Our Chef

Danielle Schertzer

Meet the Chef

I have loved to cook as long as I can remember! As a child in France, I watched my mother produce wholesome, simple fare. I learned from my native country that food is a pleasure, that cooking is an art and that moderation and variety are the keywords to staying fit and healthy.

Although my past formal training has been in journalism and foreign languages, I have always had a passion for food. In 2002, after being in the publishing field for more than 20 years, I decided to follow my true love, cooking for others, and started Thyme & Again. Seven years later as it was time to adjust the name of my business to the cuisine I am offering to my clients, I decided to rename Thyme & Again and “Everyday Bistro” was born.

For many years I have been the extended family chef, entertaining family members and friends. In recent years, I have further honed my skills through self-instruction—extensive study of cookbooks—as well as attending formal cooking classes. I get my inspiration from my childhood, from family recipes, from memories of food from weekly markets filled with flavor and the fresh meats there from carefully raised livestock, from watching artisans all over Europe, North Africa and the Middle East preparing healthy, time-honored meals with dedication.

I believe that the key to great cuisine starts with great ingredients. I love organic and natural foods with no preservatives and no chemicals. My food rules follow the rules of Slow Food movement activist Michael Pollan: Don’t eat anything your grandmother wouldn’t recognize as food; avoid foods containing ingredients you can’t pronounce; don’t eat anything that wouldn’t eventually rot… Fresh seasonal produce is the best and by the end of June, it is such a joy to have the farmers’ markets again (even if the season is so short here in New England).

I’ve always been fascinated by food and health. Unfortunately, a lot of people have lost touch with knowing what is good for them and how really good food should taste. Confused by bouts of information published in the media, nobody knows really what to eat. Are eggs good proteins or a bad source of cholesterol? Are root vegetables healthy or not? What about white potatoes? Are those devils in disguise or full of nutrients? Are carbohydrates bad for you? And what kind of carbohydrates should we eat and how much? How much protein? What is the difference between organic, non-organic vs. local foods and how these things can affect your health? There are more than 100 dietary theories and each new diet on the market claims to be the best. What we forget is that one person can thrive on a diet where another will feel terrible. Only a true holistic, integrative approach can help people regain their health and balance. No one diet works for everyone. A personalized approach which considers age, health, activity level, food personal tastes and preferences is the right answer. No real food is bad. It just may be not the right one for you. However, you should keep in mind only this one rule: eat and enjoy high-quality homemade food!

Confused and eager to learn more, I decided to become a student of holistic nutrition. I am now a graduate from the Institute for Integrative Nutrition in New York City. I received certification as a Health Counselor through a program accredited by the American Association of Drugless Practitioners (AADP) and the State University of New York (SUNY) Purchase College. With this new knowledge, I strive to help my clients make better choices by cooking or helping them to cook homemade delicious, healthy meals. I just want to follow what Julia Child used to say: “You don’t have to cook fancy or complicated masterpieces, just good food from fresh ingredients”.

  • I am a certified food handler, registered with the City of Arlington and I am fully insured.
  • I am a member of the American Personal and Private Chef Association.
  • I am a member of the Slow Food movement.


  • Personal Chef in Your Home
  • Cooking Classes
    -French “Home-Style” Cooking
    -Authentic Cucina Italiana
  • Special Dietary Needs

I have worked as a personal chef for the last 15 years. Do you know which ingredients are used in your take-outs? Have you read all the nutrition labels of the processed foods supposed to save you so much time? Food is medicine and cooking your own meals is the best way to maintain or regain your health. Cooking is providing for yourself. I see my cooking classes as the “first step” in the movement of restoring the respectability of cooking. I love to teach the basics, how to shop, how to plan menus, how to organize a kitchen. Cooking is not a burden. It is a life skill that every man, woman and child should master.

Danielle Schertzer
Cooking Classes by Everyday Bistro