“My
goal is to bring fine dining to the home.” Chef Stan Lippman
Chef Stan, who lived in
Manalapan for 20 years and now lives in Ortley Beach, where he operates his business, said
he changed careers mid-way up the corporate ladder. He’s worked as an accountant, and
in sales as a manufacturer’s representative. Finding he had a talent and an obvious
flair for food preparation, he finally found an industry that provided a niche for him,
and he moved toward a career in that industry. He graduated from Middlesex County College
with a degree in culinary arts.
Chef Stan has been an
active chef for the past 10 years. He has worked for major hotel chains, such as Hilton,
Holiday Inn, and Quality Inn. He has been involved with planning restaurant menus and done
extensive work as a banquet and a la carte chef.
As a classically trained and educated chef,
Chef Stan brings a unique perspective to the job at hand. To his way of
thinking this is the next logical step for him. Bringing quality home cooked meals to his
clients using the freshest ingredients.
Premier Member of
the United States Personal Chef Association
Testimonials
Dear Stan,
"That was the richest, most divine
quiche I've ever had. (Don’t tell my husband, who romanced me with his homemade
quiche—also quite delicious! ) Thank you so much for turning our party leftovers into
such savory fare...and for rescuing me from having to cook this evening! What a
generous—and greatly appreciated—gesture."
"As for the breakfast party, I
can’t tell you how thrilled we were with your 'performance.' Everything...from the
menu planning to the omelet making...was perfect. Your expertise and attention to detail
made it easy for us to spend time with our guests without worrying about what was going on
in the kitchen. Everyone raved about the food, and I must say...you looked dashing in your
black chef’s attire! Please thank Ruth for her role in helping everything go so
smoothly. She was a huge and gracious help."
"Many, many thanks for everything.
We’d hire Chef Stan again in a heartbeat!"
Happy Thanksgiving!
Cheers,
Lisa
Dear Stan
"Thanks you for
making life a little easier and a little more enjoyable for my friends during a very
difficult time. We'll do it again for a good occasion."
Rosy
Dear Mr. Lippman
"We want to thank you
for the exciting experience of having an elegant gourmet dinner prepared and served in our
home. What an unforgettable, sumptuous meal it was, and how our guests raved about the
whole adventure."
"Your service allowed
us to enjoy the evening with our friends free of the responsibility of preparing and
serving a complete dinner. "
Rosemary & Daniel
Alessandro
Dear Stan
"On behalf of the American
Culinary Federation Jersey Shore Chef's Association, I would like to thank you for
supporting the Silent Auction for our 11th annual Winterfest. Through your generosity, we
are able to pursue our philanthropic efforts. The funds raised will help to support the
Victor J. Houston Scholarship Fund for continuing education in the field of Culinary Arts,
the ACF Chef and The Child Foundation, and The Foodbank of Monmouth and Ocean Counties.
With your help, These things were made possible."
David L. Lerner C.E.C.
Chapter President
A.C.F.J.S.C.A.
Dear Stan
"On behalf of the HaDor Haba
chapter of Hadassah, I would like to thank you for a fun filled night of cooking and
eating. Everyone enjoyed themselves very much. It was very informative having you cook and
teach us how to prepare a gourmet meal. The food was great and the secrets of the kitchen
you taught us were very helpful. I only wish we could all prepare dinner for 25 as easily
as you did. Once again, our most sincere thanks for a wonderful program, with your help we
raised over $300 to go towards Hadassah Hospital. We look forward to working with you in
the future and to many more delicious meals."
Synde Kaufman
Programming Vice President
Hadassah - HaDor Haba Chapter
Chef Night
"On November 14th we gathered for
a very unique culinary experience - a cooking demonstration! For starters, Chef Stan
Lippman prepared a tangy apple-horseradish dip to compliment the sundry veggies. Next, he
blended the ingredients for the lime vinaigrette that went over our salads. As the salmon
was seasoned and prepared for caramelization, we took turns stirring the sumptuous
risotto. Finally, we painted the dessert plates and help the chef assemble the "heart
of darkness" chocolate cakes, which were topped with light whipped cream and a
sprinkle of roasted almonds. The chef then prepared to beautiful fruit platters for
us."
Stan
"Just a note to let
you know how much I appreciate your participation this year at WinterFest 2003. The
feedback from our patrons has been great, and I can personally tell you that my guests
really enjoyed you salad - all outstanding reviews!"
Timothy P. Hamill, CEPC
Vice President
American Culinary Federation
Jersey Shore Chefs Association
Dear Chef Stan Lippman,
"Thank you very much
for helping to make the American Culinary Federation Jersey Shore Chef's Association's
12th Annual Winterfest Dinner, held on February 23rd, an event to be proud of. This event,
which primarily benefits our philanthropic and educational efforts on behalf of the
FoodBank of Monmouth & Ocean Counties, the ACF JSCA Victor J. Houston Scholarship Fund
and the ACF for the past eight years with the prestigious Are You Really ACF Gold Plate
Award. These efforts were further rewarded last year with the 2002 American Culinary
Federation Northeast Region Chapter of the Year.
With the philanthropic
generosity of our members, like yourself, our charitable efforts have been partially
fulfilled. We hop that our chefs can continue a strong relationship with all of our
Winterfest 2003 supporters over the upcoming year, building to an even stronger event in
2004.
As President of the
chapter, I am proud to be the recipient of many accolades from satisfied guests from my
first Winterfest at the helm of the chapter. I am taking this opportunity to pass them on
to the members who helped make this year's event possible."
Tom Yanisko, CEC
Chapter President
American Culinary Federation
Jersey Shore Chefs Association
Dear
Chef Stan,
"As Chairperson for
the 2003 Spring Formal at the Toms River Yacht Club, I would like to personally thank you,
not only for your wonderful food but also for making my job easier. You certainly have a
flair for food presentation and a gift for making each course more delicious than the
last. Thank you again for your talent, energy and enthusiasm."
Sincerely,
Nancy French
P.S. The hors d'oeuvres were
out of this world!
Click here to view the menu
from this event
Your Place Not Mine
609-652-0486
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