Food processor is my best friend. I love to take raw herbs, garlic, onions and organic oils to marinate proteins or make salad dressings. Searing your meat at room temp to lock in the juices and flavors and finishing in oven. Little salt, but adding vinegars for acidity.
Started in fine dining restaurants. Then worked private catering gigs as a second job. When I learned how much more you could make plus have more creativity, I started to run my own wellness chef biz. I like to implement your tastes and then show you how we can manage to stay under budget and eat healthy!