Stanley Hagerman Private Chef and Catering

12/06/2023

I want to take the time to thank each and every one of you for all of your love, support, positive energy and words of encouragement.

One of the few constants in my life was the fact that I knew I wanted to be a chef, since the age of 8. Cooking saved me from many things by providing me with discipline, structure and a path forward and I am forever grateful to the many chefs I’ve worked for and cooks that I’ve worked with.

I’m also extremely grateful and in disbelief that I was given the privilege and honor to be a part of such an amazing opportunity and tournament as Julia Child played such a huge role in giving me something to escape to (mentally), dream about and even imagine myself doing at some point in my life. Never in a thousand years would I have imagine being where I am today, doing what I’m doing and living where I live. I’m certain that as long as I’m alive there will be many more surprises, twists and turns and I hope to be present and grateful for every moment.

Congrats to all the finalists and thank you to & for being such amazing and kind competitors and I hope to cross paths with you all again, someday!

- thank you, again
•

12/05/2023

Tune in tonight on Food Network 8/7c : Julia Child’s Kitchen

12/02/2023

12/01/2023

Hope you all have been keeping up with the Julia Child’s Kitchen tournament on Food Network

Tune in this Tuesday for part four!

11/11/2023

You may notice a familiar face on Food Network’s Chopped, coming soon! Stay tuned

01/13/2023

Thanks to the folks over at Gap Inc. for allowing me the opportunity to lead a virtual team building cooking session/demo with the team, for the 2nd year in a row.

Salmon & avocado toast w/sautéed spinach, pickled red onion, grape tomatoes, radish, crispy herb salad.

10/20/2022

Enjoy risotto? Here’s a seasonal Honeynut Squash Risotto for you to enjoy

Creamy Honeynut Squash Risotto, just in time for autumn and spooky season. Comment if you want more content and also comment on what type of content you would enjoy the most • • • • • ...

10/08/2022

Spiced Pear Upside Down Cake

09/21/2022

Bean & Cheese Papusas w/ Street Corn Salad, Fried Sweet Plantains, Salsa Roja & Sriracha Aioli

09/17/2022

Fettuccine alla Puttanesca

09/03/2022

Substance over style, but it’s still not a bad looking dish. I love me some Lomo Saltado 🤤

04/30/2022

Kid Stan is drooling, grown up Stan’s teeth hurt 😬

The cool thing about cooking for 3 kids, every week, is that I get to recreate a lot of dishes and especially desserts, that I use to love as a kid and of course with a twist. I use to love those 25 cent cosmic brownies from the corner store.

So here’s my version:

Red Velvet Cosmic Brownies w/ Blush White Chocolate Ganache

04/17/2022

From a fun and lovely birthday dinner that I cooked for last night.

1st pic - Carrot & ginger bisque - sweet pea crème fraiche, carrot top pesto, toasted Pepitas

2nd pic - Pan-roasted artic char - delicate squash purée, braised Swiss chard with pancetta, shaved radish, cress

3rd pic - Red wine butter basted New York strip - lemon scented roasted broccolini, cauliflower purée

02/19/2022

Lemon Pound Cake - Meyer Lemon Icing, Candied Meyer Lemon Peel, Berries, Lavender

12/19/2021

Last night was my 1st time cooking on a yacht in about 2 1/2 years and I’ve missed doing so every minute of those 2 1/2 years. I got to be a part of the Holiday Boat Parade last night and though it was cold it was really fun to be back on the ocean, doing what I love and meeting new people.

Pictured are the Diamonds, a wonderful husband and wife team that I’ve known since I moved to SF.

Food:
“Grandma’s sweet potato pie” Panna Cotta (something I’m working on to honor my late grandmother Addie)

Pear and whipped goat cheese toast

Mini crab cakes w/Cara Cara orange remoulade

Fines Herbs crusted lamb w/fig & onion lamb jus

There was more but I was busy.

I don’t care what anyone says, SF is beautiful and it’s people are special and I love it!

11/24/2021

Honey nut Squash Carbonara w/Homemade Pasta

11/20/2021

Did some light baking today:

Apple & Pear Pound Cakes w/Maple Glaze

Focaccia w/Rosemary & Garlic Butter

10/23/2021

Spiced Mochi Brownies

10/09/2021

French Apple Cake

09/29/2021

The kid in me was very much excited to be making these Funfetti 🥞🤤

08/05/2021

Apple butter

07/06/2021

Panzanella Salad w/ Heirloom Tomato, Grilled Peaches, Crispy Shallot, Burrata

07/03/2021

Banana Bread Blondies w/Brown Butter Frosting

06/23/2021

English Pea Ravioli - English peas, pea tendrils and Herbs, straight from client’s garden

06/06/2021

Cherry Cobbler

05/05/2021

Black Pepper Tagliatelle al Ragu (this version is meat & dairy free)

04/13/2021

Orange Chicken

03/17/2021

Open-Faced Roasted Winter Squash Arepa - Yellow Arepa, Stewed Black Bean Purée, Roasted Winter Squash, Pickled Red Onion, Avocado Crema

03/13/2021

When I was little, I use to smash those parfaits from KFC (do they still make those?). Anyway, mine are much better.

Lemon Parfait - Homemade lemon curd, lemon cream cheese mousse, whipped cream, graham cracker