My name is Stephanie, I work as a traveling freelance Chef. I call Alberta, Canada home but I have also lived and worked in Nicaragua, New York, Sweden, Montreal, and Haida Gwaii BC.
I specialize in writing custom menus and recipes for people and businesses in all corners of the earth. I am extremely versatile in my skill-set. Equally adept with nutrient-dense food as with comfort food; with carnivores as with herbivores. I am comfortable in the most remote and stressful of environments.
My most recent experiences include consulting for The San Juan del Sur Cerveceria, and Yemaya Island Hideway on Little Corn Island, both in Nicaragua. At both of these locations I launched the restaurants from scratch. I wrote the menus and recipes, hired and trained the staff on the ground in the kitchen. I did this with no prior experience in Latin America proving to myself and to my employers that I can do anything: as long as it's in a kitchen. In both of these locations my food and training received glowing reviews both in person and on Trip Advisor.
I also worked as the Chef and General Manager of Nica Yoga, a yoga retreat facility in San Juan del Sur, Nicaragua. Here I worked nearly around the clock creating 3 vegan/vegetarian meals daily for students and teachers participating in month-long Yoga Teacher Training School, as well as Pescatarian meals for groups on one-week long yoga retreats. So much more than a cooking position, I lived on premise with the retreatants and functioned as their host, facilitator, and casual camp counselor.
At present I am working with private clients living in remote locations training local cooks on international recipes as a means of increasing the repertoire of available food in these locations. To be more clear, I am working in Nicaragua teaching local cooks how to prepare traditional Asian food for private clients.
Before I worked freelance I was employed in numerous restaurants in Canada and the United States. Most notably I was the executive Chef at Culina Muttart, where I received numerous accolades, including winning Best Brunch by Avenue Magazine, and positive write-ups by the Edmonton Journal. This restaurant was open during the day-time, and one evening a week. Every Thursday night I created a 3 course prix-fixe menu inspired by a different country every week. The kitchen was very small and flame-free so we did all of this with a convection oven and two induction burners.
In New York I trained at The Natural Gourmet Institute, an accredited plant-based culinary school. I was privileged to intern under James Beard Award winning Chef Galen Zamarra at his restaurant Mas (farmhouse) in New York City. While in New York City I also ran my own private cooking company called figandmarrow where I prepared custom nutrient-dense meals for people in their own homes.
As you can see I'm a bit of a jack-of-all-trades in the kitchen and in the food industry. I enjoy all challenges and short-term opportunities in all areas of the industry. If you have a food problem, I can be your Chef solution, no matter the size, no matter the place.
I'd love to hear from you! I am on instagram and facebook under chefaniej. email email@example.com Stephanie Jean Doré aka Chefanie J,
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