Beaumont's Private Chef Service & Gourmet Catering: January 2011

Wednesday, January 19, 2011

San Valentino Cena

San Valentino Cena 2011

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Apertivo , Antipasto, Formaggio e Fruitta

'Pomegranate Perseco Cocktail'

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Primo

Butternut Squash Gnocci, Lump Crab, Brown Butter Sage, Panchetta

'Campania 2005 Mastroberardino Lacryma Christi del Vesuvio Bianco'

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Secondo

Espresso-Chili Glazed Bone In Ribeye, Truffled Cipollini-Porcini Mushroom Risotto

'Campania 2004 Vesevo Beneventano Aglianico'

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Frutta Intermezzo

'Blood Orange-Pomegranate Sorbet'

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Contorno

House Cured Prosciutto, Aged Parmigiano-Reggiano, Arugula

'Piedmont 2006 Ceretto Blangé Arneis'

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Dolce

Honey Pear, Raspberry, House Ricotta, Almond Short Bread Tart

Liquers & Caffi

Chef Monica Cobb

Book Your Private Valentine's Dinner w/ Monica.

409-892-3442

chefmonicacobb@gmail.com

Chef Monica's Philosophy

I’ve been working as Beaumont’s private chef for over 6 years now and have forged an exciting culinary relationship with a larger part of the Golden Triangle. I have cooked many different meals for a wide array of clients and events. The best part of my job is meeting the client and creating the perfect meal plan for them. Each client has a specific culinary request. Some examples are: dietary concerns, organic cuisine, gluten-free diet, recovering from surgery or training for the big race. You may see me on the early morning show on channel six or catch me teaching a cooking class at various locations. More than likely you'll find me in the produce department of our local grocery stores. As an active member of the slow food movement, I believe that it is extremely important to cook food from its most natural state. I cook with organic produce, preservative and dye-free food, wild caught fish, and I use local produce whenever possible.

Pantry Essentials

*Oils: Olive, Extra Virgin Olive, Canola or Vege
*Vinegars: Red Wine, White Wine, Balsamic, Rice Wine
*Asian Condiments: Tamari Soy Sauce, Fish Sauce,Hoisin Sauce, Oyster Sauce, Sirrachi Chili Paste
*Seasonings: Sea Salt, Kosher Salt, Iodized Salt, Finishing Salt, Tri-Colored Peppercorns, Ground Black Pepper, Garlic Powder, Onion Powder, Cumin, Paprika, Curry, Cayenne, Dried Thyme, Chili Flakes, Dried Oregano, Old Bay Seasoning, Salt-Free Mixed Herb Seasonings. (note: always check for freshness before using and throw it out if it smells like old hay) *Panko Bread Crumbs
*Fruit Preserves
*Pickled Relishes
*Variety of Mustards
*Basmati Rice
*Pasta: Organic Spinach Angel Hair, Vermicelli, Orzo.
*Canned Goods: Tomato Sauce, Tamato Paste, Coconut Milk, Anchovies, Tuna Fish packed in oil only, emergency cans of vegetables, Chipolte peppers in adobo sauce, Roasted Red Bell Peppers.
*Jarred Goods: Pear Relish, Sun-Dried Tomatoes, Artichokes, Hearts Of Palm, Olives, Peppers, Organic Chicken & Beef Broth.
*Baking Goods: Whole-Wheat Flour, Rice Flour, Almond Flour, Corn Meal(after opening store in freezer), Cake Flour, Baking Powder, Baking Soda, Cream of Tartar, Pure Vanilla Extract, Powdered Sugar, Turbinado Sugar, Brown Sugars, Un-Refined Sugars, Cinnamon, Nutmeg, All Spice.
*Oatmeal, Cereals(no high frustose corn syrup, art. flavors or dyes)
*Grains: Cous Cous, Quinoah
*Dried Nuts, Dried Fruits
*Organic Un-Sweetened Shredded Coconut
*Dark Chocolate
*Coffee

Cobb Resume

Monica D. Woodford Cobb

(310).463.0127

chefmonicacobb@gmail.com

SUMMARY

Well-respected chef, food consultant and business owner that has excellent networking abilities and sales experience while maintaining quality team performance. I have extensive expertise in client needs with a consultative approach to choosing healthy options for food preparation and demonstration. I have proven success in sales and marketing strategies, establishing fund-raisers and launching creative solutions to eating and buying healthy food. I am an expert presenter, negotiator, and businesswoman with the ability to forge solid relationships with strategic partners and build consensus across multiple organizational levels. I appear in my own local cooking show with a CBS production team with which I demonstrate my food philosophy. My business philosophy and networking skills have allowed me to achieve great success in the world market of food production and sales.

PROFESSIONAL EXPERIENCE

Chef Monica’s Creations, Beaumont, TX 2004- Present

Owner-Chef

Networking, client base building, sales, marketing and food production. Large and small event consulting and coordination. Purchasing and procurement of goods.

Maintaining strategic partner relationships.

Creator of food-based concepts (Jack’s Pak-It Grocery Store & Meat Market)

Consultant/Creator of Menu @ The Grill by Arfeen Smith & Payne.

Private Chef – Nutritional food based production

19 Entertainment/American Idol Creators, California & Hawaii 2002 -Private Chef, Event Coordinator

Provided private food preparation and nutritional services for a production team of thirty people daily.

LePache River Boat, Cairo, Egypt 2001-2002

Chef/Creative Advisor/Consultant

Developed menus and food preparation techniques

Service and sales of food to US Embassy Counselor of Press and Cultural Affairs, Rick Roberts, Ph.D. (Currently Minister Counselor for Public Affairs London)

Continental Sales Import/Export, Los Angeles, CA 1998-2000

Database Manager/Supervisor/Consultant

Built and corresponded on the application of a large database of import/export specialty produce worldwide.

Development of this database created a knowledge based system that assisted sales team members with increased produce knowledge therefore increasing food sales.

Spago, Hollywood, CA 1998-2000

Chef/Line Cook

EDUCATION

Lamar University, Beaumont, Texas 1997

Westlake Culinary, Westlake CA 2000

Beaumont's Private Chef Service & Gourmet Catering

Wednesday, January 19, 2011

San Valentino Cena

Chef Monica Cobb

Grill A Chef

Chef Monica's Philosophy

Followers

Pantry Essentials

Some of my favorite spots!!

Cobb Resume

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