For Immediate Release:
Contact:
Elizabeth Kraemer
Miracle Management
miraclemanagement@comcast.net
404.213.1980
DISHING WITH LOCAL PERSONAL CHEF BARRY KRAEMER OF SAGE KITCHEN
Atlanta, Georgia, May 14, 2009 – Phoebe West of Miracle Management recently caught up with local Private and Personal Chef Barry Kraemer to pick his brain on the local food scene and about being a Personal Chef to celebrities in Atlanta:
Phoebe (PW) “Chef Barry, what is like to cook for high profile individuals or celebrities like Kris Benson of the Texas Rangers, or R & B sensation Keyshia Cole?”
Chef Barry (Chef) “Well, Phoebe, everyone I cook for is treated with the same attention, respect and care, I treat all of my Personal Chef clients like they are royalty, and think of them as part of my extended family. Since I signed confidentiality agreements with some of my higher profile clients, I can’t discuss anything about them personally, but they are just regular people with demanding lifestyles, and usually specific dietary requirements. I have always been treated kindly by them and their families. I guess you have to behave yourself around someone who always has a chef’s knife in their hand!”
(PW) “I’ll say so! So who are you cooking for now?”
(Chef) “I have several clients in the Atlanta area, mostly busy families or top executives at large firms that are so busy with their careers and family that they need personal services such as mine. I come into their homes usually once or twice a week, or when they are entertaining, and bring in the areas finest produce, as well as any locally grown, and organic and natural ingredients that are available to me. I find when someone makes the commitment to hiring a Personal Chef, they are typically into improving their health and diet, and want the best ingredients, and the most nutrition in their meals, but they also want food that they recognize and is comforting and delicious. They also don’t have ten hours a day to devote to menu planning, shopping for food, gourmet cooking and cleaning a kitchen.”
(PW) “What are you cooking today?”
(Chef) “I recently purchased some large purple asparagus from Trader Joe’s, and lightly steamed it, and my whole family went nuts. So sweet and crunchy, with just some fresh ground pepper on it! I couldn’t believe it. I have also been perfecting a homemade Thai Yellow Curry Sauce recipe, which I like to use on Haddock, Snapper or Halibut, maybe steamed or broiled, then over some soba noodles. I use a lot of Tamarind Paste and Turmeric in it, and it is one of the most flavorful mild curries, so kids will eat it!
(PW) “Where do you like to dine out?”
(Chef) “Well, when I am out with my family, which is rare, since we all cook at home, we try to support local businesses in our community which is Peachtree Corners (Norcross), so we either take the kids to Ted’s for dinner, or hit the local coffeehouse (45 South) for lunch, or sometimes go to the Flying Biscuit for breakfast. We try to keep it healthy and fun. When I venture out with a friend to check out restaurants, some of my favorites have been Tacqueria Del Sol, Sotto Sotto, Pizza Fusion in Buckhead, and I have been meaning to get over to Richard Blaise’s new place, Flip Burger.”
(PW) “What kinds of menu items can your clients look forward to this Spring?”
(Chef) “Let’s see…here’s some items from a menu I just put together for a new client: Linguine with flaked grilled Tuna, Green Olives & Baby Spinach with White Wine-Clam Sauce; Filet of Venison grilled with a Blackberry Reduction and roasted Pearl Onion Salsa, Sweet Potato Fries, broiled Asparagus and Chipotle Aioli; Miami Grilled Ceviche Scallop Salad, with Tequila-Lime Vinaigrette, served over Butter Lettuce, with Cucumber, Red Pepper and Mango; Primavera Salad of Arugula, Avocado, Asparagus, Radish and Baby Greens with Basil-Shallot Vinaigrette; White Chocolate Parfaits with Raspberry Ganache; and Tiramisu Parfaits.”
(PW) “Wow! That sounds amazing, do you have a fork and a napkin?”
For more information on Sage Kitchen, Chef Barry Kraemer’s Personal Chef services to families in the Atlanta area,
Please visit: www.chefbarry.health.officelive.com
Email: chefbarry@live.com
Direct: 404.372.3699
FOR IMMEDIATE RELEASE
Local Chef to Celebrity Heads for National Television on
Hit Reality Show
Already a local favorite, show will present Chef Barry Kraemer on the national stage and let the nation witness his unusual cooking style.
Brings further attention to the shift towards All-Natural and Organic cuisine
ATLANTA (December 7, 2008) – Chef Barry Kraemer, R&B sensation, Keyshia Cole’s Private Chef, appears on the third season of her smash hit reality show on BET, “Keyshia Cole: The Way It Is.” The ultra-successful hire Barry Kraemer, a natural and organic chef, to transform their eating styles to one that will make them feel optimally, look radiant, and fit to support their demanding and often public lifestyle.
“This culture downplays the role food plays in our overall well-being,” Chef Barry says, “If you change your diet, you can indeed transform your life, there is a direct connection.” His highly nutritious food is prepared such that his clients hardly know they are eating “healthy,” per se, and just get to savor the delicious blend of flavors Chef Barry creates. His high profile clients, such as Keyshia Cole, seek the highest quality diet and Chef Barry delivers. His current and former clients include the President of the Florida Marlins, a Pitcher for the Texas Rangers, the Owner of the Florida Panthers, and doctors and heads of major hospitals, to name a few.
Chef Barry Kraemer is in the leagues of a few nationally-known chefs who are crusading the philosophy of organic, natural, and cruelty-free ingredients to prepare nutritious meals. It is no longer en vogue to eat poorly and the nation is responding, as organic foods hold the highest market share in its history. Chef Barry’s Atlanta-based catering company, Sage Kitchen, is busier than ever.
In addition to his more well-known clients, Chef Barry is the personal chef to several families in the Atlanta area and teaches private cooking lessons so the average family can learn how to better their lives through nutritious eating. “It is amazing how delicious highly nutritious food can be.” “I enjoy re-creating recipes that my clients have had passed down from their grandparents. They are usually packed with nutrition and delicious and comforting. The modern diet is highly thinned out, as far as value is concerned.” Although he specializes in preparing highly customized diets for each client, his favorite style of cooking is bistro-style, which he describes as approachable comfort food inspired from his travels around the world. “Food has to be delicious and to be satisfying, not minimalist or minimal!” “Food is a great equalizer. People of all economic levels can eat amazing food and share magical experiences around the dinner table. That’s what it’s all about.”
Rocker abandons the guitar for the sauté pan.
Chef Barry Kraemer’s is not your ordinary success story. Obtaining a B.A. in Journalism from Temple University in Philadelphia did not prepare him for his career selling juices for the local Arden’s Garden to pay his bills while playing bass guitar in the veteran Atlanta band, Gurufish. Cooking for his band mates and friends after late-night shows launched him into his career as a self-taught Chef.
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“When we ate his food, we knew he needed to feed people for a living, no one is surprised his career went in this direction, this is natural talent, not textbook talent.” says Jimmy St. James, lead singer of Gurufish. Chef Barry says that that time is his life also introduced him to a journey in the exploration of nutrition and diet. Having experimented with being a vegetarian, vegan, macrobiotic, and just about every diet possible, he is convinced that every person’s body requires “a truly different combination of elements to function optimally. No two bodies are alike.” But, he adds, “everyone wants good food.”
Chef Barry will not reveal anything about the show or Keyshia Cole but shares that it is “an honor and pleasure to cook for her.” No one knows for sure what we will see Chef Barry Kraemer doing next in the kitchen but for now we can watch him Tuesday nights at 9pm on BET demonstrating the love of his three passions: music, nutrition, and food.
To Contact Chef Barry Kraemer, or for more information, such as sample menus:
Sage Kitchen: 404.213.1980
www.chefbarry.health.officelive.com
email: chefbarry@live.com