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'Tis the season to wish for six pairs of hands -- but since that's impossible, you can at least order up an extra pair to use during holiday baking and partying. Enter personal chef Shirley Scrafford, a Burke resident who might be just the ticket for you to weather the next few weeks. 

Under the business name of "My Chef Shirley," Scrafford offers a complete in-home cooking service, from preparing intimate meals for two to throwing the big-spread event, all prepared and served in your own home. And this service includes the menu planning, marketing, food prep, and -- best of all -- the clean up.

A member of the United States Personal Chefs Association, Scrafford admits to being a lifelong foodie who even in grammar school would check cookbooks out of her local library.

"I have always had a passion for food," she said, noting that she earned a degree in dietetics and worked for years as a registered dietitian. Indeed, Scrafford has an impressive set of cooking credentials: American Dietetic Association, Virginia Dietetic Association, Northern District Virginia Dietetic Association, Nutrition Entrepreneurs DPG, Food and Culinary DPG, and the Capital Chefs Chapter of USPCA.

Married to a former military serviceman, Scrafford ended up living abroad for several years, including in Korea and Germany. During those years, she entertained frequently, keeping in touch with her inner passion. "I even worked in a restaurant briefly when we lived in Germany," she said.

But long ago she decided the strenuous life of a restaurant chef would not be hers. Instead, now that the family has settled permanently in Northern Virginia, she decided a few years ago to form her own business -- about food, of course -- and use her cooking skills coupled with her knowledge of what makes for healthier eating: hence My Chef Shirley. Becoming a personal chef requires basic cooking skills, but signing up to get a certificate as a personal chef ensures that you also learn how to plan a menu, understand the basics of food safety and acquire basic skills on running a business, she said.  

As a personal chef, Scrafford meets with prospective clients to learn of their food likes and dislikes, and even which cuisines and which restaurants they enjoy. After the initial get-together, she draws up some tentative menus for their approval.

Scrafford favors using fresh ingredients -- one of her clients even requested organic goods -- and gets them to sign off on their meal plans. "I don't do a stock menu," she said. "Everyone get[s] different dishes. It's time-intensive, but that's the personal part of being a personal chef."

Although the majority of her work consists of cooking for private clients on a regular basis, she's also an inveterate party-giver, and loves the art of entertaining. "I do heavy hors d'oeuvres, a good food for getting people to mingle," she said. "And I like to make items ahead, like with phyllo dough triangles, which I can make at the person's home a day ahead."

As for throwing parties, "I do parties like Christmas parties and even cooking demos," she said, but added that she likes to keep the number of attendees below 50. "It's hard to take over someone's kitchen for a longer time." Looking ahead to the holidays, her calendar is filling up fast, but she noted she is still free for New Year's Eve.

For more information, contact Shirley Scrafford at info@mychefshirley.com or 703-209-3919.

Phyllo Triangles with Spinach, Cheese Filling

Serves 12; makes 48 triangles

Working with phyllo is so easy; the trick is to keep the dough damp while you work. Scraffod says these come together quickly. Look for phyllo dough in the frozen foods section of your market.

-1 cup shredded mozzarella

-½ cup ricotta cheese

-5 ounces thawed frozen spinach, squeezed very dry

-1 egg

-2 tablespoons grated Parmesan cheese

-¼ teaspoon onion powder

-Dash salt

-Dash pepper

-½ pound phyllo dough (about 12 sheets)

-¼ pound (1 stick) butter, melted

Combine the cheese, spinach, egg and seasonings, mixing well to combine. Lay one sheet of phyllo on a flat surface. Keep the remaining sheets covered with a damp towel to prevent them from drying out. Brush the sheet with the melted butter. Fold in half crosswise. Brush again with melted butter. Cut lengthwise into equal strips about 2 inches wide. Place a small amount of filling on a corner of each strip. Fold the corner with the filling over, forming a triangle. Brush the top with melted butter. Repeat with the remaining phyllo and filling. Triangles may be refrigerated overnight, but should be covered completely or sealed airtight and frozen.

Before serving, preheat the oven to 400 degrees. Lightly butter baking sheets. Place the triangles -- which may be thawed or still frozen -- on the sheets. Bake for 15 to 20 minutes, or until golden. Serve immediately.