GOURMET TREAT - PRIVATE CHEF - PEDRO ALEMAN

PEDRO JOSE ALEMANAlmost one month into the new decade, I hope you are keeping up with all the resolutions you made for 2010!   Many of us are working on our diets.  Making eating healthy  a priority and keeping our weight and fat content at optimum levels.

One of the hardest things about keeping your diet healthy is knowing all the ingredients that go into every meal you eat.   With so many people relying on restaurants daily for lunch or dinner, the gray area of fats and oils used in commercial cooking are almost impossible to control.  VANILLA SOUFFLE

In keeping with my pursuit for helping you create a better lifestyle, I have one option that will not only improve the quality of your diet - but also add a layer of sophistication to your daily life.   Hire a private chef.   While it may sound extravagant, if you add up what you are spending on meals outside the home - many chefs can be an added luxury that is so worth the money.   If you factor in children into the equation - it might even save you money.

Recently I was a guest of a good friend, for a wonderful weekend in Connecticut.   There was a small group of us that had come to seek rest and relaxation during the holiday break.    It not only gave me the chance to relax, but also to catch up with some old friends.  ( This is also something that you should make a priority on your to-do list - especially in 2010!).     One friend was private chef - Pedro Aleman.

PEDRO ALEMAN & HIS VANILLA SOUFFLEI had tasted Pedro's cooking many times over the years at various parties.   I also had the pleasure of seeing him flex his culinary muscles at the restaurant Fressen - where Pedro was the Sous Chef.    Pedro had moved on to private clients by the time Fressen had faded into memory - lost amongst the frenetic pace that NY's meatpacking district now has.

So, while I knew Pedro was talented and creative (his Venezuelan upbringing, combined with his training in France gives him a unique perspective and approach to his wonderful dishes), I had never had one of his desserts!   To my great surprise, I was able to experience not one, but two delicious sweets.

First up was a spontaneous request from the crowd one cold winter night.   VANILLA SOUFFLE! Pedro disappeared to the kitchen to work his magic and turned eggs, sugar, and vanilla into a light and fluffy treat that was devoured in record time! A perfect souffle is delicate and flavorful, and takes a skillful hand to assure the final presentation won't fall flat.  

PAVLOVA W/ FRESH FRUITThe next day, Pedro treated us to something - although not French, just as regal!   Pavlova is loved the world over - with soft, chewy meringue, whip cream, and fresh fruit - who can resist??   Named after Russian ballet dancer - Anna Pavlova back in the 20's, the origin of the recipe has been in dispute between New Zealand and Australia for 90 years.   Both countries claim to have invented the treat to honor the Diaghilev ballerina during a tour of the region.    New Zealand or Australia - I don't care, I'm just glad she went!   Pavlova is one of my favorite desserts.

To be fair to Pedro -his specialty is seasonal & healthy, home cooking.   Just keep in mind that he can whip up a mean dessert.  Of course he can't tell you about all the celebs that have choppered him to the Hamptons and back.   Let's just say, if Pedro cooks for you - you are in some great "red carpet" company!

To contact Pedro Aleman - leave a message at 917 714 8918.