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Elegant custom dining, catering and Culinary Instruction


Elegant custom dining, catering and Culinary Instruction

Elegant custom dining, catering
and culinary instruction

Custom Dining and catering

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.

culinary instruction

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’s Beef Wellington brings to life the one cut of beef that naturally has the least amount of flavor by transforming it into an addictive dish that has as much visual appeal as it does taste -  satisfying the quest for the ultimate beef experience.
— Pat LaFrieda -
Thank you so much for opening Wyebrook Farm to PASA’s 4th 100% Grassfed Beef Cookoff, and for the generous and essential support provided by you and by Chef Janet and her team in the café. It’s hard to imagine a tougher audience to cook for than the people who raised the meats and the chefs who are searching for the best quality ingredients.
— Marilyn Anthony, PASA Farming,
Chef Janet is a true gem! She is the most creative culinary personality I’ve ever had the pleasure of dining with.
— James Wormworth




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.

Chef Janet was recently Chef Instructor at L. A. Kitchen.  L.A. Kitchen was a teaching kitchen that fought food waste, trained workers and fed low-income seniors and families in need.  Their mission statement stated "Neither food nor people should ever go to waste".  By reclaiming healthy, local food that would otherwise be discarded, training unemployed men and women for jobs, and providing healthy meals to fellow citizens, L.A. Kitchen empowered, nourished, and engaged the community.  In a 14-week course, culinary students — up to 26 of them, a mix of older men and women who had been recently incarcerated and younger kids who had just timed out of foster care — learned everything from commercial kitchen protocol, knife skills and butchery to roasting, flambé and sauces, to preparing dishes that were delivered to such organizations as Meals On Wheels.  Learn more about L. A. Kitchen in the L.A. Times and view their still-live Twitter and Instagram accounts @TheLAKitchen.

Most recently, after the sad and untimely un-funding and subsequent closure of LA Kitchen, Chef Janet has joined the team at Los Angeles LGBT Center as Executive Chef Instructor, designing the curriculum for their new Culinary program. At the LGBT Center, Chef Janet is instructing students new to cooking in a 12-week program at the Center’s Anita May Rosenstein Campus that includes everything from knife skills to ultimately an internship at a Los Angeles restaurant - all while preparing 400 meals a day for the Center’s occupants.

Check out this story on LA This Week with and interview with Chef Janet and overview of the Center and the Culinary program.