Professional Personal Chef

Q. Describe the most common types of jobs you do for your clients.

A. Develop menus for healthy eating.
Help plan party's, events, wedding reception menus.
Prepare dinners for for special events, wine pairings, etc.
Work with winery's doing wine maker dinners
Cooking classes, etc.

Q. Describe three recent jobs you've completed.

A. A wedding for 400+ in the Sierra Foothills
Several wine maker, themed dinners.
Cooking classes at Miraflores winery.

Q. What advice do you have for a customer looking to hire a provider like you?

A. Ask about any hidden fees. There shouldn't be any!
Also, ask for referrences of other clients and be sure to check out their web site for client comments.
Ask about their culinary background and training.

Q. What important information should buyers have thought through before seeking you out?

A. It's important to have a very good idea of how many people you plan to have at your event. Also some idea of what type of cuisine, as this can really affect the cost of the quote.

Q. Why does your work stand out from others who do what you do?

A. My dedication to pleasing my customers is more important than the money I make. I do this business because I love working with food and making people happy with the results.

Q. What do you like most about your job?

A. The feeling of accomplishment and satisfaction when a customer lights up after tasting what I have prepared for them.

Q. What questions do customers most commonly ask you? What's your answer?

A. Question: How much does your Personal Chef services cost?
Answer: It varies with the type of food you like to eat, but ranges typically around $14.00 to $18.00 per person per meal.

Q. Do you have a favorite story from your work?

A. I did a wedding for a client who's caterer backed out a month before her wedding. It was for over 400 people, and even better, it was outside with no electricity! The only running water was from a garden hose straight out of a creek!

It took a lot of extra planning and creativity on my part, but it turned out great. Oh, did I mention it snowed as well?

Q. What do you wish customers knew about you or your profession?

A. I take what I do very seriously, but have a sense of humor about it all as well. I learned from the best and try to carry that training and professionalism over into everything I do.

I will do whatever it takes to make your event the best it can be.

Q. Tell us about a recent job you did that you are particularly proud of.

A. A local winery contacted me to do a themed wine dinner for their wine club members. It was to be a "Feast" in their incredible wine cave. The food had to be big, rustic, and fill these huge wooden platters. Of course it had to taste excellent as well.

We pulled it off with brined roasted whole chickens, grilled pork loin and au jus, roasted root vegetables and rustic breads. The platters were decorated with red Swiss Chard as a foundation, with the main courses bordered with grilled oranges, roasted garlic and bunches or red grapes. They really looked great. And the comments were incredible. They really loved the presentation and flavors.

Q. Do you do any sort of continuing education to stay up on the latest developments in your field?

A. I take classes at the CIA in St. Helena for continuing education. In addition, I have numerous professional subscriptions I read each month.

Q. What is your greatest strength?

A. Customer service! I listen to what the customer really wants and can afford. We will make your plans work into your budget or time frame.

I was trainied at one of the most prestigious schools in the U.S., so I bring a high level of cooking skills and creativity to you as well.