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Jade van Baaren

"I appreciate and celebrate that great food and cooking, improves the lives of all. Breaking bread with others, eating healthy and eating well - these are some of the great joys of our lives."

Jade van Baaren

Dinner

Jade van Baaren is a private chef, consultant, published writer and food stylist.

Her culinary art skills range from developing and running restaurants, as well as recipe and menu development. She offers comprehensive catering consultancy services on kitchen concept and designs, chef training and cookery courses. Jade’s food style services include advertising, packaging, magazines, talk show presentation, commercials and cookbooks.

After 14 years in the industry, Jade has mastered many different aspects of the food/culinary trade. With a degree communications and following graduation from the California Culinary Academy in San Francisco, Jade received her formal training by some of the top chefs Europe and America, such as Gabriel Kreuther, Christian Delouvrier and Alain Ducasse.

Her restaurant portfolio includes great cities such as New York, San Francisco, Amsterdam and London.

Jade’s loves new and exciting projects that challenge her skills as a culinary artist and push her creativity in a fresh, contemporary direction. She has a particular passion for locally sourced ingredients and thrives on developing seasonal recipes that use simple ingredients imaginatively, creating beautiful dishes that taste as good as they look. Jade believes in working with natural produce on her own terms. This enables her to respect the environment while sourcing vitamin and mineral rich food exactly when it is most flavoursome and colourful. As she say’s, "If you source locally, the flavours should lead the way. Keeping things simple and letting flavours speak for themselves together with a little encouragement and a lot of ‘love’".

.......Read more about Jade

Born in Singapore to a Dutch Father and Scottish mother, Jade had an international upbringing with the family following her father’s successful business in International fragrance and flavours.

After university, Jade Enrolled in the renowned California Culinary Academy in San Francisco. Jade undertook her internship at the Amstel Intercontinental Hotel, La Rive Restaurant, in Amsterdam, (two Michelin Stars), a very gruelling, intense but enlightening apprenticeship. Jade returned to Bay area to work with Francisco’s celebrity chef, Bruce Hill, at the Waterfront Restaurant. Jade then moved to become one of the Chefs at the Sir Frances Drake Hotel. After gaining a great deal of restaurant experience, Jade decided to broaden her experiential base to include event catering. Working with San Francisco’s finest Caterer, Taste Catering, and Jade was head chef at some of the most exclusive events in the Bay area and Silicon Valley. The client list included Hewlett-Packard, Sharon Stone, Lucus Films, Apple Inc. and many more. Speaking of this time she say’s, “It was an amazing experience with incredible budgets and parties

Jade decided to return to the five star restaurant scenes in New York, keen to augment her portfolio and get the most from her time in this culinary Mecca.

March Restaurant - run by Chef Wayne Nish - acquired its four stars from Forbes while Jade was on the team. Jade adopted Nish’s philosophy that respects the influence culture and history had on the art of cooking.

“My food has always been a product of my love affair with New York City- its people, its ethnic neighbourhoods, its marketplace offering the diversity of the New York’s delectable wares. I am proud to be creating recipes that are reflective of NYC.”

Chef Wayne Nish

Lespinasse Restaurant - Jade received a job offer from master chef Christian Delouvrier, while still at March restaurant, the challenge was too great to miss out on. A competitive and demanding French chef, Delouvrier, taught Jade contemporary French cuisine. Jade cherished working in the restaurant’s kitchen with seasonal creations, which the chef views as “always a work in progress, constantly striving to reach the next level of perfection”.

Atelier, Ritz Carlton - Jade soon got the opportunity to help open Atelier restaurant at the new Ritz-Carlton. She got to work with another one of New York’s greats, Gabriel Kreuther. Kreuther who was named “ten best chefs in America” in 2003 and Atelier was nominated for “Best New Restaurant in 2003” by the James Beard Foundation. He has gone on to win many more such titles

In Jades free time she would stage (volunteer) at Alain Ducasse, the Dorchester. Where she learned many new skills and endured a gruelling work load and a much disciplined kitchen. Arriving in the aftermath of 9/11 attack, she also volunteered as part of the relief team, cooking meals on a boat next to ground zero, which serviced the fire fighters and emergency crew working the disaster.

This is also when Jade became involved in food styling, working for leading food photographers such as Formula Z/S and Scott Darling photography, as their food stylist on photo shoots. Her work was published numerous times in the New York Times’ Wednesday food section and other industry publications.

Jade received a job offer back in San Francisco opening up a restaurant and fine food market, as the head chef Delessios; she soon became involved with the opening of the second Delessios.

Moving back to England for family reasons, Jade collaborated with the prestigious architect firm Allies and Morrison, to design and manage their own restaurant The Table. The Table won the Best New London Restaurant Award by the Time Out Magazine and was written up and reviewed in many mainstream newspapers and magazines, such as the Sunday Times. Jade ran the restaurant as the head chef for two years during which time she built its reputation as one of London’s favourite eateries.

When Jade and her husband began a family, they decided to move to Slovenia in Southern Europe where they bought and apartment in the capital, Ljubljana, and a farm house and vineyard in the country. Boarded by Italy, Austria, hungry and Croatia, Slovenia has a wealth of culinary influences, both Mediterranean and central Europe. At their country home, Jade now grows all her own vegetables, and has around 300 fruit trees and 600 vines. She makes all her own preservatives, juices, and of course…wine. Jade is currently working as a personal chef, food writer, stylist, and consultant in the Capital, Ljubljana

Breakfast

Curriculum Vitae / Resume

Work Experience:

Jade van Baaren limited' Slovnenia and United Kingdom

Private Chef, Food & Restaurant consultant and Food stylist

The Table, Southwark London, UK

Designer, Developer and Executive chef.

Developing the concept and working closely with the Architects on the design of The Table. Following through with the Opening and over all running of the restaurant as Manager and Executive chef.

Delessio Market & Bakery, San Francisco

Executive Chef

Responsible for menus, purchasing and receiving, outside catering, budgets, monthly inventory, PNL reports and staff management.

Atelier Restaurant, Ritz Carlton Hotel, Central Park, New York

Executive Chef Gabriel Kreuther

Opening team, chef de partie

Food Stylist, Freelance food stylist in New York.

Working with top photographers and their clients.

Clients List: New York Times, Martha Stewart,

Photographers: Formula Z/S, Scott Darling Photography

Les Pinasse, St Regis Hotel, New York

Executive Chef Christian Delouvrier

chef de partie

March Restaurant, New York

Executive Chef Wayne Nish

chef de partie

Taste Catering, San Francisco

Senior on site Chef responsible for food, equipment, staff management, and the execution of small and large events.

Caffe Espresso Drake Restaurant, Kimpton, San Francisco, Executive Chef

Chef for high volume Italian Bistro Cafe. Accountable for daily specials, updating menus, and monthly inventory. Management responsibilities for a staff of 50 including, weekly scheduling, payroll, budgeting, ordering and receiving product, and reviewing weekly flash reports.

Attended weekly Kimpton management seminars.

Starlight Room Harry Denton, San Francisco

Managed kitchen staff, created, produced, and executed new menus.

Waterfront Restaurant, San francisco

Chef Bruce Hill

chef de partie.

La Rive Amstel Inter-Continental Hotel, Amsterdam, Holland

Chef Robert Kranenborg , Two Michelin Star.

Grade manger, grill, saute, saucier.

February 1998 - March 1998

Guest Chef, DAlain Passard, Arpege of Paris, Three Michelin Star

Grade manger, chef de partie, saute, saucier.

Education

California Culinary Academy, San Francisco CA

Associate of Occupational Studies in Culinary Art

University of Arizona, Tucson, AZ

Bachelor of Arts in Communication

Certificates

The National Restaurant Association:

Risk management

Revenue management

Human resources and diversity management

Cost control Management

Marketing Management

Operation Management

Supplementary work

Makweti Safari Lodge , Johannesburg South Africa, Kitchen and menu consultation

Taste of the Nation Charity Event, Contributing Chef

Highlands Inn Charon Winery, San Francisco,Chef Cal, Worked one on one with Chef Cal preparing special event meals.

Open Hands Philanthropy Outreach Program, Contributing Chef

References are available upon

Lunch

TimeOut_1854_p143.pdf

VIEW london review.pdf

article1785.pdf

The Table A3.pdf

londontown review.pdf

Slovenia Times dec.pdf

JB jade.pdf

Brunch

The table the front entrance
View from the salad "table"
view from the front window
view from the front
from the side
view from the sidewalk
night drinks
happy hour!
The salad table turn night bar
getting ready for evening
lunch
View of Alleis and Morrison
lunch

The Table, review by Zoe Hedges,

"This ultra modern Restaurant is perfect for a canteen style lunch with plenty to choose from. in the evening's The Table transforms into a beautiful, intimate Resturant with food to die for"

Dessert

mexican breakfast mapel bacon
tro of raddish
Lamb and Foie Gras
fava_beans_for_nyt
Quiche
Sushi
Raw courgette salad
Chorizo sausage
trio of raddish salad
_cuban pulled pork sandwitch
truffle cake
wild mushroom BB pudding
stuffed dates
stuffed brie with quince jelly
brined pork raost

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What Jade can do for you:

Consulting

Jade takes the three key ingredients, Demographics, the customer and the vision to set up and run successful restaurants. She offers a comprehensive catering consultancy services in:

kitchen design

recipe development

restaurant concept development

menu development

In house / chef training

Food Styling and Wrighting

Jade loves the visual aspect of food. Her experience in food styling started in New York, freelancing for the New York Times and photographers such as, Formula Z/S and Scott Darling. photografy. Jade food styling and writing services includes advertising, packaging, magazines, talk show presentation, commercials and cookbooks.

Private Chef and catering

Dinner parties at home are certainly more relaxing than going out to eat... well, at least for the guests! Being both host and chef is hard work. Your chef, your guests, your party

Let a professional chef take care of your dinner or cocktail party!

Cooking Courses

"What you hear, you forget; what you see, you remember; what you do, you understand"

Learn how to run your kitchen like the pros. Jade will show you how to serve fast family dinners, cook for your freezer for a week with successful and nutritious dinners for the hole family. Maybe you just want to learn the basics.

Or you may just want a fun afternoon with friends. Whatever your culinary aspirations, our private cookery lessons at home will help you achieve them.