For Release For Further Information Contact:
Before Thanksgiving Kahlil Wyche
856.213.3360 or 1.866.374.7131
myexecutivechef@gmail.com
The Executive Chef™ Reveals Secrets To 15 Different Flavored Succulent Fried Holiday Turkeys In Your Backyard
You won’t find a fried turkey at your local grocery stores or at your favorite restaurant.
“Thanks to those $50 fryers available at your corner Wal-Mart or Home Depot, anyone can learn to fry perfect holiday turkeys,” says Kahlil Wyche, The Executive Chef™, at Catering To Your Whims, Voorhees, NJ. “Through years of trial and error, I have developed a simple system to turn out perfect turkeys. If I can do it, anyone can.”
Kahlil and has produce thousands of pounds of fried turkeys over the years.
Your viewers/readers will learn:
• How to prepare your turkey for frying
• 15 different flavors to “spice up and enhance” your turkey
• How to light a fire and know when it’s ready
• How to safely determine how much oil to use
• What you have to make sure to watch during the entire cooking cycle
• How to know when your bird is done, and much more
Kahlil is available for a live demonstration, with or without lighting a fire. Whether your viewers decide to fry their own turkeys or have Catering To Your Whims do it for them, they’ll walk away with many useful smoking tips including a free recipe and “How To” instructions. To schedule a segment or interview with Kahlil during the holiday season, please call 856.213.3360 or email to myexecutivechef@gmail.com.
###
Tuesday, November 18, 2008
Monday, November 17, 2008
How To Make Sure Your Caterer Makes You Look Like A Hero.
Next to public speaking, the biggest fear most people have is looking bad in front of their peers, family or friends. When a caterer doesn’t live up to your expectations, you open yourself up to looking bad in front of your guest.
Most people hire a caterer without checking important facts like…
• What do their customers say about them? ( Ask to see testimonials.)
• What is their quality of food? ( A caterer should insist you sample before you commit!)
• Will the food be “re-heated” or fresh? ( Nothing worse than dry, tasteless food.)
• Do they have different options to fit your budget?
• Are they consistently “on-time” with their service?
• What are the size of portions you are paying for? ( A lower price might equate to less food.)
• How much notice is needed to book a catering? ( Wouldn’t it be nice to have the ability to feed 1000 people with 24 hours notice?)
• Can you get a written proposal the same day you called?
• What service is included in this catering? (You don’t want any surprises on the day of your catering.)
• What if more people show up than expected, or you run out of food? ( This area leaves you the most vulnerable with your guest.)
• What “Guarantee” do they provide?
Now you definitely are armed with some “food for thought”. Please use these questions as a guide when searching for a caterer. The right answers will make you look like a “Hero”.
Bon Appetite!
Chef Kahlil
Most people hire a caterer without checking important facts like…
• What do their customers say about them? ( Ask to see testimonials.)
• What is their quality of food? ( A caterer should insist you sample before you commit!)
• Will the food be “re-heated” or fresh? ( Nothing worse than dry, tasteless food.)
• Do they have different options to fit your budget?
• Are they consistently “on-time” with their service?
• What are the size of portions you are paying for? ( A lower price might equate to less food.)
• How much notice is needed to book a catering? ( Wouldn’t it be nice to have the ability to feed 1000 people with 24 hours notice?)
• Can you get a written proposal the same day you called?
• What service is included in this catering? (You don’t want any surprises on the day of your catering.)
• What if more people show up than expected, or you run out of food? ( This area leaves you the most vulnerable with your guest.)
• What “Guarantee” do they provide?
Now you definitely are armed with some “food for thought”. Please use these questions as a guide when searching for a caterer. The right answers will make you look like a “Hero”.
Bon Appetite!
Chef Kahlil
Saturday, November 15, 2008
The Nine Biggest Mistakes When Planning A Catered Event
The next time you are looking for a caterer please keep the following items in mind that I have shared with many of my clients over the years.
1. Not Sampling The Food Before The Event
You would be surprised how many people call up a caterer and book an event without tasting the food. This is critical. What happens if the food is not what you expect? You leave yourself open to looking bad in front of all your guests and their family. Believe it or not more people will remember the “cold, tasteless food”, rather than the true meaning of this special event, a day of camaraderie and fellowship.
2. Failing To Have A Budget And “Goal” In Mind
You know the importance of setting goals. Goals are a focal point to rally your family around. The vision of attaining these goals is what keeps everyone motivated and on course. A catered event is no different. You had better have a vision of the end result. Do you picture a black tie formal event, or would you prefer guests casually enjoying a traditional family style meal with all the fun?
The second part of the equation is your budget. Knowing in advance how much money you have to spend will save you time in exploring options. There is nothing more frustrating than having a specific meal in mind without the budget to see it through.
3. Basing Your Decision Just On Price
The old saying, “You get what you pay for” rings truer today than ever. Competition is such that one caterer cannot afford to over-price their service. Most caterers should be within 5% - 10% of each other for similar menus and levels of service. You’ll find someone offering a rock bottom price is cutting corners somewhere.
You need to make sure and compare apples to apples. Is clean up included in the price? Is the food cooked fresh or re-heated? What about portion size? What is the quality of the serving ware and utensils? Is desert and beverages included in the price? What is the gratuity or service charge? What happens if the caterer runs out of food? The list goes on and on. You see all caterers are not created equally. You owe it to yourself to make sure you know what you are paying for. This will help you avoid any unpleasant surprises.
4. Choosing One Entrée Instead Of Two
Most group meals consist of a number of guests that have special diet and/or desires. Years ago you could order one entrée and be sure everyone was happy. Today, you need to consider adding a second entrée. Perhaps a vegan or chicken dish added would accommodate all. Not every event requires two entrees, but it is advisable to find out on the front end. A professional caterer should have options available to please everyone without breaking your budget.
5. Forgetting To Explore All Possible “Options”
The price of two cars with different options can vary as much as $5000. Caterings are no different in the fact options can add to the price tag. The opposite can also ring true. If you are willing to forgo certain items or extras, you might be able to negotiate a lower price. Make sure you ask about the “base model” catering if you are on a tight budget. Most caterers will work with you. If you have a larger budget be sure to ask about the extras. You might have enough to add the full service, hors d’oeuvres, raw bar or other amenities.
6. Failing To Find Out What “Service” Is Included
As mentioned earlier, you get what you pay for. This includes service. Find out exactly what the caterer does as part of his service. Will they stay till the end and clean the entire area or just through the meal? Who is responsible for the trash? Does the caterer plan on setting up and serving the meal, or will the guest serve themselves. You need to be aware of what you are getting for your money. This allows you to receive the service you expect and prevents any unexpected surprises for you before, during or after your event.
7. Thinking The Caterer Won’t Run Out Of Food
Have you even been to a party and they run out of food. How did it make the host look? Running out of food is the biggest catastrophe for an event. Make sure your caterer provides you a written guarantee they won’t run out of food for the number of people you agree on.
8. Not Having A Plan For Extra Guests That May Show Up
As good a job as you will do in taking reservations and estimating the number of guest, there will always be some people show up unexpectedly. Usually, a caterer will require you pay for the exact number of guest you guarantee. If fewer guests show, you’re stuck paying for food you didn’t use. If extra guests join in, you are more than likely going to run out of food.
Some caterers use a “flexible guarantee”. You give the caterer a guaranteed number of guests, and the caterer guarantees there will be enough food to feed an extra 10%. If extra people show, you pay for them. If they don’t you’re not on the line for uneaten meals. If you are afraid fewer guests will show up than expected, you can guarantee a lower number. The 10% leeway will protect you in the event you guessed wrong. Again, that advantage to this is that you minimize your investment in meals that go uneaten. Make sure you insist on this kind of guarantee. There are many reputable caterers that offer the “flexible guarantee”.
9. Using A Caterer That Doesn’t Guarantee Your Experience
Guarantees are part of ding business for most industries. This protects you, the consumer, from not getting what you expect. You have the right to receive what you expect. Look for a caterer that guarantees their product. An example would be if the caterer runs out of food or doesn’t provide the services that you contracted for, you don’t pay. Make sure you go into your even knowing you are covered. Don’t place the risk on your shoulder. You’re giving up valuable dollars. You have every right to expect a guarantee for your important event.
I hope this information proves to be helpful for you!
Successfully yours,
Chef Kahlil Wyche
Executive Chef/President, Catering To Your Whims
Executive Chef/VP, Abundant Harvest Catering
Viewer Contestant,The 16 Week Challenge TV Show
Voice 1.866.374.7131 or 856.383.8600
Fax 1.866.374.7131
www.cateringtoyourwhims.com
www.abundantharvestcatering.com
MySpace - www.myspace.com/chefkahlil
Facebook - Facebook me!
LinkedIn - www.linkedin.com/in/chefkahlil
Twitter - http://twitter.com/chefkahlil
BrainTrust - http://thebraintrust.ning.com/profile/KAHLILWYCHESR
Blog - http://chefkahlils.blogspot.com/
- PS - Don't Keep Me A Secret
1. Not Sampling The Food Before The Event
You would be surprised how many people call up a caterer and book an event without tasting the food. This is critical. What happens if the food is not what you expect? You leave yourself open to looking bad in front of all your guests and their family. Believe it or not more people will remember the “cold, tasteless food”, rather than the true meaning of this special event, a day of camaraderie and fellowship.
2. Failing To Have A Budget And “Goal” In Mind
You know the importance of setting goals. Goals are a focal point to rally your family around. The vision of attaining these goals is what keeps everyone motivated and on course. A catered event is no different. You had better have a vision of the end result. Do you picture a black tie formal event, or would you prefer guests casually enjoying a traditional family style meal with all the fun?
The second part of the equation is your budget. Knowing in advance how much money you have to spend will save you time in exploring options. There is nothing more frustrating than having a specific meal in mind without the budget to see it through.
3. Basing Your Decision Just On Price
The old saying, “You get what you pay for” rings truer today than ever. Competition is such that one caterer cannot afford to over-price their service. Most caterers should be within 5% - 10% of each other for similar menus and levels of service. You’ll find someone offering a rock bottom price is cutting corners somewhere.
You need to make sure and compare apples to apples. Is clean up included in the price? Is the food cooked fresh or re-heated? What about portion size? What is the quality of the serving ware and utensils? Is desert and beverages included in the price? What is the gratuity or service charge? What happens if the caterer runs out of food? The list goes on and on. You see all caterers are not created equally. You owe it to yourself to make sure you know what you are paying for. This will help you avoid any unpleasant surprises.
4. Choosing One Entrée Instead Of Two
Most group meals consist of a number of guests that have special diet and/or desires. Years ago you could order one entrée and be sure everyone was happy. Today, you need to consider adding a second entrée. Perhaps a vegan or chicken dish added would accommodate all. Not every event requires two entrees, but it is advisable to find out on the front end. A professional caterer should have options available to please everyone without breaking your budget.
5. Forgetting To Explore All Possible “Options”
The price of two cars with different options can vary as much as $5000. Caterings are no different in the fact options can add to the price tag. The opposite can also ring true. If you are willing to forgo certain items or extras, you might be able to negotiate a lower price. Make sure you ask about the “base model” catering if you are on a tight budget. Most caterers will work with you. If you have a larger budget be sure to ask about the extras. You might have enough to add the full service, hors d’oeuvres, raw bar or other amenities.
6. Failing To Find Out What “Service” Is Included
As mentioned earlier, you get what you pay for. This includes service. Find out exactly what the caterer does as part of his service. Will they stay till the end and clean the entire area or just through the meal? Who is responsible for the trash? Does the caterer plan on setting up and serving the meal, or will the guest serve themselves. You need to be aware of what you are getting for your money. This allows you to receive the service you expect and prevents any unexpected surprises for you before, during or after your event.
7. Thinking The Caterer Won’t Run Out Of Food
Have you even been to a party and they run out of food. How did it make the host look? Running out of food is the biggest catastrophe for an event. Make sure your caterer provides you a written guarantee they won’t run out of food for the number of people you agree on.
8. Not Having A Plan For Extra Guests That May Show Up
As good a job as you will do in taking reservations and estimating the number of guest, there will always be some people show up unexpectedly. Usually, a caterer will require you pay for the exact number of guest you guarantee. If fewer guests show, you’re stuck paying for food you didn’t use. If extra guests join in, you are more than likely going to run out of food.
Some caterers use a “flexible guarantee”. You give the caterer a guaranteed number of guests, and the caterer guarantees there will be enough food to feed an extra 10%. If extra people show, you pay for them. If they don’t you’re not on the line for uneaten meals. If you are afraid fewer guests will show up than expected, you can guarantee a lower number. The 10% leeway will protect you in the event you guessed wrong. Again, that advantage to this is that you minimize your investment in meals that go uneaten. Make sure you insist on this kind of guarantee. There are many reputable caterers that offer the “flexible guarantee”.
9. Using A Caterer That Doesn’t Guarantee Your Experience
Guarantees are part of ding business for most industries. This protects you, the consumer, from not getting what you expect. You have the right to receive what you expect. Look for a caterer that guarantees their product. An example would be if the caterer runs out of food or doesn’t provide the services that you contracted for, you don’t pay. Make sure you go into your even knowing you are covered. Don’t place the risk on your shoulder. You’re giving up valuable dollars. You have every right to expect a guarantee for your important event.
I hope this information proves to be helpful for you!
Successfully yours,
Chef Kahlil Wyche
Executive Chef/President, Catering To Your Whims
Executive Chef/VP, Abundant Harvest Catering
Viewer Contestant,The 16 Week Challenge TV Show
Voice 1.866.374.7131 or 856.383.8600
Fax 1.866.374.7131
www.cateringtoyourwhims.com
www.abundantharvestcatering.com
MySpace - www.myspace.com/chefkahlil
Facebook - Facebook me!
LinkedIn - www.linkedin.com/in/chefkahlil
Twitter - http://twitter.com/chefkahlil
BrainTrust - http://thebraintrust.ning.com/profile/KAHLILWYCHESR
Blog - http://chefkahlils.blogspot.com/
- PS - Don't Keep Me A Secret
Thursday, October 9, 2008
Foodborne Illnesses
It's that time of the year. The potluck food Olympics are about to begin. Co-workers, neighbors and family members are anticipating taking their new recipes to holiday parties and family reunions. But, they're bringing more than just food. They're bringing armies of germs, bacteria and microscopic organisms that would love to work their way into any and every digestive tract they can find.
Everyone is obligated to bring a casserole, desert, meat, or salad. However, they may not take as much pride or care in the preparation of their contribution. Even worse, they might actually mean well but, they don't follow the rules of good hygiene. They simply don't know how to prepare a dish and reduce or eliminate the risks of food borne illnesses.
Personal chefs cook in a lot of homes. Any personal chef could tell you about at least one client house they would classify as a "Danger Zone" for breeding of all kinds of yucky germs and viruses.
Kahlil Wyche is a ServSafe (food safety) certified personal chef in Voorhees, NJ and owner of "Catering To Your Whims; a Personal Chef service". He explains, "I have seen everything from piles of moldy, dirty dishes stacked on the counters, cat litter boxes in the food panty, bugs in the flour, mouse droppings around the stove, spoiled milk and other unrecognizable green, hairy foods in the fridge. Add the shedding cats walking on the counters and dogs flinging slobber from floor to ceiling and you've got a breeding ground for some pretty nasty stuff that can make you very ill."
Chef Kahlil says that you should always question whether food items at pitch-ins are properly cooked, cooled and prepared for serving. Food borne illness can be very dangerous and the risk increases dramatically when foods are not properly cooked or are exposed to warm temperatures that promote the multiplying of bacteria and germs.
Here are some guidelines that you might want to print and share with family and coworkers before your next get together.
Rules for A Healthy Pitch-In:
If you don't know how to cook, it's okay to pick up a bag of chips and some salsa. You'll only get teased for a day or so.
Wash your hands (with soap!) before you prepare your famous meatloaf. Use hot water and anti-bacterial soap. If you finish scrubbing before you can finish singing the "Star Spangled Banner" your hands aren't clean.
If you have a mouse problem, see number 1 above or get a kitty.Put kitty and doggy in the bedroom and vacuum up any hair that might find its way into the brownies.
Check all ingredients to make sure they didn't expire in 1987.
Don't double the oven temperature and then reduce the cooking time by half just to get the casserole done faster. It doesn't work that way! Cooking foods to an internal temperature of 140-degrees will kill most organisms.
Don't leave cooked items on the counter for three hours to cool. Make a cooling bath of water and ice in a large container and set your dish in it for about 30 minutes to cool it down and then seal it and put it in the fridge or freezer.
If you accidentally sneeze on the plate of cookies, feed them to your family…not ours!
Don't put your item in the trunk of your car on a hot day. Use a cooler to keep foods hot or cold.
Don't set food out until right before it's time to eat – especially items with dairy products or mayonnaise.
When in doubt about your coworkers or extended family members' hygiene or cooking abilities, suggest hiring a personal chef to help with food preparation.
Ask everyone to pitch in a few bucks or have the company pay for the services. Everyone will be less stressed and personal chefs know how to prepare, store, transport and serve food items. And, while there's always a risk of food borne illness, a personal chef will dramatically reduce the risks. Here's to happy, healthy eating!
Industry Information
According to 2003 study conducted by personalchefmarketing.com, there are approximately 6,000 personal chef businesses operating in the United States and Canada. As culinary schools, colleges and universities add personal chef studies to their culinary curriculums, the number of personal chefs is expected to grow.
Entrepreneur Magazine recently chose the personal chef business as one of its top six home-based businesses to start in 2004.
There are currently three support organizations providing training and support to the personal chef industry. These include the United States Personal Chef Association (USPCA), American Personal Chef Association (APCA) and Personal Chefs Network (PCN).
The American Culinary Federation and the USPCA offer certification programs for qualified personal chefs. However, certification and professional culinary training are not required for persons operating personal chef businesses.
For more information contact Chef Kahlil at www.myspace.com/chefkahlil or visit www.cateringtoyourwhims.com
Kahlil Wyche
Executive Chef/President, Catering To Your Whims
Executive Chef/VP, Abundant Harvest Catering
Viewer Contestant,The 16 Week Challenge TV Show
Voice 1.866.374.7131 or 856.383.8600
Fax 1.866.374.7131
www.cateringtoyourwhims.com
www.abundantharvestcatering.com
MySpace - www.myspace.com/chefkahlil
Facebook - Facebook me!
LinkedIn - www.linkedin.com/in/chefkahlil
Twitter - http://twitter.com/chefkahlil
BrainTrust - http://thebraintrust.ning.com/profile/KAHLILWYCHESR
Blog - http://chefkahlils.blogspot.com/
- PS - Don't Keep Me A Secret
Everyone is obligated to bring a casserole, desert, meat, or salad. However, they may not take as much pride or care in the preparation of their contribution. Even worse, they might actually mean well but, they don't follow the rules of good hygiene. They simply don't know how to prepare a dish and reduce or eliminate the risks of food borne illnesses.
Personal chefs cook in a lot of homes. Any personal chef could tell you about at least one client house they would classify as a "Danger Zone" for breeding of all kinds of yucky germs and viruses.
Kahlil Wyche is a ServSafe (food safety) certified personal chef in Voorhees, NJ and owner of "Catering To Your Whims; a Personal Chef service". He explains, "I have seen everything from piles of moldy, dirty dishes stacked on the counters, cat litter boxes in the food panty, bugs in the flour, mouse droppings around the stove, spoiled milk and other unrecognizable green, hairy foods in the fridge. Add the shedding cats walking on the counters and dogs flinging slobber from floor to ceiling and you've got a breeding ground for some pretty nasty stuff that can make you very ill."
Chef Kahlil says that you should always question whether food items at pitch-ins are properly cooked, cooled and prepared for serving. Food borne illness can be very dangerous and the risk increases dramatically when foods are not properly cooked or are exposed to warm temperatures that promote the multiplying of bacteria and germs.
Here are some guidelines that you might want to print and share with family and coworkers before your next get together.
Rules for A Healthy Pitch-In:
If you don't know how to cook, it's okay to pick up a bag of chips and some salsa. You'll only get teased for a day or so.
Wash your hands (with soap!) before you prepare your famous meatloaf. Use hot water and anti-bacterial soap. If you finish scrubbing before you can finish singing the "Star Spangled Banner" your hands aren't clean.
If you have a mouse problem, see number 1 above or get a kitty.Put kitty and doggy in the bedroom and vacuum up any hair that might find its way into the brownies.
Check all ingredients to make sure they didn't expire in 1987.
Don't double the oven temperature and then reduce the cooking time by half just to get the casserole done faster. It doesn't work that way! Cooking foods to an internal temperature of 140-degrees will kill most organisms.
Don't leave cooked items on the counter for three hours to cool. Make a cooling bath of water and ice in a large container and set your dish in it for about 30 minutes to cool it down and then seal it and put it in the fridge or freezer.
If you accidentally sneeze on the plate of cookies, feed them to your family…not ours!
Don't put your item in the trunk of your car on a hot day. Use a cooler to keep foods hot or cold.
Don't set food out until right before it's time to eat – especially items with dairy products or mayonnaise.
When in doubt about your coworkers or extended family members' hygiene or cooking abilities, suggest hiring a personal chef to help with food preparation.
Ask everyone to pitch in a few bucks or have the company pay for the services. Everyone will be less stressed and personal chefs know how to prepare, store, transport and serve food items. And, while there's always a risk of food borne illness, a personal chef will dramatically reduce the risks. Here's to happy, healthy eating!
Industry Information
According to 2003 study conducted by personalchefmarketing.com, there are approximately 6,000 personal chef businesses operating in the United States and Canada. As culinary schools, colleges and universities add personal chef studies to their culinary curriculums, the number of personal chefs is expected to grow.
Entrepreneur Magazine recently chose the personal chef business as one of its top six home-based businesses to start in 2004.
There are currently three support organizations providing training and support to the personal chef industry. These include the United States Personal Chef Association (USPCA), American Personal Chef Association (APCA) and Personal Chefs Network (PCN).
The American Culinary Federation and the USPCA offer certification programs for qualified personal chefs. However, certification and professional culinary training are not required for persons operating personal chef businesses.
For more information contact Chef Kahlil at www.myspace.com/chefkahlil or visit www.cateringtoyourwhims.com
Kahlil Wyche
Executive Chef/President, Catering To Your Whims
Executive Chef/VP, Abundant Harvest Catering
Viewer Contestant,The 16 Week Challenge TV Show
Voice 1.866.374.7131 or 856.383.8600
Fax 1.866.374.7131
www.cateringtoyourwhims.com
www.abundantharvestcatering.com
MySpace - www.myspace.com/chefkahlil
Facebook - Facebook me!
LinkedIn - www.linkedin.com/in/chefkahlil
Twitter - http://twitter.com/chefkahlil
BrainTrust - http://thebraintrust.ning.com/profile/KAHLILWYCHESR
Blog - http://chefkahlils.blogspot.com/
- PS - Don't Keep Me A Secret
Wednesday, October 8, 2008
Cooking Tips
Just wanted to share of couple of cooking tips for all of the readers out there. Every week I will dropping some cooking knowledge and recipes here on my blog so tune in and feel free to comment or shoot me any suggestions you would like to see!!
Cooking Tips
Chef Kahlil when I use the double boiler method I always wind up burning my pan, what can I do to prevent the pan from burning?
When using a double boiler, put a few marbles or a jar lid in the bottom pan when the water gets low you will definitely know by the rattling when sound and this will save the pan from scorching.
Chef Kahlil I was trying to make a beef stew the other day and my hand got a little heavy with the salt. I wound up having to run to the market and buy a couple quarts of soup because I only had 30 mins before my guest were going to be arriving. Could I have prevented or fixed this problem?
Here is what I would have done, you simply add a cut-up raw potato and simmer it in the stew for about 30 minutes. The potato will act as a "sponge" and will soak up the salt. After, doing this discard the potato and you are ready to serve up the soup. If you don't readily have a potato for the remedy, add more unsalted liquid (water, stock, etc.), a little tomato sauce or chopped tomatoes (or something else slightly sweet), and a bit of lemon juice or vinegar to counter the saltiness.
Until next time, BonAppetite!
Chef Kahlil
www.cateringtoyourwhims.com
1.866.374.7131
PS - "Don't Keep Me A Secret"
Cooking Tips
Chef Kahlil when I use the double boiler method I always wind up burning my pan, what can I do to prevent the pan from burning?
When using a double boiler, put a few marbles or a jar lid in the bottom pan when the water gets low you will definitely know by the rattling when sound and this will save the pan from scorching.
Chef Kahlil I was trying to make a beef stew the other day and my hand got a little heavy with the salt. I wound up having to run to the market and buy a couple quarts of soup because I only had 30 mins before my guest were going to be arriving. Could I have prevented or fixed this problem?
Here is what I would have done, you simply add a cut-up raw potato and simmer it in the stew for about 30 minutes. The potato will act as a "sponge" and will soak up the salt. After, doing this discard the potato and you are ready to serve up the soup. If you don't readily have a potato for the remedy, add more unsalted liquid (water, stock, etc.), a little tomato sauce or chopped tomatoes (or something else slightly sweet), and a bit of lemon juice or vinegar to counter the saltiness.
Until next time, BonAppetite!
Chef Kahlil
www.cateringtoyourwhims.com
1.866.374.7131
PS - "Don't Keep Me A Secret"
Welcome To The Official BlogSpot of Chef Kahlil
I'm an entrepreneur from NJ looking to network and share knowledge with others. I am the Owner & President of Catering To Your Whims a personal chef service/private catering company, you can check me out at CateringToYourWhims.com I am always open to learn about new business ideas and ventures. I'm currently the Executive Chef/VP for Abundant Harvest Catering. I am a true believer that if you help someone reach their dreams and goals, they in turn will help you. I look forward to meeting new friends, network contacts and building business relationships in this community, God Bless & see you at the top!
About The Chef
Chef Kahlil has been practicing the art of fine food preparation for over a decade. Chef Kahlil made his start as a personal chef by catering parties for friends, family and colleagues as a way to make extra money. Word quickly spread of his innovative, tasty and soulful dishes, and soon "Catering To Your Whims" was born.
Over the years Kahlil has found himself preparing food in fine restaurants, hotels, military, formal dining settings, private homes, and also competed in the Prestigious Connelly Competition.
His training began in the late 80's creating some of his family's favorite dishes at home. After working in various restaurants Kahlil decided to "formalize" his training when he pursued a career in the illustrious United States Army. During his tenure in the US Army Kahlil worked his way up the ranks to Sous Chef.
Through out his career, Chef Kahlil has diversified his experience which contributes to developing his creative techniques. "I have sought opportunities to learn from some of the best chefs in the country.
“Kahlil takes his passion for using creativity, mixing exotic herbs and seasonings into every meal, and shares it with others.“
Having cooked for many years professionally and for friends and family I was encouraged to establish a company that has the vision of "Making Your Culinary Wishes a Reality."
Catering To Your Whims... is an extension of my own creative techniques. I have designed a variety of cuisines and look forward to sharing my enthusiasm for different flavors with our clients. Chef Kahlil's specialties include Classic American, Creole Cuisine and Nouveau Soul food with Caribbean accents.
Now that you know a little more about me, as well as the services that we offer, here are a few good reasons why I believe you should contact "Catering To Your Whims..." about preparing meals for you:
Change - Variety is the spice of life and we offer a pleasing assortment of delicious dishes for you to choose from.
Health - Artificial preservatives or additives are never used. Also, we can create "health conscious" items for you, example South Beach Diet, Atkins, or any special diets your Doctor or Dietician has set up for you. In addition, you know the meals that we prepare for you are prepared the day we come to visit and have not been sitting in a refrigerator case or under a heat lamp for the past few days.
Freeing up time - We do the shopping. We prepare the meals. We clean up. All you have to do is dine!! These days time is at a premium. Allow us the opportunity to save you some time to do the things you would really like to do.
Please give us the opportunity to sit down with you and discuss your food preferences. "Catering To Your Whims..." is fully licensed, certified and insured for your protection and safety. I wish you a successful and enriching year.
Successfully yours,
Chef Kahlil G. Wyche
About The Chef
Chef Kahlil has been practicing the art of fine food preparation for over a decade. Chef Kahlil made his start as a personal chef by catering parties for friends, family and colleagues as a way to make extra money. Word quickly spread of his innovative, tasty and soulful dishes, and soon "Catering To Your Whims" was born.
Over the years Kahlil has found himself preparing food in fine restaurants, hotels, military, formal dining settings, private homes, and also competed in the Prestigious Connelly Competition.
His training began in the late 80's creating some of his family's favorite dishes at home. After working in various restaurants Kahlil decided to "formalize" his training when he pursued a career in the illustrious United States Army. During his tenure in the US Army Kahlil worked his way up the ranks to Sous Chef.
Through out his career, Chef Kahlil has diversified his experience which contributes to developing his creative techniques. "I have sought opportunities to learn from some of the best chefs in the country.
“Kahlil takes his passion for using creativity, mixing exotic herbs and seasonings into every meal, and shares it with others.“
Having cooked for many years professionally and for friends and family I was encouraged to establish a company that has the vision of "Making Your Culinary Wishes a Reality."
Catering To Your Whims... is an extension of my own creative techniques. I have designed a variety of cuisines and look forward to sharing my enthusiasm for different flavors with our clients. Chef Kahlil's specialties include Classic American, Creole Cuisine and Nouveau Soul food with Caribbean accents.
Now that you know a little more about me, as well as the services that we offer, here are a few good reasons why I believe you should contact "Catering To Your Whims..." about preparing meals for you:
Change - Variety is the spice of life and we offer a pleasing assortment of delicious dishes for you to choose from.
Health - Artificial preservatives or additives are never used. Also, we can create "health conscious" items for you, example South Beach Diet, Atkins, or any special diets your Doctor or Dietician has set up for you. In addition, you know the meals that we prepare for you are prepared the day we come to visit and have not been sitting in a refrigerator case or under a heat lamp for the past few days.
Freeing up time - We do the shopping. We prepare the meals. We clean up. All you have to do is dine!! These days time is at a premium. Allow us the opportunity to save you some time to do the things you would really like to do.
Please give us the opportunity to sit down with you and discuss your food preferences. "Catering To Your Whims..." is fully licensed, certified and insured for your protection and safety. I wish you a successful and enriching year.
Successfully yours,
Chef Kahlil G. Wyche
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