Chef Seema

CA Native | Seasonal Farm Foodie | Adventurer

Conference for  Food Protection Manager, National Certified Professional Food Manager Certificate #1849069

Chef Seema is an out-of-the-box person. She grew up in a family of doctors who had plans for her but she has never let that stop her from pursuing her dreams. Before attending The Art Institute OC, Seema was working in an entirely different field. She held a degree in fashion design. Fashion designing and cooking were out-of-the-box in her family who believed that neither would result in enough financial stability for her. Chef Seema has shown that she values other things in life, like happiness over money. And so when Chef Seema had her daughter she realized that not even fashion designing was enough for her. She again chose the path to happiness. When she became a mother and she wanted to feed the best to her kids, she noticed most of the food that she was buying had more and more preservative and was very unhealthy for her kid, she took upon herself and started reading about benefits of Organic and how different herbs can benefit, if followed by a strict regime. She then decided to go to culinary school. Chef Seema started her professional cooking career after graduating The Art Institute in 2014. Chef Seema is an example of how a diverse background creates a unique and extraordinary career. Her background in fashion design influences her cooking style. She has a artist’s eye for the aesthetic appeal of her food. She delivers on all fronts of appeal; taste, appearance, variety, and quality.

Singh Verma graduated from The Art Institute OC in 2014. She has worked in many different restaurants since then from the fine dining to sports bars, such as The Cheesecake Factory (chef, 2014-2016) where she learned the art of making pizza and working under stress, The Island Hotel (chef, 2016-2017), and The Metrobean Café (chef). She has over fifteen years of experience organizing menus, dinner parties and customizing meal plans to meet your needs. Her specialties include India-fusion and Holistic cuisine. Chef Seema has been trained by Chef Marlo, who she considers her mentor, she has further advanced her career by giving her training in juicing and its benefits at The Art Institute OC. She has worked closely with many well-known chefs like Chef Marlo to expand their networks with healthy meals. Seema view on food is modern comfort food. She will always circle something new and appealing in both presentation and taste.  
Chef Seema is knowledgable in herbs and spices, she uses Turmeric (powerful anti-inflammatory effects and is a very strong antioxidant) , Cumin and other herbs which helps prevent swelling and fights cancer. Her style of cooking includes fusion, fresh California cuisines, Mediterranean,  as well as authentic Indian meals.  Chef Seema took over the responsibilities of a Manager at Yellow Chili franchise of Authentic Indian food trained by world renowned Chef Sanjeev Kapoor in July of 2017, where she was in charge of employee scheduling, Organizing Banquet parties and training staff on customer service. Moreover, she delivers on variety in her cooking. She also has experience in preparing Chinese, Italian, and Mexican. Some of her personal favorite cuisines to make and eat are Thai and Mexican food.  These are popular in her home!
Chef Seema has hosted numerous parties over the past fifteen years with different theme cuisine and worked with clients budget to accommodate their request. She is a great listener, she understands her customer needs and wants and prepares meals according to their specific guidelines. She prides herself on offering her clients both quality and convenience. As a working mother she understands the hustle and bustle of today’s world so it is her goal to provide a custom level of convenience in order to avoid eating out - which she believes can be overpriced and lacking in quality. She works with her clients to get the most out of every meal starting with quality ingredients and working all the way up to quality preparation and presentation.​

Specialty Diet Cuisine expertise: Cancer, Diabetes, Keto,  Low Fat, Low Sodium, Paleo, Plant Based, Vegan, and Vegetarian