Christ Church Secondary School of Guyana Alumni Association Inc. New York

About The Chef


C

hef Cholmondeley (pronounced "Chumley") is from Guyana, South America. She credits her parents, who were both talented cooks, as her strongest culinary mentors. She also acknowledges the influence of Jim Galileo, formerly the executive chef of Oceana in New York City.

When Chef Cholmondeley came to the United States to study at The Culinary Institute of America, she brought with her a background in European, Chinese, Portuguese, Indian, African and native South American Indian cookery - all cultures with a well marked presence in Guyana. But she knew virtually nothing about American cuisine. She concedes, "One of my most difficult classes at the C.I.A was product identification, things like broccoli and cauliflower - all that stuff was new to me."

Over the years, Chef Cholmondeley has gained a complete understanding of this country's indigenous ingredients and she applies them beautifully, as her recipes attest. She hopes that the food she works with reflects a little of the Guyanese culture while at the same time adopting a style that is necessary to succeed in today's market.

After graduating from the Culinary Institute of America, Chef Cholmondeley returned to the place of her externship, The Metropolitan Opera House in New York City. There she worked in banquets and the Grand Tier Restaurant for close to two years. She then took her skills to White Plains where she assisted in the opening of Livanos Restaurant, the first major venture of the Livanos family, owners of Oceana, Molyvos and The City Limits Diners. Chef Cholmondeley remained at Livanos for a number of years, working her way up the culinary ladder to Sous Chef and then finally Chef. She then went on to open a second Livanos Restaurant in Hartsdale, where she held the title of Executive Chef until 1995.

Chef Cholmondeley has since started her own catering operation Always Accolades Catering, has acted as a consultant to new restaurateurs, and does adjunct teaching for New York City Technical College in their Hotel Management Department.

Some of her accomplishments over the years are:

  • Featured in Fall 1994 issue of ArtCulinaire
  • Featured in segment of Good Morning America
  • Featured in November 1994 issue of Essence Magazine
  • Participated in international food shows
  • Volunteer tutoring at Rikers Island for the Fresh Start program
  • Featured in segment of Public Access TV
  • Nominated for the 1995 Robert Mondavi Culinary Award of Excellence
  • While Chef at Livanos it was named one of the ten best new restaurants of the year by Esquire

Our stylish and elegant presentations and attentive service are unequalled, and our chef's delicious culinary creations are always certain to please.

At Always Accolades we are passionate about the art of entertaining and pleasure, and it shows in every detail of our food and service.

Call us for your next event -- whether large or intimate -- and you are sure to get accolades from your guests for your stylish entertaining!

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