ChefsLine’s goal is to help each of our members feel more confident and secure in their kitchens and to become more accomplished, better home cooks. From the cost savings to the health benefits and the lasting value of time spent with family - home cooking has its rewards.

On Monday, June 2, 2008 at the Loews Philadelphia Hotel, ChefsLine Chef Nate Auchter will be preparing dishes for Philadelphi’a Taste of The Nation event. More than 25 of Philadelphia’s finest restaurants will join together for a one-night-only, culinary extravaganza! Enjoy delightful food and cocktail tastings, browse exceptional auction items, and mingle with the area’s hottest chefs, including award winning guest Chef RJ Cooper from Washington DC’s Vidalia. LEARN MORE >

For most Americans, 15% of our income goes to food and drink and making the most of those dollars today is more of a challenge than ever before.

We hope you have had the opportunity to consult with Chef Nate about a dinner party on ChefsLine.

ChefsLine first introduced you to Chef Nate upon his return from Puerto Rico where he cooked with and has since introduced some unusual and exciting fruits and vegetables to ChefsLine members, CIA students, and diners in favorite restaurants around Washington DC. (See our Celebrate Puerto Rico Cooking Guide for the incredible photos and recipes!)

Always focused on how to incorporate authentic cooking techniques and ingredients into his own repertoire, Chef Nate is now helping our nation preserve and celebrate Native American cooking at the National Museum of the American Indian.

Have you ever heard a mom say ‘I’d appreciate a little help in the kitchen’? Well why not reward her instead with a professionally trained kitchen assistant who wants nothing more than for her to truly enjoy cooking that meal!

That’s ChefsLine. Every day our chefs give the support - from brainstorming menus, to reviewing recipes, and coaching through new cuisines - that means our members feel great in their kitchens.

Our ChefsLine Premium Membership is a great gift for your mom and gives her the ultimate experience of having unlimited guidance and instruction from our team of twenty five top chefs plus a cooking class AND customized menu every month.

Visit our Gift Subscription Page to buy now.

Premium ChefsLine Membership Start at $34.95.

They say that if you grab a thistle quickly enough its barbs won’t sting you - no one is actually fast enough, but it’s a great trick to play on city slickers. Personally, I prefer savoring my thistles and lingering over each bite. And by “thistles” I mean artichokes, which are the flower buds of a large thistle that originated in the Mediterranean and are particularly popular in Italy and France.

Selecting
A tough vegetable, artichokes can put up with a lot of abuse and keep well in the fridge. Ideally an artichoke should be very tight (a loose artichoke indicates it getting ready to bloom and will be tough).

Chef JoAnna was recently interviewed at the TechCrunch/PopSugar event in LA by Christine Perkett. She talks about her business, ChefsLine, and the importance of social media and networking to her success.

PerkettPR Interviews JoAnna from ChefJoAnna.com.