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
  • February Newsletter

    / February 27, 2019 / 0 Comments

    This post is a copy of my email Newsletter. I often run giveaways and promotions to subscribers, so subscribe here if you’d like to join! February Refire A quick recap of February! Personal…

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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.

    read more
  • 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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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

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