December 20, 2005 – Jonathan Taube of Rocky Rill Personal Chef Service is now teaching ongoing coooking classes at the Williams-Sonoma store in White Plains.
December 15, 2005 – Bon Appetit magazine touts Mark Tafoya’s ReMARKable Palate Podcast as one of the “early standouts of this nascent medium”.
August 29, 2005 – Chef Mark Tafoya is now the host of a twice a week audio show, The ReMARKable Palate Podcast. It’s a food and culture show which features cooking tips, recipes, spotlight ingredients, and interviews with purveyors, food producers and other chefs. You can subscribe, and have the show downloaded directly to your ipod or mp3 player. The show is linked at the foodblog: http://remarkablepalate.blogspot.com
August 15, 2005 – NY Personal Chefs Appear on TV! Members of the NY Metro Chapter appeared on WLIW channel 21, the Long Island PBS station, answering phones as part of their regular membership pledge drive on Monday, August 15 from 8-11 PM. The programs was “Summer in Sicily”.
July 25, 2005 – 7 of our members attended the USPCA National conference in Atlanta July 22-25. Pictured are: Top Row – Cathy Torritto, Jennifer Urda, Jonathan Taube, Vickie Kirlick, and Glenn Burgess; Front Row – Mark Tafoya and Vanda Azevedo
May 30, 2005 – Glenn E. Burgess of Supper’s Ready Personal Chef Service, Inc. is doing his part to help the fundraising efforts of the Hagedorn Little Village School – Jack Joel Center for Special Children in Seaford, NY. At their 14th annual golf tournament on June 6, 2005, held at Tam O’Shanter Club, one lucky auction winner will receive a special four-course dinner for two, which Chef Burgess will prepare in their home.
May 26, 2005 – Mark Tafoya of ReMARKable Palate has teamed with Mersy Productions and StreetLight Pictures to shoot the pilot for a new cooking TV show with an interesting International twist. The producers will be shopping the pilot to networks, so watch this space for more news soon!
May12, 2005 – Lia Soscia, Owner of Home Cooking Consultant now has a monthly cooking column on http://longislandmag.com/. Check it out!
May 3, 2005 – Mark Tafoya, President of the NY Metro Chapter, and owner of ReMARKable Palate, was published in the May/June issue of Personal Chef Magazine. He wrote an in depth article about international cuisines and how Personal Chefs can incorporate them into their service. He shared several of his Thai and Vietnamese recipes.
April 27, 2005 – Donna Mintz of Basil & Barbells was featured in the May issue of Health Magazine, in an article about personal chefs helping their clients lose weight.
Read the full story here: http://www.health.com/health/article/0%2C23414%2C1047337%2C00.html
April 26, 2005 – Mark Tafoya, owner of ReMARKable Palate, has been named exclusive culinary consultant and demonstration chef for Granoff Caviar, LTD. “I’m excited to be representing Granoff’s Black Label line at the upcoming National Restaurant Association Show in Chicago May 21-24, demonstrating the many uses of this fine new gourmet product.” says Chef Tafoya. Granoff is a caviar alternative that is capturing the attention of a growing number of chefs since its introduction at the New York Fancy Foods Show in 2004, where Chef Tafoya created a number of innovative dishes. An affordable option, this caviar can be used in all of the same ways as traditional caviar. It also has the added benefit of being used with hot foods, unlike caviar. Taste tests place Granoff close to Osetra caviar in flavor and close to Beluga with its buttery texture, with a clean finish and no after-taste.
Read the full story here: http://www.prweb.com/releases/2005/4/prweb232796.htm
April 26, 2005 – The NY Area USPCA Chefs Drive for Spices to Feed our Troops in Afghanistan – Jennifer Urda, Vice President of the NY Metro Chapter of USPCA and owner of The Runcible Spoon, is heading up our first charitable event: Spices to Feed our Troops. USPCA Chef Pat Day from Houston decided to put her Personal Chef business on hold in order to go to Afghanistan as a chef with Brown and Root, cooking for our troops stationed there. So we at the NY Chapter have organized a drive to put together a shipment of spices for Pat and her fellow chefs to use to feed our troops. If you are interested in contributing, please contact Jennifer at: RuncibleSpoonPCS@aol.com
Read the full story here:http://www.prweb.com/releases/2005/4/prweb232460.htm
April 10, 2005 – Donna Mintz, owner of Basil & Barbells was featured on National TV! Business Week Money Talks interviewed Donna for their Personal Business segment. Donna discussed her business, and explained how a personal chef service works. The interview ran on ABC on Sunday April 10.
March, 2005 – Donna Mintz, Personal Chef and Owner of Basil & Barbells, was recently interviewed in an article for American Fitness Magazine March/April 2005 “Pots, Pans and Push-Ups”.
The article discusses how Donna’s busines was born out of the idea that healthy is not about being thin. A healthy diet is not a weight loss program; It is a way of life. By offering personal chef and personal training services, we help our clients achieve their ultimate health goals.
March, 2005 – Glenn Burgess, Personal Chef and Owner of Supper’s Ready Personal Chef Service, Inc. was published in the March ‘05 issue of Personal Chef Magazine. He wrote a down-to-earth account of the early stages of starting your own Personal Chef business. Glenn took time to share his thoughts on obstacles and solutions to those obstacles that can keep you on the right track!
March, 2005 – Lia Soscia, Personal Chef and Owner of Home Cooking Consultant was recently interviewed by Chef Educator Today for an upcoming article about career options for culinary students. She was also welcomed by her local Chamber of Commerce in Bellmore with a formal ribbon cutting ceremony that included local legislator David Denenberg and Assemblywoman Maureen O’Connell.
January, 2005 – Mark Tafoya, Personal Chef and Owner of ReMARKable Palate Personal Chef Service, was interviewed by a camera crew from Yale University for a television show called “Bulldog Profiles”, which features Yale Alums who have chosen unusual career paths. He spoke about his circuitous route from the Ivy League to teaching French, to Broadway, and on to the Culinary world.