Fully Insured and Bonded

DEENA FISK

Deena Fisk is a graduate of the Le Cordon Bleu Culinary Arts Program on the campus of the Southern California School of Culinary Arts.

After graduating with High Honors, Deena started work with Patina Catering, of the famed Patina Restaurant Group. Under the watchful eyes of Alec Lestr, Octavio Becerra and many other notable L.A. chefs, Deena was able to hone her skills cooking at a variety of events from intimate dinners to movie premieres to the Emmy's.  She was even invited to be part of the special team that catered the birthday celebration of Patina co-founder, Joachim Splichal.

She created her own personal chef business, Thyme Around the Table in 2004, as an outlet for her desire to help busy people enjoy fine cooking while eating fresh and healthful food, allowing her clients more time for the truly important things in life.

Deena became a team member at Chef Eric’s Culinary Classroom as an assistant to Chef Eric in 2005. A year later she was teaching the Children’s Summer Academy and now teaches the Basics program as well as some recreational classes including Healthy Cooking and Quick and Easy Meals.

Deena holds a California teaching credential and a degree in Kinesiology, with a Health/Nutrition supplement from Long Beach State University. 
She is certified by the Serv-Safe Board for safe food-handling practices and will be more than happy to pass along those tips to keep you healthy and safe!

OUR MISSION

As a Personal Chef, I will offer my clients culinary services which will enable them to have healthy, delicious meals tailored to their needs and preferences which they will enjoy in the comfort of their homes.

Sharing my love of cooking and good food, I will provide outstanding quality of food and services by bringing my talents into my clients' homes and preparing meals with the freshest foods possible and by practicing safe food handling procedures at all times. By following up with my clients and conducting periodoc surveys, I will constantly strive to improve the services provided to my current, as well as future, clients.

~ Deena Fisk, Chef

CODE OF ETHICS

As a member of the American Personal Chef Association, I will:

	Provide excellent quality of food and services to my clients
	Practice safe food handling techniques at all times Respect and maintain the privacy of my clients and their homes
	Maintain professionalism within my business, the industry and the network
	Stay in the forefront of the Personal Chef Industry, and use my knowledge in an ongoing effort to continually improve my skills and client services

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