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    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

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terr-moser-eat-my-words

Eat My Words – Terri Moser

If you think you could never do a career change, then you will enjoy our interview this week from Terri Moser, who runs her own In-Home Custom Catering service in Baltimore &  Harford areas in the state of Maryland the USA. Terri had a career of nearly 27 years in public health before retiring and starting Terri’s Table, a personal chef company.

1. What do you love in particular about being a Private/Personal Chef?

My favorite part of being a personal chef is the cooking! I love being able to provide healthy, home cooked meals for busy families. I grew up with that tradition in my parents’ family, and made sure that my kids grew up with home cooked meals. The slow food movement and the other efforts in this country to direct kids to healthy, whole foods rather than fast food is the way I grew up and the way I believe kids should eat.

2. Who in the industry is your favourite Chef or is there anyone in the industry you would like to cook with?

In terms of celebrity chefs, I use many of Giada DeLaurentis’s recipes in both my personal and professional meals. I love how she combines simple ingredients in healthy combinations, and I’m a big fan of the Mediterranean style of eating. I would love to cook with Ann Burrell because I love her attitude and passion. Alton Brown appeals to the scientist side of me. On the non-celebrity side, we have a wonderful local restaurant called Pairings in Bel Air, Maryland, and I would love to cook with their chefs and learn how they make their killer butternut squash soup! 

3. What’s one piece of advice you valued receiving in your career?

Another personal chef told me, after I confessed to feeling uncomfortable with “Chef” in my title (since I am not professionally trained), that the definition of a chef is someone who cooks professionally for other people. As I gained more experience and saw how my meals were valued by my clients, I realized that she was right. 

4. What tip/s would you give to those who are looking to be a Private or Personal Chef?

I would tell people to jump in and do it. I began by cooking for friends and neighbors for free – they paid me for groceries, but my labor was free. This allowed me to get my timing down (important when making 20 meals by yourself!), figure out the most efficient way to tackle recipes, get my “gear” pared down to the essentials, etc. It also allowed me to get those all-important references for future clients. 

5. You also say on your website that you look forward to continuing your education through culinary classes and experimenting with new flavours and dishes. How regularly would you do extra classes to skill up further on your craft?

Although I’ve not had the opportunity to take formal classes, I continue to experiment with new recipes and foods – pomegranate molasses is my current favorite new ingredient! I’ve also attended a great annual event in Baltimore for the past few years – “The Foodie Experience.” It’s a symposium/tasting event that involves many great local restaurants, and includes a keynote address by a celebrity chef. My favorite was Alton Brown. 

6. What is the strangest request you’ve had from one of your Private clients?

The strangest request was to provide all of my grocery receipts so that my client could verify that I was really purchasing organic ingredients! 

7. When preparing for a client’s menu, what would be something that you need to be aware of or prepare for that you would never need to consider in a typical restaurant setting as a Chef?

If you will be preparing more than, say 3 meals, you need to ensure that your recipes will retain quality after freezing. You always need to be mindful of how reheating will affect the food quality and cook the food accordingly.

8. What are 3 favourite places/dishes you love to prepare?

I love to do risotto in my pressure cooker – the other day, I did a chicken and asparagus risotto that was awesome. I love Vietnamese food, although I don’t commonly cook that for clients. I love a good grilled salmon – I lived for a time in the Pacific Northwest and wild salmon can’t be beat. 

9. If you could prepare a full course menu for anyone in the world, who would it be?

I would prepare salmon for my son, Casey. We lost him 6 months ago and it would be wonderful to prepare him a meal he loved. 

10. Do you have a simple recipe that you would be happy to share with our readers? 

Absolutely! Every summer, I plant several pots of basil. In addition to using it fresh, I make many batches of pesto for the freezer. There’s nothing better than that taste of summer on some pasta in the dead of winter!

Pesto
1 large garlic clove, minced
1/3 C olive oil
1 C firmly packed basil leaves
1/2 C freshly grated parm
2 T pine nuts
1/2 t salt
1/8 t freshly ground pepper

Heat garlic gently in the oil for a few minutes – don’t brown.
Cool oil for a few minutes.
Combine remaining ingredients in a food processor with metal blade.
Pulse several times to chop, then process while slowly drizzling oil/garlic mixture into the processor.
Process to a paste like consistency.

Freeze in zip-top freezer bags.

Personal cheffing is a great career! I get to do what I love while making my own schedule. And I get to make people happy, which is always a good thing!

Many thanks Terri for your inspiring story and for your Pesto recipe! For more info about Terri and great tips, visit her website at www.chefterristable.com

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