Amber is currently unavailable for services
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Are you too busy to cook, too tired to cook or just don't like to cook? Let a personal chef from Thyme To Dine do the cooking for you.
I can be your answer to "What's for dinner?" |
Personal Chef Amber Kelley is professionally trained by Johnson and Wales University in Providence, RI. She is certified in Food Safety from the RI Department of Health. Her desire to start her own business, coupled with her love of cooking, led her to the satisfying career as a personal chef. She understands most people do not have the time or desire to cook those healthy nutritious meals after a long day. She knows hiring a personal chef can simplify one's life as well as giving them the much needed free time. Hiring Chef Amber Loxley Kelley, Personal Chef will finally give you the Thyme To Dine. Do you value your free time or time with family and friends?
| After the initial contact, we set up an appointment to determine
your likes and needs. We will take a quick tour of your
kitchen to become familiar with the area prior to the first
time cooking there. Next we will select your menu from our extensive menu list, which includes regional favorites, as well as low fat and vegetarian items. The menu will be submitted to you for approval and if necessary, changes will be made to your
satisfaction.
Once a cook date is agreed upon, Thyme To Dine will shop for
the freshest produce and top quality meats, fish and poultry.
We will prepare all the meals in your home, using our own cookware. Meals will then be packaged, labeled and stored in your refrigerator and/or freezer for your future enjoyment.
A complete menu with detailed heating and serving instructions
will be provided for you. And you come home to a spotless
kitchen and the aromas of home cooked food. |
Imagine coming home from work and in the time it takes to change into comfortable clothes and pour yourself a drink, you can enjoy a delicious, healthy, hot meal prepared by your own personal chef. With this affordable service you will finally have
"Thyme To Dine".
Service includes initial assessment, recipe research, menu planning, grocery shopping and food, transportation, preparation of meals, packaging and labeling, handling instructions and cleanup.
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5 Entrees, 2 Servings each
With appropriate sides
(10 meals) | | | | | | 5 Entrees, 4 servings each
With appropriate sides
(20 meals) Beef Stroganoff
Florentine Beef Pinwheel
Beef Stew with Mushrooms & Dark Beer
Beef Paupiettes in a Hunter Sauce
Pork Tenderloin with Sauteed Vegetables
Balsamic Pork Chops Captain's Seafood Casserole
Salmon with Dill Mustard Sauce
Pecan Crunch Salmon
Scallops Florentine
Fillet of Flounder Divan Spinach Roulade
Eggplant Romano
Vegetarian Baked Ziti
Linguine with Sundried Tomatoes and Goat Cheese | | |
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