Northern Arizona’s Mountain Living Magazine, May 2020
Written by Gail G. Collins
uality vendors plus the Sedona red rocks made Massachusetts couple Kathryn and Thomas’ destination wedding a memorable one in all the best ways—especially where food was concerned. From Kathryn’s first correspondence with personal chef Laura Chamberlin, the bride-to-be was impressed with her comprehensive, customer-oriented style.
“Laura is an absolute artist,” she wrote. “Her food is fresh, clean, accessible, beautiful, tasty and satisfying.”
Chamberlin has the flexibility to cater weddings with up to 250 guests, but she prefers intimate gatherings, set in unique landscapes, like that of the Grand Canyon or Organ Pipe National Monument.
“It is a fascinating challenge,” she said enthusiastically. “I enjoy helping clientele bring a wedding outdoors in a beautiful wilderness setting.”
The Arizona native is uniquely qualified, boasting positions as a Grand Canyon river guide and food manager for Canyon Explorations on her resume. The extensive details of operating a mobile outdoor kitchen are second nature to her.
The services of a personal chef are broad. Are you renting a vacation home for the family and prefer to focus on touring instead of cooking? Hire a personal chef to shop for the goods, prep the meal, clean up and stock leftovers. Celebrating a landmark birthday? A personal chef can assemble the food in a commercial kitchen or on site and clear it all away, so your only job is to blow out the candles. Want to instill some cooking basics in your teens? Call on a personal chef to discuss meal planning, teach skills and offer tips.
“I love the creative aspect and interacting with people,” Chamberlin said. “I can curtail the meal to dietary restrictions, tastes and consult as to allergies and so on to provide what they want.”
At first consideration, one might assume the price of hiring a chef out of reach, but consider the time saved, restaurant bills of feeding a crowd, tips, drinks—suddenly, a catered meal with no dirty dishes is attractive and economical. Chamberlin offers two pricing categories, which can include the cost of food, a weekly rate, plus a low and high end with built-in maximum amenities.
“I can offer a quick estimate, and people are pleasantly surprised by the cost affordability,” she said.
Continue reading “Chef Laura Chamberlin hones the versatility of cooking”