"To me, cooking is like any art form, you first have to learn the fundamentals. And then, once they’re just part of you, You can take off on your own, learn through doing and make your own rules….” -Judith Jones
Private chef and cookbook author/ food writer Andrea Lawson Gray began her culinary journey in the kitchens of New York City’s Little Italy. For the past 15 years, she has prepared meals in the kitchens of Paris, Mexico, Puerto Rican, New York’s Little Italy, and "at the side of my Peruvian and Caribbean family members, my best friend who is an amazing Mediterranean home cook and, of course, in American kitchens. But, more than anything...
my cooking style has been informed by that of Mexico, where, I fell in love with the old world techniques: the time taken to grind spices with a mortar and pestle, toast seeds and chiles on a comal, working the masa to make tortillas by hand— honoring the ingredients, coaxing out the flavors in a way that no other techniques can. These techniques lend themselves beautifully to the locally-sourced, organic ingredients we are blessed with in the SF Bay Area; where the food scene is all about a chef’s creativity– the perfect place to explore the fusion of the cuisines I love to cook.".
SEAMLESS DINNER PARTIES
Menu planning to shopping, cooking, setting the table, clean-up; everything is done so you can focus on your guests.
a private, in-home culinary experience
Since 2003, Chef Andrea has cooked for Bay area C-level executives from such firms as AirBnB and Google, catered team-building events and board luncheons for Twitter and Levi Strauss, ladies nights out, non-profit fundraising events, and other gatherings of up to 50 people.
These Mexican culinary techniques, ingredients and recipes are collected in Andrea's award-winning cookbook, Celebraciones Mexicanas: History, Traditions and Recipes. Her second cookbook in the works, on Californio Cuisine, which Chef Andre calls "my culinary crossroad, where I celebrate the bounty of fresh local ingredients here in the Bay Area and the rich heritage of Mexican cooking in California that began when the first settlers from Mexico brought their culinary techniques and flavors north with them.
"...a masterful job sharing the celebrations of Mexico with their words and recipes. that will make you not only want to take this book to bed as bedtime reading but also keep it in your kitchen library. Books like this one are rare today! This is a must for anyone who loves food, culture, history, cooking and Mexico!" (Joanne Weir, James Beard Award-winning cookbook author; television food personality; restaurateur and Executive Chef, Copita Tequileria y Comida)