Thanksgiving is that time where we go all out in the kitchen. The family’s coming, the music’s on and you’re in the kitchen all day (and maybe the night before too!). Not to mention the days of prep and meal planning! First, you have to pour through pages and pages of recipes and meal ideas. After you choose the several recipes you want to work from, then there’s the grocery list, the shopping and then you’re ready to get to the cooking.

That sounds like a lot of work though and that’s one of the reasons that Thanksgiving can be so stressful. But what if there was a way to bypass all of this stress and hours of planning? Just like you use your phone to organize and enhance your life with calendars and apps, now there is an app to upgrade your kitchen game!

Having a chef on your phone changes everything.

Using Chefter is like having the “secret sauce” in the kitchen. Call up a trained, professional chef on the app to guidance unique to what you want to do. Instead of pouring through pages of recipes before settling on several, simply describe to a chef the types of foods you want to eat and (s)he will guide you to your perfect thanksgiving menu, complete with grocery list! Yes, talk with a real, live chef.

Want to take your chef with you to the store to pick the best produce or cuts of meat? No problem, give them a call any time and show them exactly what you’re looking at. Create your own unique recipes with a chef and enjoy cooking in a different way. Cook with your chef on your phone to effortlessly create a Thanksgiving meal to remember, stress free.


Are you ready to put your range to work and your soul in the skillet? Then how about Bouillabaisse? This traditional French dish has made itself around the world and can make it to your stove top with some good ingredients and a little technique.

It’s amazing how peasant dishes have made their way to some of the top restaurant menus across the world. Bouillabaisse started on the docks of French Marseille by the local fisherman to utilize the bony rock fish they couldn’t sell at the markets. The name for Bouillabaisse comes from the translation of the word, to boil fish, which speaks to the preparation of the dish. There’s even evidence of the dishes’ roots going back to ancient Venetians and Greeks.

There are many different versions of Bouillabaisse and the dish found renewed fame when Julia Child brought French food to the world. When it comes to Bouillabaisse, what’s important is the freshness and quality of seafood. It’s made to be served very hot and to cook the seafood right before you serve it, which makes it perfect for cooking and entertaining at parties.

This is a fantastic dish but the technique here is key. As a home cook, it’s not always easy to prepare everything perfectly or to do it without stress. Chefter is a new app that connects home cooks to professional chefs for real time culinary support. Open the app to show and tell your culinary questions or ideas with a live, experienced chef and get real-time solutions. Not sure how to debeard a mussel for your Bouillabaisse? Connect with a chef for an instant answer!

The goal of Chefter is to give food lovers everywhere access to the vast world culinary knowledge. With a chef on your phone to see exactly what recipes or food you’re working with, you can now prepare anything like an expert because you are guided by an expert! Chefter replaces stress and uncertainty with knowledge and confidence. Build your profile, connect with chefs and get inspired. Download our app for free here and use promo code twentyOFF for a free session with our amazing chefs!

Here’s a recipe for a spectacular Bouillabaisse from Chef Brian Mottola, Chef de Cuisine of Emeril’s NOLA Restaurant

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Susan Spicer- a Parisian-trained chef, James Beard Award Recipient, owner of multiple New Orleans restaurants such as Mondo and Bayona, a local New Orleans charity supporter, Slow Food Movement advocate and all around sweet-heart of cuisine!

Currently, she’s working on her new, still-unnamed restaurant to be opened in a 1930s New Orleans jail house. I sat down with Chef Spicer to have a conversation about what exactly the Slow Food Movement is and what that means to her as a chef and food lover.

“Slow food is local, seasonal, clean and supports sustainable biodiversity. And it’s some of the most fresh and delicious food you can eat. There’s something so beautiful in staying close to home with your food. It always tastes better, looks better and inspires. It’s really been a driving passion for me.

“I like creating recipes that are easy to cook in our restaurants, easy to cook at home, and made out of these local, sustainable products. It’s finally getting easier to access these products. And being a chef in New Orleans, I’m spoiled by the quality and abundance of amazing, local seafood. In my restaurants, we make sure to use products harvested with respect and it’s been one of the joys lately that we see developing in the world of food - is a growing awareness in society. It’s really allowed me to explore my passion and share that love with others.”

“Everything moves so quickly today that it’s often difficult to get people to pay attention to the Slow Food Movement but I do believe that more people are starting to become aware. And now with ever-advancing cooking equipment and apps like Chefter, the access to the knowledge and tools of cuisine has never been more tangible. I think people are about to be surprised that with tools like these, they can cook and enjoy real, local food in an elevated way.”

Susan’s Grilled Shrimp with Coriander Sauce.

Susan’s Tomato, Corn and Avocado Salad with Crispy Tortilla Strips.

Susan’s Oven Roasted Crispy Chicken.