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Chef Ray’s fascination with food started at age 10 when he began collecting recipes and saving them in a shoebox. At the time, he didn’t know his Great-Grandfather, Isaac Isacsson, had been a personal chef for William Randolph Hearst and that his two younger brothers would become Executive Chefs. When he was fourteen, he became a long distance runner and competed in the Junior Olympics. He began preparing nutritious meals to supplement his diet and began experimenting with spice blends. Chef Ray moved to Colorado when he was twenty years old and lived there for 18 years. It was there in Colorado that he discovered Southwestern, Mexican, Chinese, Korean, Vietnamese, Italian and German cuisines. Whenever he had the opportunity, he enrolled in cooking classes at the prestigious Broadmoor Hotel in Colorado Springs and continually read and collected cookbooks. After Sept.11th, Chef Ray decided to pursue his life long ambition to be a chef. He enrolled in classes at the French Culinary Institute and upon graduation, started his personal chef business. Chef Ray enjoys the idea of preparing healthy delicious meals for those who don’t have the time or desire to prepare meals on daily basis. Chef Ray believes in the healing powers of healthy foods and firmly believes that you are what you eat. He is a member of the Personal Chef’s Network, Inc. and also holds a Certification In Safe Food Handling from The Food Handlers Management Safety Board. Chef Ray resides in Fairfield County, Connecticut with his wife Barbara and their Italian Greyhound, Jesse.
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