Chef William

Friday, October 29, 2010

Restaurant review- Buceo 95

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If you're looking for a great tapas hotspot in New York City and happen to be on the Upper West Side, stop by Buceo 95 (201 W. 95th St, ...
Friday, May 28, 2010

A healthy take on fried shrimp

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We all love to indulge in fried foods from time to time; I myself am completely guilty on an ongoing basis. Whoops! But there are ways that ...
Wednesday, May 19, 2010

Restaurant review: Tartine

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Last night, Brian and I decided to have a date night. How exciting! He chose a small French restaurant in the village called 'Tartine...

A tasty, and healthier, alternative to mashed potatoes

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We all grew up loving mashed potatoes... or at least I did in my mainly Irish-descent home. They can be fluffy, dense, filling, buttery, and...
Monday, May 10, 2010

Stuffed Artichoke side dish

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 So you're having friends over for a dinner party. Everyone is expecting your usual dishes... pasta, chicken, green beans, rice... sound...
Tuesday, March 2, 2010

How to eat healthy and keep healthy

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There are several misconceptions about weight loss and healthy eating, as well as hundreds of myths. For example, it is thought that healthy...
Friday, February 5, 2010

Super bowl Sunday chip dip

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OK so I don't watch football... so what? I still know what viewers like! And that's chips, and fantastic dip! Here's what you ne...
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About Me

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Chef William
New York, NY, United States
My career began only 4 months into culinary school, when Wolff Olins hired me as their freelance chef. There, I prepped lunches for the CEOs of their clients, including GM, Starbucks, Target, Apple and Amnesty International.

My most honorable accomplishments include arranging and executing dinner parties for His Royal Highness Prince Edward, Earl of Essex, Mitzi Perdue (Owner of Perdue Chicken), royalty from Africa and the Middle East, movie producers, musical artists; city, state, and national political figures, and other such persons.

I have planned menus, shopped, prepped, cooked, and plated 5-course meals for parties ranging from 2 people to over 150. No event is too big or too small for me to handle, I guarantee that.

Additionally, with an advanced knowledge of food and beverage, and a uniquely advanced and complex palate, reviewing dishes and restaurants comes easy to me. I have been more than happy to consult chefs and restaurant owners in the past to assist in making their menus more exciting, more interesting, and far more adventurous.
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