Shrimp Ceviche
Cooking – As I mentioned in my “about me,” I am a personal chef in Nashville, so obviously cooking is one of my passions, and I am lucky enough to be able to pursue that passion as a career (oops – I’ll cover the career “c” in a future post. I became passionate about cooking 18-or so years ago when I was a Jazzercise instructor (hint, another one of my careers), and was lucky enough to be a part of a monthly “supper club” where several instructors would get together with a theme dinner and each one bring their own contribution to the dinner. It was AWESOME FOOD! I had no idea how easy it was to create great food – nor did I know food could be so great! P.S. It’s also where I discovered a “c”ocktail passion, martini’s… (note to any local Nashville folks – if you want to check out one of the best Jazzercise instructors in the US, go to her website and attend a class – schedule and info here… http://GreenHillsJazz.com) Ahhh, an ice cold martini is the perfect start to a wonderful evening at home with great food to follow.
On another note, I’ve recently been helping a fellow USPCA chef, Mark Tafoya of ReMARKable Palate in New York test recipes for his first cookbook being created by his Culinary Media Network company entitled, The Gilded Fork: Entertaining at Home, A Year of Dinner Parties. From what I’ve seen, it will be an awesome addition to any cook’s kitchen. The shrimp ceviche photo above is one of the recipes I tested for Chef Mark. There are more photos on my website, http://www.ChefRobyn.com or you can follow Mark’s cookbook journey at his website, http://www.culinarymedianetwork.com/category/cookbooks/
There is so much about food to explore and keep a chef of any caliber busy. Aside from my journey to the Personal Chef career over many years, I’ve spent the last two years experimenting with recipes for the crockpot – it has transitioned over to a side service for my clients known as Crockpot Wednesday! April’s recipes run the gammet from Baked Beans to Mixed Berry Cobbler, ( I figure you can never go wrong by starting dinner with dessert).
Over the last few weeks, in addition to recipe testing, I’ve been able to attend lectures on two different special diets. At our February USPCA Chapter meeting we had two members from the local Celiac support group (http://NashvilleCeliacs.org) who gave our chefs tips and tricks for cooking for people with Celiac disease who require a gluten-free diet. Last weekend I was in a class at the Ki of Life Learning center in Franklin (http://www.KiofLife.com) and learned about the guidelines for following a Macrobiotic diet.
On the whole, there are lots of topics I plan to explore here in my “C”ooking venue – come back for recipes, photos, cookbook and restaurant reviews, and more!
Next time… “C”abins…
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