A Recommendation: Ovations Culinary Services

Two Firsts.  This post marks two first-time occurrences on New John for a New Year:

  1. This is the first time I’ve made two posts in one day.
  2. This is the first post which is OT (off topic) and not part of my normal health and diet record.


If you are a foodie like me and can spare just a moment, check out a new cooking blog — Ovations Home Culinary Services — by my friend, Sean Jett.

An Ovations Culinary CreationSean is a trained and experienced chef who offers an in-home chef service.  For most of us, that means he can help us take a load off while we try to cope with the harried adventure that is modern life.

If, on the other hand, you’re looking for a treat, have an event coming up and want something special to impress your guests, or just want to try those wonderful foods from the gourmet side of the menu you’ve never had the courage to attempt yourself, he can do that, too.

Sean can work with any special dietary needs or restrictions you follow (e.g. Primal!, Paleo, Atkins, Weight Watchers, Gluten-free, Celiac, food allergies, etc.)

He is based in North Texas but, with the right incentive, maybe you can get him to come visit and help you out anywhere in the world. 😉


On the blog, he offers delicious recipes and free, expert information to help you in your auto-foodie endeavors.

He explains each part of the procedure in plain language and provides pictures of each step to make it easier to follow along.  He even explains the science behind the process to help you understand why things are done just so (à la Alton Brown).

So far, he’s covered:

Pork Piccata with Brown Rice Mushroom Risotto and Garlic Sautéed Spinach
Asian Sesame Ginger Chicken Salad
Culinary 101 – Stocks and Sauces – Béchamel and Veloute
Culinary 101 – Sauces – Sauce Tomate
Everybody Loves Pizza!!
Dread the Pot Roast!

On his Facebook page, you can ask him to explain how to solve that difficult cooking problem you have or how to make that recipe you’ve always wanted to try.

Great stuff and lots of good information if you, like me, could stand some pointers from a professional chef. 😉


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