Disclaimer: Chef Nataly is my cousin, and I have not had her food as served from this service…read morelargely because we live in different cities and the opportunity has not yet come up, but one thing I can say is this. I struggled at first with the fact that I wanted to review her service, because I had not had the opportunity to sample her work, but then I realized that Nataly's value as a chef was already known to me by virtue of our common upbringings. Food in our family matters thus, though this review will not particularly be about "Revel Luxe Chef Service" but instead about Chef Nataly's background, I hope this will prove helpful to anyone choosing a Chef's Service.
Our family is very eclectic in terms of culinary and cultural diversity. We are from many different places from all over the world with backgrounds stemming from American, Chinese, French, Irish, Italian, Korean, Mexican, and Persian cultures.
And it should be pointed out that in our family, we all cook.
Among our extended family, with common ancestors going back 5 generations, I believe I have heard the phrase "you could open a restaurant!" about at least one person in every family. I have heard this said for a fact about Nataly's and my common grandmother, who being renowned among those who know her as being an exceptional cook, and by her own account had begun cooking since the age of 8, later feeding 5 growing boys as a mother.
The phrase has also been uttered about Nataly's mother who can cook a myriad of meals from the different cuisines listed above, alternating between traditional and vegetarian/vegan styles.
As far back as I can remember Nataly grew up in a home that valued quality above all things, with a strong mindset focused on organics and local produce. To this day and all throughout my life, my Uncle and Aunt's home still abides by this standard because it is simply a way of life.
There are those among us who are quite simply naturals in our chosen professions, and it would accurate to state that Nataly is the first in our family to choose this profession not just because she was good at it, and loves it, but also because she is brave and fearless.
I say this because as it is commonly known, the culinary arts are a risky dominion where opinions, when lacking a foundational benchmark, can quickly turn sour when put to the test in the real world. But she trusted herself enough to decide to take the risk and pursue this line of work.
Nataly has now been doing this for long enough, and growing with every year, and all whilst simultaneously raising children, proves that our opinions and tastes are broad enough that they undoubtedly cater to a wide range of palates and should be a sure bet when predicting the satisfaction one expects to experience by choosing her service.
It doesn't hurt either to mention the little detail that she's a Cordon Bleu graduate and clearly knows what she's doing.
