Calling all Chefs! Join Galor Personal Chef Service London
Working in restaurants for a long time and are ready for a change? Tired from the long hours and the low pay? want to show your own creativity and work in a different environment? With Galor personal chef you can now take a new pathway for your career.
We offer nationwide job opportunities to self-motivated, experienced, & talented individuals, who possess both the professional & personal maturity required for higher standards of culinary arts and service.
We are always looking for new, exciting, passionate people to join our team. If you are interested in becoming a part of our talent pool,Go to http://www.galor.co.uk/chefs_area.html, it takes five minutes!. Once you send us the relevant documents we will be in touch to get things moving.
We look forward to hearing from you.ind Regards
Yuda Galis - Director
www.galor.co.uk
Office:02073714076
Mobile:07908858468
Friday, 23 July 2010
Wednesday, 14 July 2010
Dining at home with Galor Personal Chef Service
Dining at home with Galor Personal Chef Service
www.galor.co.uk
imagine you want to take your friends and family out for dinner at a Michelin star restaurant. How much would that cost? Probably allot! Galor Personal Chef is your new alternative, you can hire a personal chef and professional staff to provide an amazing gourmet experience in the comfort of your own home. Your chef will create the menu, do the shopping, deliver and once he’s done the left-over's are in your freezer and your kitchen is left spotless.
Advantages of hiring a personal chef:
1. You’re providing the wine and drinks, so saving a small fortune there alone as mark-ups on alcohol in top restaurants are notoriously high.
2. You have the pleasure and security of entertaining in your own home so; no baby sitting needed and no traffic and parking problems.
3. You can enjoy a few drinks and don't have to worry about who is going to drive home, no second sittings, no snotty Maitre D and no annoying people at the next table!.
We only charge for the chef / waiting services, everything else you pay at supplier cost. This is a cost effective way of entertaining without sacrificing quality and elegance.
You can hire a personal chef on an ad-hoc basis so everyone can have a taste of what it is to have a real chef in the house. Not everyone can afford to retain a private chef on a full-time basis and we understand this completely.
Our personal chefs at Galor will learn your special culinary requirements and design a menu for you (weekly meal planning prepared in just one day is another option) these meals are then packaged, labeled and stored with specific heating instructions for you to enjoy later.
Dining at home is becoming more and more popular and hiring a private chef to prepare the meal makes sound sense.
Tips for a great dinner party
1. Know your guests: find out about their likes and dislikes, making sure everyone feels comfortable with the food. This alone can avoided major complications.
2. Buffet: If you're having a large party, then a buffet might work best. It means you don't have to worry about timing as much as with sit down dinners and buffets are great for picky eaters, everyone can create a bespoke plate, and choose for themselves.
3. Having the right selection of drinks on offer is essential.
4. Think about buying good-quality tableware.
Lastly, but equally as important, remember to enjoy the evening and just let us take care of the rest.
www.galor.co.uk
imagine you want to take your friends and family out for dinner at a Michelin star restaurant. How much would that cost? Probably allot! Galor Personal Chef is your new alternative, you can hire a personal chef and professional staff to provide an amazing gourmet experience in the comfort of your own home. Your chef will create the menu, do the shopping, deliver and once he’s done the left-over's are in your freezer and your kitchen is left spotless.
Advantages of hiring a personal chef:
1. You’re providing the wine and drinks, so saving a small fortune there alone as mark-ups on alcohol in top restaurants are notoriously high.
2. You have the pleasure and security of entertaining in your own home so; no baby sitting needed and no traffic and parking problems.
3. You can enjoy a few drinks and don't have to worry about who is going to drive home, no second sittings, no snotty Maitre D and no annoying people at the next table!.
We only charge for the chef / waiting services, everything else you pay at supplier cost. This is a cost effective way of entertaining without sacrificing quality and elegance.
You can hire a personal chef on an ad-hoc basis so everyone can have a taste of what it is to have a real chef in the house. Not everyone can afford to retain a private chef on a full-time basis and we understand this completely.
Our personal chefs at Galor will learn your special culinary requirements and design a menu for you (weekly meal planning prepared in just one day is another option) these meals are then packaged, labeled and stored with specific heating instructions for you to enjoy later.
Dining at home is becoming more and more popular and hiring a private chef to prepare the meal makes sound sense.
Tips for a great dinner party
1. Know your guests: find out about their likes and dislikes, making sure everyone feels comfortable with the food. This alone can avoided major complications.
2. Buffet: If you're having a large party, then a buffet might work best. It means you don't have to worry about timing as much as with sit down dinners and buffets are great for picky eaters, everyone can create a bespoke plate, and choose for themselves.
3. Having the right selection of drinks on offer is essential.
4. Think about buying good-quality tableware.
Lastly, but equally as important, remember to enjoy the evening and just let us take care of the rest.
Friday, 30 April 2010
Monday, 26 April 2010
Your Personal Diet Chef
Your Personal Diet Chef
Galor peronal chef
www.galor.co.uk
We all know how hard it is to diet but imagine how easy it would be if you had your own personal chef who planned your meals, measured out the portions and did all the cooking for you. Galor personal Chef Services is the answer.
Firstly let us explain the term personal chef: a personal chef is a chef who prepares meals for a client in the client's home kitchen, based on the client's needs and personal preferences. It may vary from a one off dinner party to weekly meal planning prepared in one day. In most cases these meals are left packaged in containers and refrigerated or frozen for the client to enjoy later. The personal chef service really is as flexible as you want it to be.
Click here to find out how you can book your Personal Chef
www.galor.co.uk
Personal chefs are the affordable alternative to traditional private chefs, you don't need to engage in any contract of employment and it is definitely the more economic option.
Our personal chefs at Galor will learn your special requirements and gather information around your tastes and dietary ambitions. The personal chef will design a customised program. He/she can follow your style of diet and recipes if you wish ie. Weight Watches, Atkins and the likes. It really is the perfect way to get your healthy eating plan in action and start seeing the results you want.
The Healthier Choice -
Green Stir Fry - Serves 2Header
Ingredients
1/2 tablespoon groundnut or vegetable oil.
A splash of toasted sesame oil
150g broccoli florets
1 sliced spring onion
75g sliced pak choi
75g trimmed fine green beans
1 chopped garlic clove
1cm slice of fresh ginger, peeled and finely chopped
1 tablespoon fresh apple juice
1 tablespoon sesame seeds
Method:
Heat a frying pan or wok and add the groundnut and sesame oils, add the broccoli, onion, pak choi and green beans.
Stir fry for 4 minutes, after add the garlic and ginger and stir fry for another 1 minute. Pour the juice and soy sauce and cook for a few seconds (add a little water if the stir fry appears too dry) until the vegetables are just tender. Sprinkle the sesame seeds on top and serve.
Galor peronal chef
www.galor.co.uk
We all know how hard it is to diet but imagine how easy it would be if you had your own personal chef who planned your meals, measured out the portions and did all the cooking for you. Galor personal Chef Services is the answer.
Firstly let us explain the term personal chef: a personal chef is a chef who prepares meals for a client in the client's home kitchen, based on the client's needs and personal preferences. It may vary from a one off dinner party to weekly meal planning prepared in one day. In most cases these meals are left packaged in containers and refrigerated or frozen for the client to enjoy later. The personal chef service really is as flexible as you want it to be.
Click here to find out how you can book your Personal Chef
www.galor.co.uk
Personal chefs are the affordable alternative to traditional private chefs, you don't need to engage in any contract of employment and it is definitely the more economic option.
Our personal chefs at Galor will learn your special requirements and gather information around your tastes and dietary ambitions. The personal chef will design a customised program. He/she can follow your style of diet and recipes if you wish ie. Weight Watches, Atkins and the likes. It really is the perfect way to get your healthy eating plan in action and start seeing the results you want.
The Healthier Choice -
Green Stir Fry - Serves 2Header
Ingredients
1/2 tablespoon groundnut or vegetable oil.
A splash of toasted sesame oil
150g broccoli florets
1 sliced spring onion
75g sliced pak choi
75g trimmed fine green beans
1 chopped garlic clove
1cm slice of fresh ginger, peeled and finely chopped
1 tablespoon fresh apple juice
1 tablespoon sesame seeds
Method:
Heat a frying pan or wok and add the groundnut and sesame oils, add the broccoli, onion, pak choi and green beans.
Stir fry for 4 minutes, after add the garlic and ginger and stir fry for another 1 minute. Pour the juice and soy sauce and cook for a few seconds (add a little water if the stir fry appears too dry) until the vegetables are just tender. Sprinkle the sesame seeds on top and serve.
Sunday, 3 January 2010
Season Greetings from Galor Personal Chef services
Try out these Christmas chocolate truffles
Ingredients:
150g of the best quality dark chocolate, at least 75% cocoa
150 ml double cream
2 tbs of Grand Marnier orange liquor or rum or brandy etc...
Orange zest - optional
Cocoa powder for dusting
Method:
Break the chocolate into small pieces. In a small saucepan bring the cream to simmering point and then mix with the chocolate until you have a smooth, blended mixture. Add the liquor and the orange zest. Refrigerate overnight. When the mixture has set, roll the chocolate into little balls and dust lightly with cocoa powder. Result: an indulgent Christmas treat.
Ingredients:
150g of the best quality dark chocolate, at least 75% cocoa
150 ml double cream
2 tbs of Grand Marnier orange liquor or rum or brandy etc...
Orange zest - optional
Cocoa powder for dusting
Method:
Break the chocolate into small pieces. In a small saucepan bring the cream to simmering point and then mix with the chocolate until you have a smooth, blended mixture. Add the liquor and the orange zest. Refrigerate overnight. When the mixture has set, roll the chocolate into little balls and dust lightly with cocoa powder. Result: an indulgent Christmas treat.
Tuesday, 29 September 2009
How to choose the freshest fish
How to choose the freshest fish
Galor personal chef
www.galor.co.uk
In my experience as a Chef I have noticed that lots of people are a little hesitant about buying and cooking fresh fish.
Sometimes this is caused by a bad experience or just the fear itself. I hope this newsletter will help eliminate any reservations you may have about fish and will open up a world of wonderful tastes and smells you have never experienced before.
Sample of some of our fish dishes
For more menu ideas visit our website
Monkfish in Pistachio crust with shallot sauce and crushed potatoes.
Large variety of sushi dishes.
Steamed salmon with potato gnocchi, broad beans, peas & vodka tomato cream sauce.
Tiger prawns in a red fruits sauce and asparagus.
Tunisian fish tajene - sea bream cooked in a rich spicy tomato sauce.
Baked red snapper and garden vegetables with a herb sauce and olive oil.
Galor Top Tips for choosing wonderful fresh fish
Strong smell means that the fish is off and is not as fresh as it should be.
If the gills are brown in colour then the fish is not fresh, if the gills are red and vibrant the fish is fresh.
Fresh fish is covered in a thin layer of moist slime that's clear in colour, uncongealed and covers the fish smoothly. Any clouding or strong odour from this indicated the fish is not fresh.
Scales should be strong and firm.
If you leave finger print impressions on the fish after touching it, it means the fish is fairly old.
Eyes should be bright and shiny looking with a clear difference
between the white and the black.
At galor Personal chef services we use only the freshest fish and shellfish from the best suppliers in London
In my experience as a Chef I have noticed that lots of people are a little hesitant about buying and cooking fresh fish.
Sometimes this is caused by a bad experience or just the fear itself. I hope this newsletter will help eliminate any reservations you may have about fish and will open up a world of wonderful tastes and smells you have never experienced before.
Sample of some of our fish dishes
For more menu ideas visit our website
Monkfish in Pistachio crust with shallot sauce and crushed potatoes.
Large variety of sushi dishes.
Steamed salmon with potato gnocchi, broad beans, peas & vodka tomato cream sauce.
Tiger prawns in a red fruits sauce and asparagus.
Tunisian fish tajene - sea bream cooked in a rich spicy tomato sauce.
Baked red snapper and garden vegetables with a herb sauce and olive oil.
Galor Top Tips for choosing wonderful fresh fish
Strong smell means that the fish is off and is not as fresh as it should be.
If the gills are brown in colour then the fish is not fresh, if the gills are red and vibrant the fish is fresh.
Fresh fish is covered in a thin layer of moist slime that's clear in colour, uncongealed and covers the fish smoothly. Any clouding or strong odour from this indicated the fish is not fresh.
Scales should be strong and firm.
If you leave finger print impressions on the fish after touching it, it means the fish is fairly old.
Eyes should be bright and shiny looking with a clear difference
between the white and the black.
At galor Personal chef services we use only the freshest fish and shellfish from the best suppliers in London
Galor personal chef
www.galor.co.uk
In my experience as a Chef I have noticed that lots of people are a little hesitant about buying and cooking fresh fish.
Sometimes this is caused by a bad experience or just the fear itself. I hope this newsletter will help eliminate any reservations you may have about fish and will open up a world of wonderful tastes and smells you have never experienced before.
Sample of some of our fish dishes
For more menu ideas visit our website
Monkfish in Pistachio crust with shallot sauce and crushed potatoes.
Large variety of sushi dishes.
Steamed salmon with potato gnocchi, broad beans, peas & vodka tomato cream sauce.
Tiger prawns in a red fruits sauce and asparagus.
Tunisian fish tajene - sea bream cooked in a rich spicy tomato sauce.
Baked red snapper and garden vegetables with a herb sauce and olive oil.
Galor Top Tips for choosing wonderful fresh fish
Strong smell means that the fish is off and is not as fresh as it should be.
If the gills are brown in colour then the fish is not fresh, if the gills are red and vibrant the fish is fresh.
Fresh fish is covered in a thin layer of moist slime that's clear in colour, uncongealed and covers the fish smoothly. Any clouding or strong odour from this indicated the fish is not fresh.
Scales should be strong and firm.
If you leave finger print impressions on the fish after touching it, it means the fish is fairly old.
Eyes should be bright and shiny looking with a clear difference
between the white and the black.
At galor Personal chef services we use only the freshest fish and shellfish from the best suppliers in London
In my experience as a Chef I have noticed that lots of people are a little hesitant about buying and cooking fresh fish.
Sometimes this is caused by a bad experience or just the fear itself. I hope this newsletter will help eliminate any reservations you may have about fish and will open up a world of wonderful tastes and smells you have never experienced before.
Sample of some of our fish dishes
For more menu ideas visit our website
Monkfish in Pistachio crust with shallot sauce and crushed potatoes.
Large variety of sushi dishes.
Steamed salmon with potato gnocchi, broad beans, peas & vodka tomato cream sauce.
Tiger prawns in a red fruits sauce and asparagus.
Tunisian fish tajene - sea bream cooked in a rich spicy tomato sauce.
Baked red snapper and garden vegetables with a herb sauce and olive oil.
Galor Top Tips for choosing wonderful fresh fish
Strong smell means that the fish is off and is not as fresh as it should be.
If the gills are brown in colour then the fish is not fresh, if the gills are red and vibrant the fish is fresh.
Fresh fish is covered in a thin layer of moist slime that's clear in colour, uncongealed and covers the fish smoothly. Any clouding or strong odour from this indicated the fish is not fresh.
Scales should be strong and firm.
If you leave finger print impressions on the fish after touching it, it means the fish is fairly old.
Eyes should be bright and shiny looking with a clear difference
between the white and the black.
At galor Personal chef services we use only the freshest fish and shellfish from the best suppliers in London
Tuesday, 21 July 2009
Time to BBQ
Time to BBQ
Galor Peronal Chef Services
www.Galor.co.uk
It looks like this Summer will be a great one, with lots of sun. What could be better than a garden BBQ with fabulous food and cold drinks to celebrate with style any event, or just being with friends and family. At galor our BBQ Chef will make the perfect party.
Sample of our BBQ Menu
For more menu ideas visit our website www.galor.co.uk
Sirloin tagliata cooked rare and sliced thin on a bed of arugula salad.
Lamb cutlets marinade in olive oil, white wine, garlic and oregano.
Chicken wings marinated in honey, garlic, ginger and soy sauce.
Jumbo shrimps with pineapple chutney.
Fish kebabs on lemon grass skewers.
Chorizo and new potato skewers with paprika mayonaise.
Melon on the grill with feta and thyme.
Galor Top Tips for the perfect BBQ
Temperature is key, the high heat of the BBQ ensures that the meat is sealed with all the juices inside. During the cook the less playing with the meat the better. Use a tongs to turn the meat and avoid stabbing the meat with knives or forks.
Avoid putting the meat on the grill until the coals stop smoldering, the best time is when the coals are grey-white in colour.
Good BBQ meat needs to have a layer of fat on it. Lots of marbling helps the meat stay tender. When choosing your fillet of fish the rule is: nothing under 200g.
Never grill cold meet direct from the fridge, the meat should be at room temperature. This prevents shocking the meat.
Don't compromise on the quality of the meat, the roasting enhances the taste so when the meat is not of good quality the roasting will do it no favors!.
Galor Peronal Chef Services
www.Galor.co.uk
It looks like this Summer will be a great one, with lots of sun. What could be better than a garden BBQ with fabulous food and cold drinks to celebrate with style any event, or just being with friends and family. At galor our BBQ Chef will make the perfect party.
Sample of our BBQ Menu
For more menu ideas visit our website www.galor.co.uk
Sirloin tagliata cooked rare and sliced thin on a bed of arugula salad.
Lamb cutlets marinade in olive oil, white wine, garlic and oregano.
Chicken wings marinated in honey, garlic, ginger and soy sauce.
Jumbo shrimps with pineapple chutney.
Fish kebabs on lemon grass skewers.
Chorizo and new potato skewers with paprika mayonaise.
Melon on the grill with feta and thyme.
Galor Top Tips for the perfect BBQ
Temperature is key, the high heat of the BBQ ensures that the meat is sealed with all the juices inside. During the cook the less playing with the meat the better. Use a tongs to turn the meat and avoid stabbing the meat with knives or forks.
Avoid putting the meat on the grill until the coals stop smoldering, the best time is when the coals are grey-white in colour.
Good BBQ meat needs to have a layer of fat on it. Lots of marbling helps the meat stay tender. When choosing your fillet of fish the rule is: nothing under 200g.
Never grill cold meet direct from the fridge, the meat should be at room temperature. This prevents shocking the meat.
Don't compromise on the quality of the meat, the roasting enhances the taste so when the meat is not of good quality the roasting will do it no favors!.
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