Who is Chef Maura?
Maura is from Flourtown, Pennsylvania, just outside Philadelphia.
She began working in kitchens when she was 13, and almost immediately
caught the culinary "bug." She began as a tray girl in
a nursing home and quickly worked her way up so that by the age
of fifteen she was working as a cook's apprentice for a Certified
Executive Chef, while working her way through high school and entering
culinary competitions. Competing against professional chefs, she
earned a silver medal for Tallow Sculpting and a bronze medal for
Top of the Table Presentation in an American Culinary Federation
Culinary Arts Salon while still in her teens.
She attended Drexel University for Food Service
Systems Management, and after college, relocated to Richmond where
she began working for Stuart Circle Hospital as the production manager
for their food service department. She also worked at night at the
Fraternal Order of Police as the Head Chef. Her growth and expertise
in the kitchen quickly gained her recognition in Richmond and she
soon took a position with Club Corporation of America, starting
at the Capital Club here in Richmond. After being promoted to Executive
Chef, she was relocated to several prestigious Clubs across the
country in hopes of building the quality of food, employee development
and member satisfaction nationwide. The Member Survey Scores for
the Private Clubs she worked in ranked some of the highest in the
company.
In 1998, Maura chose to head back to the East
Coast to be closer to her family, where she began Chef Maura, Inc.,
marketing herself as a personal chef for in home meal preparation
and entertaining.
 What
makes Chef Maura so unique?
Maura, an artist by nature, has a deep appreciation for the use
of space, color and lines as a means of making the world around
her more visually satisfying. One source of her inspiration is the
Dutch artist, Piet Mondrian. Mondrian, born in 1872, developed a
school of art known as neoplasticism: the use of horizontal and
vertical black lines that outline blocks of pure white, red, blue
or yellow to express the concept of ultimate harmony and equilibrium.
This is reflected in her logo and in her style of presentation.
As Mondrian believed his solid black lines to be the structural
support for his blocks of solid color, thus being the source of
all harmony, Maura likewise sees her creation and preparation of
food as a practical and basic means of support for keeping families
and friends connected.
These basic principals have brought about
the creation of Tuesdays With Maura, Senior Selections and Low Carb
Thursdays;
the homemade, gourmet weekly meal delivery service, and her special
occasion
catering
service.
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