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Your Personal Cook.co.uk & .com are the trading names of Your Personal Cook Ltd - Registered In England Number 6986683
Your Personal Cook Ltd
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The home of "Lancashire Belles" winner of the
Jane Asher Home Baker Of The Year 2009
Jane Asher Home Baker Of The Year 2009
Dinner Parties - Weddings - Funerals - Business Events
Helen Roscoe MD - Co-Founder: My catering career started in a huge bakery in my home town, where I had training in all departments within the bakery. After this my career took on another food direction working for M&S the UK's top food retailer for over 15 years. I have worked in the top villas in Marbella and Puerto Banus, cooking top class international meals for clients. As well as traditional Spanish and English styles my cooking skills also include, Thai & Sushi cuisine.
My unique recipe for "Lancashire Belles" has won the finals of the Jane Asher Home Baker Of The Year 2009 for which I am very proud. The final bake off on the 8th October 2009 in Manchester was very exciting. This recipe embraces four different techniques and reflects the quality of our catering skills.
Take a look at our extensive menu selections which we can design around your tastes. If you don't see your favorite let me know and I can tell you if I can prepare it for you.
Paul Voegt - Co-Founder: I developed the idea and internet marketing for Your Personal Cook. We have found there was a good demand and are developing the branding of our service to reflect that we are not just one person but a team of like-minded people who love good food and excellent service.
My skills allow me to assist with the menu planning, cooking, table waiting and maitre d'. You never know I may even throw in some spectacular close up card tricks. Having worked for some of the top clients in Spain they all agree my service to the customer is of the highest standard.
Chef Michael Stone (USA) - The Chef In Black - As a well-seasoned, eclectic chef with Relais & Chateaux experience: I plan diverse menus based on locale, season, pricing, facility and profitability structures. Quality & flavor control, incorporating contemporary esthetics & garnishing. Creative recipe development & menu planning. I constantly strive to take both the cuisine and the venue for which I am responsible to the next level of excellence. Proficient at executing classical & modern cuisine. Food design, preparation & presentation. Innovative breads, patisserie, confectionary & Amusés' Sugar casting & sculpting, fruit carving.
l Trained in the USA under award winning Executive Chefs Charlie Palmer and David Burke, Pastry Chef of The Year Richard Leach, and award winning Confectionery Chef Ewald Notter.
My unique recipe for "Lancashire Belles" has won the finals of the Jane Asher Home Baker Of The Year 2009 for which I am very proud. The final bake off on the 8th October 2009 in Manchester was very exciting. This recipe embraces four different techniques and reflects the quality of our catering skills.
Take a look at our extensive menu selections which we can design around your tastes. If you don't see your favorite let me know and I can tell you if I can prepare it for you.
Paul Voegt - Co-Founder: I developed the idea and internet marketing for Your Personal Cook. We have found there was a good demand and are developing the branding of our service to reflect that we are not just one person but a team of like-minded people who love good food and excellent service.
My skills allow me to assist with the menu planning, cooking, table waiting and maitre d'. You never know I may even throw in some spectacular close up card tricks. Having worked for some of the top clients in Spain they all agree my service to the customer is of the highest standard.
Chef Michael Stone (USA) - The Chef In Black - As a well-seasoned, eclectic chef with Relais & Chateaux experience: I plan diverse menus based on locale, season, pricing, facility and profitability structures. Quality & flavor control, incorporating contemporary esthetics & garnishing. Creative recipe development & menu planning. I constantly strive to take both the cuisine and the venue for which I am responsible to the next level of excellence. Proficient at executing classical & modern cuisine. Food design, preparation & presentation. Innovative breads, patisserie, confectionary & Amusés' Sugar casting & sculpting, fruit carving.
l Trained in the USA under award winning Executive Chefs Charlie Palmer and David Burke, Pastry Chef of The Year Richard Leach, and award winning Confectionery Chef Ewald Notter.
"Your Event Catering Team"
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