Seeking an experienced Private Chef who is focused on preparing healthy, organic, nutritious yet delicious meals. M&W dinner for two served at 5:45 pm and Tuesday's at 6:30 pm on a weekly basis through the end of this year. Then the family will be out of town the first few months of the year. Job will resume upon their return.
Appetizer and dinner is the focus. Dessert is not a priority. Attention to plating presentation is important.
All food needs to be gluten, lactose, and soy free. No nightshades, or mushrooms. They like food simple (low sodium) EVO and lemon, etc. Also low or no sugar. In addition, experience with the following is an important plus:
1. Nutritional science knowledge. 2. Knowledge of absorption issues with foods/minerals and how to prepare foods for someone who has this. 3. Prepare anti-inflammatory meals. 4. Knowledge of digestive issues and utilizing sprouted foods, probiotics and certain types of special water.