Event Catering And Personal Chefs By YaDa Chef
About
Since 2000 we have been one of South Florida's Premier Chef Services. Voted South Florida's Top 3 Personal Chefs by Expertise. Training in England, France, Greece, Italy, Norway, Scotland, as well as the United States, we capture the classic and regional styling of many countries. The principal owner has worked in Cannes for multiple years in a michelin recognized culinary establishment both in the kitchen and as instructor of culinary classes. He is the author of Stay Fit Eat Allergy Free (endorsed by Elaine Monarch founder of the United States Celiac Disease Foundation) a cookbook with over 200 recipes that are gluten/soy/dairy/nut free, low sodium and calorie controlled. Joseph has worked with mashgiach and studied to learn be conversant in the rules of kashrut for those following the Kosher diet. The team started working in 2008 with Dr.s and Nutritionists for people that have immune disorders. In 2009 along with Bryan Daniel the other half of YaDa Chef began developing “Healing with Cooking Therapy” program, working with herbalists Dr.s of Chinese Medicine, and members of AANP (American Association of Naturopathic Physicians).
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Frequently asked questions
What is your typical process for working with a new student?
We talk to the students. Find out what they want to learn, their cooking experience and how they rate themselves ie beginners, experienced home cooks, professionals etc. and then develop a menu based on thatd
What education and/or training do you have that relates to your work?
Training in England, France, Greece, Italy, Norway, Scotland, as well as the United States, has helped him capture the classic and regional styling of many countries. The opportunity to manage and cook in a variety of restaurants from intimate hotel restaurants in England to an upscale tapas restaurant in Santa Fe, New Mexico, to casual eateries, gourmet pizza restaurants to diners have served as the building blocks. He has worked in Cannes for multiple years with the owner of a michelin recognized culinary establishment both in the kitchen and as instructor of culinary classes.
How did you get started teaching?
A passion for good cooking and good health brought us the need to share our experience with others