We Love What We Do!
Meet The Chefs!
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Sethery Moser-Katz: Having lived all over the United States Chef Sethery has an extensive array of culinary influences from the classic, beautifully rich and flavorful deep south barbeque to the hip and trendy Latin influenced flavors of Florida and California.
Chef Sethery is the brains behind the brilliant baking team of Starving Student Services and takes great care and pride in starting from scratch to build his handcrafted, mouth-watering creations.
Completely fearless in the kitchen, Chef Sethery will not simply stop at baking, and he loves the challenge of creating a new, unique dish for his customers. Chef Sethery’s dinner parties are infamous in the Copenhagen area and they have attracted a large, international, almost cult-like following that continues to grow at a rapid rate.
Always open to new, fresh ideas and always improving his culinary skills, we should not be surprised when we witness more magnificent, stunning work from Chef Sethery in the near future. Get a taste of this up and coming food artists that truly loves what he does.
Brendan V. Lange: Born and raised in the beautiful San Francisco Bay Area, a global culinary epicenter for decades, to life-long restaurant veterans Nicolas and Sarah Lange of The Scoma’s restaurants the importance of fresh ingredients and flavor has been ingrained in his palette since he was having gourmet, home made baby food shoved down his throat as a toddler.
Further surrounded by an extended family that talks about the next meal in the middle of a meal has only expanded Chef Brendan’s culinary skills. An admitted and partially rehabilitated Food Network addict Chef Brendan might have as well gone to Culinary school as his culinary knowledge could construct a thick archive of some of the most well known and most obscure food secrets.
With his home in such close proximity and intertwined with the people, cultures, and flavors of Mexico and Central America, their influences are undeniable in his food. However, with all of his grandparents from either the Midwest or eastern coast of the States he has an appreciation of a hearty, warm soup or stew on a cool winters day and a true feel for the American “feel-good” classics.
As an active member of the environmental community, Chef Brendan has worked with Organic farmers across America, habitat restoration specialists, natural resource managers, and has an intimate insight into the effects of industrial food production and supports and attempts to incorporate local, organic/ecological alternatives into his cooking as much as economically feasible.
He further attempts to incorporate his environmental knowledge into other aspects of Starving Student Services such as painting on 100% acid-free paper, using pH balanced, low sulfide cleaning supplies, recycling all locally accepted materials, and printing promotional materials on 100% recycled materials such as inside out cereal boxes, junk mail, etc.
Furthermore, chef Brendan is a firm believer in the idea that you eat with your eyes first, and then your mouth, and thus attempts to maintain intensely high aesthetic standards with his food.
