Beneficience PR of Beverly Hills is proud to announce: Le Cordon Bleu Sous Chef Pamela Ward Debuts Cookbook + Tour “Three Generations of Cooking With Sole”
“I am a CHEF by trade but a COOK by NATURE…” – Chef Pamela Ward (@Chef_Pam)
Le Cordon Bleu Sous Chef Pamela Ward Debuts Cookbook + Tour “Three Generations of Cooking With Sole”
“…In this book are very simple flavorful meals geared to the beginner chef ages 10 and up. I want to introduce those who don’t know how to cook at any age how to create A MEAL THAT’S NOT ONLY PLEASING TO THE EYE BUT THE PALATE. “To drive this simplicity home with recipe users, I included my 14-year old daughter’s recipe “Brianna Cheesy Biscuits the you can find on page twelve.” The greatest feature of the book is: the legacy I am passing down of the generational recipe-shares and most of full-color candid + professional photo illustrations including side-by-side photos of each of the preparation steps from start to finish. My favorite recipe in the cookbook is “my grandma’s rice pudding found on page thirteen.” – Chef Pamela Ward, Author of “Three Generations of Cooking With Sole!” (@Chef_Pam) “I am a CHEF by trade but a COOK by NATURE…”
In concert with Chef Pamela Ward’s book release she is also announcing her 2016 World Book-The-Cook Tour Campaign on GoFundMe at: Chef Pam Ward #BookTheCook #CookingWithSole Tour
Chef Pamela Ward: “I’m a CHEF by trade but I COOK from the heart!” Chef Ward of Le Cordon Bleu is…wife of 26 years a mother of three wonderful children Robert, Bianca, and Brianna. She graduated from Lake Cordon Bleu in Mendota Heights Minnesota and completed an internship at Charlie Trotter’s in Chicago Illinois. Ward is currently the Executive Sous Chef at Methodist Hospitals located in Northwest Indiana.
Chef Ward’s Cookbook is officially out for the 2015 Holidays ittled: “Three Generations Cooking With Sole.” and her definition of SOLE is to be One of a kind, To surpass, To stand out, To be Unique.
On Chef Ward’s bucket list is to become one of the Recipients of the James Beard Award and/or to be a contestant on one of the shows on food network.” (Chef Pam In the News! )
“Three Generations of Cooking With Sole” is a debut cookbook percolated by author & accomplished Chef Pamela Staples Ward. This trigenerational legacy recipe-ready publication is well done and ready to take off the pages into a 2016 world book tour to ‘feed the world’ with her in-demand sole food cooking, culinary education, career day inspiration for children and charity donating, in Chef Pam’s cheerful, funRAISING way…
As featured on AMAZON.com: “Three Generations Cooking With Sole is a delightful collection of recipes spanning three generations.
The definition of SOLE is to be one of a kind, to surpass, to stand out and to be unique. Pamela Ward is known for her unique, creative touch to well-known meals. She has won numerous awards for her culinary presentations.” (Order Three Generations Of Cooking With SOLE by Pamela Ward on Amazon.com!
Chef Pam Ward speaks about…”Cooking with SOLE:” “…In this book are very simple flavorful meals geared to the beginner chef ages 10 and up. I want to introduce those who don’t know how to cook at any age how to create A MEAL THAT’S NOT ONLY PLEASING TO THE EYE BUT THE PALATE. To drive this simplicity home with recipe users, I included my 14-year old daughter’s recipe “Brianna Cheesy Biscuits the you can find on page twelve.” The greatest feature of the book is: the legacy I am passing down of the generational recipe-shares and most of full-color candid + professional photo illustrations including side-by-side photos of each of the preparation steps from start to finish. My favorite recipe in the cookbook is my grandma’s rice pudding found on page thirteen.”
Chef Pam’s Heart, Mind and SOLE Story: ” Pamela Staples Ward is an emerging expert in the culinary industry. With over thirty years experience that reaches back to her high school days, when she started cooking while she would stay at home caring for her mother, who was subject to grand mal seizures.
Today, as a culinary entrepreneur, educator, mentor and recipe creator, Chef Pam’s recipes and catering services are in high demand. Between Chef Pam’s Mom, Grandmother and herself she has curated over 4,000 recipes to share. For this reason she is currently working on her second cookbook to add to her legacy series.Your donation gift will be the immediate fuel in the overall Fun-FEED-Raising expense tank for for Chef Pam to take her “Cooking with SOLE” show on a tasty dream team UP road tour: and to continue sharing her delicious recipes and talent for cooking with people of all cultures, ages and stages all around the world.
With your permission BENEFICIENCE PR would love to publicly share our thanks to each and every donation gift giver each week on our PR headliner site at BENEFICIENCE PR Headliner Blog 🙂
THANK YOU! THANK YOU! THANK YOU!*********************************************************************************************************************************
CHEF PAM IS AVAILABLE FOR MEDIA INTERVIEWS!
(Please complete form below) or contact Tracey Bond, Publicist at Beneficience Prolific Personage PR
for Chef Pamela Ward at BeneficiencePublicRelations.com
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