In a fast pace and changing world, most of the
time it's hard to relax and enjoy a great meal at
home. Also, going to a fancy restaurant can
feel impersonal or even routine for those of us
who dine out regularly. And if your
interested in the food and where it comes from,
it can take forever to get the servers attention
to ask the chef and then give you the honest
answer.
Blanchet can provide many levels of kitchen to table interactions.
We're proud of the food we serve and seek out high quality ingredients. Using local and sustainable food products are alway a high priority, and we can help inform you about how to make wise choice for your future visits to the market.
The Chef, John Blanchet
Many rich culinary experiences have brought John to his current intent of being a private chef. The influence of great chefs in fine dinning restaurants (including: Jean Francois Taquet, Terence Feury, Vernon Morales, Michael Solomonov), and the inspiration from seeing food as a dynamic source of pleasure and a complex and sensitive aspect of our environment have made John the chef he is today. After completing an apprenticeship with a master chef, John went on to cook in many fine dining restaurants including Striped Bass, Marigold Kitchen, Salt, and Fork.
Other non-restaurant food experiences include a sojourn at Pendle Hill, cooking in a James Beard House dinner (June 2006), and regular volunteering at the Fair Food Farm Stand in Reading Terminal Market, Phila, PA. As a result, sustainability in food product, while seeking out highest quality in ingredient are a high priority in Blanchet cooking.
Periods of exploration in other forms of art have heightened John's creative motives and continue to be an important aspect of his life. Engaged to a professional dancer, and a past member of an art studio collaborative (BMC: 1999 to 2002, with continual gallery shows), John's ability to be creative are well rehearsed.
Early in John's career as a chef, he realized his preference to be cooking in the more intimate scenario of private dinning. Times when cooking for chefs table guests at high end restaurants as a trusted line cook, and bringing together friends for adventurous dining in someone's home exposed John to the satisfaction of those eating in a more engaged and more interactive manner. Concentration and commitment to these types of heightened food experiences are a starting point for Blanchet Private Chef.
Blanchet can provide many levels of kitchen to table interactions.
We're proud of the food we serve and seek out high quality ingredients. Using local and sustainable food products are alway a high priority, and we can help inform you about how to make wise choice for your future visits to the market.
The Chef, John Blanchet
Many rich culinary experiences have brought John to his current intent of being a private chef. The influence of great chefs in fine dinning restaurants (including: Jean Francois Taquet, Terence Feury, Vernon Morales, Michael Solomonov), and the inspiration from seeing food as a dynamic source of pleasure and a complex and sensitive aspect of our environment have made John the chef he is today. After completing an apprenticeship with a master chef, John went on to cook in many fine dining restaurants including Striped Bass, Marigold Kitchen, Salt, and Fork.
Other non-restaurant food experiences include a sojourn at Pendle Hill, cooking in a James Beard House dinner (June 2006), and regular volunteering at the Fair Food Farm Stand in Reading Terminal Market, Phila, PA. As a result, sustainability in food product, while seeking out highest quality in ingredient are a high priority in Blanchet cooking.
Periods of exploration in other forms of art have heightened John's creative motives and continue to be an important aspect of his life. Engaged to a professional dancer, and a past member of an art studio collaborative (BMC: 1999 to 2002, with continual gallery shows), John's ability to be creative are well rehearsed.
Early in John's career as a chef, he realized his preference to be cooking in the more intimate scenario of private dinning. Times when cooking for chefs table guests at high end restaurants as a trusted line cook, and bringing together friends for adventurous dining in someone's home exposed John to the satisfaction of those eating in a more engaged and more interactive manner. Concentration and commitment to these types of heightened food experiences are a starting point for Blanchet Private Chef.