It’s important to me to be authentic and only promote brands and products I would use myself. If you provide a quality product, I’d love to work with you! You may get in touch with me at carol@fromachefskitchen.com and let’s discuss a partnership!
Services Include:
- Sponsored posts
- Brand ambassador
- Recipe development
- Food photography
- Product and cookbook reviews
As seen on:
Experience and Qualifications:
In addition to publishing From A Chef’s Kitchen, I’m a personal chef with almost 20 years of experience providing custom in-home cuisine to private clients. In other words, I cook what people want to eat! Most of my clients just want good, healthful, simple food to come home to after a long day. However, I also work with clients that require very specific diets ranging from Paleo autoimmune to gluten-free to heart-healthy. You can learn more about my personal chef business at A Thought For Food.
My column, Dinner for Two, enjoyed a seven-year run in Memphis’ daily newspaper, The Commercial Appeal. I developed original recipes for the newspaper column in addition to photographing the dish.
Five of my original recipes were accepted for publication in the 25th Anniversary Edition of The Fresh Market and Friends Cookbook.
As a result of special diet client work and the column, I have extensive experience in recipe development and writing technically correct recipes for publication. Many years as an administrative assistant in numerous capacities has given me a keen sense of attention to detail.
My recipes have been featured on Buzzfeed, Today.com, Huffington Post, Country Living, Southern Living and Pure Wow to name a few.
My full bio is available here. A media kit with blog and social media statistics is available upon request.
Recent brand work:
- Chicken with Romesco Sauce and Saffron Cauliflower Rice
- Skillet Barbecue Chicken Pizza
- Shrimp, Scallop and Artichoke Lasagna
- Cheesy Skillet Chicken Pot Pie
- Pressure Cooker Indian Curry Beef Stew
- Grilled Vegetable Kabobs with Charmoula
- Sweet Corn Risotto with Seared Scallops and Basil Salsa Verde