Carrie Shay
Where there’s a whisk, there’s a way!
Average: 4.50/5
See the 2 client reviewsAbout the Chef
Growing up Carrie always had a love for food, sweet, savoury, hot, cold, anything, and pretty much everything! She would often sit in the kitchen and watch her grandmother cook, which is where her love for cooking began. At sixteen she enlisted at catering college, gaining an NVQ level one within months, then going on to g…... Growing up Carrie always had a love for food, sweet, savoury, hot, cold, anything, and pretty much everything! She would often sit in the kitchen and watch her grandmother cook, which is where her love for cooking began. At sixteen she enlisted at catering college, gaining an NVQ level one within months, then going on to gain levels two and three. Carrie has worked in varied establishments, starting out in an independent bistro... Where the pace was fast, she had to learn quickly! She has since worked alongside Michelin level chefs, within rosette establishments, in hotels and restaurants... But always with the ethos of using fresh and seasonal food, it is her passion that the ingredients be treated with respect, to give the best dish on the plate. Read all Hide
Location
Theale, Reading, UK +70 km
Spoken Languages
English
Cuisine type
Seasonal cuisine, Gluten-Free, Gastronomic, Pastry, French, British
The Chef in 4 questions & answers...
2 client reviews
Carrie was VERY professional and had a lovely personality. The timing was perfect, exactly what we asked for and the communication beforehand was great. Food was delicious and we all had a good time. The kitchen was left spotless! I would not hesitate to ask her again!
This was my first experience of hiring a private chef and I would certainly do so again. Carrie arrived on time and was extremely friendly and easy to be around. As this was a mid-week dinner, Carrie arrived with much of the food already prepped and ready to cook which enabled a quick service. Would definitely work with Carrie again.
The Chef Carrie Shay in 4 questions
Describe your cooking style !
Classic, with modern intervention.
What are your favourite 3 ingredients and why ?
For me, you can never go wrong with shallots, thyme and garlic... Get the base right, and the layers of flavour follow.
The first dish I ever cooked was...
A typical roast chicken dinner. I had been bought a very dated children's cookery book, at about the age of seven, and loved being left in the kitchen with my ingredients, listening to ABC. Nostalgia, both with the dish, and the music!
The Chef I admire the most is ...
I deeply admire any chef that has the passion and tenacity to endeavour within cheffing. To go the extra mile in delivering a plate of food that can bring such joy, and happiness.
