A week in July for a Personal Chef

Posted At : July 22, 2011 7:04 AM
Related Categories: Kid's cooking, Library Classes, personal chef, cooking class
Last week was a week of cooking camp so every day was pretty much the same, this week was a busy week for me and every day was very different. I also drove quite a few miles. 

I started Monday with a trip to a store to do some work for KitchenAid.  It's not close, but I love my KitchenAid work and the people are nice also.  Round trip 65 miles.  One home I had a late lunch, it was 3 and then headed out to a new client meeting.  Charlie wanted to hire me to cook for his mom.  We had a good meeting and decided what I would cook on Wednesday.  Round trip 46 miles. 

Tuesday I had a library program to do in Jackson, Georgia.  Yes it is far, but I went last year and the program coordinator Libby is very nice and the kids are great too.  We made 3 kinds of wraps, the kids helped. 

First wrap - turkey, cream cheese with sun dried tomatoes, basil, lettuce, tomatoes.  Good basil from the garden.



Second wrap - chicken, chilies, tomatoes, cilantro, green onions, I cooked while the kids made wraps. 





Third wrap - sauteed bananas, brown sugar, ice cream.





Thanks to help from the group, we were ready to eat in about 45 minutes.  Line up and enjoy!






I got home about 9 pm, round trip 144 miles.  I told you it was far.

Wednesday I headed out to cook for Julia.  This is a new customer and she was very nice.  She had some chicken and black bean enchiladas for lunch while I was cooking and said she enjoyed them and enjoyed watching me cook.  Love my job! Round trip 45 miles. 

Thursday I cooked for Barbara and Tom.  I enjoy great bird watching while I cook for them.  Tom and I talk about birds, Barbara and I talk about our animals and knitting.  Another great day!  Round trip 50 miles. 

Today I just took some roast chicken breasts from the oven so I can make chicken tabbouleh for a meal for a family at church.  And also for us.  Great cool meal from Cooking Light. 

Chicken and Feta Tabbouleh Cooking Light July 2009
  • 3/4 cup uncooked bulgur
  • 1 cup boiling water
  • 2 cups chopped skinless, boneless rotisserie chicken breast
  • 1 cup chopped plum tomato
  • 1 cup chopped English cucumber
  • 3/4 cup chopped fresh parsley
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/3 cup finely chopped green onions
  • 1/4 cup chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon bottled minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon black pepper
    • 1. Place bulgur in a medium bowl; cover with 1 cup boiling water. Let stand 15 minutes or until liquid is absorbed.
    • 2. Combine chicken and remaining ingredients in a large bowl. Add bulgur to chicken mixture; toss gently to combine.

I have a call scheduled for 11 to talk with someone about doing a cooking demo at their office.  I have a call at 1 to talk about my Cook's Warehouse classes for October, November and December.  And I might get to the bank.  Round trip today 7 miles!

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