Comments for Chef Evelyn

Comment on Yellow Tomato Sauce by ChefEvelyn

ChefEvelyn — Mon, 16 Jan 2012 18:24:44 +0000

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

ChefEvelyn — Mon, 16 Jan 2012 18:23:37 +0000

I would go with a light agave nectar. Honey can be a bit strong in flavor.

Comment on Sparkling Raspberry Lemonade by Kendra Alyse

Kendra Alyse — Sat, 14 Jan 2012 13:36:29 +0000

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

Kendra Alyse — Sat, 14 Jan 2012 13:31:22 +0000

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

las artes — Tue, 10 Jan 2012 15:50:50 +0000

When the water has evaporated, the carrots should be done. Here, also add the parsley.

Comment on Sparkling Raspberry Lemonade by maydean

maydean — Tue, 10 Jan 2012 00:20:34 +0000

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

Selina — Thu, 17 Nov 2011 12:59:40 +0000

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

Sarah — Fri, 28 Oct 2011 04:04:32 +0000

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?

Comment on How to become a Personal/Private Chef by Shaemekia Jamison

Shaemekia Jamison — Thu, 27 Oct 2011 19:41:45 +0000

I would like to know if it’s possible to keep a full time job and work on your culinary arts degree at the same time. I had inquired about these years ago with the Dallas Institute of Culinary Arts and they informed me that they did not have offer any part time student schedules. I would like a culinary arts degree, just so I can be skilled in my cooking craft for events and socials I do for myself. It would also give me the opportunity to cook new and interesting dishes for my growing family. I was raised in the south, where everything I ate was battered, dipped and fried. i want my kids to have more variety in their pallete than their mother.

Comment on How to Peel and Cut a Pineapple by Roman Davis

Roman Davis — Tue, 31 May 2011 16:13:04 +0000

I liked the pineapple peeling video. Pineapples are one of my favorite fruits, but I waste alot when peeling. Right on Chef Eve!