Stephanie Myers
“None of us had to shop, cook, or clean up the kitchen, which meant we could relax, enjoy each other’s company, and truly celebrate the occasion.”
Kelly Laderoute
“Chris was friendly, professional, and happy to answer our questions throughout the evening, making it feel personal and relaxed without ever being intrusive.”
Lauren Judd
“He was very easy to communicate with, was super responsive and the day of arrived right on time.”
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Recent Posts
Farmer’s Market Haul
We're fortunate to live in a great food city that has a farmer's market four days a week. The Saturday one is arguably the best. I buy 95% of my meat & produce for home use there, as well as product for my personal chef business. Today's haul included: Chorizo,...
Edamame
Edamame just picked from my garden. Real food means real work
Grilling. A Good Start
Yesterday we were playing with grilled fruit. While this is nothing new, we looked at the grilled fruit as only the first step. With the pineapple, after it was grilled it was put in a bowl with rosemary stalks. The rosemary was lit on fire with a torch, then the bowl...
Culture
A recipe for Mahon Grit Croquettes with Pecan Romesco Sauce. This recipe by Frederick, Maryland chef Chris Spear was featured in Culture Magazine
Cochon 555 Epic 2013 (In Pictures)
If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you. Chris Spear
The Crouton Test
All chefs have different ways of testing a cook’s abilities in the kitchen. You hear a lot about egg cookery. I think you can tell a lot about a cook or restaurant by how well they make croutons. No, seriously. How much care do you take in making something that many...