 Brandy Fernow is a personal chef, caterer and culinary instructor in the Chicago area.A gift from her husband, a series of cooking classes at a local cooking school, is what pushed Brandy to take the plunge and pursue a career in the culinary field. A former consultant for Arthur Andersen and Ernst & Young, she left the corporate world to attend Kendall College's culinary program in Chicago. 
Brandy is a personal chef to busy families, working couples and individuals with special diets. Her goal is to provide great-tasting, healthful, affordable meals enjoyed in the comfort of clients' homes. She also provides customized gourmet dinner parties, caters private parties, and offers hands-on or demonstration cooking lessons for individuals or groups.Brandy has been seen in the Chicago Tribune's Good Eating section and on CLTV's Metromix. Brandy has been the featured chef for the Junior Leagues' Kids in the Kitchen program, engaging kids in the preparation of healthy meals and educating them and their parents on nutrition and healthy choices. In addition to her own clients, Brandy teaches cooking classes at Kendall College, Parties that Cook and Flavour Cooking School. Through these avenues, Brandy has had the opportunity to teach hundreds of cooking classes to the aspiring home chef as well as corporate clients such as Microsoft, United Airlines, Chicago Tribune, GE, Abbott, Hewlett Packard, Paul Hastings, Reed Smith and IBM.  Since December 2006, Brandy has been developing curriculum and teaching cooking classes for the Spice Up Your Life program. At Kendall, you will find Brandy teaching everything from Knife Skills to Sushi.  Brandy has been teaching teambuilding cooking classes with Parties that Cook since February 2006. In July of 2008, Brandy accepted the position as Chicago Manager where she handles administration, logistics, and business development for the Chicago market.  In Forest Park at Flavour Cooking School, Brandy has been teaching demonstration and hands-on classes to kids and adults since June 2006.
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