Personal chefs aren't just for movie stars

Personal chef service is one of the fasting growing businesses in the United States meaning that people besides Oprah and Madonna are taking advantage of customized dining at home.

Having a personal chef brings gourmet meals to mind but can also mean having dinners ready for busy families, meals prepared for people with dietary restrictions or for those who would like a healthy menu to lose weight.

Penny Speir's "chefalicious" business can mean having someone to shop for groceries, prepare up to five meals in advance and leave the kitchen clean.

"Anything to do with cooking, I'll do it," Speir said. "I put a lot of effort and thought into cooking."

Speir was born in England and came to Nevada by way of Spain, Columbia, Germany and Florida. She learned to cook food from around the world, taught cooking courses and designed the menu for a five-star island resort in the Caribbean.

Speir said some people can say having a personal chef is a luxury or it could be a luxury they can't afford to be without.

After her husband had a heart attack, Speir had to prepare meals using the South Beach Diet to lower his fat and carbohydrate intake.

"My husband's bad cholesterol went down and his good cholesterol went up," she said. "His weight went down and his doctor was excited. I took full credit because all he did was sit down and eat."

In her cooking, Speir uses a variety of colors and different methods of preparing food to keep the menus varied and interesting. She has recipes to choose from for many tastes and needs from vegetarian meals to special meals for dietary restrictions or weight loss.

"It can be a special diet, family-appropriate food as well as high-end food," she said. "A meat loaf or beef stew. I like to offer a variety - it all depends on what people want."

A sample of entrees offered: chicken breasts or salmon filets stuffed with pesto, pine nuts and sun-dried tomatoes; lamb or chicken curry; teriyaki pork tenderloin with apricots and mangos; beef bourguignonne; hearty seafood soup or meat loaf.

"I have a portable kitchen, do the cooking in your home and I leave the kitchen impeccable," Speir said.

Speir does the grocery shopping and prepares the meals in people's homes. She makes a maximum of five meals per visit.

The food is prepared and packaged and labeled individually. A menu is left with the client with all heating instructions and nutritional information.

Speir offers a romantic dinner for two package where she arrives at the home with two masseurs. She prepares a candlelight dinner during her clients' massages.

"I prepare dinner like beef tenderloin, fish or shrimp, what they want," she said. "They come out in their robes and we three leave."

Speir is certified through Serv-Safe, the National Restaurant Association Food Manager certification for safe standards in food service and is a member of the Personal Chefs Network.

Personal chef service from chefalicious is available in Douglas County and Carson City.

For a free consultation about weekly, bi-weekly or monthly service or about special occasions, cooking parties or gift certificates, contact Penny Speir by e-mail at pspeir@charter.net, by calling 782-7710 or (775) 230-1980. More information at chefalicious.com on the Web.

What: chefalicious, Penny Speir, personal chef

Info: 782-7710, (775) 230-1980, by e-mail, pspeir@charter.net or on the Web, chefalicious.com

Harvest Chicken Chowder from Personal Chefs Network

Servings: 4

2 teaspoons olive oil

2 onions, chopped

3 cloves garlic, minced

1 pound boneless skinless chicken breast, cut in 1" pieces

2 cups chicken broth

2 celery stalks, sliced

1 carrot, sliced

15 fluid ounces pumpkin puree

12 ounces fat-free evaporated skim milk

1/4 cup parsley

1/2 teaspoon sage

1 teaspoon thyme

black pepper

Heat oil in large non-stick Dutch oven. Brown chicken pieces on medium-high heat about 5 minutes. Remove chicken and set aside. Add onion and garlic; cook, stirring as needed until softened, about 5 minutes. Add chicken, broth, celery and carrot; bring to a boil Reduce heat and simmer, stirring as needed, until the chicken is cooked through and the vegetables are tender, about 10 minutes.

Add the pumpkin, milk, parsley, sage and thyme; return to a boil, stirring as needed. Sprinkle with pepper. Serve with wild rice on the side.

Per serving: 220 calories, 5g fat (19.6 percent calories from fat), 31g protein, 14g carbohydrate, 4g dietary fiber, 66mg cholesterol, 488mg sodium.