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I’ve had a passion for cooking ever since I was a young girl, sitting on our kitchen counter watching my mom cook. It was such a nurturing experience, not only for the culinary talents I developed, but also for the warm and entertaining conversations we enjoyed between mother and daughter. Being able to share our creations with the rest of the family at the dinner table further enhanced this experience.

This passion has continued to grow into my adulthood. The satisfaction I get from seeing my own family savor a nourishing home-cooked meal is overwhelming, and I’m thrilled to have the chance to deepen others’ appreciation for and connection to great food.

In addition to my personal chef and in-home catering business, my experience includes a stint as on-board chef for the MV Olympus, a 1929 wooden yacht, for a week-long charter through the San Juan Islands & Victoria, BC in September 2003. I was responsible for preparing a fine-dining menu for eight guests and four crew members, including breakfast, two-course lunch, hors d’ oeuvres, three-course dinner and dessert each evening. I also served as a food stylist for Alaska Smokehouse’s online and print catalogs and conduct cooking classes at Pacific Culinary in Everett, Everyday Eats in Lake Forest Park and North Seattle Community College.

I am a Certified Personal Chef with the U.S. Personal Chef Association (USPCA) and president of the USPCA’s Puget Sound chapter. My self-taught culinary skills span more than 25 years, and my formal training includes a weeklong “boot camp” at the Culinary Institute of America in Hyde Park, NY, classes at Le Cordon Bleu in Ottawa and several cooking series with the Bon Vivant Cooking School in Seattle. I’m also a graduate of the Culinary Business Academy in Phoenix. I live with my husband Matthew and a very fat kitty in the Greenlake area of Seattle.

 

(c) 2004 Ovens to Betsy