Chef Mary Jimson

Private Chef In Cambridge

A highly motivated, adaptable and articulate exceptionally innovative Chef with extensive experience creating different types of menu, with over 10 years experience working in different restaurants and creating my own menu. I am able to come up with menu to suit your need. I am a private chef the Kitchener -Waterloo area

For me, cooking is...

my passion and lifestyle,

I learned to cook at...

I was fortunate to learn culinary practice at one of the local restaurant back in the Caribbean

A cooking secret...

Using the freshest ingredient

My menus

FINGER FOOD

STARTER

Choose 2 dishes

Vegetable crudites

Spring roll and Samosa

Nachos

FIRST COURSE

All inclusive

Chicken wings

Chicken Fingers

Shrimp and Calamari

Beef sliders

MAIN COURSE

Choose 1 dish

Chuck Beef Burger

Chicken club Sandwich

Grilled Cheese

DESSERT

All inclusive

Cheese Cake

Brownie A la mode

Surprise

STARTER

Choose 1 dish

Roasted Butternut Scotch Soup

Arugula Salad

Antipasto Board. A selection of cured meats, cheeses, fruits, olives, pickles and crackers

Chickpea Salad. A mixture of chickpea, avocado, cherry tomatoes, parsley, cucumber, bell pepper and red onion served with dressing

House Salad. Mix greens tossed in balsamic vinaigrette, served with shredded carrot, cherry tomatoes, and diced cucumber

TUNA STUFFED AVOCADO. Avocado shells stuffed with avocado, tuna and bell peppers

Lemon Garlic Srimp

Caprese Salad

FIRST COURSE

Choose 1 dish

Lemon Garlic Butter Scallops. Scallops seared in lemon butter, served with sautéed spinach and grape tomato

Creamy Dijon chicken. Seared chicken in creamy Dijon served with sautéed spinach

Chicken Fricassee. Seared chicken slowly braised with onions, garlic, herbs and carrots in cream sauce

MAIN COURSE

Choose 1 dish

Chicken Piccata. Boneless, skinless chicken breast in lemon, butter capers and parsley served with Creamy Polenta

Cauliflower steak. Oven roasted cauliflower served with roasted potatoes / garlic mashed potatoes and seasonal vegetables

Steak. Pan seared steak in garlic butter served with French Style Potato Salad or Mashed potato and seasonal vegetable

Chilean Sea Bass. Pan seared Chilean sea bass served with Sautee spinach and Risotto

STUFFED CHICKEN BREAST Chicken breast stuffed with roasted peppers, mushrooms and goat cheese served with roasted potatoes or mashed potatoes

Seafood Platter. Crab legs, Scallops, Shrimps, Lobster tail, and mussels with corn on the cob

Mushroom Risotto served with roasted vegetables

Salmon. Served with French style potato salad or mashed potato or Anna potato and asparagus

DESSERT

Choose 1 dish

Cheese Cake

Brownie A la mode

Lava Cake

TASTING MENU

STARTER

Choose 2 dishes

Shrimp cocktail

Garden salad

Mixed green salad

Skewered ginger shrimp

Loaded Salad

Roasted Butternut Scotch Soup

Potato Leek Soup

Coconut Shrimp

FIRST COURSE

Choose 2 dishes

Creamy Dijon chicken

Lemon Garlic Butter Scallops

Honey Sriracha Salmon Bites

MAIN COURSE

Choose 2 dishes

Cajun Butter Steak

Lemon Chicken Wrap

Peppered Beef

DESSERT

Choose 2 dishes

Ice cream

Mini cheesecake

Mini brownie bites with ice cream

Fruit Tart

Nigerian Dish

STARTER

Choose 1 dish

Nigerian pepper soup

Platter of small chops

Suya

House Salad. Mix greens tossed in balsamic vinaigrette, served with shredded carrot, cherry tomatoes, and diced cucumberukyjk

FIRST COURSE

Choose 1 dish

Nigerian garden salad,

MAIN COURSE

Choose 1 dish

Poundo with egusi assorted

Jollof rice with Assorted meat or chicken

Fried rice with assorted meat or chicken

Jollof rice and fried rice with Assorted meat or chicken

DESSERT

Choose 1 dish

Nanaimo bar

Mini birthday cake

Ice cream

Biscotti

Brownie A la mode

Lava Cake

FRENCH

STARTER

Choose 1 dish

Moroccan Cauliflower Bisque

Antipasto Board. A selection of cured meats, cheeses, fruits, olives, pickles and crackers

House Salad. Mix greens tossed in balsamic vinaigrette, served with shredded carrot, cherry tomatoes, and diced cucumber

FIRST COURSE

Choose 1 dish

Creamy Dijon chicken. Seared chicken in creamy Dijon served with sautéed spinach

Chicken Fricassee. Seared chicken slowly braised with onions, garlic, herbs and carrots in cream sauce

MAIN COURSE

Choose 1 dish

Steak with Ratatouille. Pan seared steak served with ratatouille

Chicken Piccata. Boneless, skinless chicken breast in lemon, butter capers and parsley served with Creamy Polenta or mashed potato

Salmon. Seared salmon with garlic butter served with French style potato salad or mashed potato and asparagus

Steak. Pan seared steak in garlic butter served with French Style Potato Salad or Mashed potato and seasonal vegetable

Honey Sriracha Glazed Salmon. Salmon glazed in honey sriracha sauce served with Garlic Mashed Potato and seasonal vegetable

DESSERT

Choose 1 dish

Chocolate tart

Mini brownie bites

Mini brownie bites with ice cream

Cheese Cake

Brownie A la mode

Lava Cake

ITALIAN

STARTER

Choose 1 dish

Italian wedding soup

Antipasto Board. A selection of cured meats, cheeses, fruits, olives, pickles and crackers

Caprese Salad

FIRST COURSE

Choose 1 dish

Risotto, salsa, cherry tomato, chicken breast

Honey Sriracha Glazed Salmon with Garlic Mashed Potato

CROSTINI BRUSCHETTA. Tomato bruschetta with balsamic glaze

MAIN COURSE

Choose 1 dish

BACON SAUCY PASTA

Chicken Piccata. Boneless, skinless chicken breast in lemon, butter capers and parsley served with Creamy Polenta

Smoked Chilean Sea Bass. Pan seared Chilean sea bass served with Sautee spinach and Risotto

Cauliflower steak. Oven roasted cauliflower served with roasted potatoes / garlic mashed potatoes and seasonal vegetables

Salmon. Seared salmon with garlic butter served with French style potato salad or mashed potato and asparagus

Steak. Pan seared steak in garlic butter served with French Style Potato Salad or Mashed potato and seasonal vegetable

Lemon Garlic Butter Pasta

DESSERT

Choose 1 dish

Mini brownie bites with ice cream

Cheese Cake

Biscotti

Brownie A la mode

Lava Cake

Dinner

STARTER

Choose 1 dish

Skewered ginger shrimp

Roasted Butternut Scotch

Chickpea Salad. A mixture of chickpea, avocado, cherry tomatoes, parsley, cucumber, bell pepper and red onion served with dressing

House Salad. Mix greens tossed in balsamic vinaigrette, served with shredded carrot, cherry tomatoes, and diced cucumber

Honey Sriracha Salmon Bites. Seared salmon bites glazed with honey sriracha sauce

FIRST COURSE

Choose 1 dish

Lemon Garlic Butter Scallops. Scallops seared in lemon butter, served with sautéed spinach and grape tomato

Creamy Dijon chicken. Chicken in creamy Dijon sauce served with spinach

MAIN COURSE

Choose 1 dish

Salmon, Shrimp, mashed potato and mushroom sauce

Chicken Piccata. Boneless, skinless chicken breast in lemon, butter capers and parsley served with Creamy Polenta

Steak. Pan seared steak in garlic butter served with French Style Potato Salad or Mashed potato and seasonal vegetable

DESSERT

Choose 1 dish

Ice cream

Mini brownie bites with ice cream

Fruit Tart

Cheese Cake

Chocolate Molten Cake

Biscotti

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Chef Mary's reviews

4.2

•

11 services

Chef Mary was incredible. Her presentation, the food her personality was good. I would highly recommend her service.

Mary was prompt and professional. She was very good about adapting the menu to be gluten and dairy free for one of the guests. I appreciated that she wore a mask. All the dishes looked amazing, and she explained what all the components were. And everything was delicious! Perfectly seared scallops, lovely seabass and risotto, and lava cake with raspberry... My friends and I had a great evening.

The chef was superb. She came with the table decoration, she communicated effectively and the food was delicious. I strongly recommend her and I'd be using her again. Thanks Mary for the Valentine Dinner.

Excellent experience would recommend to friends and family.