In 1998, I left the high stress world of project management in a telecommunications company without knowing what I was going to do.  I liked project management with the need for details and organization, but was starting to think I wanted a weekend without emergency pages and nights where I slept and didn't chat with co-workers at 2 a.m.

I know what it is to eat out 3 to 4 times a week, throw away groceries you had full intention of preparing, eat the same old meals when you do cook and even tire of restaurants.

I decided to review some other options and thought I'd try personal cheffing.  In the back of my mind was the idea that if it didn't work out, I could always find a "real" job.  After 12 years, I know that I have a perfect, real job and love what I do.

I now spend my time very differently.  My research for work consists of cooking and eating!  My husband often comes home from work to find me on the couch reading a magazine and when he mentions something about "hard day", I just say "I'm working, it's the new Cooking Light, Bon Appetit, etc".  

I've always loved cooking and have always planned menus for myself.  I grew up surrounded by a dairy farm and a vegetable farm and didn't go to the grocery store for food shopping.  Instead my mom went to the bakery for bread, the dairy for milk, the Italian store for tomato products and actually had eggs delivered to the house.  And since my aunt lived next door, we regularly split a side of beef with her family and stored it in the freezer.

I still plan my weekly menus for personal use, but in addition I can plan menus for all of "my families". I enjoy finding more recipes for yellow squash since all the kids in one family will eat that, making favorite recipes lighter, knowing that no cilantro will ever enter one family's home, or trying some old favorites for another family. I enjoy providing fresh, delicious food that makes it easier for families to have meals together and to eat at home.

I am a Certified Personal Chef, a member of The Personal Chefs Cooperative, Women Chefs and Restaurateurs and a speaker at national conferences.

I successfully completed the requirements set by the National Restaurant Association Educational Foundation for the ServSafe Food Protection Manager Certification which is recognized by the International Food Safety Council and am certified in food safety through 2010.

I am a teaching chef at the Cook's Warehouse in Atlanta specializing in classes for kids and teens. I love giving kids the tools to feed themselves delicious, healthy meals. I recently added a class for ages 3 to 5 and we have a great time.

I enjoy teaching in-home classes to children and adults so everyone can experience the pleasure of planning, cooking and enjoying meals in their own kitchens.

For the past 3 years, I have been a product specialist for KitchenAid and enjoy demonstrating all of the wonderful KitchenAid products.

Most recently, I have become a library performer and provide cooking classes and demonstrations at libraries throughout Georgia.

I'd love the opportunity to cook, teach, or demonstrate with you or your group,

Chef Carlin

photo credit Reis Birdwhistell

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