Chef Shelley's Story
Years ago, my parents had a camp called Fernstone in Farmington, Pennsylvania. I spent weekends there. We would invite friends - not just 2 or 3 - but 30+ people for the entire weekend. Some of my best memories are in the kitchen entertaining. What a joy! Breakfast on the griddle and dinner on the grill.
Fast forward to the future, my husband and I had a beautiful baby boy of 18-months old and triplets. That's right! Four children in 18 months! Our house was full of love, laughter, activity (what an understatement) and lots and lots of food. Every day I cooked for 6 to 15 people depending on how many kids were staying for dinner. Now that my children are young adults we gather in the kitchen, which is the heart of a home. Everyone gathers in our "heart" every week.
Since 2004 I have worked in the food and beverage business. I've worked at some amazing spaces in the Washington D.C.area. My passion is creating in-home events. I love the intimacy of working with clients to make their events special, memorable and TASTY. Our meals are delicious and made specifically for each client. Gluten-free, dairy-free, soy-free, vegan, vegetarian, and allergy requests are not an issue.
I have had the privilege of working with nationally recognized/acclaimed chefs/TV personalities over the years. I have studied at the prestigious L'Academie de Cuisine in Bethesda, Maryland. I am a Certified Personal Chef, a corporate member-United States Personal Chef Association. Co-President Capital Chefs Chapter of USPCA, Member of Women Chefs and Restaurateurs, Certified Food Safety Manager, TIP Certified and IPCed Personal Care Aide. In addition, I serve as a board member of End Alzheimer's Walk.
Why should I hire a Personal Chef who is a member of the United States Personal Chef Association?
Being affiliated with the USPCA communicates that the Personal Chef:
• Conducts business in a professional and ethical manner
• Continues their professional education to improve their knowledge base
• Accesses the ideas, research, insights, and expertise of the industry’s experts
Membership demonstrates that the personal chef understands the importance of continuing education through professional affiliation. Plus, all members of the USPCA come with complete personal liability insurance coverage.
The mission of the United States Personal Chef Association is to maintain the highest standards of conduct of each active member, expect each member to adhere to a code of ethics, assist each member to maintain a successful personal chef business, encourage participation in sponsored conferences, promote healthy and safe kitchen practices, and enforce the rules laid out in the code of ethics.
This Code of Ethics ensures the highest quality of service, cleanliness and safety associated with the service.
In the News
What others are saying...
1
“Still raving about your service and the wonderful food. I am wowed by the brownies! How did you ge the outside to be dry/crisp and the inside so moist? And the fish...did you poach it? Amazing touch you have. Clearly gifted. Thank you for a wonderful evening." Freddi D
2
“My doctor told me my bloodwork is in normal range. I can't thank you enough. If it weren't for you, I'd be taking shots daily. You've taught me how to eat better and manage my portions while losing 74 pounds. Thanks for everything.” Angela G
3
“Chef Shelley has helped my dad eat again. He really enjoys her food and warm personality. She listened to his tastes and makes a customized menu specially for him. He is talking about old family recipes he wants her to try. Best decision I've made since caring for my dad.” Anna B.
"What nicer thing can you do for somebody than make them breakfast?"
Anthony Bourdain
