Executive Chef, Chef on the Spot
The Art Institute of Colorado
The visual part of being a personal chef is critical, and creating gorgeous looking food that tastes even better is the ultimate goal. Mary Broere , Executive Chef, Chef on the Spot Associate of Applied Science in Culinary Arts, 2014 , The Art Institute of Colorado
Creates Meals in Clients’ Homes for Parties and Special Events
As the executive chef for Chef on the Spot in Denver, Colorado, Mary Broere plans menus for clients, purchases food, and prepares meals in clients’ home for special events. “I do the majority of the food prep in the home of the client. The goal is to be set up and nearly finished 30 minutes prior to party time.” She then stays at the location to serve and clean up.
Her culinary skills have opened the doors to cook at the Colorado Governor's Mansion four times in the past year. “This opportunity came to me because I was asked to be on the board of the Colorado Chefs’ Association. They are the ones that coordinate many of the events at the mansion. This goes to show that networking is paramount in our industry.”
Mary admits that culinary can be a demanding industry and encourages students to hang in there and keep practicing. She also advocates for reading books and magazines to sharpen skills and knowledge. “The more committed you are, the better the results are. I give to my clients what I would expect to receive if I hired a professional.”
She adds that keeping lists has helped to her avoid forgetting needed items. “I had an event several years ago that was a good 20 miles from home. I'd forgotten a couple of things from the refrigerator, so called my husband to have him bring them to me. It was a 40-mile round trip for a couple of ingredients. I learned that I need to be more vigilant when I'm packing my car. I have lists of lists that help me make certain that this doesn't happen again.”
Today she is proud to see a fully set-up event—and proud of the reactions that she gets from her clients. “I've spent a great deal of effort and money buying equipment that reflects an understanding of design and the 'affects' that a beautifully set table can have on a customer. I often receive comments, not only on the food, but also on the décor.”
Mary completed two programs at The Art Institute of Colorado. In 2009, she earned an Art of Cooking Diploma and in 2014, an Associate of Applied Science in Culinary Arts. She says that her education provided the “sense of urgency necessary to get the job done. The visual part of being a personal chef is critical, and creating gorgeous looking food that tastes even better is the ultimate goal.” In addition to her work with Chef on the Spot, she is involved with the board of the United States Personal Chef Association and the American Culinary Federation Colorado Chefs’ Association.