Jillian Fae Chef Services

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  • HOME
  • Contact
  • Events
  • Sample Menus
  • Meet Chef Jillian
    • About Chef Jillian
    • Testimonials
  • Video Gallery
  • BLOG
    • Recipes
      • Instant Pot
      • Trader Joe’s
      • Healthy
      • Pasta
      • Soup
      • Shopping-centric
      • Sauces & Condiments
    • Cooking Tips
    • Food Facts and Opinions
    • Travel
  • Classic Italian American Deli Sub on Checkered paper

    An Ode to the Classic Italian American Deli Sub

    / February 8, 2019 / 5 Comments

    Call it a sub, hogie, hero, grinder, call it whatever you want to call it. When you get a good one, you know. Now, an ode to the Italian American Deli sub:

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  • Frozen Prepared Vegetables

    Largest Recall of 2018 That No One Heard Of

    / January 31, 2019 / 0 Comments

    While everyone was worrying about romaine, there was a quiet recall that none of us heard about.

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  • The Yelp Problem

    / January 10, 2019 / 0 Comments

    Does Yelp filter reviews of businesses that don't pay for their ads? It's seeming that way. Small businesses are showing their concern.

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  • avocado-basil-close-up

    Great News! You can now Cook and Sell Food out of Your Home in California. But maybe not…

    / January 2, 2019 / 5 Comments

    It’s 2019 which means that in California, you can now register as a microenterprise home kitchen operation. At first glance, this seems like a great thing however, there are some glaring issues once…

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  • Fluffy Egg Salad Sandwich in Hand

    Fluffy Egg Salad

    / November 14, 2018 / 6 Comments

    Bourdain’s beloved Lawson’s Fluffy Egg Salad Sandwich  One Parts Unknown episode was saved on my DVR and one was airing that night. I didn’t think I was going to be able to bring…

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  • Hidden Valley Ranch Packet Logo

    A Brief History of Ranch Dressing

    / September 20, 2018 / 0 Comments

    Ranch dressing is American as it gets, so why not learn about its history? This Ranch Nation NY Times article is a good read. Sometimes, but not often enough, I wake up, sip…

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Chef Jillian


Hi, I'm Chef Jillian. Thank you for visiting! Please take a look around and feel free to reach out with any questions or inquiries either on the contact page, email, or phone. Cheers!

Events Availability

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10 seconds is all you need to sum it up sometimes! Last night's 4 course+hors d'oeuvres client flew in two somms from Italy to pair. Nice little Monday evening. 🍷
There is such thing as leftover pasta dough. Especially when you made it for a video & photo shoot. couldn't pass up the opportunity to play around. What do you think? More colored pasta or keep it more traditional?
Chicken parm meatballs, no filler. Solid little nuggets of chicken for anything! Save it! 😁
Pick your favorite and comment! Intimate 8 course dinner tonight:
Multicolor sopressini. The "open purse". Yolk, cocoa, parsley, beet, and activated charcoal.
Doing that Pasta thing. Never ask chefs what their "specialty" is. But this might be ONE of mine. 😉

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Top Blog Posts

  • A Brief History of Ranch Dressing
  • The Jerk that put Peas in Carbonara
  • Fluffy Egg Salad
  • Bright Pickled Red Onions
  • 3 Ingredient Enchilada Sauce
  • Black Cod- Removing the Pin Bones
  • Robuchon L’Atelier Las Vegas- Tasting Menu
  • Sun Dried Tomato Relish
  • Chile Lime Dip
  • Potato Leek Soup- For Jeffrey, Not Brett
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