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At Your Service...

Consider me your personal chef. Don't know how to fry calamari? Can you freeze fresh clams? How do you know when chicken is done? What's the best all around sauté pan to buy? Ask me. I can't promise to know all the answers, but I'll do my best.

In the weeks and months ahead I also plan on finding some of the best kitchen and cooking products and making them available to you.

Visit Chef Silvia's Cooking Classes ...the hottest new form of entertainment! Corporate Cooking Classes • Team Building Events • Private Parties
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New for June... Chef's Silvia's Blog! June Recipe Shredded Chicken Salad with Mint/Tarragon Pesto Sign up for our Email Newsletter		Chef Silvia's corporate clients include...
In the News... March 9. 2008 article featuring Chef Silvia! Read the article featuring Chef Silvia! Greenwich Time article on Chef Silvia's recent appearance at the Ridgefield Playhouse Dec. 13th, 2007

Featured On NBC's Weekend TODAY show!	What I Mean by Nourishment There are few things in life that ignite universal appreciation, passion and enthusiasm more than good food. Whether it’s Italian, French, Asian, Mexican, or just comfort food--it stirs our senses with its taste, soothes our troubles with its comfort and stimulates our memories with its aroma. Each month I’ll bring you some of my best recipes---and I’ll archive the rest. My life with food has been an honored one, first personally, and later professionally. It has been a life I was born into---where I learned early on to appreciate and celebrate the communal art of preparing and sharing meals. As an adult, it was never my intention to be a chef----I was led there. So, there must be a purpose---one of which I’m sure is to share what I know with you---tips, discoveries, insights and stories---inspired by my experience, shared with you in the form of “Notes from the Chef” . You have an open invitation to pick my brain with any question you may have on food, entertaining or even decorating. Simply click on Ask a Question. I may not know all of the answers, but I’ll give it my best shot.

buon apetito!
Food for me has always been an act of love. I dished out that love serving up creative, flavorful Italian meals every day, for 10 years in my restaurant Biscotti in Ridgefield, CT. When I closed it in December of 2003 due to leasing issues, I needed to find a new home and I landed in Cyberspace. Since this location allows me to reach infinitely more people, I’m happy to be here.

On these pages you’ll find: recipes from my book Simply Sauté that were served thousands of times to my former restaurant customers; cooking tips; commentary on food and life in the form of a my monthly newsletter called Notes from the Chef , as well as the means to sign up for my cooking classes, to cater your next party, or to contact me with any of your culinary questions. Schedules for my latest appearances, and published articles of interest are also available on this site, so please explore!

My only regret in Cyberspace is that I can’t feed you my food. Maybe some day…..

Contacting Chef Silvia
Email Chef Silvia with your culinary questions, classes, appearances, or comments on her recipes: silvia@chefsilvia.com

Italy Pictures - Cooking Classes - Private Cooking Classes - Corporate Cooking Classes - Catering - Promotional Events - Bio - Books & Articles - In the News - Monthly Newsletter - Recipes - Video - Search - Contact - Links

What I Mean by Nourishment