Local Personal Chef Service is RIPE with Ideas for any in-home Dining Occasion

The Scottsdale culinary market is blooming with fresh concepts, and perhaps none are more unique and custom then RIPE Personal Chef Services. If you are looking to eat healthier, host a dinner party or are looking for private dining, then RIPE is a concept that will fit beautifully into your lifestyle.

“I love my job because every client, every day, is completely different,” chef Julie Fiedler says. “We do all our cooking in the client’s home and cater to a variety of dietary restrictions and preferred cuisines; it keeps it fun and interesting.”

Fiedler joined RIPE after studying at the International Culinary School at the Art Institute of Phoenix as well as in Italy. Being a native of the area, she has a fine dining background in the Scottsdale community and feels being a personal chef is her dream career path.

“The diverse menus I get to create are challenging,” she says. “We also provide a weekly in-home service where we cook and package food for clients and they can grab healthy meals each day.”

Small-scale dinner parties for locals and out-of-towners alike mixed with private chef services for high profile clients–where RIPE cooks meals on-site daily—blend to become a lasting recipe for success.

“Our owner, Stephanie, started RIPE nine years ago. There are now six of us on the team with multiple clients we cook for,” Fiedler says. “For someone with a former career in the demanding industry of resort dining, branching out into the personal chef business has been a wonderful move for her.”

Glancing at the eye-popping color and texture of each of Fiedler’s dishes is truly mouthwatering. However, one dish sets her apart and has special meaning when she envisioned sharing her craft.

For dessert empanadas, Fiedler adds that you can try using bananas and Nutella for the filling, then toss in cinnamon and sugar while they’re warm.

Feta Cheese

For filling:

+ 3 ounces spinach, chopped

+ ½ onion

+ ½ red bell pepper

+ 2 cloves garlic

+ 1 teaspoon cumin

+ 2 teaspoons oregano

+ Salt and pepper, to taste

+ 4-6 ounces feta cheese

  1. 1. Sauté onion and bell pepper until translucent. Add garlic and cook 2 minutes. Let cool and stir in feta. Season to taste.

For dough:

+ ½ cup butter, softened

+ 1 4-ounce package cream cheese

+ 1 1/2 cups all-purpose flour 

+ 1 egg, beaten

  1. 1. Cream butter and cream cheese together until smooth. Beat in 1 cup flour. Shape dough into a ball and cover with plastic wrap. Refrigerate for 1-2 hours.

  3. 2. Preheat oven to 400 degrees Fahrenheit (350 for convection oven).

  5. 3. Sprinkle some flour on a clean counter. Roll out dough until about ¼-inch thin. Using a round water glass, place on top of dough, and cut out circles.

  7. 4. Place about 1 tablespoon of filling in the center. Moisten edges with water, fold over and press down. Using a fork, press down around folded edge to create marks. Repeat with remaining dough.

  9. 5. Brush the top with beaten egg. Bake on parchment paper-lined sheet pan for about 10 minutes on each side or until browned.