About the Chefs

 Amy Civica: Personal ChefAmy grew up on a small farm in Oregon City. Her mom grew vegetables, raised chickens, and made homemade bread. Amy, however, was never interested in learning to cook herself. Later she was blessed to marry a man who did the cooking for the family. Then they moved to Italy. All women in Italy cook and are so passionate about it that finally she couldn’t help but learn.

In her 8 years in Italy, Amy’s life slowly began to revolve around the kitchen. She was cooking 3 meals a day( the kids and men all return home for lunch) planting, harvesting and curing olives, tomatoes and much more. She had no choice but to learn because there were no fast foods, no premade meals and canned pasta sauce was a sacrilege. Amy evolved into a true Italian Mamma.

As her confidence grew, Amy began to teach her Italian friends some of her favorite recipes from the States. She developed efficient ways to do all of the cooking without spending all of her time in the kitchen. Because as much as she loved her new found passion, she also believed there is plenty of life to be lived outside of the kitchen.

Now having moved back to the States, Amy wants to share her wealth of knowledge, teaching people personally in their kitchen, just as you might find in Italy. An Italian kitchen is an amazing place of learning; a hallowed place rich in tasting and knowledge-sharing, filled with recipes you would never find in a book.

Amy understands the effort and preparation it takes to create tasty, nutritious meals for a family. She can help organize your refrigerator and pantry to ease the frustration that comes with planning, chopping, and preparing meals while maintaining a busy life-style. You canl learn how to cook more efficiently and eat healthier through demonstrations and one-on-one consulting with Amy in your kitchen; or you can hire her to do the work for you. Either way your eating habits can change with Amy in your kitchen.

Introducing Becca!

Becca was raised in a family of seven- five children and two parents. Many of her earliest memories revolve around the kitchen table; her mother was a skilled baker and home cook. “Why buy food in a box when you have all the ingredients to make it yourself?” her mother would say. Family dinners were always a high priority, the one time in her family’s busy schedule that everyone could be together.

As a teenager, Becca became a vegetarian after learning of the animal abuses that take place in the conventional farming industry. She became more interested in nutrition and food systems, and considered pursuing a career as a nutritionist. Throughout her early years, she sought after the ideal way of eating- this led her through many eating philosophies: vegan, raw vegan, Mediterranean, all organic, and ultimately paleo. She first dipped her toe in the paleo world in 2012 and has been a believer ever since.

Becca and her husband enjoy vegetable gardening and are faithful attendees to their local farmers market. They had a dream of becoming organic farmers themselves. They spent a year running an organic micro-dairy, selling fresh cow and goat milk to local families. They also raised chickens, pigs, and beef cows. This experience helped them truly understand the value of eating local and supporting small family farms.

Becca has always believed that nutritious food should taste as good as it makes you feel. Eating healthy does not have to mean sacrificing flavor and enjoyment. She learned to cook through mentorship, cooking classes, online resources, and cooking shows. She has honed her culinary skills throughout the years, emphasizing fresh organic produce, pasture-raised meat, and plenty of healthy fats. She also enjoys baking treats from scratch to share with her husband and two year old son.

When she is not multi-tasking in her tiny kitchen, Becca enjoys yoga, spending time outdoors, reading, and making natural body care products.