What's Chef Vanda Up To?

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Friday March 31, 2006

Pick up the March 2006 copy of FRAU Magazine. There is an article is written about New York Personal Chef Vanda Azevedo in the food issue of Frau Magazine, a popular Japanese magazine for successful women, spotlights food from around the world. 

The issue is full of beautiful pictures of exotic foods from exclusive restaurants and hotels. The article about Chef Vanda, delves into the relationship of healthy food and beauty.

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Sunday March 26 2006               

Moroccan flavors tickle the taste buds of the shoppers as Chef Vanda demonstrates the new line of William Sonoma Asian Sauces at the Roosevelt Field Mall. Early shoppers were treated to a taste of Basmati Rice with Dried Fruits and Nuts featuring William Sonoma Basmati Rice. Then shoppers sampled a healthy vegetable main course, Moroccan Vegetarian Tagine made with William Sonoma Slow Cooking Sauce. This week's favorite was the Garam Masala Spiced Salmon using William Sonoma Masala Spice.

Chef Vanda is the On-Site Chef at the William Sonoma in the Roosevelt Field Mall. Twice a month Chef Vanda features select products from the William Sonoma line of food products to feature in her recipes.

March 5 -7 2006  

Chef Vanda attends The International Restaurant & Foodservice Show of New York. This year's event delivers the critical trends, introduces innovative new products and offers informative seminars. It's also a great opportunity to meet with other industry professionals, new food vendors, product manufacturers and association leaders. Chef Vanda participated as a judge for the new food and product showcase.

Chef Vanda attended several seminars on casual and formal party events. 

One large hummous to go, please!

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Saturday February 18 2006 

Asian flavors are all the rage, Chef Vanda demonstrates the new line of William Sonoma Asian Sauces at the Roosevelt Field Mall. Early shoppers were treated to tastings of Japanese Tofu Mai Phan Hot Pot featuring William Sonoma Clay Pot Cooking Sauce. Then shoppers sampled cut vegetables dipped in a Shanghai Peanut Dip made with William Sonoma Peanut Sauce. But everybody's favorite was the Japanese-style Miso Glazed Salmon using William Sonoma Miso Glaze.

Chef Vanda is now the On-Site Chef at the William Sonoma in the Roosevelt Field Mall. Look for cooking lessons coming in the spring of '06. 

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Chef Vanda will bring you bold new flavors from around the world to experience in the comfort of your own home. She will do the shopping, plan customized menus, cook and even do the clean up. 

Shilloh Personal Chef Services offer you:

• Organic foods when available.
• Low fat meals.
• Special diet needs.
• Dinner for two.
• In home cooking classes.
• Organic baby food.
• Cocktail parties.
• Family style dinners.
• Comfort foods.
• Vegetarian / Vegan meals.