New 'Jane on Food' Blog Reminds Us to Savor Our Meals Together, Pairing Good Food with Great Friends and Family

Jane Coxwell is a world-class chef with an excitingly fresh attitude towards the culinary arts: She believes every meal is an opportunity to create special memories. In her latest endeavor, Jane on Food, she highlights the importance of not only pairing the perfect ingredients but focusing on who we cook for when making our meals.

'It's great to have a personal style, but what's really key is to focus on who you're feeding,' said Coxwell. 'For the chef food should be enjoyable to make throughout the process from shopping to preparing to serving - for the guest food should just be something to be savored as part of the larger dining experience.'

South African born Coxwell specializes in creating special dining experiences. She was handpicked by former US Ambassador to Austria and Rutherford, California-based Hall Wines owner Kathryn Hall to serve as Executive Chef and Culinary Manager for the vineyards. As Coxwell's introduction to the US she was asked to prepare the food for a VIP reception in honor of Hillary Clinton during the Democratic primary elections.

During her service aboard the Hall family yacht M/Y Monte Carlo, Coxwell gained a reputation as a top chef, delighting distinguished guests as she focused on meeting their every need. Despite docking in spots home to some of the world's top restaurants, it was the onboard meals that were always a hit with guests.

'Jane is far more than a chef. She is a culinary artist extraordinaire!,' says Ambassador Hall. 'Her cuisine is eclectic and incorporates disparate influences, but at the same time is approachable. She adjusts her cuisine to specific preferences and tastes, so that she is able to please a very diverse audience without losing her unique sense of style.'

Coxwell's approach to food is marked by a global feel because of her many travels throughout South Africa, France, Italy, Spain and the Caribbean. Her style of cooking combines the bold, full flavors of spice and zest from her African roots with classic French Cuisine techniques she learned as a student of David Higgs and Wynand Du Plessis. She was recently named Executive Chef and Operations Manager of Mint Culinary, a new small event company based in San Francisco.

Recipes available at Jane on Food include Halibut with Root Vegetables, Beef Fillet with Cauliflower and Tuna Tartar Wrapped in Cucumber. Jane on Food is Coxwell's way of sharing her many experiences cooking for high profile clientele, as well as her food philosophy, with every day food lovers. For more visit www.janeonfood.blogspot.com.

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