https://chefeduardoharth.com/home daily 1.0 2022-01-09 https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613697371497-4KVC8Y5OBU5JHUP4NO2Z/IMG_3163.jpg Home Chef Eduardo Harth https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613668907811-XU9NXI0NJ2OTEA7TQA8M/IMG_0362.JPG Home - We Specialize In Many Types of Cuisines From Around the World Chef Eduardo Harth grew up in Bethesda, Maryland, worked for nine years in the area, owned and operated a 70 seat fine dining restaurant (Citron) in El Salvador for nine more years from 2005-2014 even managed a Gnocchi food truck in Maryland. He is a graduate of the Sidwell Friends High School in Washington DC and has been cooking professionally for over 24 years. Eduardo has a culinary degree from L’ Academie de Cuisine (no longer operates) out of Gaithersburg, Maryland, obtained in the Fall of 1998, and graduated Cum Laude from The Culinary Institute of America in December 2020 with a Bachelor of Applied Food Studies degree with major in culinary arts. He began his journey in the food world at 18 years young and has worked in the various Mediterranean (French & Italian), Latin, Asian, and Fusion cuisines. Food is not only a hobby for Chef Eduardo but has been a career and way of life. He loves to cook both sweet & savory and has a lot of experience with different artisan bread and many modern and traditional desserts and pastry varieties. Donuts and French Fries are his favorite foods. https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613684445113-IP3HK3615U8HO19MGXZ1/fullsizeoutput_1bbb.jpeg Home https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613684501947-F6YFN2JT2LR68XLGE7JU/IMG_4042.JPG Home https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613676896647-O45QWH4WT2L0HG9RLITT/Screen+Shot+2021-02-18+at+2.34.39+PM.png Home - Classic French-European In 1997, Chef Harth was quickly introduced to the positives and negatives of working in a professional kitchen world. A massive transition from private school's sheltered life in Washington DC. L'Academie de Cuisine was a small school with two French chefs at the helm, trained in Germany and Switzerland. Eduardo recalls being slapped in the back of the head for not chopping the parsley with enough respect, having his chef pants dipped in water and frozen flat between sheet pans, and even shot point-blank in the eye with a potato gun where he lost his vision for about an hour in one eye. He says, "mama never raised a quitter," but looking back, he probably should have walked away from the business when he had the chance. The mid-1990s was a different era where cooks just tolerated behavior that is unheard of today. https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613687185130-1AEVZJLWO9FJOSS3DD9E/Screen+Shot+2021-02-18+at+5.25.52+PM.png Home - June 1997 - L’Academie de Cuisine Gaithersburg, MD - Culinary Career Training (CCT) First Day of School: GREEN https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613685274064-XSFHF3ZEEJ9N2N80ZPWJ/IMG_1026.JPG Home Lemon Blackberry Birthday Cake - Italian Meringue Buttercream - Vanilla Bean https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613684900322-4G3PLJY2NL1Z1ZSTWFZF/IMG_1540_2.JPG Home Heirloom Tomatoes At Their Best https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613672231377-5A3SKQKKMIACQ7LES7IS/Lb1FxwGiQo%2BuJeQDs6eFRw.jpg Home - Latin Cuisine: Special Although Chef Harth did not grow up in Latin America, he identifies as Latino, possesses strong roots with the culture and history and the cuisine, and has not forgotten where he comes from over the years. Most of the food that he cooks at home has some Latin flair element; however, he relies on years of European training and technique that allow for various ever-changing culinary options. Sometimes he may eat tacos three times a week. Eduardo has a strong love for Latin ingredients. He loves to use mango, passionfruit, guava, loroco flower, nances, chufles, yucca root, sour oranges, tenquique mushrooms, and other luxury items ingredients that are mostly seasonal. He also cooks classic dishes like gallo en chicha, salpicon, mariscada, carne asada etc… https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613670644555-EJDEO112PS0FGCG7H4NS/IMG_0746.JPG Home Mexican Style Blue Corn Tortillas https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613669423332-6PRCAGN9IB75FSH1RP0T/Screen+Shot+2021-02-18+at+12.30.05+PM.png Home Lake Coatepeque - Santa Ana, El Salvador (Pic is of a phenomenon that occurs every seven years or so that transforms the color of the water*) https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613684743516-YN6VK0S7V5ZB2WTIX3UD/IMG_1200.JPG Home Blackberry & Raspberry Creme Brulee https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613684640321-WBMA5YBB4YJL6F2BD3YL/bc8e1262-b5f1-4931-99b1-f8d589772b42.jpg Home Fresh Mango Tart - Mango Syrup https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613684105897-LNMZ9E0OEQ9VZG92RVFB/IMG_4587.JPG Home Snapper & Surf Clam Ceviche - Tomato - Avocado - Lime - Cilantro https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613684061328-UBCC0G2X2G5ZF8TT4JNQ/tPvdFUa%2BR9KgtHuJUgNw7g.jpg Home Local Wild Turkey Breast - Citrus Brine - Applewood Hot Smoke (New Paltz, New York) https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613673009779-R63PY3VNWPEZ3HL8MA3A/IMG_0717.JPG Home Anacate Mushroom (Guatemala / El Salvador) https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613685858848-835ZAZTJ0R1V3E17TO9R/IMG_0394.jpg Home Maryland Style Crab - Old Bad - Clarified Butter - Lemon https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613686121063-7UZKPSCMJ52SDCUXO20A/fullsizeoutput_1c9d.jpeg Home Pancetta Wrapped Pork Loins https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613674827626-T31LLK82U5E2JNZYRDBY/DSC_0137.JPG Home - Chef Eduardo Harth He usually does not cook the same dish twice, is continuously seeking perfection with all food, from French Fries to Beef Wellington, and does not believe in secrets and not sharing when it comes to food. He likes to think that “as cooks, we are always growing and learning from the others around us like sponges. Cooking is a lifelong journey, and the transfer of knowledge never stops. If you think you have already learned everything, then it is probably time to check the ego at the door. I just learned how to make broccoli soup the correct way after over 24 years of improper technique.” https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613686349555-LCQMIHCYI73YEYO8GV8S/IMG_0771.JPG Home Steamed Dumplings - Lobster - Scallop - Shrimp - Cilantro - 5 Spice https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613686302887-75QO2ERG6MTF1YYOMDNC/DSC_0132.JPG Home Poached Pear Tart - Pastry Cream - Local Mint - Vanilla Bean https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613688193573-TNK4NU3NDF09YFSENPJC/MmR%25h7F7ST%2BAHA1FIZi4GA.jpg Home Maple Candies - Locally Harvested Maple (Hyde Park, NY - CIA - Made in Ecology of Food Class) https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613688357512-1F3AKEOUBELDS5HS2UV7/fullsizeoutput_1c2a.jpeg Home Grilled Jumbo Gulf Shrimp https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613689488164-88D9307L0GD9STQ2CPP7/Screen+Shot+2021-02-18+at+6.04.28+PM.png Home - Real World Experience Chef Eduardo Harth has been fortunate to work with many different cuisines and is continuously learning and trying to innovate in the food and beverage industry. He loves to eat and cook wild game meats and is ready to try anything at least once (including live rattlesnake blood). https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613688896634-PFBHPRBGW2WUU1SC9G3N/IMG_3529.JPG Home Semolina Rhubarb Tort https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613688820938-WFTBLPUIF3NS74IZ27L9/fullsizeoutput_1c9a.jpeg Home Local Baby Goat https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613690828658-F836RBACVEASI4K2EBOR/Screen+Shot+2021-02-18+at+6.26.50+PM.png Home Jose Andres - (One of the Greatest Inspirations Anyone Can Look Up to) https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613688584302-3T6PK26RTZKM23IB7CPK/IMG_0909.JPG Home Steamed Mussels - Fennel - Chorizo - White Wine - Cream https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613688646231-3BLGUJX4ZB98UF25T8QL/IMG_1093.JPG Home Beef Tenderloin - Fingerling Potatoes - Crispy Buttermilk Leeks - Merlot Demi https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613675397893-PNYU6D10VI90XYER6A3J/Screen+Shot+2021-02-18+at+2.09.12+PM.png Home PHOTO: Gondola on Canal Grande with Rialto Bridge at sunset, Venice, Italy. (Photo via bluejayphoto / iStock / Getty Images Plus) https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613675586497-LICYR9YYSJB16ONIORE2/IMG_0850.JPG Home Baby Shark or “Toyo” - By-Catch - San Salvador, El Salvador https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613677772685-EDQBZG2AUV36GFPHV15D/IMG_0906.JPG Home Beef Carpaccio - Parmesan - Aji Amarillo - Watercress - Pickled Onions - Lemon Salt - Olive Oil https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613698375974-8F3XHTYMZI7Y4XE6QIWI/ZLYxB1VZTmCcTvOhjJ8p0A.jpg Home Tartare - Lobster - Shrimp - Crab - Avocado - Lobster Alioli - Cilantro & Chili Oils https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613689708132-1T9GLWMGUQT29NFYDOY9/IMG_0269.JPG Home Dinner Party Setup With Tent (In Case of Inclement Weather) https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613691699851-7E7FLR50JFX088IPL3ZS/IMG_3043.JPG Home French Citron Tart - Pate Brisee https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613698753395-ER8J6O6KJIE8D5BAS7WY/Screen+Shot+2021-02-18+at+8.38.43+PM.png Home Linzer Tort - Raspberry - Almond https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613678950860-QVRLY65BLKALU6RQP1EV/IMG_0575.JPG Home Home Grown Hot Peppers - Rosemary - Sliced Garlic - Olive Oil https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613693299893-1VPOVMZN0JP58HTJ3UM2/4RpTXQE9T9GZinZrthVApw.jpg Home Seared Blue Catfish - Red Dirty Rice - Mussels - Anise Foam - Crawfish Sauce https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613693195560-38EXJB8PBU376H8R6PG7/IMG_0908.JPG Home Classic Cesar Salad https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613680105814-LK6KOYAD1BIHUQJAOH6M/500520fd-54e3-4d0a-ba0e-6195d52ea899.jpg Home - Back to Culinary School After 20 Plus Years After high school, Chef Eduardo Harth could not get into the Culinary Institute of America because of the two year experience requirement needed for admission. It took years of training and hard work, and finally in 2018 decided to moved to Poughkeepsie, NY to attend the CIA and graduating (Cum Laude) with a second culinary degree. This time a bachelors of applied food studies with major in culinary arts. https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613692962985-KOFKMG7388W5RD52KVUZ/Screen+Shot+2021-02-18+at+7.02.18+PM.png Home - Desperate For Bachelor’s Degree When I graduated from high school, I had no plans of attending college; a small part of me doubted whether I had what it took to follow through and get the degree and if I was even smart enough to go to school in the first place. Even with 20 plus years of experience and a culinary arts degree, I was having trouble finding quality employment. I was willing to work my way up the corporate ladder, but I could not catch a break. At a low point in my life, I figured education couldn’t hurt and was probably the only way to achieve my financial and other personal goals. Going back to school was difficult at first, to say the least; however, now I am sure it is the best possible decision that I could have taken. https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613694023235-T6NM6KNAAP1EAZ9ZR6AK/fullsizeoutput_e94.jpeg Home Last Night At Restaurant Citron - San Salvador, El Salvador March 2014 https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613698522166-W9E34W063TJ33XJQ17O1/DSC_0258.JPG Home - $60 & Up Per Person Option Two This option is for a Buffet or Family Style setup and does not require our staff to serve individuals table side. It can include passed hors d'oeuvres, plated buffet or family-style platters, etc. Service will consist of plating food on either recyclable disposable serving utensils or on with the customer's glassware and plate ware. In either option, the guest and chef will agree on how food will be plated ahead of time. Any type of cuisine as well as many client favorites can be replicated. https://images.squarespace-cdn.com/content/v1/602e9df4136aa123151894ac/1613698323104-S4KB7I7ZTFMIXWN4MN9D/DSC_0124.JPG Home - $80 & Up Per Person Option One Option 1 is for a sit-down three, four, or five courses from a pre-selected menu decided upon by the Guest & Chef. Possibilities can range from vegan, vegetarian, a specific region or cuisine, or according to a special occasion and event. We can also develop custom menus. There are no rules, and past clients have done a variety of Fusion food options at once. Group sizes can range from 2 to 50* (Can be adjusted*). Prices vary depending on the seasonality of ingredients and the complexity of the event. We commit to serve dinner, prepare and execute all food and beverage necessities, and clean up after the agreed-upon event. We usually travel up To 80 KM distance from Poughkeepsie to not compromise the quality of the food. https://chefeduardoharth.com/about daily 0.75 2021-02-19 https://chefeduardoharth.com/testimonials daily 0.75 2025-05-09 https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1618497259178-6XJGK9GR6YAVBQL5L519/20140301_Trade-151_012-2.jpg Testimonials https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1607694583486-2PQT0LQ193RL7MCB6DX4/20140228_Trade+151_0046.jpg Testimonials https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1607694644871-IC85FNH781UNZSZEGHDR/Aro+Ha_0428.jpg Testimonials https://chefeduardoharth.com/consultations daily 0.75 2025-05-09