Comments for Chef Evelyn http://chefevelyn.com Classic Cuisine with Style Mon, 27 Feb 2012 23:02:29 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Foodie Find of the Week: “Foodie Fight” by Felicia Layeni http://chefevelyn.com/2012/02/foodiefight/comment-page-1/#comment-375 Felicia Layeni Mon, 27 Feb 2012 23:02:29 +0000 http://chefevelyn.com/?p=984#comment-375 I love this segment, Chef Evelyn! Looking forward to more. I love this segment, Chef Evelyn! Looking forward to more.

]]> Comment on Digital Kitchen Scale by Michaella Kosia http://chefevelyn.com/2010/07/digital-kitchen-scale-2/comment-page-1/#comment-371 Michaella Kosia Wed, 22 Feb 2012 04:05:47 +0000 http://chefevelyn.com/?p=642#comment-371 Hey! My name is Michaella and I am currently a senior at East Carolina University. I am a health major, however, I am very much interested in Culinary Arts. My family will be moving to Germany in the summer and I will be joining them after graduation. I want to try and apply to culinary schools in Europe..and here in the US. I dont know what to expect but I do LOVE to cook! I am also interested in being a personal chef too. So please share with me how you become one and what it took? Do you know anything about culinary schools overseas? What will I expect at a culinary school? what advice would you give a young aspirant like myself? Sorry, I have so many questions. Please get back to me as soon as you can. By the way I love your natural hairstyle tutorials on youtube. I stumbled on it the second flat twist updo tutorial, tried it and I loved it! I got alot of compliments on it too! Thank you, Michaella Hey! My name is Michaella and I am currently a senior at East Carolina University. I am a health major, however, I am very much interested in Culinary Arts. My family will be moving to Germany in the summer and I will be joining them after graduation. I want to try and apply to culinary schools in Europe..and here in the US. I dont know what to expect but I do LOVE to cook! I am also interested in being a personal chef too. So please share with me how you become one and what it took? Do you know anything about culinary schools overseas? What will I expect at a culinary school? what advice would you give a young aspirant like myself? Sorry, I have so many questions. Please get back to me as soon as you can.

By the way I love your natural hairstyle tutorials on youtube. I stumbled on it the second flat twist updo tutorial, tried it and I loved it! I got alot of compliments on it too!

Thank you,
Michaella

]]> Comment on Yellow Tomato Sauce by ChefEvelyn http://chefevelyn.com/2010/05/in-the-kitchen-3-testing-long-title-here-as-well/comment-page-1/#comment-356 ChefEvelyn Mon, 16 Jan 2012 18:24:44 +0000 http://restored316designs.com/wpclient2/?p=539#comment-356 If the tomatoes are really ripe, you can omit the carrots. The carrots just add to the sweetness, color and nutritional value. You could also shred the carrots on a box grater and no one would be the wiser :-) If the tomatoes are really ripe, you can omit the carrots. The carrots just add to the sweetness, color and nutritional value. You could also shred the carrots on a box grater and no one would be the wiser :-)

]]> Comment on Sparkling Raspberry Lemonade by ChefEvelyn http://chefevelyn.com/2010/05/in-the-kitchen-2/comment-page-1/#comment-355 ChefEvelyn Mon, 16 Jan 2012 18:23:37 +0000 http://restored316designs.com/wpclient2/?p=526#comment-355 I would go with a light agave nectar. Honey can be a bit strong in flavor. I would go with a light agave nectar. Honey can be a bit strong in flavor.

]]> Comment on Sparkling Raspberry Lemonade by Kendra Alyse http://chefevelyn.com/2010/05/in-the-kitchen-2/comment-page-1/#comment-353 Kendra Alyse Sat, 14 Jan 2012 13:36:29 +0000 http://restored316designs.com/wpclient2/?p=526#comment-353 Can I use Honey for a substitute for the sugar as well, or is it best to substitute with the agave nectar? Can I use Honey for a substitute for the sugar as well, or is it best to substitute with the agave nectar?

]]> Comment on Yellow Tomato Sauce by Kendra Alyse http://chefevelyn.com/2010/05/in-the-kitchen-3-testing-long-title-here-as-well/comment-page-1/#comment-352 Kendra Alyse Sat, 14 Jan 2012 13:31:22 +0000 http://restored316designs.com/wpclient2/?p=539#comment-352 What's a good substitution for the carrots? My boyfriend doesn't like cooked carrots, but I love this recipe. What’s a good substitution for the carrots? My boyfriend doesn’t like cooked carrots, but I love this recipe.

]]> Comment on Quick & Easy Glazed Carrots by las artes http://chefevelyn.com/2011/05/glazedcarrots/comment-page-1/#comment-350 las artes Tue, 10 Jan 2012 15:50:50 +0000 http://chefevelyn.com/?p=805#comment-350 When the water has evaporated, the carrots should be done. Here, also add the parsley. When the water has evaporated, the carrots should be done. Here, also add the parsley.

]]> Comment on Sparkling Raspberry Lemonade by maydean http://chefevelyn.com/2010/05/in-the-kitchen-2/comment-page-1/#comment-348 maydean Tue, 10 Jan 2012 00:20:34 +0000 http://restored316designs.com/wpclient2/?p=526#comment-348 you are a natural i think you will do well on the food network. keep trying until you are a natural i think you will do well on the food network. keep trying until

]]> Comment on How to become a Personal/Private Chef by Selina http://chefevelyn.com/2011/10/personalchef/comment-page-1/#comment-281 Selina Thu, 17 Nov 2011 12:59:40 +0000 http://chefevelyn.com/?p=844#comment-281 Hi I want to start a catering business and I wanted to ask you a few questions. How much money would I need to start a catering business from home? How did you start preparing to leave your full time job to start your business? Did you start your business while still working at your full time job, if so how did you handle your business and working at your full time job? How did you start to obtain clients? Do you do ship food, if so how would you pack the food? Hi I want to start a catering business and I wanted to ask you a few questions. How much money would I need to start a catering business from home? How did you start preparing to leave your full time job to start your business? Did you start your business while still working at your full time job, if so how did you handle your business and working at your full time job? How did you start to obtain clients? Do you do ship food, if so how would you pack the food?

]]> Comment on How to become a Personal/Private Chef by Sarah http://chefevelyn.com/2011/10/personalchef/comment-page-1/#comment-265 Sarah Fri, 28 Oct 2011 04:04:32 +0000 http://chefevelyn.com/?p=844#comment-265 Hey i just wanted to know how long it took for you to get your business to start gathering regular customers. Also, at first did you find yourself lowering your pricing to get more work or did you stick the the standard pricing? I have almost everything I need except savings to carry me through during slow months and i don't know what i would do if i just left my full time job without a good cushion to rely on. also, what adversity did you come across on your journey? financially, emotionally, spiritually, phisically? And what solutions did you come up with to confront it? Hey i just wanted to know how long it took for you to get your business to start gathering regular customers. Also, at first did you find yourself lowering your pricing to get more work or did you stick the the standard pricing? I have almost everything I need except savings to carry me through during slow months and i don’t know what i would do if i just left my full time job without a good cushion to rely on. also, what adversity did you come across on your journey? financially, emotionally, spiritually, phisically? And what solutions did you come up with to confront it?

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