VEGETARIAN COOKING FROM THE HEART
ORGANIC VEGETARIAN FARM TO TABLE CHEF
Too Busy to Cook? Leslie Loves to Cook.
Call 413-259-1695 if you would like a refrigerator stocked with organic farm to table delicious meals. From appetizers to desserts, Leslie will cook and deliver in Amherst, Northampton, Greenfield, Leeds, Florence, Williamsburg, Goshen, Ashfield, Colrain, the Berkshires, Long Meadow, Springfield, Western Massachusetts, Connecticut*, or ship overnight delivery*, a week’s worth of meals, a romantic dinner, parties, meals for a special occasion, and/or create recipes specific to your taste and dietary preferences. Vegan, vegetarian and gluten-free diets. Using the finest local, seasonal, organic and sustainable grown ingredients, contact Leslie to create and customize your daily, weekly or special occasion menus: 413-259-1695, no texts please
Email Leslie firstname.lastname@example.org for more information.
* Locally means in Western MA and parts of CT.
Leslie is willing to travel worldwide.
Please click on the following links for prices and menu options:
Please Call Leslie to discuss your menu 413-259-1695, no texts please
Email Leslie email@example.com for more information.
“Leslie knows how to make the tastiest meals from the healthiest ingredients, making living food come alive in ways I never thought possible. She was Master Chef for our Growing a new Body programs and we adore her preparations!”
— Alberto Villoldo PhD, Bestselling author of Shaman Healer Sage
Leslie Cerier is the consummate master of conscious cookery, a veritable culinary goddess.
— Chris Kilham, “The Medicine Hunter”
An inventive cook, Leslie Cerier concocts ingenious ways to make even the healthiest food not just palatable, but delectable.
—Daniel Goleman, author of Emotional Intelligence
I just wanted to thank you so much for creating such beautiful, delicious cakes for my 50th!! They really were fantastic, and I so enjoyed getting to eat dessert without worrying about reacting!!
— Deb Neubauer, private client
I contacted Leslie when I needed to do a very specific alkaline diet for my autoimmune issues. We worked together to come up with a weekly menu that was not only delicious but brought me back to much better health. Leslie was very easy to work with and flexible about each recipe. To anyone looking for a great personal chef who uses the best ingredients, I would recommend Leslie in the highest regard!
-Zack Cross, Northampton, MA, Personal Chef Client, Food as Medicine
Your meals were incredible, and my parents were so thrilled and satisfied.
I feel so grateful to have found you – you gave me peace of mind and a very happy tummy. Thank you so much. Your food is scrumptious!
– Naomi Fleisher, Northampton, MA
Sometimes when I am home alone, I will eat something totally indulgent and secret. Usually this is junk food such as way too many scoops of ice cream! It always feels like being a kid and sneaking goodies when Mom and Dad were out…very satisfying. Never in my life did I expect to feel this way about Kale. Leslie’s Kale dish is sooooo amazing. We had it last night for dinner and marveled and working from home today, I just couldn’t wait to have it for lunch! I feel like I am getting away with something by having food this delicious! Thank you!
-— Cindy and Greg, Long Meadow, MA; Personal Chef Clients
Leslie prepared a delicious, healthy, and filling vegetarian feast for my dinner party. I highly recommend her for anyone seeking a chef in the western Massachusetts area!
— Nathan James, Iron Management Inc. Brooklyn, NY
Leslie Cerier works her culinary magic, sharing her creative genius for enchanting, earth-friendly recipes.
— Kathie Madonna Swift MS RD LDN, and Author
Your food rocks! You have inspired me to eat well.
— -Suki Kramer; suki® skincare; Personal Chef Client
Leslie experiences food as prevention, medicine, nourishment, but mostly pleasure. When you meet her you will find a woman aglow with vitality and energy. For healthy, affordable, timesaving, earth-friendly, and good-for-the-soul food, I ‘ll have what she’s having!
— Madeline Charney, Reference Service Librarian, University of Massachussetts; Amherst,MA
First of all, let me compliment your food – exquisite would be one word to use. The quinoa and tabbouleh salad was the best I’ve ever had.
-Olena Baykur, Personal Chef Client
For four years Leslie has cooked for my daughter, a student at Amherst College. What a blessing! Kate has been incredibly grateful for the healthy and delicious food and we are both convinced it’s thanks to Leslie that she’s made it through with practically no illness. Is Kate fighting a cold? Leslie shows up with miso soup full of greens and ginger–and Kate doesn’t get the cold. On the other hand, is it Valentine’s day? Leslie shows up with her to-die-for chocolate mousse and I can hear the delight in Kate’s voice as she describes this week’s desert. After hearing Kate’s happy description of many delicious meals, I had to get Leslie’s cookbook, Going Wild in the Kitchen. Her mushroom strudel has become a favorite for holiday meals and her seitan quesadillas are very popular. Leslie is a real artist. When she cooks, healthy, joyful and imaginative all go hand in hand. She is truly extraordinary.
— Sandy Robinson, Maryland
What a wonderful evening we had with Leslie in the kitchen and at dinner. Everyone here thoroughly enjoyed the cooking demonstration and the food! Lunch on Sunday before the gang got on the road was a repeat dinner, and the flavors were even better after blending. Erik said he had never had a professional cook for him ever! Steven said it was an inspired idea. So there you have it. Wonderful for all!
— Margaret and Sandy, Shutesbury, MA
Participating in a life-long love affair with food – from the days of cooking strudel in her grandmother Ethel’s kitchen to teaching classes today from the kitchen in her passive solar home in Shutesbury, Cerier sees the preparation of healthy food as an act of creativity. For Cerier, being in the kitchen is a melding of the culinary arts with the grace and whim of interpretive dance. Cerier’s ever-changing menu combines what’s in season with color and mood, whimsy and what’s in stock, she says. Experiencing whole foods during the entire year brings pleasure and fun into her life, she says, as wells as nourishing her and keeps her healthy.
— Noah Hoffenberg, writer, Northampton, MA
Photos by Tracey Eller
It’s All About the YUM! Vegetarian Cooking From the Heart