Working as a personal chef in Glen Ellyn for a lovely senior lady is always a highlight of my week.  To be sure, she has a sweet tooth! In light of that, I always make her extra treats like breakfast breads, baked goods, and desserts!

Whenever I am cooking for seniors, I try to allow extra time so that we can have time to visit and catch up. Now that our world has changed, that means in the yard from several feet away, while both wearing masks! 

While it may be true that we have to stay a few feet apart, we can still chat at length! She keeps me updated on her family, her interests, and her friends. I always enjoy our time together. I think she enjoys our visits as much as she enjoys the food! She has lots of homemade food to choose from in her refrigerator, as well as brownies and some mini muffins.  I know she loves pineapple, so I made her some pineapple bread, which turned out great! Very moist; the almond extract really was key here!

Sooner or later we will be able to talk inside and get caught up! Until then, I am going to thoroughly enjoy my time with her, and I think she does as well! Without a doubt, having a personal chef is more about the food, to her, and I couldnt’ agree more!


Pineapple Bread

Makes 2 loaves, or 5 mini loaves


½ cup unsalted butter, softened

1 cup sugar

2 eggs, room temperature

¼ t. Almond extract

2 cups all purpose flour

1 t. Baking powder

3/4 t. Salt

½ cup chopped walnuts 

1 cup canned crushed pineapple (drained)


Preheat oven to 375 degrees.

Mix butter and sugar until creamy, about 1 minute. Add eggs one at a time. Add almond extract.

In a separate bowl, mix flour, baking powder and salt. Next, add to the butter mixture. Add walnuts. Add crushed pineapple. Put into loaf pans that have been oiled/floured. Bake for approx. 45 minutes, or until a knife inserted into the middle comes out clean.