Jillian Fae Chef Services

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  • HOME
  • Contact
  • Pasta Class & Dinner
  • Sample Menu
  • 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
  • Close up of super crispy oven roasted potatoes

    Super Crispy Roasted Potatoes Recipe

    / February 5, 2019 / 2 Comments

    These super crispy roasted potatoes take an extra yet easy step that’s well worth it.

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  • deli cup full of very bright pickled red onions

    Bright Pickled Red Onions

    / December 11, 2018 / 1 Comment

    Adding a beet to your pickling liquid makes these bright pickled red onions as bright as can be. Use them as garnish on appetizers and plated dishes, in sandwiches and salads, or just…

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  • Two opened cans of beans using two methods of opening the can

    The Can Opener Method- Setting the Record Straight

    / September 12, 2018 / 0 Comments

    For those of you who have been seeing those silly videos and bits about how “we’ve been using a can opener wrong this whole time!!! OMG!!!”, I’m here to set the record straight.…

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  • garlic confit on fork

    Garlic Confit and Garlic Oil

    / July 19, 2018 / 1 Comment

    I can’t remember if it was Marco Pierre White in The Devil in the Kitchen or Anthony Bourdain in Kitchen Confidential (Or was is Medium Raw?) who said that they like female cooks…

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  • Black Cod with Celery Root Puree, Corn Relish, and Tri-Color Bell Pepper Sauces

    Black Cod- Removing the Pin Bones

    / June 7, 2018 / 2 Comments

    The problem with black cod, and there is only one problem, is that it has a set of bones that are nearly impossible to pull using the typical tweezer method. I discovered this…

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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!

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80% of the time, guests are within eye and ear shot so I'm just really great at holding it alllll inside. 😅 There are days when I wish I could hide behind doors in the back of the house. But most gigs, I'm in the heart of it. 🖤
Pan Seared Chilean Seabass with handmade pappardelle, white wine, garlic, herbs, butter, lemon oil, pea microgreens. Simple flavors, solid technique.
A rare occurrence. It's amazing until you sit down to write the best menu in the history of the world ever and "writer's block" hits. 🤣
Give it all 100%. Especially the eat part! 😉
Cap the weekend off with some bubbles and bites while either sitting back and watching or getting your own hands in the pasta game. Then sit down to a 3 course dinner paired with 3 local wines. 🍝🍷🍽
Maybe THAT'S why they're still here?! 🤔😅 Do you cook for a living and cook for your friends or have cook friends that cook for you?

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Top Blog Posts

  • Bright Pickled Red Onions
  • A Brief History of Ranch Dressing
  • Black Cod- Removing the Pin Bones
  • Chile Lime Dip
  • Fluffy Egg Salad
  • Super Crispy Roasted Potatoes Recipe
  • Robuchon L’Atelier Las Vegas- Tasting Menu
  • Great News! You can now Cook and Sell Food out of Your Home in California. But maybe not…
  • The Jerk that put Peas in Carbonara
  • The Yelp Problem
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