DISHING WITH LOCAL PERSONAL CHEF BARRY KRAEMER OF SAGE KITCHEN

For Immediate Release:
Contact:
Elizabeth Kraemer
Miracle Management
miraclemanagement@comcast.net
404.213.1980

DISHING WITH LOCAL PERSONAL CHEF BARRY KRAEMER OF SAGE KITCHEN

Atlanta, Georgia, May 14, 2009 – Phoebe West of Miracle Management recently caught up with local Private and Personal Chef Barry Kraemer to pick his brain on the local food scene and about being a Personal Chef to celebrities in Atlanta:

Phoebe (PW) “Chef Barry, what is like to cook for high profile individuals or celebrities like Kris Benson of the Texas Rangers, or R & B sensation Keyshia Cole?”

Chef Barry (Chef) “Well, Phoebe, everyone I cook for is treated with the same attention, respect and care, I treat all of my Personal Chef clients like they are royalty, and think of them as part of my extended family. Since I signed confidentiality agreements with some of my higher profile clients, I can’t discuss anything about them personally, but they are just regular people with demanding lifestyles, and usually specific dietary requirements. I have always been treated kindly by them and their families. I guess you have to behave yourself around someone who always has a chef’s knife in their hand!”

(PW) “I’ll say so! So who are you cooking for now?”

(Chef) “I have several clients in the Atlanta area, mostly busy families or top executives at large firms that are so busy with their careers and family that they need personal services such as mine. I come into their homes usually once or twice a week, or when they are entertaining, and bring in the areas finest produce, as well as any locally grown, and organic and natural ingredients that are available to me. I find when someone makes the commitment to hiring a Personal Chef, they are typically into improving their health and diet, and want the best ingredients, and the most nutrition in their meals, but they also want food that they recognize and is comforting and delicious. They also don’t have ten hours a day to devote to menu planning, shopping for food, gourmet cooking and cleaning a kitchen.”

(PW) “What are you cooking today?”

(Chef) “I recently purchased some large purple asparagus from Trader Joe’s, and lightly steamed it, and my whole family went nuts. So sweet and crunchy, with just some fresh ground pepper on it! I couldn’t believe it. I have also been perfecting a homemade Thai Yellow Curry Sauce recipe, which I like to use on Haddock, Snapper or Halibut, maybe steamed or broiled, then over some soba noodles. I use a lot of Tamarind Paste and Turmeric in it, and it is one of the most flavorful mild curries, so kids will eat it!

(PW) “Where do you like to dine out?”

(Chef) “Well, when I am out with my family, which is rare, since we all cook at home, we try to support local businesses in our community which is Peachtree Corners (Norcross), so we either take the kids to Ted’s for dinner, or hit the local coffeehouse (45 South) for lunch, or sometimes go to the Flying Biscuit for breakfast. We try to keep it healthy and fun. When I venture out with a friend to check out restaurants, some of my favorites have been Tacqueria Del Sol, Sotto Sotto, Pizza Fusion in Buckhead, and I have been meaning to get over to Richard Blaise’s new place, Flip Burger.”

(PW) “What kinds of menu items can your clients look forward to this Spring?”
(Chef) “Let’s see…here’s some items from a menu I just put together for a new client: Linguine with flaked grilled Tuna, Green Olives & Baby Spinach with White Wine-Clam Sauce; Filet of Venison grilled with a Blackberry Reduction and roasted Pearl Onion Salsa, Sweet Potato Fries, broiled Asparagus and Chipotle Aioli; Miami Grilled Ceviche Scallop Salad, with Tequila-Lime Vinaigrette, served over Butter Lettuce, with Cucumber, Red Pepper and Mango; Primavera Salad of Arugula, Avocado, Asparagus, Radish and Baby Greens with Basil-Shallot Vinaigrette; White Chocolate Parfaits with Raspberry Ganache; and Tiramisu Parfaits.”
(PW) “Wow! That sounds amazing, do you have a fork and a napkin?”


For more information on Sage Kitchen, Chef Barry Kraemer’s Personal Chef services to families in the Atlanta area,
Please visit: www.chefbarry.health.officelive.com
Email: chefbarry@live.com
Direct: 404.372.3699