Transformed50 Profile - (13596363)


Home Town: South Central Los Angeles, California, USA
Living In: Los Angeles, California, USA
Member Since: Jul. 2009
Cooking Level: Professional
Cooking Interests: Baking, Slow Cooking, Italian, Southern, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy
Hobbies: Sewing, Gardening, Walking, Reading Books
  • Title
  • Type
  • Overall Rating
  • Member Rating
Menus 2 menus
  • Sort by:
Chef Cheryl and daighter Chanel
Chef Cheryl & Buzzy the cat
About this Cook
Chef Cheryl Tate strives to "bring much love to your kitchen". Her family legacy of food service has spanned over 100 years. Her father, uncles, grandfather and great grandfather were Pullman Porters on the railroad. Her need to feed expertise in the kitchen provides many menu choices. Healthy preparation of comfort foods, southern cooking. Special diets are welcome. A graduate of Le Cordon Bleu College of Culinary Arts, Chef Cheryl's love is to nurture the soul through providing good food, lowering the stress level and giving you more time to do the things you love to do. Answering your "what's for dinner?" is her ultimate goal.Services offered: Personal Chef, Private Chef, Catering, Cooking Classes, Team Building Events, Award Winning Baked Goods.
Recipe Reviews 4 reviews
Red Rice Salad
I was surprised how tasty red rice is, the beets, radishes and kidney beans keep with the color scheme and taste great together. I will make this again, I substituted horseradish mustard for the Dijon mustard and the horseradish. The volume of cooked rice is more than what is needed.

1 user found this review helpful
Reviewed On: May 8, 2014
I followed the directions and used the suggestions from the top rated reviews using flax seed, 1 cup chopped mixed fruit (cranberries, cherries, raisins (golden & regular) and blueberries, and definitely add 3/4 cup coconut. Bake at 275 degrees for 1 1/2 hours stirring half way through. A superior product.

2 users found this review helpful
Reviewed On: Oct. 9, 2012
South African Potato Salad
I would definitely use this recipe again. I added salt and pepper lightly to the potatoes, bell peppers and a twist: some marinated broccoli from a thanksgiving dish for crunch and fiber. A great marriage of flavors.

3 users found this review helpful
Reviewed On: Dec. 1, 2011
Cooks I Like view all 3 cooks I like
Cooking Level: Expert
About me: My mother is an excellent cook who got me going… MORE
Cooking Level: Intermediate
About me: I am a descendent of some of the most marvelous… MORE
Cooking Level: Beginning
About me: I love cooking! It is one of the few things I… MORE

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States