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Chef Richard, is the 2006 ACF-NH Chef of the year |
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About Us |
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Discover a wonderful international culinary experience with Chef Richard’s Naturally Baked LLC. Chef Richard Sharpe is a Le Cordon Bleu Chef, which means quality and expertise, tastefully done. Chef Richard has a degree in Culinary Arts from McIntosh College and a degree in Applied Science from Union College the chef is also member of the ACF (American Culinary Federation) which provides guidelines to standards, education to the culinary professions, the Chef is also a member of the American Personal and Private Chef Association. Chef Richard is also ServSafe certified to protect his clients by performing proper sanitation techniques. The Chef prepares an International menu (French, American, Italian, German or Asian, to name a few). Ask the Chef about some of his favorites, all expertly prepared in your home or business. Chef Richard has a passion for cooking and baking. We use only the freshest ALL NATURAL, local and whenever possible ORGANIC ingredients. Try some of his baked goods and entrees. You will love them!
Chef Richard is a certified Le Cordon Bleu Chef and is ServSafe Certified and is also a trained nutritionist for your dietary needs .
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Culinarian's CodeI pledge my professional knowledge and skill to the advancement of our profession and to pass it on to those who are to follow. I shall foster a spirit of courteous consideration and fraternal cooperation within our profession. I shall place honor and the standing of our profession before personal advancement. I shall not use unfair means to effect my professional advancement or to injure the chances of another colleague to secure and hold employment. I shall be fair, courteous and considerate in my dealings with fellow colleagues. I shall conduct any necessary comment on, or criticism of, the work of a fellow colleague with careful regard of the good name and dignity of the culinary profession, and will scrupulously refrain from criticism to gain personal advantage. I shall never expect anyone to subject themselves to risks which I would not be willing to assume myself. I shall help to protect all members against one another from within our profession. I shall be just as enthusiastic about the success of others as I am about my own. I shall be too big for worry, too noble for anger, too strong for fear and too happy to permit pressure of business to hurt anyone, within or without the profession.
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