About Chef Wendy at Chef Chic; Tucson, AZ

About Chef Wendy – Your Chef in Tucson

After graduating from the Culinary Institute of America, I moved to be a chef in Tucson and worked at Canyon Ranch Health Spa. I then went on to work as a Sous chef at the Flying V at Loews Ventana resort, as I continued to cook I felt something was missing. I then saw an article about personal cheffing. I thought, “Wow, what a great idea!” Being a personal chef in Tucson would give me a chance to see people’s reactions and know that I am really helping someone to have more time with their family, friends or just more free time.

They would not have to rely on going out to eat every night or stopping at the store on the way home from work everyday. I want to make it easier for people to eat better. I also want to help people realize that eating better does not mean losing taste or all the things they love. I hope to be cooking for people for years to come, helping make their lives easier and less stressful.

Thoughts from the Chef

When I started this business in 2001, I did not know what to expect. I got my first client my first week, this amazing couple who was so overwhelmed they really needed some help. They were amazed how easy it was and they say the reason why they love it so much is because I keep changing with their tastes. I always leave a taste test survey to find out how which dishes they like more then others. That way as tastes change I can adjust as well. They said one of the things they didn’t like about going out to eat is if they didn’t want garlic they had to eat it but with me they didn’t have to. They got to approve every menu I cook for them and change anything they want. They always tell me they never thought they could afford something like this but now they don’t know how they live without it.

Since I started my business in 2001, my experience as a personal chef in Tucson has grown along with my recipe collection. In 2007 I was named one of Tucson newspapers 40 under 40 and ASBA’s SASIE award for best customer service. In 2008 I was named the USPCA’s personal chef of the year for all of North America. In 2009 I was given a SASIE award from ASBA and named NAWBO’s Tucson business woman of the year.

I know how it is to come home and think I don’t want leftovers again or have a full fridge and not want anything in it. Remember the food doesn’t change the longer you stare at it with the door open. This way you can have new and exciting things in your fridge and freezer every two weeks.

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