Private Chef Dominie Mary Stemp - Take a Chef

Get to know me better

Apart from my family, cooking is the love of my life - especially the desert course. I experiment a lot using unrefined sugars.

As a child I loved the kitchen. I followed “floury fingers” children’s cookery book when I was 10, and taught myself to cook.

During the school holidays before going to university, I worked in an organic restaurant in Cornwall - cooking the main dish of the day. I did formal cookery qualifications at Cornwall College, St Austell - gaining 3 cookery certificates. The highest one I obtained was the City and Guilds Cook’s Professional Certificate. I obtained merit grade.

These qualifications gave me the skills to cook in director’s kitchens in London.

I then got married and had children quite quickly and so i stopped cooking as a paid job, but I never stopped cooking for friends and family.

Recently I passed an Advanced Diploma in Nutrition and weight management, with the Future Fit Training School.

I use organic ingredients wherever possible - and free-range meat. I do not use processed white sugar - only unrefined sugars.

My signature desert is meringues, including vegan meringues.

I seek small catering jobs, not large event catering.

My services

As a professional Chef, I offer the following services

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