Madeline was raised in a family of food-lovers who combined food and celebration as a natural extension of one another. During her culinary career, she celebrates the opportunity to be involved with food and cooking and has enjoyed various experiences, continuing to learn each time she cooks. As a student of macrobiotics, she aims to base meals upon local, sustainably-grown, and seasonal ingredients. She is passionate about making good, healthy food that is accessible for everyone, and she hopes to empower others to be inspired in their own gardens and kitchens. Madeline has worked as a chef and baker at Casa de Luz, a macrobiotic restaurant in Austin, Texas. She also spent time as a lead chef at a yoga center in Greece, and a bakery manager at the Blossoming Lotus in Hawaii. Her interest in travel and international cuisine has allowed her to adapt traditional regional dishes to suit vegetarian and vegan diets. This past year she worked as a tour caterer with Dega Catering and then traveled to Istanbul, Turkey to teach natural foods cooking techniques at a private estate. This summer she was the lead baker at the Kashi Institutes Macrobiotic Summer Conference, before returning to Austin to continue working as a personal chef, caterer and teacher.

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admin1ECS
Posts: 1

ECS AUSTIN WELLS
Reply #1 on : Wed June 17, 2009, 09:18:21

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“I was asked by Wells Fargo to coordinate all of the logistics for the team riding at the MS 150 race from Houston to Austin. The objective is to ensure that the team is well taken care of with a priority on providing wholesome food. Not being local, I turned to Executive Chef Services for a referral, which put me in contact with Madeline Pizzo . From our first conversation she understood all the moving parts and challenges to provide food for a hungry team in a tent. She offered sound advice on logistics and worked within a modest, but realistic budget. The event takes place in April, but I have every confidence in her professionalism and flexibility that is integral to our planning for a successful event!” March 9, 2009

Top qualities: Great Results , Personable , Creative

Julie Wegner
hired Alex as a Catering in 2009

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Apple Cider Brine for Turkey

Apple Cider Brine For Turkey

Ingredients

• 1 Gallon Cold Water
• 1 Gallon Apple Cider
• 1 Cup Kosher Salt
• 1 cup Brown Sugar
• 6 sprigs Fresh Thyme
• 6 sprigs Rosemary
• 1 lemon cut in half
• 1 orange cut in half
• 4 Bay Leaves
• 1/4 cup Peppercorns

Preparation

To make the brining solution, dissolve the salt and sugar in 1 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the Apple cider, oranges,

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