TO LIVE AGAIN
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gofundme.com/f/pjpr8q-to-live-again
TO LIVE AGAIN
Hello, Everyone!
As you read through my story I have interspersed photographs of my food and a few scenes from my life as a Personal Chef and Caterer. I have labeled several so you know what they are but most I have left to speak for themselves.
For ten years my life has joyfully revolved around food – catering and working as a personal and private chef. I had wandered through professions year after year and finally, at age 55, I found what I was meant to do.
Nothing brings me greater joy than learning new recipes, techniques and cuisines and working with my clients to meet the challenge of organizing and executing an event, large or small. Their joy, through my food, was my joy.
The crew at Local Table Restaurant, Lancaster, on Easter Sunday 2018. I'm in the back next to the bunny head.
In March 2018 I was blessed with fantastic opportunities. I was hired for the summer and early fall to be private chef for a couple and their guests on an estate by the sea in Maine, and was then offered a job as a chef for a catering company in Arizona, beginning in January 2019.
Paella. Rice, rich sofrito, lobster infused stock, chicken thighs, shrimp, lobster, romano beans.
WHAT HAPPENED
On April 12, 2018, my life as I knew it came to an abrupt end. Because of symptoms I was experiencing, extensive bloodwork was ordered. The results were devastating. I was diagnosed with End Stage Liver Disease, which later metastasized into liver cancer. I was shocked when I was told that I had to cancel all of my plans and remain close by Lancaster for treatment and clinical supervision. Suddenly, everything I worked for was taken away from me. I was very sick. But I felt fine……
That didn’t last for long. At the beginning of May a long string of opportunistic infections, unexpected flare-up illnesses, and hospitalizations began. Finally, in July of 2018 I had to stop working altogether.
Rock Bottom..... me and my dear old friend JC whom I had not seen for years. We thought we were saying goodbye.
ROCK BOTTOM
I became financially destitute. I went through all of my savings to keep up with bills. As days passed I descended further into the darkness of liver disease. I was put on the National Transplant List, and began a long, lonely wait. I had to go through painful medical procedures to simply stay alive. I was in and out of the hospital.
After a hospitalization in January 2019, I went into nursing home care because I could no longer take care of myself. I had begun to receive social security disability but the nursing home, rightfully so, kept my entire disability check every month, except for $45.
The disease progressed and I steadily declined. Because my liver was barely functioning, toxins in my blood that the liver was supposed to purify became trapped in my body and found their way to my brain. For months, I went in and out of dementia. I was given harsh drugs to eliminate the toxins and I became incontinent. I stopped eating. Every day my body failed me more and more.
By the fall of 2019, if a liver did not come forth for transplant it was certain I wouldn’t live much longer. But I never lost hope and faith that this would one day be over and I would return to my life and my work just as before. I fought and I prayed and I cried and I worked everyday to have courage. I lived only through God’s grace.
THE MIRACLE - TO LIVE AGAIN
At 3 am on the Friday morning after Thanksgiving, 2019, the miracle happened. The nursing home received a call to get me to the Hospital of the University of Pennsylvania in Philadelphia, as soon as possible; they had a liver! By 5 am I was there, was prepped for surgery, and was on the operating table by 8 am.
It was a difficult but successful recovery, riddled with complications and setbacks, but now, in June 2020 as I write this, I am preparing to live again; to return to the world. My departure was delayed once by COVID-19 but I am now determined to leave the nursing home on August 1.
Momofuku Pork Bun. Marinated, braised, sliced and seared pork belly, julienned quick pickle cucumbers, julienned scallions, on a house made soft Chinese bun slathered with hoisin sauce.
It is NOW OR NEVER. It is time TO LIVE AGAIN!
During my recovery, plans to return to my business and the world I loved so much kept me going. I began going through all of my client, recipe and picture files and reorganized them and researched new recipes. I developed new marketing materials, studied techniques, read cookbooks, and watched the entire The French Chef series with Julia Child. I found pictures in files I forgot I had and began stepping up my presence in social media. The more I did the better I felt; my enthusiasm for life returned.
It is time TO LIVE AGAIN!
Timbales of Sole and Scallop Mousseline with Chive Beurre Blanc and Mustard Blossoms
WHY I NEED YOUR HELP
The biggest issue I face in returning to the world is lack of funds. Every resource I have is gone; every avenue I explored was a dead end. I will have social security every month and have started lining up cooking work for August, September and October. But the bottom line is I don’t have “seed money” to begin.
Quiche Lorraine, Recipe by Chef Thomas Keller.
This campaign is, literally, my last resort. It’s not something I want to do; I have to. I promise you, in gratitude, that whatever assistance you can provide will be handled with care and used for its intended purpose. I know that what I do adds value to to my clients' lives. Your help through a donation will add value to my life and I will try to add value to yours.
Buche de Noel, French Christmas Log Cake
For a donation of $20 or more to the campaign you will receive a bag of one dozen of my Perfect Chocolate Chip Cookies (named in all modesty) as an appreciation gift.
Perfect Chocolate Chip Cookies
An appreciation gift from me to you for contributing $20 or more
For a donation of $200 or more I will prepare and serve a dinner for two (appetizer, salad or soup, main course, dessert). If distance between us makes this impractical we will work together to develop an appreciation gift of comparable value.
Pan-roasted Duck Breast, Pommes Duchesse, and Herbed Haricot Verts with a Red wine, Cognac and Black Truffle Butter Reduction
A menu like this, but of your choice, as an appreciation gift for contributing $200 or more
I am leaving the nursing home on August 1 to resume my place in the world. Donations now, in July and in early August are critical!
HERE IS WHAT I NEED TO FUND
Security deposit and first month’s rent for an apartment. I am having some success in identifying nice studio apartments or single rooms with a private bath in private homes.
Moving expenses, transporting my belongings from storage to my new home.
Downpayment on a car, which is critical for my business operations but also for personal use.
Kitchen equipment and utensils. During my illness I had to sell my best equipment.
I’m in need of an excellent food processor, specifically a Breville BFP800XL Sous Chef Food Processor ($400)
KitchenAid Pro Line Series 7 Quart Bowl-Lift Stand Mixer ($630)
KitchenAid pasta roller and cutters attachment set ($113)
Chinoise Strainer
Smaller high quality utensils such as a stainless steel 16-quart stock pot ($60), a three-piece stainless steel chinoise strainer set ($33), new tart pans with removable bottoms ($15 each), silicon dessert molds for small cakes ($15 - $20), and other necessities.
The most expensive items are a lot of money, I know. But they are worth the investment because they are work horse small appliances that last for years!
Again, I will be so grateful for your help in meeting my campaign goal.
TO LIVE AGAIN
Hello, Everyone!
As you read through my story I have interspersed photographs of my food and a few scenes from my life as a Personal Chef and Caterer. I have labeled several so you know what they are but most I have left to speak for themselves.
For ten years my life has joyfully revolved around food – catering and working as a personal and private chef. I had wandered through professions year after year and finally, at age 55, I found what I was meant to do.
Nothing brings me greater joy than learning new recipes, techniques and cuisines and working with my clients to meet the challenge of organizing and executing an event, large or small. Their joy, through my food, was my joy.
The crew at Local Table Restaurant, Lancaster, on Easter Sunday 2018. I'm in the back next to the bunny head.In March 2018 I was blessed with fantastic opportunities. I was hired for the summer and early fall to be private chef for a couple and their guests on an estate by the sea in Maine, and was then offered a job as a chef for a catering company in Arizona, beginning in January 2019.
Paella. Rice, rich sofrito, lobster infused stock, chicken thighs, shrimp, lobster, romano beans. WHAT HAPPENED
On April 12, 2018, my life as I knew it came to an abrupt end. Because of symptoms I was experiencing, extensive bloodwork was ordered. The results were devastating. I was diagnosed with End Stage Liver Disease, which later metastasized into liver cancer. I was shocked when I was told that I had to cancel all of my plans and remain close by Lancaster for treatment and clinical supervision. Suddenly, everything I worked for was taken away from me. I was very sick. But I felt fine……
That didn’t last for long. At the beginning of May a long string of opportunistic infections, unexpected flare-up illnesses, and hospitalizations began. Finally, in July of 2018 I had to stop working altogether.
Rock Bottom..... me and my dear old friend JC whom I had not seen for years. We thought we were saying goodbye.ROCK BOTTOM
I became financially destitute. I went through all of my savings to keep up with bills. As days passed I descended further into the darkness of liver disease. I was put on the National Transplant List, and began a long, lonely wait. I had to go through painful medical procedures to simply stay alive. I was in and out of the hospital.
After a hospitalization in January 2019, I went into nursing home care because I could no longer take care of myself. I had begun to receive social security disability but the nursing home, rightfully so, kept my entire disability check every month, except for $45.
The disease progressed and I steadily declined. Because my liver was barely functioning, toxins in my blood that the liver was supposed to purify became trapped in my body and found their way to my brain. For months, I went in and out of dementia. I was given harsh drugs to eliminate the toxins and I became incontinent. I stopped eating. Every day my body failed me more and more.
By the fall of 2019, if a liver did not come forth for transplant it was certain I wouldn’t live much longer. But I never lost hope and faith that this would one day be over and I would return to my life and my work just as before. I fought and I prayed and I cried and I worked everyday to have courage. I lived only through God’s grace.
THE MIRACLE - TO LIVE AGAIN
At 3 am on the Friday morning after Thanksgiving, 2019, the miracle happened. The nursing home received a call to get me to the Hospital of the University of Pennsylvania in Philadelphia, as soon as possible; they had a liver! By 5 am I was there, was prepped for surgery, and was on the operating table by 8 am.
It was a difficult but successful recovery, riddled with complications and setbacks, but now, in June 2020 as I write this, I am preparing to live again; to return to the world. My departure was delayed once by COVID-19 but I am now determined to leave the nursing home on August 1.
Momofuku Pork Bun. Marinated, braised, sliced and seared pork belly, julienned quick pickle cucumbers, julienned scallions, on a house made soft Chinese bun slathered with hoisin sauce.It is NOW OR NEVER. It is time TO LIVE AGAIN!
During my recovery, plans to return to my business and the world I loved so much kept me going. I began going through all of my client, recipe and picture files and reorganized them and researched new recipes. I developed new marketing materials, studied techniques, read cookbooks, and watched the entire The French Chef series with Julia Child. I found pictures in files I forgot I had and began stepping up my presence in social media. The more I did the better I felt; my enthusiasm for life returned.
It is time TO LIVE AGAIN!
Timbales of Sole and Scallop Mousseline with Chive Beurre Blanc and Mustard BlossomsWHY I NEED YOUR HELP
The biggest issue I face in returning to the world is lack of funds. Every resource I have is gone; every avenue I explored was a dead end. I will have social security every month and have started lining up cooking work for August, September and October. But the bottom line is I don’t have “seed money” to begin.
Quiche Lorraine, Recipe by Chef Thomas Keller.This campaign is, literally, my last resort. It’s not something I want to do; I have to. I promise you, in gratitude, that whatever assistance you can provide will be handled with care and used for its intended purpose. I know that what I do adds value to to my clients' lives. Your help through a donation will add value to my life and I will try to add value to yours.
Buche de Noel, French Christmas Log CakeFor a donation of $20 or more to the campaign you will receive a bag of one dozen of my Perfect Chocolate Chip Cookies (named in all modesty) as an appreciation gift.
Perfect Chocolate Chip Cookies An appreciation gift from me to you for contributing $20 or more
For a donation of $200 or more I will prepare and serve a dinner for two (appetizer, salad or soup, main course, dessert). If distance between us makes this impractical we will work together to develop an appreciation gift of comparable value.
Pan-roasted Duck Breast, Pommes Duchesse, and Herbed Haricot Verts with a Red wine, Cognac and Black Truffle Butter ReductionA menu like this, but of your choice, as an appreciation gift for contributing $200 or more
I am leaving the nursing home on August 1 to resume my place in the world. Donations now, in July and in early August are critical!
HERE IS WHAT I NEED TO FUND
Security deposit and first month’s rent for an apartment. I am having some success in identifying nice studio apartments or single rooms with a private bath in private homes.
Moving expenses, transporting my belongings from storage to my new home.
Downpayment on a car, which is critical for my business operations but also for personal use.
Kitchen equipment and utensils. During my illness I had to sell my best equipment.
I’m in need of an excellent food processor, specifically a Breville BFP800XL Sous Chef Food Processor ($400)KitchenAid Pro Line Series 7 Quart Bowl-Lift Stand Mixer ($630)KitchenAid pasta roller and cutters attachment set ($113)Chinoise StrainerSmaller high quality utensils such as a stainless steel 16-quart stock pot ($60), a three-piece stainless steel chinoise strainer set ($33), new tart pans with removable bottoms ($15 each), silicon dessert molds for small cakes ($15 - $20), and other necessities.
The most expensive items are a lot of money, I know. But they are worth the investment because they are work horse small appliances that last for years!
Again, I will be so grateful for your help in meeting my campaign goal.
Organizer
Pierre DeRagon
Organizer
Reading, PA