I have always loved the art of cooking. I can't think of anything that makes me happier than to be surrounded by people enjoying what I have created. I began my formal culinary training in Scottsdale, Arizona where I attended Scottsdale Culinary Institute. There I received a degree in Culinary Arts and Restaurant Management. While I attended school I participated in Personal Cheffing to help make ends meet as well as working at the Royal Palms Hotel and Casitas in Phoenix.
My internship took me to Europe where I would expand my horizons working abroad as Pastry Chef at the Von Steuben Hotel in Garmisch located in the Austrian/ German Alps where I worked for one year. My next culinary adventure took me to Munich, Germany where I worked as Chef de Partie at the Arabella Sheraton Grand Hotel. I prepared an extensive menu that included American, German, Swiss and Arabic cuisine, as well as many other International appetizers and entrees. I also enjoyed participating in the training of young interns from around the world in the culinary field, which was and experience, as they did not speak fluent English, if at all.
I was soon given the opportunity to become Chef Tournant on the cruise ship Astor. I was the first American offered this position aboard a Russian vessel. The ship catered to German and Dutch passengers. I was very lucky to work with fellow employees from 28 different nationalities and worked with brilliant chefs from Austria, Switzerland, Italy and the Philippines. The ship embarked from Nice, France and would take us to many beautiful places such as Sicily, Paloma, Morocco, Malta, Portugal, Spain, North Africa, Greece and the Middle East, to name a few. I am grateful to have visited these places and experience the wonderful and sometimes very different and unusual cuisines from around the world.
After I worked three contracts with the cruise line I returned to Germany. There I was employed at Joe Pena's Cantina y Bar as Sous Chef in Augsburg, where I would create new and exciting Mexican weekly specials, as well as standard menu items. There the Chicken and Spinach Chimichanga was born in Germany. I was then offered the position as Executive Chef within the same company at Juleps New York Grille in Munich. The menu included such favorites as Filet Mignon, New York Strip, New Zealand Lamb, Grilled Duck and pan seared Red Snapper.
After 3 ½ years on my International Culinary Tour I have returned home to the United States to share my tasteful experiences with you.
Tastefully Yours,
Chef Therease