|
Table of Contents
| Our Last Newsletter
|
Whether in his role as a successful restaurateur, award-winning chef, or in the family kitchen, Jacques Haeringer has inspired millions with his love of cooking and believes that “Love Begins in the Kitchen.” To that end, he has created a surprisingly simple guide to planning and preparing meals that create a sense of celebration, whether the meal is for two or 22. In order to balance the demands of work with family, Jacques actively brought the family together through preparing meals collectively, creating memorable traditions that his children loved and remember to this day. This spirit of family tradition inspired “Love Begins in the Kitchen.” It’s this love of family and celebrations that lead Jacques to take his message out to a larger audience. Click the link to win a set of cookbooks and for the rest of the story Click Here | ![]() |
|
I teach developmentally disabled high school students on the Navajo reservation. The class is life-skills and we haven't gotten any cookbooks for my students to use. Carol Reynolds, Whitehorse High School, Montezuma Creek, Utah. And this is only the beginning. Carol and 4 fellow teachers oversee a program with around 50 students from the Navajo Indian reservation. The students are between the ages of 13 to 21 and all are mentally challenged. Most students read at a first grade level and basically live on junk food. Here is what we propose at Chef2Chef.Net! Simply pack and send us Chef's Clothing, Kitchen Utensils, Small Appliances and all the Cookbooks you no longer need. Let’s surprise this school and provide them with everything they need to make this a successful learning experience! Any items not used at the school will be turned over to the Navajo Indian reservation itself. To read more about this Charity Project Click Here To list your donation now Click Here! Collectively we can make a Difference! The Team at Chef2Chef.Net |
| Win Tex/Mex grilling sauces and dishware worth over $80! Whatever’s on the grill, you can be sure to bring out the best taste with the trio of grilling sauces that are part of this month’s sweepstakes giveaway by Bandana Bandito! First up is a Blue Ribbon approved Habanero Steak Sauce with a true Southwest flavor. Next is the Mango/Chipotle Sauce that adds fantastic tropical flavor to any marinade or dipping sauce. Lastly, the Bandit’s Spicy BBQ Sauce gives any meat off the grill pure Alamo City taste. As if this is not enough, the Bandit will also send the winner a fun and original Wooly Boy Cookie Jar. Register now to win! Wake up your taste buds with Bandana Bandito’s healthy gourmet salsas and sauces. We also have a range of gift sets that are perfect for any occasion – social or corporate. To experience Bandana Bandito’s quality and great service, visit the Bandana Bandito website, or call 800.880.5938. Our products are all available by the case (12 pcs) for great savings! |
Chef Revivalgave away 10 Kitchen Survival Kits AGAIN!. Each kit contains a Cutruler, a Spice Kit, a 4 pack of Drizzlers and a Chef Revival Mug. The winners were: Gladys Shriver, Rhonda Cummings, Robyn Luke, Gunjeet Bagga, Alice Heisten, Beth Senturia, Lisa Weisser, Georgia Gosvener and Ben Herriman. |
| May 5th - 9th - Celebrity Chef of the Month Jacques Haeringer will dazzle us with a week of romantic recipes. You might want to use some of these for Mother's Day! May 12th - 16th - Meet five Chefs from The Personal Chefs Network. Each day a different chef will share the recipes they use in their own businesses! Not a member of our Recipe Club? You don't know what you are missing! Register Here |
Mustard Seed Foods Moisture Limited MaineGoodies.com Montana-Now.com Culinaryhost.comoffers those in the culinary industry an affordable solution for hosting their website! Culinaryhost.com offers a fantastic website hosting package for $12.95 per month which includes 10 email accounts, FREE monthly search engine submissions, plenty of website space and great support! Grimaud Farms PersonalChefsNetwork.com |
Western Culinary Institute
Free Subscription to Food Arts Magazine
|
|