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.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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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.
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            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
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            • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
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            • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
            • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
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            • Received the 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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            • Culinary Arts program includes the 3-week Farm To Table® Experience, where students gain a direct, in-depth look at where food comes from.
            • Numerous scholarship opportunities and financial aid are available to students who qualify.
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            L'Ecole Culinaire , Kansas City
            • Offers educational opportunities for the aspiring, career-minded chef.
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            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            • Ranked among the Best Colleges in the South in 2015 by U.S. News and World Report.
            • Ranked the 13th  Best College for Veterans in 2015 by U.S. News and World Report.
            • A private institution founded in 1977 with a current total undergraduate enrollment of over 15,00.
            • Its student-faculty ratio is 11:1, and 89.3% of classes have fewer than 20 students.
            • Has students attend one class at a time to ensure easy access to faculty and a more hands-on education.
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