Chef Anahita
  • Female
  • OC
  • United States

Chef Anahita's Friends

  • Jeffrey Ditmire
  • Chefalexander
  • Arturo Flores
  • Yves Fournier
  • Carlos Calderon
  • Portola Coffee
  • Marla Lackey
  • Robert Zuetell
  • Mariana Gonzalez
  • Cannelle Callard
  • Greg Daniels
  • chefdavemartin
  • Tara Shenson
  • Orange County Food Photographer
  • melody shank

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Welcome To Chef Anahita's Page!

Profile Information

What is your favorite food?
I Enjoy Healthy Tasty Gourmet Foods From All Walks Of Life.
How often do you dine out?
Few Days A Week
Which describes you best?
eater, chef
What is your favorite food site?
What restaurants/eateries get you excited?
A list of my favorite culinary locations and websites.


LA -


The following question can sum you up and give us everything we need to know about you. Which do you prefer?

June =)

The June issue of OC LIFE Magazine features Hot Stone Cooking- Lychee Martinis- 7 Stylish Spices and A Review Of Pizzeria Ortica.

Check Out Our Food Issue @

Chef Anahita's Blog

Charlie Palmer

Posted on December 11, 2008 at 11:30pm 1 Comment

I just came back from the Charlie Palmer event and let me tell you it was amazing. He was gracious enough to do an interview with me and posed for a few photos...keep an eye out for my exclusive with one of Americas’ top chefs in the next issue of OC LIFE Magazine...

Plus he invited my guest an I to enjoy a four course wine paired meal prepared by the man himself on the house. The food and wine were just …there are no words…I had a… Continue

New Comer

Posted on November 8, 2008 at 10:48pm 1 Comment

Hi Foodies

My name is Ana and I am the Food Editor for OC LIFE MAGAZINE. As a new member I look forward to chatting and blogging about different topics regarding food. We can talk up our favorite fast food locations or ponder the new and innovative world of molecular gastronomy. Add me on and let’s get started!

Comment Wall (28 comments)

At 4:20pm on November 1, 2008, OCfoodies said…
Hi Anahita welcome to ocfoodies :)
At 8:43am on November 9, 2008, Gina Mims said…
Welcome Ana, Great to have you here - love your energy and look forward to reading your blog posts and seeing more great photos.
At 9:33am on November 10, 2008, Tracey Downey said…
Hi Ana!!

Thank you for all of the wonderful compliments!
My Jacket is from the Women's Chef line at Dickies. They have some great colors.
I'd love to get together sometime. let me know.
At 3:19pm on November 11, 2008, OC LIFE MAGAZINE said…
At 8:26pm on November 12, 2008, OCfoodies said…
How are you??? How are you liking life as the food editor for OC Life Mag.
Thanks for all you have done on ocfoodies. I really think this is going to be a fun community as it grows. What restaurants have you worked at, or are you a private chef??
At 11:08pm on December 1, 2008, OCfoodies said…
Hi Anahita - Just read your article in OC Life Magazine...very good!
I never thought about the French influence in Vietnamese cuisine, interesting.
At 11:16pm on December 1, 2008, Kevin said…
Hello Ana! Beautiful pictures, and it always makes me smile to see a good harvesting their ingredients. Drop me a line sometime and lets talk a bit!
At 1:55am on December 2, 2008, Kevin said…
Good stuff! I finished up my Bachelor's in Culinary Nutrition not too far back, and am now working on my MBA. I am hoping to go in your direction actually, and thought it might be a good combination. Where are you working on your Culinary Management? Is it the AI program?
At 2:24am on December 2, 2008, Kevin said…
Well then right on. I'm at Long Beach as well. That is a good combo, sounds like you and I had the same ideas about a well rounded culinary education was!
At 2:38am on December 2, 2008, Kevin said…
No, they sure do not. Most of my chef/ cook friends are exactly that way too. Happy just doing the same things over and over again with no interest in doing something more. (And two of them came out of AI incidentally, hope you weren't offended by my asking if that was where you were, just seems that every other person I meet in the industry around here came from there) This is one of the reasons I decided to take my passion for food to the other side of the line.

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