Carrie
Personal Chef
Carrie Vail has a passion for food, and has enjoyed creating and exploring new recipes her entire life. Born in the United States, she spent her teen years living in Japan and traveling often to other countries cultivating her culinary worldview and cooking skills along the way.
Upon returning to the US, Carrie received her degrees in Culinary Arts and Nutrition from Johnson & Wales University, Rhode Island. She then worked as a cooking coach for Whole Foods, and as a personal chef for clients with a unique array of tastes, health preferences, and allergy needs. She is excited to add her unique experiences and background to the team at Nourish Culinary.
While cooking remains Carrie’s favorite pastime, she also enjoys gardening, reading, crafting, and spending time with her family.
You have guests coming for dinner, what are you making?
Soup: Mediterranean Tomato Red Lentil Soup with Spanish Goat Cheese
Salad: Roasted Cauliflower and Arugula Salad with Lime Pickled Onions
Main: Salmon with Anchovy Garlic Butter
Dessert: Butternut Squash Tart Tatin
What’s your favorite ingredient to cook with?
Lentils in any form! They’re so incredibly versatile.
What’s your favorite season to cook in and what dish are you making?
My favorite season is summer and I love making homemade green curry paste with thai peppers and fresh basil from the garden. I use it to make a super fragrant green curry with garden vegetables, crispy tofu and coconut rice.