FRESH FOOD USING SEASONAL INGREDIENTS http://www.almanac.com/content/spring-recipes-make-most-food-season Delight in spring recipes that make the most of this season’s produce and harvest, including green peas, asparagus, rhubarb, strawberries, scallions, spinach, fiddleheads,…… Read more “SPRING RECIPES: MAKE THE MOST OF FOOD IN SEASON!”
Author: Blue Crystal PCS
Dianne Ray-Herman is a Personal Chef and Caterer living and working in the Houston area. She is the owner and operator of Blue Crystal Catering & Personal Chef Service.
Prior to starting Blue Crystal Catering & Personal Chef Services, Dianne spent 15 years as a software trainer and 14 years as a Financial Analyst on Wall Street. Traveling extensively for several Wall Street firms as a Trainer.
Over the last 30 years she has traveled extensively, experiencing and studying various cultures and cuisines throughout Europe, Asia, and the Middle East. She is a graduate of the Institute of Culinary Education (ICE) in NYC.
