This month’s Chef’s Spotlight features our new admin and office assistant, Elizabeth Armstrong. Elizabeth was born and raised in Olathe, Kansas. She graduated from Olathe South High School in 2006 and went on to receive a Bachelor’s in Mass Media Advertising with a minor in fine arts from Washburn University in 2013. Elizabeth spent a period of time designing websites and teaching drawing classes to elementary school kids. She has also worked in the service industry for 14 years.
Elizabeth has a passion for all kinds of art and helping others. Staying creative is an ongoing outlet for her. She enjoys going to art exhibits, being out in nature, spending time with her niece, going to concerts and binge watching Netflix.
WELCOME ELIZABETH! Not technically a chef, but definitely an important addition to our Friend That Cooks family, Elizabeth started with us in early May. She works in our new headquarters office in Shawnee as our office assistant, website tamer and social media guru. Check out her work on our Facebook and other social media platforms.
We all have it. That one book sitting on the counter. Bent spine, dogeared, bookmarked and stained. It’s the go-to. The favorite. Maybe it’s a collection of family heirlooms, a digital wallet stored on your iPad, a wedding present from your dear Aunt Sally, or a corner bookstore find. A good cookbook can help plan that Thanksgiving feast for 20 or Tuesday night’s meatloaf supper.
For our chefs, they are a source of inspiration, and a education. Just like a any other professional, chefs need to keep up with current trends, and brush up on techniques learned early in our careers. It’s more than a hobby- it’s a lifestyle.
We get asked all the time, “What book should I have in my kitchen?”. So we wanted to put together for you a list of our chefs’ favorites. Some are more reference books than recipe books. But we still think they are great, even for the most novice of cooks. Check out our list below and comment on your favorites. Follow us on Instagram for the latest updates from Friend That Cooks!
Late in the summer, many gardeners end up with too many tomatoes! Come late-August, you may end up with a dozen or two heirlooms ripening on your kitchen counter, with dozens more cherry, San Marzano, Brandywine, Yellow Pear, Roma, Campari, Jubilee, Beefsteak and countless other tomato varieties ripening on the vines outside.
This is not necessarily a bad thing but it can be intimidating trying to think of ways to utilize them. Before we start, I have an idea of my own. First, cook down those fresh tomatoes and add some onion, celery and celery salt until the vegetables are tender. Now run that through a food mill and add some salt and lemon juice to taste. Don’t forget the last and most crucial ingredient…Vodka!
Now that you have a delicious bloody mary in your hands, you can click the link below to find out 28 ways to use all those extra tomatoes from your garden while they are at peak freshness!
From plant to plate! Our in-home #PersonalChefs will utilize your garden to help save money and add some extra flavor into your healthy weekly #mealprep dishes.
This meatball in marinara with pasta, broccoli and green beans is just one example of how our chefs can use fresh herbs and vegetables from your garden in the dishes. Using your own garden will not only save you money, but also insure that your getting the freshest ingredients.
As the summer goes on, you will start harvesting more herbs and veggies than you know what to do with. Let our chefs create dishes from your garden that you can freeze for later or eat right now. We can make tomato sauce, casseroles, bread, or soup to freeze for the winter. Or you could throw a huge veggie barbecue for your friends and we’ll do the cooking! Whatever you decide, let us help you get the most out of your green thumb.
Learn more about how we can utilize your garden ingredients and our meal prep services at our website!
Hey, here’s a great maple roasted ribs recipe we found at Food and Wine magazines website. Not all ribs have to be smoked, here’s another great way to make spare ribs. Our talented personal chefs know many fun and interesting recipes like this that we use every day for our weekly meal prep clients…
Roasted red potatoes, roasted Brussels sprouts, yellow cherry tomato and roasted red peppers tossed with minced garlic in a red pepper vinaigrette. If you want meal prep made easy, this is it.
Friend That Cooks makes feeding your family easy. Our in-home weekly meal prep service in #Denver #KC #Chicago #Wichita #DesMoines #Omaha #Milwaukee and #StLouis sends a talented personal chef to your home. We come every week for a half day to shop, cook, clean up and stock your refrigerator with a week’s worth of healthy, premade meals to reheat.
Our employees make it possible
Meal delivery services have one or two skilled chefs in the kitchen while low waged, under paid cooks actually do the work of preparing your meals. Our personal chef service hires only the most talented cooks. We have an arduous recruiting process that 99% of our applicants don’t make it through. We offer benefits others in the food service industry won’t. Our chefs get to work weekday schedules, earning automatic overtime if they occasionally choose to work a weekend.
It’s important to Friend That Cooks to offer our employees a quality of life they can’t find other places in the food service industry. We believe it allows us to get the best employees and offer a service no one else can.
The busy families and couples we serve will tell you. There is no easier way to put food on the table than Friend That Cooks weekly meal prep. And no better value in the food service industry. Our service averages half the cost of eating out for a family of four. We even save our families money on groceries. We cook the food they want instead of mass producing dishes for everyone from the same recipe.
Call us today to learn about in-home weekly meal prep. Visit our website and see example prices for each of the cities we offer service in. www.friendthatcooks.com/locations