The New York Times. Sunday, April 14th, 2019. Alix Strauss
“During bleak winter days like today, it’s hard enough to muster the energy to step outside and get to work, let alone tackle your to-do list.
Fortunately, these days, you can quickly hire someone to come to your home and take care of your most pressing needs. Like cooking you some duck confit, or mac and cheese.”
The New York Times, New York Today. Thursday, January 18th, 2017. Jonathan Wolfe
“Created by a professional chef who understands the throes of new motherhood, Carried Away Chefs is the ultimate splurge. The chefs at Carried Away will sweep into your home, groceries in hand, and make you a fridge full of amazing food……”
by Rosie Pope
I’ve been mulling over the idea of making my own baby food for Bridget when the time comes, but there are so many conflicting reports about how good it actually is for our little ones. And, in fact, if you are buying organic baby food there may not be much of a difference in terms of that. But there is a lot to be said for knowing exactly what is going into your little one! I decided to reach out to my friend (and mother of a toddler!) Chef Kate Homes, the chef and owner of the amazing company Carried Away Chefs, a personal chef service providing weekly in-home meal preparation to busy families in New York City, for her thoughts. She’s put together the ultimate primer, together with some great recipes! For more, you can follow her on Facebook and Twitter…Read more here.. Wednesday, March 26th, 2014 by AlisonM
Kate Homes is a chef and the owner of the New York based personal chef service, Carried Away Chefs. Providing weekly in-home meal preparation, private dinner parties and cooking instruction, Kate specializes in helping busy families eat healthy, delicious and convenient meals. Kate attended Le Cordon Bleu College of Culinary Arts in Scottsdale, and then honed her craft under the direction of two James Beard award winning chefs. She worked for Bradford Thompson at Mary Elaine’s in Scottsdale, Arizona and then joined Lachlan MacKinnon-Patterson’s team at Frasca Food and Wine in Boulder, Colorado; polishing her skills in both French and Italian fine-dining, before branching out to LA to begin working for private families….
February 6, 2013 by firstname.lastname@example.org
Carried Away with Cooking
Some parents in double-income families can come home to their Manhattan apartments and whip up a dinner of grilled Caesar salad, skirt steak chimichurri with brown rice salad, and chocolate banana crepes.
Those who can’t quite manage that on their own can call Kate Ferrara Homes, ’04, who runs Carried Away, an accessible personal chef service, which can do everything from catering a dinner party or offering a food demonstration to—more typically—preparing a week’s worth of meals for families.
July 30, 2012
“…17. Ability to Evoke Sincerity and Earn Trust
The best asset women entrepreneurs bring to business is their ability to evoke sincerity and earn trust. When providing a service, women have an innate ability to make the customer feel comfortable. A comfortable customer is a customer that feels is though they are getting value with their purchase, resulting in a repeat business and a likely referral source. A great referral source leads to a growing business.
Thanks to Kate Homes of Carried Away Chefs…”
October 31, 2011 by Dr. Shannon Reece
MultiCultural Cooking Network: Kate Homes
Kitchen Excursions with Kate
Kate Homes grew up in coastal Connecticut; in an Italian- Irish family with parents who loved to get the kids involved in the kitchen and expose them to all sorts of dining experiences. The Ferrara family loved to eat, and between the summertime spreads of peasant bread, gazpacho soup, summer sausage and smoked mozzarella, to the Sunday afternoon southern Italian feasts at her grandparents’ house, they were never for want of fun food extravaganzas…” – MultiCultural Cooking Network.
Feature Article of Kate Homes in Portsmouth Abby Summer Bulletin
“Briefly describe your journey from Portsmouth to the present.
After graduating from Loyola College with a degree in French, I moved to Phoenix, AZ, with my now-husband, Harper. After years of contemplating a career as a chef, I decided to attend Scottsdale Culinary Institute, an established Cordon Bleu Program, and never looked back. Wanting to explore the full spectrum of career options for a young chef, I completed an internship as a food stylist at the Food Network before heading back to Phoenix to enter into the restaurant world. I was lucky to get a job at Mary Elaine’s, working for award-winning chef Bradford Thompson, where I finally started to understand the demands and details of fine dining…” – feature article in the Portsmouth Abby Summer Bulletin.
Fast Food A new personal cooking service for busy moms by StrollerTRAFFIC
“We all want a private chef. And now, you might actually be able to afford one. Kate Homes, a personal chef with a Le Cordon Bleu pedigree, has just introduced a brilliant new in-home cooking service, called Carried Away…” – StrollerTRAFFIC.com 2011
“In my former life, I sat in on a lot of focus groups for moms and I can say with pretty good authority that one of the top fantasies of most moms is to have a personal chef. Face it, no matter how much you love cooking, making dinner for a family (not to mention lunches and breakfasts) is downright exhausting. Just thinking about what to make every night for the next 18 years is enough to make me start to shake.
Kate’s Carried Away is an in-home, Cordon Bleu trained personal chef who plans your menu, does the shopping, and then comes to your home, prepares 7-8 dishes for you for the week that you just reheat and have dinner on the table any night. Carried Away will customize your family’s menu for your tastes and can make all type of dishes that you like, working within any dietary restrictions necessary…”
March 2nd, 2011 by Anna Fader founder of Mommy Poppins