I am the chef/owner of Fine Dining Solutions, which provides an epicureans' solution to dining at home. I was trained at L’Academie de Cuisine and am originally from Washington state where I attended the Jackson School of International Studies at the University of Washington studying international economics, specifically Latin American political economy. Clearly I didn’t think of my childhood cooking skills as a career choice. But through my desire to invest myself in something that I loved and combine it with an attempt to ‘put my mark’ on the world,’ I joined the (now overflowing) ranks of students entering culinary school.
Luckily a lifetime of passion and work ethic helped me excel in culinary school and land some of the best restaurant jobs in the DC metro area, cutting my teeth in the industry for nationally ranked chefs at Butterfield 9, New Heights Restaurant, Maestro at the Tysons’ Corner Ritz-Carlton and Restaurant Eve.
The 14 hour days, 6 or maybe 7 days a week started to take their toll – making it almost impossible to have a ‘normal meal’ with my husband or make plans to travel, something we both cherish, so I took my technical training and professional experience into the private homes of individuals and families all around the DC metro area. My goal is to create a fine-dining experience for my clients that’s convenient and easy for them to serve in the comfort of their home.
My clients are all real ‘foodies’ and most come from two schools:
(1) Practically professional cooks themselves, they experiment with cuisines and flavors and are always expanding their food and wine knowledge. Career and family demands so much of their time, experimental cooking takes a back seat, and they enjoy my service because it is the food they would have cooked if they had the time.
(2) Foodies who don't cook but eat out often and only at the best restaurants in the area. Eating at home can be as exciting as eating out for them, given the opportunity to enjoy the same types of food while spending a few nights in at the dinner table with their families.
Thousands of DC’s most discerning palates have enjoyed the meals I prepared for them on a nightly basis in restaurants. But I truly enjoy working one-on-one, meeting with someone and developing food to match their particular taste, ‘foodie’ lifestyle and my professional culinary standards. As a line cook, only the chef reaps the rewards of your hard work and productions. Creating, designing, producing, individual education and working on the science of heating.
Being a personal chef is so much more fulfilling!
7.01.2005
About Me
My name is Shanna and welcome to my blog, providing an insiders look at the daily routine of a personal chef in the DC Metro area; a place to go to see what I am cooking for my weekly clients and dinner parties, get recipes, read local market reviews and my personal reviews of restaurants.
