From the classic to the sublime - simple, stately or opulent - Chef Janet Crandall delivers haute cuisine: conceived and prepared with singular imagination and expertise and designed perfectly for you. From the carefully personalized menu to flawless execution, Chef Janet delivers perfection to your private table.
From a prepared meal for up to 12, to a fully-staffed dining event.
Learn precise and innovative techniques from this former Chef Instructor at the French Culinary Institute. Whether your goal is to learn expert meat preparation techniques or to prepare the perfect Beef Wellington for a dinner party, private culinary instruction is detailed and customized.
Choose one-on-one intensives or groups of up to ten.
Chef Janet Crandall grew up in the restaurant business - her parents owned and ran a cafe for 38 years. She spent her 20s in the beauty industry as a makeup artist and Salon/Spa manager. In 2003 she traded in her brushes for a knife kit, attending the French Culinary Institute (now the International Culinary Center). Recognizing her advanced talent, upon graduating she was recruited by FCI as an Assistant Chef and rose to Chef Instructor. Among her colleagues were the kings of the culinary world, the famous and esteemed Chef Jacques Pepin, Chef André Soltner, Chef Jacques Torres, Chef Cesare Casella and Chef Alain Sailhac
Next, Chef Janet became an expert butcher. She has been the subject of several profiles including in The Philadelphia Enquirer, Grid Magazine and others. Chef Janet worked for the famous Pat LaFrieda and served as the Executive Chef and Head Butcher for Wyebrook Farm a farm, market, restaurant and events center in Honey Brook, PA..