In the Italy I knew as a child, family life revolved around the kitchen, where adults would talk and children would play, while wonderful aromas filled the air. It is this atmosphere which led to my enthusiasm for cooking. After many years of experimentation at home, I decided to formalize my experience by attending the Connecticut Culinary Institute to become a chef. Later, I started Spesa Restaurant as a new concept for Italian takeout. The focus was on fresh pasta dishes served with a wide variety of original sauces, prepared on the premises.

Published In The Journal Inquirer

Steve Starger wrote an article published in the Manchester Journal Inquirer about Chef Maria's approach to Italian cooking. I offer a consulting service to restaurant owners, as well as a dietary chef service to individuals consulting with a doctor or dietitian.

How Does A Consultant Chef Service Work?

I will work with you to build a complete menu  which takes into account your customers' preferences and/or dietary requirements.

Importance of Safe Preparation

My professional and personal service places emphasis on quality, convenience, and safety. My background  as a professionally-trained chef and restaurant owner means that I am well versed in safe and sanitary food preparation techniques, witch I will teach your staff, stressing the importance of following it.

Fresh Pasta Dishes

As the owner of a fresh pasta restaurant, I am experienced in preparing a wide variety of pasta, shapes and flavors.  Fresh pasta is very nutritious and convenient to cook - just a couple minutes to boil. Stuffed pasta
such as ravioli and manicotti can be filled with a variety of ingredients, flavored with just the right balance
of spices and seasonings,  and of course, each entree would be prepared with a rich and flavorful sauce which perfectly balances each pasta (without neglecting time limitation).

Low-Fat And Low-Carbs Selections

I can create and teach your staff delicious low-fat and low carbohydrate meals , surpassing any expectation.  Even at the finest  restaurants, the low-fat  selections are typically restricted to salads, grilled chicken and steamed vegetables, which isn't  bad...but did you know that your customers
can have Fettuccine Alfredo, Homestyle Pizza and a wide variety of seafood?  Not pale imitations, but full-flavored recipes that would tempt anyone to break their diet,  well now nobody has to!

Exotic Seafood Dishes

Colossal stuffed shrimp; Fritto Misto, Zuppa Di Pesce, Lobster Newborg, Clams Oreganata (the list goes on),again, not pale imitation, but full flavored.  You can  offer sizes to fit your customers' appetite instead of a "one-size-fits-all" menu. (And yes, you can even have Fish-N-Chips)
  
Fun And Nutritious Children' Menu

Children are the world's pickiest eaters, and pleasing them with nutritious, healthy foods is a big challenge. Even simple meals like burgers and fries, pizza, and ice cream can be made healthy and tempting. Some foods can be made in fun shapes, too.

Desserts

Tempting desserts can be  also prepared low fat: Tiramisu, Home Baked Apple Pies , Rum Cakes,  Cannoli  and other pastries.
  
Accompanying Wine Selection

As your consultant chef, I can suggest wines to accompany your meals. And for an additional charge, I can restock your selection of wine.

Writing Experience

Author of Knack Italian Cooking, an Italian Cookbook published by Globe Pequot
Available on Amazon.com

Teaching Experience

Lecturer, cooking classes for Boston University.
Instructor, Connecticut Culinary Institute, where I taught gourmet hobby classes in several areas of cooking.
Instructor, demonstration classes at Wild Oats, a natural food market in West Hartford CT.
Instructor, cooking classes for Berlin Adult Education.
Instructor, cooking classes for Manchester Community College
Instructor, cooking classes for Bristol Adult Education

Restauranteur

Owner and operator of Spesa Restaurant, a fresh pasta restaurant in Bristol, CT.


Low-Fat And Low-Carbs Selections

I can create and teach your staff delicious low-fat and low carbohydrate meals , surpassing any expectation.  Even at the finest  restaurants, the low-fat  selections are typically restricted to salads, grilled chicken and steamed vegetables, which isn't  bad...but did you know that your customers
can have Fettuccine Alfredo, Homestyle Pizza and a wide variety of seafood?  Not pale imitations, but full-flavored recipes that would tempt anyone to break their diet,  well now nobody has to!

Exotic Seafood Dishes

Colossal stuffed shrimp; Fritto Misto, Zuppa Di Pesce, Lobster Newborg, Clams Oreganata (the list goes on),again, not pale imitation, but full flavored.  You can  offer sizes to fit your customers' appetite instead of a "one-size-fits-all" menu. (And yes, you can even have Fish-N-Chips)
  
Fun And Nutritious Children' Menu

Children are the world's pickiest eaters, and pleasing them with nutritious, healthy foods is a big challenge. Even simple meals like burgers and fries, pizza, and ice cream can be made healthy and tempting. Some foods can be made in fun shapes, too.

Desserts

Tempting desserts can be  also prepared low fat: Tiramisu, Home Baked Apple Pies , Rum Cakes,  Cannoli  and other pastries.

Open Letter To Doctors And Dietitians:

As a dietician, your patients rely on your insight to help guide them to a healthier lifestyle. Recommending a dietary chef service is a natural extension of the services you offer, and will be seen by your patients as a thoughtful recommendation.

The recommendation of a dietician is something a patient will appreciate, and will factor heavily in their consideration of a chef service. .

As the service continues, we will cooperate with you to keep the customers' dietary profile up to date. If the customer's health needs change, we will recommend a consultation with you to update their dietary guidelines - which will then be incorporated into future menus.

This is the best arrangement for the customer, as this communication ensures that their nutritional intake continues to keep pace with their nutritional needs.

If you feel this service would be a worthwhile addition to your practice, please contact me at chefmariaboston@yahoo.com to arrange a meeting.


A succulent roast with lots of flavor! This dish takes advantage of fresh vegetables, small amounts of extra virgin olive oil, and fat-free/sodium free broth which, when combined with chosen herbs, results in a healthy culinary masterpiece


Contact Me


Please contact me at chefmariaboston@yahoo.com to arrange a meeting, or for more information on my writing, teaching, or consulting services.
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