Custom
Care
"When I cook for them," the personal
chef says of her clients, "I think of them. There's a little heart
in it."
It isn't unusual for personal chefs to cook for
people on special diets such as the low-carb Atkins and South Beach
diets, or the low-fat Ornish diet, says Janet Marseilles, president of
Personal Chefs of San Diego. What sets Coover-Stone apart is her nursing
background.
"People today in general are more concerned
with healthy eating, and there are several trendy diets," says
Marseilles. "But Vonnie serves people with genuine medical
concerns.
"All chefs, though, are more than willing to
help with diet and do necessary research to meet special needs."
Personal chefs are interested in "building a
connection to the medical community," said Candy Wallace, executive
director of the San Diego-based American Personal Chef Association.
J.D. Dudek, in his 40s, has been a client of
Coover-Stone for two years. A former triathlete who owns a mortgage
business in Coronado, he also is a cancer survivor, and he values the
good nutrition she provides.
"If you have specific nutritional needs, her
service is an investment," he says. "It's something good for
your body."
Dudek's favorites among her offerings are
Artichoke Baked Halibut, Black Bean Soup and Sweet Potato Soup.
"Her salmon is great," he adds.
"She has a gift."
Another client is Holden "Doc" Krone, a
retired chemist and federal auditor whose wife died a few years ago. He
lives in San Carlos.
Krone, in his 80s and a customer since 2002, has
some health issues, including diabetes and a heart condition, according
to Coover-Stone. He credits her food with keeping him healthy.
"She saved my life," he says.
Dishes he enjoys are Hungarian goulash with green
peppers, and fish preparations, especially salmon. Coover-Stone even
named a dish after Krone. Since he loves Cornish hens, she created
Cornish Hens ŕ la Krone, combining two recipes to create a healthy one
to suit his needs.
David Croyle, 58, an economist who lives in Del
Cerro, suffered a pulmonary embolism in 2003 andwas housebound for
several months. Coover-Stone began cooking for him while he was
recovering.
Croyle still uses her service to help in his
doctor-supervised weight loss plan. He lost 120 pounds over the past
couple of years, though he gained back 40. He's now back on track, he
says, and on smaller portions, which include three meals and two snacks
a day.
Some of his favorites are Coover-Stone's breakfast
burrito made with Eggbeaters – "a great way to start the
day." Also, he loves her Turkey Meatloaf and Turkey Stuffed Bell
Peppers. But his all-time favorite is Marie's California Chili, a white
chili made with chicken.
Coover-Stone's meals "take the worry out of it. I know the meals are just right. Plus, they taste great." Denise and John Hull, in their 50s, are both in the computer field. John Hull decided to get the service for one month as a Valentine's gift for his wife. But soon they were hooked, and they have continued to use Coover-Stone as their personal chef for four years. "We were overwhelmed with her service," he says. "We are healthier now, have a lower caloric intake and have controlled our weight." In addition, he says the two now have more free time, since there are fewer trips to the store and less time spent in meal preparation and clean-up. They even say they have saved money, since they use less energy for the stove and dishwasher, and they spend less dining out. At one point, he went on a bike ride and came back raving about a dish called Santa Fe Chicken, which he ate at a restaurant in Arizona. So Coover-Stone called the restaurant and was able to obtain the recipe and then modify it to fit her nutritional standards. "We feel blessed Vonnie is in our life," he says. Other clients have included post-surgical patients. One woman who had just had a face-lift hired Coover-Stone to cook for her until she felt comfortable being in public. Another client had had a kidney removed and needed two months of food preparation. Others are homebound and can't get out, Coover-Stone says. "Some clients are busy with careers and love the convenience, along with the healthy aspect." And yes, she does offer gift certificates. Friends often give the service to new parents to help them adjust to that first month or so, "when ordering delivery pizza gets old rather quickly," she says. She recalls a time when she could have used a personal chef herself – 18 years ago, when her son was born and she and her husband ate their own share of delivery pizza. Personal approachCoover-Stone does a spreadsheet for each client. She also has them fill out a form to see their preferences, dislikes and allergies. "Some people might be put off by the fact she interviews you," Krone says. "But she's a good businesswoman. She runs a tight ship." Coover-Stone came into the business after her mother's last illness. Watching meals being prepared for her mother by personal chef Candy Wallace, Coover-Stone realized the importance of such a service. Her love of cooking was always part of her life, she says, and when her mom stopped entertaining because it had become too much work, Coover-Stone took over the holiday meals and family dinners. After spending years as a nurse at Sharp Grossmont Hospital and Children's Hospital and Health Center, and earning a master's degree in business administration, she realized being a personal chef would combine her caring attitude, newly acquired business skills, and knowledge of nutrition with love of cooking. She then trained with the Personal Chefs Institute in San Diego (no longer in existence) under Wallace and Denise Monroy. And with all of this under her apron, Coover-Stone created a business called Custom Cuisine. She works with 25 clients and cooks four days a week, preparing several weeks of meals and freezing them for most clients. Her nursing background gives her special insights: "When we talk about diabetes and heart disease, I know where it will end up if people don't eat healthy food. I used to be in the (intensive care unit)... " Coover-Stone has become a pro at finding healthy food at local stores. Her Web site lists favorite items from stores she frequents, such as Henry's Farmers Market, Whole Foods and Trader Joe's. Clients choose from a list of more than 200 dishes, such as Beef Stroganoff, Spaghetti and Turkey meatballs, and Poached Salmon. Some entrees qualify as comfort foods – for example, Mexican Beef, Swiss Steak or Creamy Chicken Pie. There's also a list of vegetable dishes, such as Orange Glazed Acorn Squash, Creamed Spinach and Gingered Broccoli. "My meals are low-fat, low-salt and they are not processed foods," she says. "And I use portion control." Weekends are family time for Coover-Stone and her husband, Roy Stone, who live in Bay Park. Her son is in college in Chicago. She also has a stepdaughter and a new granddaughter. On Mondays, Coover-Stone goes shopping and takes care of the business side of the enterprise. Tuesdays through Fridays, she prepares meals in clients' homes, bringing all food and utensils. In the case of retired clients like Krone, she often talks with them as she cooks. But she doesn't take a break, just keeps up the banter as she stirs and chops for several hours. Of course, working clients are away while she cooks, but she says people like to come home and smell the good scents of their meals having been prepared. "People love their houses smelling wonderful," she says. "Someone has been there cooking all day."  Karen
Kenyon is a La Jolla writer.
Breakfast Burritos With Eggbeaters and Turkey8 servings
Spray a skillet with nonstick spray. Sauté turkey, bell pepper and onion until turkey is browned and vegetables are soft. In another skillet, cook eggbeaters as you would scrambled eggs until set. Warm tortillas in oven or microwave. In a large bowl, combine turkey and vegetables with Egg Beaters. Place one-eighth of the mixture on a warmed tortilla and sprinkle with some of the cheese. Roll up burrito and wrap in plastic wrap or aluminum foil. If freezing, place wrapped burritos in a freezer-proof bag. To serve, heat in oven or microwave. Note: Nutritional data are based on using La Tortilla Factory whole-wheat, low-carb, low-fat tortillas, available at Henry's Farmers Markets. Per serving: 243.3 calories, 9 g fat, 27.4 g protein, 21 g carbohydrates, 49 mg cholesterol, 555 mg sodium. (From Vonnie Coover-Stone.) Turkey Stuffed Bell Peppers4 servings
Preheat oven to 350 degrees. Cut bell peppers in half lengthwise. Remove stems and seeds. Heat a pot of water to boiling and blanch peppers for 5 minutes. Remove, drain and set aside. In a skillet, brown the turkey and onion. Add garlic, stewed tomatoes, rice, Worcestershire sauce, and salt and pepper to taste. Cover and simmer until rice is tender, about 20 minutes. Spray a 9-by-13-inch baking dish with nonstick spray. Place peppers in pan and spoon meat filling into peppers. Top with tomato sauce. Bake in oven, uncovered, for 25 to 30 minutes. Sprinkle with cheese and serve. Per serving: 393 calories, 19 g fat, 30.5 g protein, 25.4 g carbohydrates, 119 mg cholesterol, 930 mg sodium. (From Vonnie Coover-Stone.) Santa Fe Chicken4 servings
1/4 cup grated parmesan cheese Heat olive oil in a large saucepan. Add onions and garlic and sauté briefly. Add basil, tomatoes, sugar, salt and pepper, roasted bell peppers, 1/2 cup green onions and Chipotle Tabasco sauce. Simmer 15 minutes, uncovered. Cook angel hair pasta according to package directions. Drain. Meanwhile, in a George Foreman grill or a skillet with a little olive oil, cook chicken until browned and cooked through. Cool and slice crosswise into diagonal slices. Arrange pasta on serving plates. Place sliced grilled chicken on top. Cover with tomato sauce and garnish with remaining green onions and grated parmesan. Per serving: 631 calories, 10 g fat, 67.4 g protein, 66 g carbohydrates, 150 mg cholesterol, 711 mg sodium. (From Vonnie Coover-Stone, adap-ted from BlueWater Resort.) CUSTOM CUISINEVonnie Coover-Stone (619) 275-4222; www.ccuisine.com Prices range from $250 for 12 servings (four each of three entrees, with sides) to $375 for 20 servings (four each of five entrees plus sides.) |
