Who I Am

I’m Olivia and I’ve been working as a chef-for-hire cooking, baking, and catering the last 18 years for restaurants, camps, conference centers, retreats, weddings, and families. I’ve gotten my culinary education through all the places I’ve worked and though I’ve never been to culinary school, sometimes I want to learn how to make sushi or sour dough from an expert.

What I Cook

Right now I run a private chef business called The Olive Tree. The pay is good and I can work around the needs of my two small children. My menu offers a lot of Mediterranean and Asian flavors, vegetarian specialties, and comfort foods with a twist.

Although it’s exciting following complicated recipes from magazines and cookbooks, I really love cooking with what I’ve got, using some of this and that to create divine new dishes.

What To Bring

I'm going to the shower of someone having her second baby. Aside from wanting to wish my friend well with her expanding brood, a big draw for me is that it's a potluck and a bunch of foodies are coming. They know I'm a professional chef, so the pressure’s on.

I'm going to bring an hors d'oeuvre inspired by a dish I used to make for breakfast: steamed white rice and crispy fried eggs with a dollop of spicy, salty mango pickle from the Asian market. The combination was addictive and led to this invention:

Secret Ingredient Deviled Eggs

  • 12 eggs
  • 2 heaping tablespoons mayonnaise
  • 1 level tablespoon jarred mango pickle (spicy or mild)
  • 2 tablespoons chopped cilantro

Boil eggs in a pan with water to cover. Remove from heat and cover with a lid. After 10 minutes, rinse the eggs in cold water and peel. Slice them in half and remove (and save) the yolks. Briefly blend the mango pickle, mayo, and eggs in a food processor. Fill the whites with the mixture using two small spoons. Top with cilantro. Serve as is or chilled.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
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            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
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            • Students get real-world experience through the required externship at the end of the program.
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            The Chef's Academy , Morrisville
            • Listed on the 2013 President’s Higher Education Community Service Honor Roll by the Corporation for National and Community Service (CNCS).
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
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            • Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
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            • Has been training students in the culinary arts since 1946.
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