Chefannette.com See food pics!I grew up a 4th generation chef in my parents restaurant in a small Black Forest town half an hour from Basel Switzerland and St Louise france. 3 hours from Milano Italy. it was an 800 year old mansion, we lived upstairs, the restaurand on ground level. My dad was an awesome chef. Even after a long necessary process ,food needs to be simple and yummy, that was his motto. He was a beating heart and it showed in his food creations! He was also the Vice President of the Hotel and Restaurant Association in Germany.i made my Chef de Cuisine apprenticeship at a different hotel to broaden my horizonand won first prize at age 17 on a national level cooking competition.Farm to table was not a new concept to embrace but just the way to live and cook. Get vegetables and herbs from the back yard garden everyday , then we drove 10 minutes up the mountain to our grandmas farm where there was constant pickling and preserving and cider making and mushroom finding and wood fired oven baking going on. Naturally organic, the cows were helping!I love ethnic foods, since I respect what inspired people of different regions in the world to come up with recipes based on what grows in those areas. I respectfully add my own take on those precious creations. My personal favourite cuisine is Asian, especially Korean.After completing my commis de cuisine year in switzerlandI decided to study things that had always fascinated me in my new home of choiceAmerica! After those precious years and a cum laude Masters degree I went right back to cooking🙊I cooked for years for the dear Getty familyPuff daddys familythe President of Kongoa Mexican television billionairea wonderful late Korean Philantropist billionairea Swedish billionaire inventor of minecraft (gig) and Bruce Willis daughters birthday party (gig) . I also worked for 2 years with Italian pastry chef Edoardo Baldi at his Ebaldi restaurant in Beverly Hills to learn more about Italian pastries and desserts.Im not looking to star stud my resume at this point, but to find or be found by the right person or family to be mutually valued and to enrich each others lives. I consider myself an amiable person and love to work in a team as well. Having worked in the Los Angeles region now for 7 years I am also familiar with a wide array of diets and I always find a way to make them yummy! Im knowledgeable about nutrition and also know how to impress at a party!thank you for your time😌AnnetteSee food pictures at my websiteChefannette.com