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Chef Opportunities / In Home Chef, Private (Danville, CA)
« Last post by Mary Murphy on December 02, 2014, 01:55:40 PM »
I am looking for a Chef to come in at least once a week to prepare a minimum of five meals for my parents. My mother has acute COPD even though she never smoked a day in her life so she has a few dietary constraints (low carb, high protein, high fats due to weight loss). Their kitchen is a chefs dream!

Hours: Part-time
Rate: $50.00/hour
Contact: 925-872-1998
Location: Danville, CA
Chef Opportunities / Chef Paid Internship, Chez Drea (Silicon Valley, CA)
« Last post by Mary Murphy on December 02, 2014, 01:50:48 PM »
I am looking for a budding Chef to fill the newly created internship position within Chez Drea. The personal chef industry is booming in the Bay Area and I’d like to work with someone who is motivated and would like to grow with Chez Drea. This candidate will learn the ins and outs of working as a personal chef, which include customer service, menu planning, grocery shopping and cooking for families. Completing this internship will teach the candidate how to prepare meals that are healthy, tasty and withstand storage and reheating. The intern will also leave the program with an understanding of the mechanics of running a personal chef business.

The paid internship will begin with a two-week training program, after which a mutual agreement for further employment as an independent service provider will be discussed.

The intern will perform the following duties:

● Stellar Customer Service
● Lift and transport up to 50 pounds (pots, pans, etc.) on occasion and up to 35 pounds regularly including groceries
● Grocery shopping assistance
● Prepare equipment and obtain supplies as needed including preparing bowls, cutting board and knives
● Maintain the cleanliness and sanitation of floors, workstations and equipment
● Cook specific menu items as delegated by Chef
● Perform additional responsibilities as requested by the Chef or client

You will need:
● Either personal or professional experience in health and wellness: nutrition, organic foods, and wellness
● Excellent knife skills
● Good time management skills, leads by example, service oriented, and team­minded
● Ability to stand on feet all day

•   Culinary Degree or Natural Chef Certifiction
•   Must have a food handler card or Serv­Safe certification
•   Must have a car and valid driver’s license

Please provide a brief explanation of why you want to be a personal chef. Why do you want to do this internship with Chez Drea? What would you like to get out of this opportunity?

At the end of the internship, if you excel in your duties and would like to continue, a services contract may be available. The work orders are typically 3 meals (4 servings each) and include grocery
shopping and cooking in the client's kitchen. Compensation is dependent on experience.

Length: 2 weeks internship; Monday, Tuesday and Wednesday
Rate: $12/hour
Company: Chez Drea
Location: Serving Mountain View, Palo Alto, Menlo Park, Los Altos, Los Altos Hills, Portola Valley, Saratoga, Los Gatos, Campbell, Sunnyvale and Cupertino
Nutrition Talk / Re: Hypothyroid
« Last post by ElizabethH438 on December 01, 2014, 10:36:31 AM »
That is some helpful information and very interesting! Thanks a lot for your help!
Nutrition Talk / Bauman Grad's New Cookbook
« Last post by jodi f. on December 01, 2014, 10:02:42 AM »
Bauman NC grad Caitlin Weeks ( has co-produced a cookbook with her chef husband Nabil Boumrar. It's called Mediterranean Paleo Cooking, and it's a wonderful book. The photos are amazing, and that's thanks to another Bauman grad, Diane Sanfillipo, who's a New York Times bestselling cookbook author herself. The recipes all look delicious, yet simple enough for busy people to tackle.

One of the features I most like is that each recipe contains advice for how to adapt it to GAPS, Specific Carbohydrate, low FODMAPs, Paleo autoimmune, or even lower carb diets. And the adaptations look, for the most part, like they'll work very well. Nabil is Algerian, and most of these recipes were inspired by his own family's recipes, adapted to suit Paleo requirements.

It's got a lot of delicious looking desserts too, though these being considered "Paleo" does make me laugh. Oh well, I imagine it helps sell the book.

You can check out the book on Amazon, or on Caitlin's blog, here:

Nutrition News & Research / Estrogenic Compounds in Plastics and Styrofoam
« Last post by jodi f. on December 01, 2014, 06:45:26 AM »

Yes, there's plenty of bad news in here, but there's information we all really need to have (scroll down to the chart):
Nutrition Talk / Re: Hypothyroid
« Last post by jodi f. on November 30, 2014, 11:15:43 AM »
I don't recommend calcium-only or calcium + D3 supplements because we tend to overdo calcium in this country, both dietarily (dairy, esp) and supplementally. Everyone seems to "know" that calcium is required for strong bones, but it's much less well known that there are other synergistic nutrients, and that they must all be in balance. I find magnesium deficiency to be a much bigger issue with people, and taking calcium with magnesium insufficiency will further exacerbate that problem. I generally see people getting a lot of calcium from their foods, so don't recommend it supplementally except occasionally, and in a formula that contains all the other nutrients. And if you've been reading the news articles, overdoing it with calcium supplements may be causing health issues, especially cardiovascular. When a client has a dietary record indicating good intake of any nutrient, and if digestion appears good, then supplementation isn't warranted.

There's a theory, too, that an early adaptation in mankind was the ability to store optimal amounts of calcium, because it was scarce in the diet, but that magnesium was more available, so we didn't learn to store it as effectively. Given the number of conditions I see that are improved with added magnesium (sleep, constipation, muscle twitches, heart arrhythmias, muscle pain), I imagine this theory might be true. In any case, the focus on calcium has been taken to an extreme, and it has been way oversimplified, in my opinion.
Nutrition Talk / Re: Hypothyroid
« Last post by ElizabethH438 on November 29, 2014, 02:18:48 PM »
That is a lot of very helpful information. It's people like you who make this forum very worthwhile!  :)

Just out of curiosity, how come you don't ever recommend a calcium supplement? I thought that calcium was a fairly standard supplement. Really interested to hear your thoughts on it.

Thanks again so much for all your help!!!!
Nutrition Talk / Re: Guilty as Charged...
« Last post by ElizabethH438 on November 29, 2014, 01:49:43 PM »
Your response was really encouraging and helpful! It gives me a good perspective on how to approach food. :)
Nutrition Talk / Re: GMO Studies Done On Humans
« Last post by Rasha S. on November 26, 2014, 06:29:12 PM »
If you haven't already, you might like to check out the documentary "Genetic Roulette" and read some of Jeffrey M. Smith's books.  I found them very enlightening.
Nutrition Talk / Re: Guilty as Charged...
« Last post by Rasha S. on November 26, 2014, 06:10:52 PM »
I absolutely loved your response, Erin.  Thank you for sharing.   :)
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