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Log inAward 'tickles' chef
Award 'tickles' chef
by Outspoken on Mon Sep 01, 2008 6:03 am
Award 'tickles' chef
BY MEGHAN V. MALLOY
Staff Writer Kennebec Journal
AUGUSTA -- Where can you feast on award-winning, baked crusted haddock?
Look no further than your own kitchen.
Personal chef Leah Peachey, of Augusta, recently was awarded Recipe of the Year by the United States Personal Chef Association for her baked crusted haddock. The award was given at the organization's annual conference.
Peachey, who has been cooking professionally for central Maine families for two-and-a-half years, said she was "tickled" at the honor.
"I've been making this recipe for about 20 years, and it was just a good feeling to be recognized," she said.
Peachey, who was raised in Massachusetts before moving to Maine in the late 1980s, grew up around cooking. She said she often took over the cooking duties if her mother was at work. Other members of the family also provided encouragement and inspiration.
"My grandfather was an excellent cook," Peachey recalled. "I learned a lot from him."
However, Peachey spent several years in the corporate world before deciding to pursue her dream of cooking.
"It just wasn't for me," she said of her office job at a construction company. "I wanted to do something I enjoy."
Peachey enrolled in the Culinary Institute of America's week-long "boot camp" in New York and then worked as a cooking intern at Wings Hill Inn Bed and Breakfast in Belgrade for a year under the tutelage of chef Christopher Anderson, a chef of 25 years who co-owns the inn with his wife, Tracey Anderson, a pastry chef.
"Leah has an excellent palate," Christopher Anderson said. "She is able to pick up on new flavors and be able to taste something and know what to add or what needs to be adjusted."
Anderson said he was pleased to hear of Peachey's recent award.
"It's good to see someone doing well and have it be someone I had a lot of involvement in," he said.
Peachey went into business for herself and opened Savory Selections Personal Chef Service in 2006, while still working at Wings Hill one day a week. She provides families with a week's worth of gourmet meals, all prepared from fresh ingredients and made in the client's own kitchen. All meals can also be customized to a customer's dietary needs and preferences.
"Business has been going great," Peachey said. "It's a little overwhelming at times, but I think it's a good thing."
Peachey consults with clients first to determine their dietary needs, then purchases the food for her menu, focusing on fresh and healthful ingredients.
http://kennebecjournal.mainetoday.com/news/local/5360725.html
BY MEGHAN V. MALLOY
Staff Writer Kennebec Journal
AUGUSTA -- Where can you feast on award-winning, baked crusted haddock?
Look no further than your own kitchen.
Personal chef Leah Peachey, of Augusta, recently was awarded Recipe of the Year by the United States Personal Chef Association for her baked crusted haddock. The award was given at the organization's annual conference.
Peachey, who has been cooking professionally for central Maine families for two-and-a-half years, said she was "tickled" at the honor.
"I've been making this recipe for about 20 years, and it was just a good feeling to be recognized," she said.
Peachey, who was raised in Massachusetts before moving to Maine in the late 1980s, grew up around cooking. She said she often took over the cooking duties if her mother was at work. Other members of the family also provided encouragement and inspiration.
"My grandfather was an excellent cook," Peachey recalled. "I learned a lot from him."
However, Peachey spent several years in the corporate world before deciding to pursue her dream of cooking.
"It just wasn't for me," she said of her office job at a construction company. "I wanted to do something I enjoy."
Peachey enrolled in the Culinary Institute of America's week-long "boot camp" in New York and then worked as a cooking intern at Wings Hill Inn Bed and Breakfast in Belgrade for a year under the tutelage of chef Christopher Anderson, a chef of 25 years who co-owns the inn with his wife, Tracey Anderson, a pastry chef.
"Leah has an excellent palate," Christopher Anderson said. "She is able to pick up on new flavors and be able to taste something and know what to add or what needs to be adjusted."
Anderson said he was pleased to hear of Peachey's recent award.
"It's good to see someone doing well and have it be someone I had a lot of involvement in," he said.
Peachey went into business for herself and opened Savory Selections Personal Chef Service in 2006, while still working at Wings Hill one day a week. She provides families with a week's worth of gourmet meals, all prepared from fresh ingredients and made in the client's own kitchen. All meals can also be customized to a customer's dietary needs and preferences.
"Business has been going great," Peachey said. "It's a little overwhelming at times, but I think it's a good thing."
Peachey consults with clients first to determine their dietary needs, then purchases the food for her menu, focusing on fresh and healthful ingredients.
http://kennebecjournal.mainetoday.com/news/local/5360725.html
"Music is a moral law. It gives soul to the universe, wings to the mind, flight to the imagination, and charm and gaiety to life and to everything."
Plato (427-347 BC)
Plato (427-347 BC)
