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Personal Chef Kurt Vogel Makes a Sophisticated Meal in Our No-Frills Test KitchenXUVQR5T5E929

To ensure that all Chefstro personal chefs can produce restaurant-quality meals even in modest home kitchens, we put each one to a Tiny Kitchen Test. In our kitchens they face limited counter space, a scarcity of professional cooking tools, and electric stoves. Only those chefs who rise to the challenge and produce amazing food despite these limitations are invited to join the Chefstro network.

In this edition of Tiny Kitchen Trials, we share the delectable dishes Chef Kurt Vogel prepared for us in one of our tiny kitchens.

Chef Kurt VogelChef Vogel’s garden-fresh ratatouille was aromatic, colorful, and packed with flavor.


Our resident vegan (a.k.a. “The Funky Fresh Vegan”) was a big fan of the lemon and parslied new potatoes.

parslied new potatoes

Chef Vogel put a rub of Chimichurri on a New Zealand rack of lamb. He pan-seared it, then finished it in the oven. The result was stunning.

A desert of chocolate-dipped bananas with toffee and caramel sauce was irresistible to the whole team, including one of us who was on a cleanse at the time!

It’s safe to say Chef Vogel crushed his Tiny Kitchen Trial. He was friendly and engaging even as he had multiple dishes bubbling and crackling simultaneously. If he can make this kind of magic in our kitchen, he can do it anywhere! Visit our website to learn more about how a Chefstro personal chef can make your next dinner party unforgettable.