Nothing To Eat www.nothingtoeat.com: Kimchi. Out of the crock and into the jar

What's cooking?

September 2024 It has been a busy summer teaching cooking classes

and private chef work in St Helena. Looking forward

to seeing the snow fly and possibly a new culinary gig

in the mountains Good fortune has come my way with a full time

gig working between SF and Marin. This will be an

opportunity to work some beautiful venues with great people.

If you came here looking for a chef I'm happy to send someone

your way who might be able to help with your next event.

The farmer's markets are bursting with produce, the skies are clear and crisp and holiday planning has begun. As with many years, I will be in some part of the Rocky Mountains for the Christmas season. This year looks like Jackson, WY. Teton Pass, here I come! Looking forward to new venues, great food and a rewarding end to the 2018 culinary schedule.

Summer in California. Sunny skies, cool nights and amazing produce. This is the time when chefs rejoice. Current venues are part Napa and part Tuscany. So to be sure I'm getting it right, I'll spend many a weekend wine tasting and dining in Napa and Sonoma this season. Then I'm off to Italy in the Fall for a gastronomic tour of the Amalfi Coast and Sicily.

I'm ever grateful for the direction from Chef Floyd and others starting almost 30 years ago. This is a great ride.

Summer 2018

I've added estate management to my professional world this summer and I'm relishing the learning process around pool water chemistry, clay tennis court upkeep and the myriad of personalities that come with a dozen or more contractors and purveyors. I'm almost ready to open a country club!

Winter has been busy with a variety of culinary projects. I've been continuing work as a private chef for in home meal service. I have also been assisting with prep work at several K-8 schools in San Francisco. Great work. Great people. Great food. I've also been keeping up a steady diet of cocktail and dinner parties. 2018 is starting off fast.

Holidays in San Francisco are my favorite time of year to be a chef. Grand dining rooms, classic foods and family gatherings. I'll be back for more in 2018.

Weekend in Tahoe cooking for a bunch of college grads. I've been chef for them and their parents since they were little kids and it's a real pleasure to have fed them on their journey! Back in Marin County for the winter but as always I could find myself in Colorado or Los Angeles for a weekend or a week cooking for winter festivities. For now it's a wide variety of cocktail and dinner parties and my favorite, specialty diets for athletes and anyone looking for a healthier life through a better diet. Keep it plant based folks. Meat makes a great side dish.

August, 2017

What a year so far! Star Noodle Cafe in Maui ranks as current favorite restaurant of 2017, and the Save The Lake Fashion Show ranks as, always, as my favorite event. Great crew and a fantastic venue. I'm cooking more and more vegetarian food and loving my Vitamix. Also, providing healthy and nourishing food for my clients continues to be a top priority. With the occasional chocolate cake thrown in for balance. I'm continuing to learn a lot from sports nutrition and look forward to diving deeper into health and fitness in the second half of 2017. See you in the kitchen or on the trails, Paul

1/10/17

Working all over the city these days. Loving it. So many fabulous venues in the Bay Area.

1/8/17

I'm having a busy start to the new year. More than ever before I'm working with people engaged intellectually and soulfully with what they put in their bodies.

We are cooking healthier food to fuel healthier lives.

2017! Let's make it count!

11/23/15

Winter is upon us! Snow is flying in Aspen and in January I'll make my first trip of the year to Colorado to set up a client with food in their winter home. In the meantime I'm busy working in San Francisco at a new private chef gig that promises to keep my schedule full both in the city and in Napa. Ive been reworking recipes to match a variety of health and diet considerations which takes me back to the early days of Nothing To Eat when I was cooking for some of Dean Ornish's heart healthy lifestyle clientele. Business is lively and I'm grateful to be part of such a vibrant culinary scene. Join me in the kitchen and let's talk food!

8/11/15
Beverly Hills, Malibu, Aspen, Tahoe, Sonoma, Napa and of course San Francisco have been my job sites for the last 12 months. Also still involved with a highly competent brew team making excellent craft beer here in Marin county. Some of the work has been more intense (or at least as intense as working for the Rolling Stones) than anything I've done in years. And I've been doing some of the most inspired work of my career. As always, I feel incredibly fortunate to have clients with sophisticated palates and open minds. Watch this space. I'm just getting going.

9/20/14 What a summer! Lakeside dinners on the North Shore of Lake Tahoe, breakfast for all comers at the West Shore clients home and multiple events in San Francisco. New clients are bringing exciting new venues and events to my work schedule and long term clients are are doing events that in some cases I have enjoyed doing for the last 15 plus years. Throw in a few days a week at Moylan’s Brewery in Novato working on the brew team and I have had a super full schedule since the end of May. Aspen is already lurking in the coming winter and I can only hope for historic level blizzards!

Spring 2014 Winter is gone already? Aspen, Jackson Hole, Snowbird and the list goes on. Working in Tahoe recently I ran into someone who said they ate some soup I made when they were visiting Aspen. I'm obviously not the only one looping around the West looking for powder skiing. Spring 2014 brings a few standard San Francisco events and the return to Sonoma and Tahoe for as much cooking and party planning as I can muster. Stop in the kitchen to see what's cooking. I'll give you a spoon and get you stirring something.

Sunday, July 15, 2012

Kimchi. Out of the crock and into the jar