The meals I created, the events I catered, the clients I served, and the lessons I learned along the way.

Who I Am (and What I Actually Do)

Hi, I’m Jaime — owner of a personal chef and catering service rooted in Westchester County.

Most of my cooking happens in my clients’ kitchens because I don’t operate out of a commercial kitchen. That means menu planning, ingredient shopping, packing, cooking, cleanup, loading, unloading… basically everything non-food and all food runs through my hands. 😅

The best part of this journey has been the relationships — not only with incredible clients in places like New Rochelle, Stony Point, Harrison, and Greenwich, CT, but also the amazing servers and sous chefs I’ve built bonds with across New York, Connecticut, and New Jersey.

What Was on the Menu This Past Month

Baby Shower – Danbury, CT (November 2025)

This shower was hosted by the ever-so-creative Faye, who wanted a cozy fall vibe that felt elevated but not formal. We worked together to design a menu that matched her vision:

Passed hors d’oeuvres:
• Scratch-made Jamaican-style beef patties with a plantain crust
• Short rib tostadas with smoky glaze
• Wild mushroom pizzettes and more
A seasonal charcuterie display (details below 👇)
Two passed mini desserts
Décor that stayed clean, warm, and naturally “fall”

Charcuterie Display Snapshot

A warm, autumn-inspired board featuring cheeses, cured meats, seasonal fruit, olives, nuts, artisan breads, and simple fall details that tied it all together without feeling overdone.

SBI Gala – Harlem, NY

A stylish fall soirée hosted by Sound Business Inc., celebrating community, creativity, neighborhood pride, and women-led entrepreneurship in NYC — a perfect fit for my style of storytelling through food.

Menu Highlights I Curated:

Short rib ragu over Polenta
Caramel budino dessert cups
Fig & burrata crostini with a rich balsamic drizzle

Global flavor, local energy, beautifully executed.

Girls’ Night Out – New Milford, CT

What started as a Westchester–Fairfield catch-up turned into a national reunion. High school friends flew in from all over the country, and I had the pleasure of setting the tone for their weekend.

On the Menu:

3 Course Dinner Menu

Pictured is the Delicata Squash & Burrata

Passed hors d’oeuvres:
• Grilled shrimp
• Greek cucumber cups
• A few chef’s-choice nibbles
Entrées:
• Delicata squash & burrata
• Choice of braised short rib or seared scallops
Dessert: Apple cake with spiced ice cream

Warm, emotional, and full of “remember when…?” — the kind of energy I love cooking for.

50th Birthday – Mount Vernon, NY

Simone hosted a milestone celebration for her sister Althea — a cancer survivor whose resilience and radiance deserved an unforgettable night. The menu was Caribbean-inspired, upscale, and full of heart.

A 4 Course Dinner Menu

Before the meal guest enjoyed Hors D’ Oeuvres and Mingled.

Passed Hors d’Oeuvres:

Beef patties with plantain crust
Coconut shrimp with mango dipping sauce
Mac & cheese bites
Additional small bites for variety

Four-Course Dinner:

Chicken tortilla soup
A duo of tamarind wings + grilled shrimp
Entrée choice of pomegranate chicken or seared salmon with mango salsa
Carrot cake with cream cheese mousse + spice ice cream

A beautiful evening, professional and heartfelt from start to finish.

Friendsgiving – Manhattan, NY

Agnes brings the vibes; I bring the food — and that formula never fails.

This intimate family-style dinner for 7 featured Thanksgiving classics with a Caribbean twist:

This Dinner was Served Family Style

to bring everyone together at the table

Herb roasted turkey with jerk gravy
Seared salmon with pineapple glaze
Collard greens with coconut milk
Coconut rice & beans
Sweet potato and plantain mash
Dessert: Apple bread pudding

Small guest count, big flavor, clean plates.

Thanksgiving 2025 – Stony Point, NY

This year’s holiday was hosted by the warm and welcoming Mazza family. If I had to spend Thanksgiving away from my own family, this was the perfect group to serve.

Menu:

Herb roasted turkey with pan gravy
Beef filet
Apple cranberry chutney
Creamy mac & cheese
Sweet potato purée
Cornbread & herb dressing
Roasted Brussels sprouts
Glazed carrots
Autumn salad
Sweet potato pie
Pumpkin cheesecake

A full, classic Thanksgiving menu executed with heart.

What I Learned This Month

(Besides How to Spell “Olive Oils”)

When business slows, embrace the quiet — it always picks back up.
Wearing only socks in clients’ homes instead of proper shoes = Achilles tendinitis. Never again.
My team is super dope. Truly. These events don’t happen without them.

What I Wish I Had Time For Next Month

More blog posts 😅
More client kitchen diaries
Better reel captions
A commercial kitchen fairy godmother to fall out of the sky

A Month in the Life of a Westchester & NYC Personal Chef

The meals I created, the events I catered, the clients I served, and the lessons I learned along the way.

Who I Am (and What I Actually Do)

What Was on the Menu This Past Month