Chef in Albany, California

Hi there ! My name is Mia and my focus is on locally sourced and creative meals/menus for private events, gatherings with friends, delicious but low maintenance meals, cooking on the line, and preparing economic but delicious meals for large groups of up to 100 people. In the past I have worked professionally on the line at Piccino in San Francisco for nearly a year before returning to finish a bachelors degree from Oberlin college. At Oberlin I was in charge of cooking a weekly dinner with local ingredients for 100 people. One evening I made an entirely Italian-inspired meal, from a Tiramisu that fed over 100 people, to risotto, fresh hand filled ravioli, fried artichokes, minestrone, and a huge salad. My mother is from Central America and my father has spent most of his life traveling and working in Asia, so growing up I was lucky to be eating food inspired from many different cultures, and I was fortunate that both my parents showed me how to make all kinds of food. I have also worked at the Tomales Farmstead Creamery as a Creamery intern, where once I helped cater a private party on the beautiful farm property where I made a decadent Macaroni and cheese that, along with the other delicious pot-luck style foods, helped to feed the likes of the 100 guests. I know my way around a grocery store and am always looking for the freshest produce to use. I am a vegetarian and cook many vegetarian meals that will make even the heartiest of meat eaters happy. From working on the line at Piccino, I learned to respect the kitchen and keep it as clean as possible which is now a practice I uphold in my daily life and personal cooking. With your help, I am eager to create menus to fit your needs and food-related desires. For the past year I have been juggling working as a line cook at the Kebabery in Oakland, the owners of Camino's other restaurant & cater for Paula LeDuc Fine Catering & Events, & interning at Omnidawn Publishing in Oakland.