MEET THE CHEF
I'm Chef Kalisha Blair, a Professional Personal Chef and the owner of Cuisine Liberte Personal Chef Service based in Maryland. Many people have asked me why I chose the name Cuisine Liberte. Cuisine Liberte is French for "kitchen freedom." That's the lifestyle I provide to my clients.
DIFFERENT
I’m different. Unlike many personal chefs who prepare good food, I have culinary training. I’m an award-winning, trained culinary chef with over ten years of experience in the hospitality industry that includes area restaurants. To each client's project I bring my passion for food, love of the culinary process, and a desire to help people.
MY STORY
I started cooking at a very early age and never looked back. At the age of five I began watching intently as my great-aunt Daisy prepared pound cakes, pies, cookies, waffles, and best of all, homemade dinner rolls. Mixing batters, dropping cookie dough onto shiny silver sheet pans and licking batter from the beaters of an old Sunbeam mixer became my job. Eventually, the apron strings were cut and I, young Chef Blair, was let alone to cook and experiment on my own. While other pre-teens my age were watching cartoons, I spent my Saturday mornings watching celebrity chefs on public television.
Eventually the idea of preparing food for a living became a reality when I attended Johnson and Wales University in Charleston, SC. While there I received many honors, awards, and scholarships including a James Beard Foundation scholarship and a Hyatt Hotels Scholarship. After a brief time spent away from the Hospitality College of the South, I was able to return to complete my studies and graduated in 2003 with honors. I received an AS degree in Culinary Arts and a BS degree in Hotel-Restaurant-Institutional management.
I worked my way up in restaurants, hotels and country clubs for over 10 years and finally decided to start my own Personal Chef business, Cuisine Liberte. Cuisine Liberte offers weekly meal preparation services for time-starved people who are longing for a home-cooked meal minus all the preservatives. Meals are prepared based on each client’s likes and dislikes, prepared in the safety of the clients’ kitchen, packaged, labeled, and stored. Then I leave the client with heating instructions and leave the kitchen just as clean as it was when I arrived. Cuisine Liberte also offers in home catering for small parties and romantic dinners for two.
If you would like to receive a special free report titled "Everything You Always Wanted to know about hiring a Personal Chef-But Were Afraid to Ask", just enter your email in the box at the top-right of this page. The report will be sent to you within minutes at no cost.
DIFFERENT
I’m different. Unlike many personal chefs who prepare good food, I have culinary training. I’m an award-winning, trained culinary chef with over ten years of experience in the hospitality industry that includes area restaurants. To each client's project I bring my passion for food, love of the culinary process, and a desire to help people.
MY STORY
I started cooking at a very early age and never looked back. At the age of five I began watching intently as my great-aunt Daisy prepared pound cakes, pies, cookies, waffles, and best of all, homemade dinner rolls. Mixing batters, dropping cookie dough onto shiny silver sheet pans and licking batter from the beaters of an old Sunbeam mixer became my job. Eventually, the apron strings were cut and I, young Chef Blair, was let alone to cook and experiment on my own. While other pre-teens my age were watching cartoons, I spent my Saturday mornings watching celebrity chefs on public television.
Eventually the idea of preparing food for a living became a reality when I attended Johnson and Wales University in Charleston, SC. While there I received many honors, awards, and scholarships including a James Beard Foundation scholarship and a Hyatt Hotels Scholarship. After a brief time spent away from the Hospitality College of the South, I was able to return to complete my studies and graduated in 2003 with honors. I received an AS degree in Culinary Arts and a BS degree in Hotel-Restaurant-Institutional management.
I worked my way up in restaurants, hotels and country clubs for over 10 years and finally decided to start my own Personal Chef business, Cuisine Liberte. Cuisine Liberte offers weekly meal preparation services for time-starved people who are longing for a home-cooked meal minus all the preservatives. Meals are prepared based on each client’s likes and dislikes, prepared in the safety of the clients’ kitchen, packaged, labeled, and stored. Then I leave the client with heating instructions and leave the kitchen just as clean as it was when I arrived. Cuisine Liberte also offers in home catering for small parties and romantic dinners for two.
If you would like to receive a special free report titled "Everything You Always Wanted to know about hiring a Personal Chef-But Were Afraid to Ask", just enter your email in the box at the top-right of this page. The report will be sent to you within minutes at no cost.
