About Chef Constance

Chef Constance’s love of cooking comes from spending time with her mother, who was an avid cook. At a very early age, she became her mother’s sous chef. Chef Constance grew up in a Judeo-Christian home, which meant her mother prepared ethnic and seasonal meals for all the holidays and opened their home to family and friends.

At the age of 12, Chef Constance’s mother entered the work force and she became responsible for preparing the nightly family meals. After reading an article on becoming a Personal Chef, Constance thought it was a natural fit.

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In addition to preparing in-home meals, she teaches private cooking lessons and has been a chef instructor at the Community College of Baltimore County. Chef Constance has taught classes on how to become a personal chef and caterer as well as a variety of cuisines.
Chef Constance has experience in many cuisines including: Italian, French (classic and nouvelle), Greek, Spanish, Mexican, Middle-Eastern, American Regional and Asian. Constance can prepare meals that are ingredient-(gluten-free, dairy-free), calorie-(Weight Watchers), or medically-restricted (diabetic, low-sodium, low-potassium, oxalate-free, allergy triggers).
Chef Constance has studied at the Baltimore International Culinary College and is ServSafe Certified. She is a member of the United States Personal Chef Association, Washington DC chapter and past President of the Baltimore chapter.
Chef Constance has been in articles in the Baltimore Sun, Baltimore Magazine, Woman to Woman Magazine (Howard County) and Denise Vivaldo’s book, “How to Start a Home-Based Personal Chef Business.”

Chef Constance’s Happy Clients

“Constance… you are a jewel!”
Marion J., Roland Park
“Everyone loved tonight’s dinner. All the plates were empty.”
Elisa S., Owings Mills
“On several occasions, Chef Connie has prepared delicious variety of vegan lunches for my visiting board of directors. Most restaurants only offer a limited selections for patrons who are vegan. Chef Connie has created a different menu each time and they are always a hug hit. Her humus is quite a staple. Whenever I call Just A Matter Of Thyme Personal Chef Service for an event, Chef Connie will take care of everything and I know I don’t have to give the food or any of the food related details another thought!”
Kim Stallwood, Executive Director, Institute for Animals and Society