ABOUT ME + FOOD IS MEDICINE
I am a chef, a mother, a wellness advocate and co-cookbook author of The Abundant Table.
These days I'm working as a Personal Chef .
My goal is to bring more time, nutrition, balance, ease and grace into my client's lives.
I'm also here to help people resolve their health challenges or life goals.
What is the general difference between a Personal Chef and a Private Chef:
I have diverse experience with client's needs. I have worked internationally and locally with UHNW and HNW principles with multiple homes and businesses, planes and staff. Some of my private chef clients are busy executives who need extra time to give more to their company and my work provides more down time for them at home and beyond. A few of my personal chef clients are busy families with children who need extra support and healthy meals. Other clients are adhering to new personalized diets necessary to make new life changes and are too busy to shop and cook.
I've also cooked for clients with disease who are in need of a customized special diets. Some of my clients are recovering from serious illness or surgery and my experience with organic and nutritious meals aided in their healing journey. Additional clients are terminally ill and my food helps them and their family members be more comfortable as they transition and design their end of days.
I believe that food is medicine, as well as a celebration and an art form. I create well-balanced, nutritious, vibrant, aesthetically pleasing, globally inspired and artistic food for my clients. I have learned a lot through my rich life and work experience, personal studies, an illness and relationships. I have innate and developed gifts and an awareness of food and how it can impact our entire being. Today, more than ever, I would like to give back and help others thrive.
I believe in the healing capacity of food and the concept that our bodies are all unique and we have a deep intuition that can help us discern our personalized needs. I believe that if we just take a little time to slow down and listen, we can learn so much about ourselves and what our bodies need -to then more effectively and with better energy, meet the needs of others.
Food has informed my life. For me, creating, cooking and baking has been a part of my life for as long as I’ve been standing. My love of food began at an early age, on a farm in Sonoma County, California. I feel lucky to have been raised in the country with chickens and eggs, cows and goats, fresh garden produce, a fruit orchard, redwoods and a beautiful creek nearby to play in. My sister and I learned how to forage and live off of the land around us. Being close to nature allowed me to become sensitive and more in tune to my environment. My mother cooked our meals and baked extensively with inspiration from the garden and from the cookbooks of Julia Childs, Time Life Foods of the World, The Moosewood Cookbook and the Tassajara Bread Book. We were a farm/fork to table restaurant at our home, before it was even " a thing".
In my youth I lived in the Dominican Republic, traveled throughout Europe, Canada, Mexico and beyond. This time grounded my inspiration and ignited a love for regional and global food with a focus on organic and locally sourced. I never looked back. My culinary refinement took root by cooking with extraordinary chefs, myriad culinary classes and a cookbook-writing course at CIA at Greystone. This exploration helped further drive my purpose and passion towards bountiful, nutritious and beautiful food and baking.
I’ve been working in kitchens, wineries and private homes for over 30 years. In the past, I ran a successful conference retreat center kitchen, leading a large kitchen staff and cooking for diverse groups of people. I've worked at multiple wineries in the kitchen and on the business side. I've owned a catering-event business with staff, taught at a local culinary school, owned a specialty foods business and wild yeast baking business .
Additionally, I have experience with estate produce/cut flower garden design and installation , house hold manual creation, custom recipe development and management of outside vendors. While my son was younger and needed me around more, I rounded out my cooking and baking experience in the wine business- working with a small wine label and holding a position as a Direct Sales and Events Manager with Hartford Family Wines. During that time, I acquired my First Level Sommelier Certificate with the Master Court of Sommeliers.
These are some of the things that light me up: Integrative/functional nutrition and medicine, sustainability, environmental and organic food awareness, design, architecture, music, art, garden design and plants, personal transformation, treating all people with kindness, neuroplasticity, grief and palliative care, community, travel, wild yeast baking, reading, hiking and cycling, good friends, mindfulness and forever finding life balance. And really good food.
Organic, bright, globally focused food and menus can assist in giving the body a chance to start over, a chance for all systems to re-set and begin again.
Please email me if you are interested learning more about how I work and how this can help YOU gain more health and freedom in your life.
Have a lovely day!
Ariel Ross
Personal Chef
Healdsburg, CA 95448
Food Is Medicine
Contact : eat@arielross.com
These days I'm working as a Personal Chef .
My goal is to bring more time, nutrition, balance, ease and grace into my client's lives.
I'm also here to help people resolve their health challenges or life goals.
- Are you an outpatient recovering from a surgery or illness and have a restrictive diet or are unable to get to the store and stove?
- Are you a busy executive who wants healthy and amazing food but doesn't want to eat out every night and has no time to shop, cook and clean up?
- Are you a busy family and working parents who don't have time to cook? Do you need more time to spend with the kids after work?
- Are you a couple who want delicious and nutritious food and more time to spend together or on other life goals?
What is the general difference between a Personal Chef and a Private Chef:
- Personal Chef : a chef who cooks consistently in multiple client's home each week. The clients are usually billed at the chef's hourly day rate and the client pays for the groceries.
- Private Chef: a chef who is employed full time in the clients home- usually with salary, vacation and benefits.
I have diverse experience with client's needs. I have worked internationally and locally with UHNW and HNW principles with multiple homes and businesses, planes and staff. Some of my private chef clients are busy executives who need extra time to give more to their company and my work provides more down time for them at home and beyond. A few of my personal chef clients are busy families with children who need extra support and healthy meals. Other clients are adhering to new personalized diets necessary to make new life changes and are too busy to shop and cook.
I've also cooked for clients with disease who are in need of a customized special diets. Some of my clients are recovering from serious illness or surgery and my experience with organic and nutritious meals aided in their healing journey. Additional clients are terminally ill and my food helps them and their family members be more comfortable as they transition and design their end of days.
I believe that food is medicine, as well as a celebration and an art form. I create well-balanced, nutritious, vibrant, aesthetically pleasing, globally inspired and artistic food for my clients. I have learned a lot through my rich life and work experience, personal studies, an illness and relationships. I have innate and developed gifts and an awareness of food and how it can impact our entire being. Today, more than ever, I would like to give back and help others thrive.
I believe in the healing capacity of food and the concept that our bodies are all unique and we have a deep intuition that can help us discern our personalized needs. I believe that if we just take a little time to slow down and listen, we can learn so much about ourselves and what our bodies need -to then more effectively and with better energy, meet the needs of others.
Food has informed my life. For me, creating, cooking and baking has been a part of my life for as long as I’ve been standing. My love of food began at an early age, on a farm in Sonoma County, California. I feel lucky to have been raised in the country with chickens and eggs, cows and goats, fresh garden produce, a fruit orchard, redwoods and a beautiful creek nearby to play in. My sister and I learned how to forage and live off of the land around us. Being close to nature allowed me to become sensitive and more in tune to my environment. My mother cooked our meals and baked extensively with inspiration from the garden and from the cookbooks of Julia Childs, Time Life Foods of the World, The Moosewood Cookbook and the Tassajara Bread Book. We were a farm/fork to table restaurant at our home, before it was even " a thing".
In my youth I lived in the Dominican Republic, traveled throughout Europe, Canada, Mexico and beyond. This time grounded my inspiration and ignited a love for regional and global food with a focus on organic and locally sourced. I never looked back. My culinary refinement took root by cooking with extraordinary chefs, myriad culinary classes and a cookbook-writing course at CIA at Greystone. This exploration helped further drive my purpose and passion towards bountiful, nutritious and beautiful food and baking.
I’ve been working in kitchens, wineries and private homes for over 30 years. In the past, I ran a successful conference retreat center kitchen, leading a large kitchen staff and cooking for diverse groups of people. I've worked at multiple wineries in the kitchen and on the business side. I've owned a catering-event business with staff, taught at a local culinary school, owned a specialty foods business and wild yeast baking business .
Additionally, I have experience with estate produce/cut flower garden design and installation , house hold manual creation, custom recipe development and management of outside vendors. While my son was younger and needed me around more, I rounded out my cooking and baking experience in the wine business- working with a small wine label and holding a position as a Direct Sales and Events Manager with Hartford Family Wines. During that time, I acquired my First Level Sommelier Certificate with the Master Court of Sommeliers.
These are some of the things that light me up: Integrative/functional nutrition and medicine, sustainability, environmental and organic food awareness, design, architecture, music, art, garden design and plants, personal transformation, treating all people with kindness, neuroplasticity, grief and palliative care, community, travel, wild yeast baking, reading, hiking and cycling, good friends, mindfulness and forever finding life balance. And really good food.
Organic, bright, globally focused food and menus can assist in giving the body a chance to start over, a chance for all systems to re-set and begin again.
Please email me if you are interested learning more about how I work and how this can help YOU gain more health and freedom in your life.
Have a lovely day!
Ariel Ross
Personal Chef
Healdsburg, CA 95448
Food Is Medicine
Contact : eat@arielross.com