges, or you can place the mixture more in the middle and gather the edges to make a “parcel”. Serves 4 1 pound/450g filet of beef, cut in 4 equal pieces 2 large shallots, minced 1 pound/450g baby bella mushrooms minced 1 teaspoon/5ml thyme minced 2 tablespoons/30g butter 1 tablespoon/15ml olive oil 1 tablespoon/15ml flour Salt/pepper to taste 1 package puff pastry thawed ½ pound/225g pate –optional 1 egg, beaten Preheat oven to 375˚ Season the fillets with salt and pepper. Saute the beef with 1 tablespoon/15g butter and olive oil, over medium high heat until browned on all sides, (1-2 minutes per side). Remove to a platter to cool. In the same pan add the remaining 1 tablespoon butter and let melt. Add shallots and cook until translucent, add the mushrooms and cook for 2-3 minutes until most of the excess water is cooked out. Sprinkle in the flour and cook for another 1-2 minutes, just cook the flour. Remove from heat and l

2023 Passover Menus For Delivery

YaDa Chef’s 2023 Passover Menu The following menus are for delivery. Restrictions, delivery fee (if applicable) and availability apply. We also provide in-house personal chef services. Call +1 954-367-9232 or + 1 561-285-7466 or email info@yadachef.com for more information. Ashkenazi – INFLUENCED Menu 1 - Serves 8-10 $433 Traditional Chopped Chicken liver with Matzo points Cabbage and Carrot Coleslaw Pickled Beet Salad Gefilte Fish Loaf with Fresh Horseradish Vegetable or Chicken soup with Matzo Balls Traditional Roast Chicken with 40 Cloves of Garlic Traditional or Sweet Potato Kugel Roasted Mixed Vegetable or Carrot Kugel Menu 2 - Serves 8-10 $487 Traditional Chopped Chicken liver with Matzo points Cabbage and Carrot Coleslaw Pickled Beet Salad Gefilte Fish Loaf with Fresh Horseradish Vegetable or Chicken soup with Matzo Balls Traditional Beef Brisket with dried cranberry and Gravy Traditional or Sweet Potato Kugel Roasted Mixed Vegetable or Carrot Kugel Menu 3 - Serves 8-

Gluten Free Zucchini “crab” Cakes Recipe

Zucchini mimics the texture of crab and is a wonderful substitute for vegans, although everyone is sure to love these. Serves 4-6 2 medium zucchini shredded 2 cups/450m. seasoned pulverized crisped rice Rice milk to moisten 1 egg beaten (optional) 1 tablespoon/15ml vegan mayonnaise 2 tablespoon/15ml minced parsley 1 teaspoon/5 prepared mustard 1 teaspoon/5 Worcestershire sauce (optional) 1 teaspoon/5 baking powder 1 teaspoon/5 seafood seasoning 1/4 teaspoon/1ml sea salt 1 tablespoon/15ml canola oil remoulade sauce ( recipe in sauces ) In bowl, moisten rice crumbs. Add egg, mayonnaise, parsley, mustard, Worcestershire, baking powder, seafood seasoning, salt and mix. Add zucchini to mixture, mixing gently but thoroughly. Shape into patties, place in refrigerator to chill for 30 minutes. Pan fry in oil until brown on each side or broil in oven for 2-4 minutes per side or until browned. private chefs and event catering Palm Beach + Boca Rat

Creamed Corn - Gluten Free and Dairy Free

You can make creamed corn without cream and still get just what you want from the dish: the texture of cream and the flavor of corn. In fact, creamed corn without cream is a distinct improvement on creamed corn with cream. Relying on the corn’s own starch for thickening guarantees that the dish will be plenty creamy. And without cream to mask the flavor, the dish tastes much more like the essence of corn. (And that’s not even to mention the savings in calories.) You can put an Indian twist on this simple recipe by substituting 3 tablespoons chopped fresh cilantro, 1 large jalapeño chile, chopped, and 1 1/2 teaspoons finely grated fresh ginger (use a Microplane) for the basil and lemon juice. Or for a Mexican twist, substitute 1 tablespoon chopped chipotles in adobo (smoked jalapeños in a vinegary tomato sauce), 1 1/2 teaspoons ground cumin, and 1 1/2 teaspoons chopped fresh oregano. It would also be great with 4 slices cooked bacon, crumbed, and 1 large (8 ounces) ripe tomato, chopped

Tandoori Style Chicken Recipe

Most people think that tandoori is a recipe. A tandoor is a large clay pot in which a hot fire is built. Marinated meats are lowered into the pot on long metal skewers and cooked. Normally meat is first marinated in yogurt. Please do not let the chicken sit in the yogurt for more and a couple of hours. It becomes wooly. Serves: 4 4 boneless skinless chicken breast halves ¼ cup/60ml plain rice or coconut yogurt 2 tablespoons/30ml cup olive oil 3tablespoon tomato paste ⅓ cup/79ml Tandoori Spice Mix 1 head of garlic, minced 1 cup/250ml chicken broth 1tablespoon/15ml sugar 1teaspoon/5ml salt Tandoori Spice Mix 1 ½ tablespoon/22ml ground ginger 1 ½ tablespoon/22ml ground coriander ½ tablespoon/7ml ground cumin ½ teaspoon/2ml paprika ½ teaspoon/2ml black pepper 1 teaspoon/5ml salt ¾ teaspoon/4ml turmeric ¾ teaspoon/4ml ground nutmeg ¾ teaspoon/4ml ground cloves ¾ teaspoon/4ml ground cinnamon Preheat oven to 450F/232C/GasMark 9 Sprea

6 Ways to Use Zucchini When You Don’t Like The Taste

While zucchini is great in the summer, I easily get burned out after a few weeks. This desperation lead to a great discovery: zucchini disappears in spaghetti sauce. Yes, you read that right. Zucchini disappears in spaghetti sauce. When zucchini is finely shredded, it will almost “melt” into a cooking sauce – particularly a tomato sauce. The key is to shred it finely, using either a box grater or a food processor. We discovered this beautiful secret while on a challenge to up our veggie intake. But the principle applies to more than just pasta sauce! TAKE A LOOK AT THESE 6 USES: Add 1-1.5 cups to spaghetti sauce. Add 1 cup to the cheese mixture in lasagna (or to the sauce itself). Add 1/2 cup to ground beef, like when making “cheeseburger helper”. Add two tablespoons to a smoothie. Add 1-1.5 cups to chili – including white chicken chili. Add 1/2 cup to stuffed peppers, stuffed cabbage rolls, and other similar dishes. If you notice, I use shredded zucch

Gluten Free Cheese Doodle Recipe

Cheese doodles: you know, those bright or ange crunchy fake cheese things? The ones that dye your fingers a fluorescent color you can see from the moon? How about a gluten free cheese doodle! Honestly, they are delicious and fun. Although they do not resemble the bright orange balls we see at the store; these are better for you, taste amazing, and could be served at a cocktail party with an aioli dipping sauce. So, if you are sick of the weather and crazy schedules - how about a little zany fun….whip up some doodles! Goat Cheese Doodle Makes 4-5 dozen 1 cup/250ml water 1 Tablespoon/14g butter 1 Tablespoon/15ml olive oil 1 Tablespoon/15ml red chili flakes 1 cup/125g All Purpose gluten free baking mix flour 1/2 teaspoon/2ml xanthan gum 1/2 Tablespoon/7ml garlic powder 1 teaspoon/5ml salt 1 teaspoon/5ml pepper 2 large eggs beaten 2 Tablespoons/30ml fresh rosemary 1 cup/120g goat cheese 3 egg whites, beaten into stiff peaks Preheat oven to 400F/200C/Gas

Why Chocolate Feels So Good ... It's All Down To Lubrication

Date: January 13, 2023 Source: University of Leeds Summary: Scientists have decoded the physical process that takes place in the mouth when a piece of chocolate is eaten, as it changes from a solid into a smooth emulsion that many people find totally irresistible. By analyzing each of the steps, the interdisciplinary research team hope it will lead to the development of a new generation of luxury chocolates that will have the same feel and texture but will be healthier to consume. During the moments it is in the mouth, the chocolate sensation arises from the way the chocolate is lubricated, either from ingredients in the chocolate itself or from saliva or a combination of the two. Fat plays a key function almost immediately when a piece of chocolate is in contact with the tongue. After that, solid cocoa particles are released and they become important in terms of the tactile sensation, so fat deeper inside the chocolate plays a rather limited role and could be reduced without having

9 Professional Styling Tips From Odysseus Bogioglou

Sharing from Odysseus Bogioglou ---wonderful Greek Chef and Food Stylist 1)Garnishing – Garnish has to be something you eat and not there just to decorate. 2) Po sitioning – There is talk of a virtual clock where meat is at 2 o’clock, starch at 10 and veggies at 6. 3) Less is more is one of the rules. A big plate with a relatively small portion puts the food more in focus. 4) Plates – White or off-white plates make the food stand out more too. 5) Color – There has to be a certain color match. 6) Focus – The main part of the dish, usually the meat should be put most in focus for example a little elevated. 7) Plating - Food has to be simply plated so the person eating should be able to eat without having to go through an intricate design to be able to eat. 8) Setting the Stage – The dish has a face and the part in focus (usually the prettiest) should be towards the person eating, I think we can safely say the "eater" in this case is the camera. 9) Sketch

Italian Easter Bread Recipe

The Italians love to celebrate holidays with food and Easter is one of those special holidays. The breads come in every shape and size. Many are sweet, braided and wrapped around eggs. The Neapolitans have a delicious savory one stuffed with ricotta and sausage or ham. This recipe is more along the lines of a Calabrian bread. Easter is preceded by Lent, a time of fasting for many Christians. Come Easter Sunday, it is time to come together... 3 cups/375g all purpose flour 1/4 cup/48g sugar 1 package active dry yeast 1 teaspoon salt 2/3 cup/158ml warm milk (120F/49C) 2 tablespoons butter/29g, softened 2 large eggs grated orange zest 1/4 cup/43g chopped blanched almonds 1/2 teaspoon anise seeds 5 hard boiled eggs neutral oil Glaze 1 cup/130g confectioner's sugar, sifted 2 to 3 tablespoons/30-45ml orange juice sprinkles or nonpareils, for decorating In a mixing bowl, combine 1 cup/125g flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on

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