Chef in Petaluma, California

Please visit my website for information. Mariaparish..... I have been cooking and sharing my passion for food with people most of my life. As a child I learned to cook from “Yia-Yia” my grandmother who was a chef running the family’s restaurant and taverns. My family is Greek and my love of food stems from passed down traditions and pushing the stool up to the stove as a child full of culinary curiosity. I was rolling stuffed grape leaves and spanakopita before I could read. Yia-Yia taught me how to season and blend flavors, as we tasted and fine tuned daily preparations. She also whipped me into shape regarding the “rules” of the kitchen, and her voice still echoes within me. It was natural for me to pursue a career in the culinary arts. I began my classical training with an American Master Chef; Raymond Hofmeister at the Los Angeles Culinary Institute, 1996-199.... During my time working in Los Angeles I did everything possible to keep learning. I worked with Chef Sang Yoon at Michael’s restaurant in Santa Monica, at the same time I worked for Patina restaurants in the catering department, and I built a client list for a personal chef business providing in-home food service and shopping. I then moved to Santa Barbara to work with Michel Richard, at Citronella learning pastries and the art of line cooking by the night. In the day, I managed the kitchen at the BrewHouse and Pub, and started a catering program. Later, I moved to Napa/Sonoma to try new experiences. I assisted with opening three different restaurants developing and standardizing recipes for menus, hiring, training and managing kitchen staff. My most recent years of catering experience were spent with Elaine Bell Catering in Sonoma and Napa Valley wine country, Parsley Sage Rosemary Thyme (PSRT) in the Silicon Valley. This is when I fine tuned high end food preparation and presentation for small to large events. I was exposed to and used many different styles of cooking and techniques. I have memories of searing 100 Muscovy duck breasts for appetizers for 500 and the pressure of making sure 500 filets come to the right temperature for holding. I feel I’m a better chef because of all the hours put into catering. As a private and personal chef I have over 20 years experience working with clients in their homes and cooking for all types of dietary needs. I have extensive experience with organic foods and products, gluten free cooking and recipe conversions, kosher preparations, oil/sugar/ salt free diets, and everyday foods. Currently as a Private chef I prepare lunches, dinners, parties and events up to 60 guests. At my present job I’ve become quite a firebug building wood fires for grilling of mostly all meats and fish. They also love my Bolognese Sauce and Duck Ala Orange. I travel to the out of state properties, being on location requires resourcing ingredients and shopping for the household and guests. In 2014 I graduated from college completing a BS degree in BIS Operations Management and Supply Chain.I have been cooking and sharing my passion for food with people most of my life. As a child I learned to cook from “Yia-Yia” my grandmother who was a chef running the family’s restaurant and taverns. My family is Greek and my love of food stems from passed down traditions and pushing the stool up to the stove as a child full of culinary curiosity. I was rolling stuffed grape leaves and spanakopita before I could read. Yia-Yia taught me how to season and blend flavors, as we tasted and fine tuned daily preparations. She also whipped me into shape regarding the “rules” of the kitchen, and her voice still echoes within me. It was natural for me to pursue a career in the culinary arts. I began my classical training with an American Master Chef; Raymond Hofmeister at the Los Angeles Culinary Institute, 1996-199.... During my time working in Los Angeles I did everything possible to keep learning. I worked with Chef Sang Yoon at Michael’s restaurant in Santa Monica, at the same time I worked for Patina restaurants in the catering department, and I built a client list for a personal chef business providing in-home food service and shopping. I then moved to Santa Barbara to work with Michel Richard, at Citronella learning pastries and the art of line cooking by the night. In the day, I managed the kitchen at the BrewHouse and Pub, and started a catering program. Later, I moved to Napa/Sonoma to try new experiences. I assisted with opening three different restaurants developing and standardizing recipes for menus, hiring, training and managing kitchen staff. My most recent years of catering experience were spent with Elaine Bell Catering in Sonoma and Napa Valley wine country, Parsley Sage Rosemary Thyme (PSRT) in the Silicon Valley. This is when I fine tuned high end food preparation and presentation for small to large events. I was exposed to and used many different styles of cooking and techniques. I have memories of searing 100 Muscovy duck breasts for appetizers for 500 and the pressure of making sure 500 filets come to the right temperature for holding. I feel I’m a better chef because of all the hours put into catering. As a private and personal chef I have over 20 years experience working with clients in their homes and cooking for all types of dietary needs. I have extensive experience with organic foods and products, gluten free cooking and recipe conversions, kosher preparations, oil/sugar/ salt free diets, and everyday foods. Currently as a Private chef I prepare lunches, dinners, parties and events up to 60 guests. At my present job I’ve become quite a firebug building wood fires for grilling of mostly all meats and fish. They also love my Bolognese Sauce and Duck Ala Orange. I travel to the out of state properties, being on location requires resourcing ingredients and shopping for the household and guests. In 2014 I graduated from college completing a BS degree in BIS Operations Management and Supply Chain.I have been cooking and sharing my passion for food with people most of my life. As a child I learned to cook from “Yia-Yia” my grandmother who was a chef running the family’s restaurant and taverns. My family is Greek and my love of food stems from passed down traditions and pushing the stool up to the stove as a child full of culinary curiosity. I was rolling stuffed grape leaves and spanakopita before I could read. Yia-Yia taught me how to season and blend flavors, as we tasted and fine tuned daily preparations. She also whipped me into shape regarding the “rules” of the kitchen, and her voice still echoes within me. It was natural for me to pursue a career in the culinary arts. I began my classical training with an American Master Chef; Raymond Hofmeister at the Los Angeles Culinary Institute, 1996-199.... During my time working in Los Angeles I did everything possible to keep learning. I worked with Chef Sang Yoon at Michael’s restaurant in Santa Monica, at the same time I worked for Patina restaurants in the catering department, and I built a client list for a personal chef business providing in-home food service and shopping. I then moved to Santa Barbara to work with Michel Richard, at Citronella learning pastries and the art of line cooking by the night. In the day, I managed the kitchen at the BrewHouse and Pub, and started a catering program. Later, I moved to Napa/Sonoma to try new experiences. I assisted with opening three different restaurants developing and standardizing recipes for menus, hiring, training and managing kitchen staff.