I define myself as The Herbal Chef, but am truly much more than that. The art of food has transformed my life in more ways than I thought possible, bringing rewarding challenges, stressful obstacles, huge victories, and the opportunity to achieve life-long dreams of mastering not only a skill, but also an art. Every second I spent in Michelin starred restaurants, cooking for some of the most renowned chefs in the region, was devoted to learning new skills and sharpening the ones I had picked up from my grandmother, my mother, and my culinary studies. The most important thing that all of these sources have taught me, is that ingredients matter. Any meal prepared by yours truly starts with only the freshest ingredients and nothing less. In my opinion, this is paramount to the ideals of fine dining. The ingredients of the meal, the sustainable sources they come from, and our collective ability to add value to quality over quantity are ideals that I will always stand firmly behind and that you will taste in every bite of The Herbal Chef cuisine. Thank you.<\/p>\n
O chef Chris Sayegh cobra entre US$ 200 ou US$ 500 por pessoa para preparar o menu com pratos temperados com a erva e que inclui tamb\u00e9m vinhos. <\/p>\n","protected":false},"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_job_location":"Los Angeles, California","_company_website":"http:\/\/theherbalchef.com\/","_company_tagline":"Chris Sayegh","_company_twitter":"","_filled":0,"_featured":0,"_remote_position":0,"_job_salary":"","_job_salary_currency":"","_job_salary_unit":""},"job-categories":[145],"job-types":[],"job_listing_tag":[],"yoast_head":"\n