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11 / March

OUR COOKS CAN BE YOUR PERSONAL CHEFS DURING THE TEMPORARY CLOSURE!

We know that many of our customers depend on the uniquely nourishing foods we provide at Three Stone Hearth.  Several of our Cooks have offered to serve as personal chefs during our temporary closure. Since they will be laid off as TSH workers (or are  former staff and co-founders), any arrangements you make with them would be independent of Three Stone Hearth (they will all have access to our recipe database).

One way to make a personal chef arrangement more cost-effective would be to connect with other TSH customers in your area, and pool your resources to provide nutrient dense foods for two or more households.  [Is there a way we can facilitate this?]

Here is some background and contact information for the Cooks and TSH alumni who are available for personal cheffing during our temporary closure. 



Maddie Campion (camera shy) has worked in our kitchen a little over a year.  She would be happy to manifest any TSH recipes you’re missing during the closure.  She’s comfortable cooking with animal products, or vegetarian and vegan dishes, and would work with any dietary needs and sensitivities.  At home she especially enjoys baking, making cultured drinks and dairy. You can reach her at maddie.campion2@gmail.com.



Porsche Combash was one of the co-founders of Three Stone Hearth, and literally wrote the book for how our kitchen has run for the past 14 years!  “I'd love to help someone who is struggling with cooking on their own during TSH’s remodeling time.  Broths, soups, and stews are really the best nutrient dense foods I can offer. I know how hard it can be without TSH products being available, so I'm happy to help out.”  Contact Porsche at combashcooking@gmail.com.



Sonia Serrano is an experienced chef and recipe developer at TSH, and director of our Education programs.  Some of the dishes she has created for us include French Lentil Soup with Mushrooms and Kale, Winter Squash Soup with Nettles and Sea Vegetables, Cauli-roni and Cheese and Chocolate Olive Oil Cake.  She has a long background in food and cooking, ranging from the Culinary Institute of America to Bay Area food startups, back to her Spanish family roots of 40 years, where she grew up cooking among three generations of chefs, traditional Spanish & Catalan food in her family’s catering business near Barcelona.  Sonia also works with groups of women in underserved communities as a certified Life & Health Coach.

Located in San Francisco, she’s happy to prepare nourishing,  plant-based menus in a private commercial kitchen for a small group of Three Stone Hearth clientele.  Contact Sonia at sssubirana@gmail.com.

 

 

Jacob Thompson came to our kitchen last year with a depth of cooking experience. He’s happy to make any recipes from the TSH playbook, except for gluten-free baking.  He’s available for in-home meal preparation in the East Bay and SF —  once-weekly meal prep, catered events, teaching how to make jams/pickles, or preserve your own food. Jacob’s range of cooking experience includes meats and seafoods, baking, breakfast, catering, raw (juice/smoothies), garden-to-table, pickles/ferments/jams/preserves, and vegan. He can adapt recipes to suit any dietary needs or sensitivities. Contact Jacob at jttenore@gmail.com.

 

Cevie Toure  has been connected to TSH for more than four years.  She is a certified Natural Foods Chef and served as a cook cook and new recipe developer in our kitchen, and then became a part time lunch-maker while she went to school to become a certified Nutritional Therapy Practitioner. .  Cevie’s approach is very much aligned with Three Stone Hearth’s — encouraging healing one bite at a time, through nutrient-dense soups, stews, vegetarian and vegan dishes from many cuisines around the world. She’s happy to tailor her cooking to suit any specific needs or sensitivities.  You can reach Cevie at ceviependatoure@gmail.com.  Check out her website at:  www.ceviependatoure.com