CooK Cindy Keuchle
Cindy Keuchle
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Cindy Kuechle created the CooK Personal Chef Service in an effort to follow her love for everything about delicious food—from shopping for the freshest ingredients at local produce stands, meat markets and seafood purveyors—to preparing dishes bursting with color and flavor—to sharing and eating these gastronomic creations in the company of family and good friends.

Cindy’s love for food likely stems from the fact that she grew up in a “foodie” family. “My mother is a dietitian who loves to cook, dine-out and eat. My father’s international business travel gave him a passion to discover the best local eateries serving up chili, BBQ, chowder, you name it. Whether at home or during family travels, every meal was cherished for its great taste, the dining experience, and its ability to bring our family together to talk about the day’s events.”

“Since eating dinner was always a highlight of the day, my mother ensured that the cooking events leading up to it would be fun too. She planned a vegetable garden that my brother and I planted, weeded and nurtured. We looked forward to harvesting, among other things, sweet juicy tomatoes, crisp peppers, cool cucumbers, and crunchy, bright orange carrots. From her rosemary-cornmeal encrusted rack of lamb to her meatloaf with creamy mashed potatoes, my mother taught us a concern for freshness, exciting taste, nutrition and seasonal specialties. She kept me involved, and I soaked up all she knew.”

In order to formalize her culinary skills, Cindy attended Cornell University’s School of Hotel Administration (1993) where the curriculum included in-depth culinary training that encompassed all aspects of food preparation, safe food handling, and service skills. During this time, Cindy learned the finer points of European cookery as a kitchen apprentice at Hotel Le Plaza in Basel, Switzerland.

Cindy holds an MBA from the Harvard Business School (1999). While at graduate school, fellow classmates would often find Cindy whipping up a batch of apple crisp before settling down to study for the evening.

Upon launching CooK in 2001, Cindy became a Premier Member of the United States Personal Chef Association, and has continued her culinary education through courses taught at the Culinary Institute of America in St. Helena, CA and the New School University in New York, NY.