An onion. The more layers you peel, the harder you’ll cry.
I cook for myself, but I like it when my mother cooks for me. My favorite dish is rind roulade. It translates to German beef roll.
Eating fresh-picked Jersey sweet corn and tomatoes on hot summer evenings with my family.
Age 14 – working in the kitchen at a summer camp for underprivileged children.
Prior to Jeffrey Miller I worked extensively in the design field, focusing on apparel design. I was trained at the Fashion Institute of Technology in New York as well as Politecnico di Milano in Italy. While my formal training has been in fashion I use my eye to stay close to current trends across industries. My close attention to detail helps to establish a seamless transition from your vision to reality.
When I am not working, you can find me outdoors – boating, fishing or skiing. My fiancé and I love to travel and we are always researching our next destination. I love working hand in hand with couples to help plan their special day. I am excited to meet you to help make your event a perfect success!
I am originally from South Africa; I played Rugby and Chess. My favorite cake at Jeffrey Miller catering is carrot cake, by far. My favorite saying when someone asks “How is it going today?" is—"Peachy." I also help out as bartender at several events a year.
If I have a rough day I always do the following: I look in the mirror, close one eye and smile – always does the trick.
Most important of all – I hate Paper.
Dishwasher at IHOP (12th grade)
I watch sports & play Scrabble
The Bride and Groom's first dance
I cook for myself, if heating up a Stouffer's counts as cooking.
If you were a food what woudl you be?
Donna's kids answered for her! "You would be either gnocchi because it grounds you in family and comfort or pasta Bolognese as it is a complex sauce open to the interpretation of the preparer or chef and it takes only a handful of ingredients to meld artistry, flavor and comfort into a meal so many can enjoy. You are not tofu."
A beautiful, ripe, red tomato. Because it has so much flavor and goes great over pasta or in a salad when it’s ripe.
I love events where the bride and groom ask for things that are not really common and we are able to accommodate them. There was one event where the bride was Italian and she really wanted a specific Italian dessert that comes from a region of southern Italy where her family was originally from. She just happened to tell me the name of the region and it was two towns over from where my sister lives in Italy. So my sister called this restaurant in Martina Franca where they make this dessert and they gave her the recipe and she sent it to me. The bride was so happy that she was able to have this dessert on her wedding day!
Dessa is the one responsible for most of the text you see here on our site! When she's not interviewing chefs and finding new and exciting ways to write about delicious food, she can be found helping out with other JAM projects such as building farm tables and foraging for edible plants.