YaDa Chef Private and Personal Chefs

Are You With A Company Seeking A Fun Cooking Team Building that Energizes, Engages and Fires-up Your Team? Create a gourmet meal while boosting your corporate team's potential with meaningful culinary cooking  team-building workshops  from YaDa Chef Chef. We come to you and help companies, sales teams, HR teams, and company executives build better relationships through cooking programs you won't find anywhere else. How Our Programs Work Our cooking team-building sessions transform your group to an unstoppable team ready to take on the world! Fun is a key component to your team's transformation process, which is why  YaDa Chef  offers culinary team-building exercises   that allow participants to be fully engaged for 100% participation. In one day, you'll learn more about the people you work with and gain a whole new level of professional intimacy then in the years you've already spent with them. Best of all, we come to you so there's no need to tra

Newlyweds & Couples Private In-Home Classes You got hitched… and now it’s time to get in the kitchen! Our private, in-home cooking workshops are for the couple who has everything–except skills at the stove. Better than a personal chef and more intimate than a cooking class, our intensive lessons take the guess work out of good cooking. We begin with the basics and continue by tailoring the class to your specific needs. *Larger groups and corporate events are also accommodated Topics of Interest Knife Skills Sautee Roasting Braising Searing Grilling Pasta Cookery Vegetable Cookery Basic Baking Healthful Cooking Low-fat Baking Vegetarian Meals Special Occasion Menus Fast Weeknight Dinners Brunch Foods Mixology Wine Pairing private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Ingredients For the crackling crust: 6 ounces ground almonds 1 egg white 2 ounces caster sugar (superfine) For the topping: 8 ounces plain chocolate, grated 1 pint plus 4 ounces (2 1/2 cups) double cream (or heavy cream) To decorate: Toasted almonds Yellow rose petals Directions Work the ground almonds, egg white, and sugar into a paste and knead into a ball. On a sugared surface, roll out to a round large enough to line an 8-inch nonstick flan tin, 1/4-inch thick and leave to dry for 30 minutes. Preheat the oven to 350 degrees F. Place the rested pastry in the tin and decorate the edges with the finger and thumb technique. Line with foil (but no baking beans) and bake blind for 20 to 25 minutes. Watch carefully to avoid scorching. Leave to cool. Melt the chocolate in a bowl set over hot water, then mix in the cream, stirring all the time to prevent splitting. Remove from the heat and, as the chocolate starts to set, beat the mixture to a light

A dinner party normally involves a sit down meal with more than one course. Any type of food can be served. If you know your guests, it can be more beneficial to pick something you know they will like - or stick to something simple that is usually a crowd pleaser and won't keep you in the kitchen for ages.  A start time is up to you but we wouldn't start any earlier than 6.30pm.  What drinks to serve depends on your guests - dinner parties usually involve a lot of hosting work and effort to "please your guests". If you know your guests aren't wine or champagne drinkers, don't waste your money serving it! If you're unsure of what your guests drinks, have a variety on hand - wine, champagne, beer, soda, juice & water.   "The first step is to go exploring -- if you're out of your comfort zone -- that's one step in and of itself." The options for foods are endless. It's always a bonus if you go the extra mil

2 cups/360g peanut butter chips 2 cups/360g butterscotch chips 2 cups/360g chocolate chips 1 1⁄2 cups crushed ripple potato chips, about 3 or 4 large handfuls uncrushed 1 1⁄2 cups/227g peanuts (salted or unsalted) DIRECTIONS Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler. Add crushed potato chips and peanuts. Mix together with melted chips. Spoon into mini cupcake paper cups. (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.)  Chill until set. You can also add ½ cup coconut to melted chips and peanuts. To speed up chilling time, pop them into the freezer for a few minutes. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.co

You all know that expression (originally a book): "Everything I need to know I learned in kindergarten." Indulge me as I tweak that to apply to the kitchen. Well, maybe I didn't learn  everything  essential there — but the room known lovingly as the heart of the home surely is a powerhouse of lessons, if you open your mind to them. Following are an even 10. Patience.  I'm a pretty patient person by nature — at least when it comes to tasks, if not so much to people behaving like idiots...or sluggish traffic lights. But in the kitchen, so many things simply cannot be rushed. Yeast dough rising, for example. Or that all-important melding of flavors in soups and stews. That's why so many people shy away from the place — I have no time! they whine. But this is a big mistake. The busier you are, the more critical it is to find ways to slow down. Cooking will do that for you. Precision.  When you're baking, it really does matter if you drop one teas

Remoulade is a French invention and was most likely used as a condiment for meats. Today we see it more as a fish sauce, rather like the English tartar sauce. I like mine with minced cornishon, which you can add to the below recipe. 1 cup/225ml mayonnaise   2 hard-boiled eggs, chopped 1 clove finely chopped garlic 1 teaspoon/5ml dry mustard 1 tablespoon/25ml chopped Italian parsley ½ teaspoon/2ml minced chives 1 tablespoon capers, chopped 1 teaspoon/5ml anchovy paste (substitute 3-4 minced) Juice of ½ lemon 1 teaspoon/5ml chopped dill Mix ingredients and allow to stand for 2 hours before serving to marry flavors. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Whether you are a novice in the kitchen or you've been cooking for years and feel like you need some new recipes, YaDa Chef's cooking classes for adults covers all the bases.  We keep them fun - get your apron dirty with YaDa Chef! We offer daytime, evening and weekend classes to suit every schedule. All classes are hands-on (or not if you prefer)! Classes are $75 per person, with a 6-person minimum (groceries are included – luxury items may incur an additional charge) for a two hour class.   Customized classes for individuals or couples are available for $125 with a 2-hour maximum, plus the cost of groceries. For more information please email, info@yadachef.com or call 954-367-YADA (9232).  Gift certificates are available. Give the gift of a wonderful (and educational) cooking experience. www.yadachef.com

Serves 4-6 1 roasting chicken 2kg/4 pounds 1 tablespoon/15ml olive oil 1/2 head of garlic, mashed into a paste 1 tablespoon/15ml/15g Herbes de Provence 1/2 tablespoon/7ml sea salt 1 teaspoon/5ml fresh ground pepper 1 lemon cut into wedges 3 baking potatoes cut into large peices Preheat oven to 475F/ 246C/Gas 9. Pat chicken dry. Rub with olive oil. Mix garlic, Herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place the chicken on a wire rack set inside a roasting pan with potatoes scattered around the chicken. Roast chicken until skin begins to brown, 25–30 minutes. Reduce heat to 350F/175C/Gas 4 and roast until an instant-read thermometer inserted into thigh registers 165F/87C, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.  personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)