Personal Chef

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

A. The advice I would give a potential customer is to make sure that the provider that they are hiring is a trained professional; and that they are licensed and insured. I would also be realistic about your plans, menu, and cost. Be upfront in regards to the providers time when it comes to pricing. If a client tells their budget upfront, it allows me to be as creative as I can while staying within their budget.

Q. What questions should a consumer ask to hire the right service professional?

A. A customer should ask if the provider is a trained professional, licensed, and insured business. I am proud to show my potential clients all of my credentials, even my degree if I think it is necessary in order to give a client peace of mind.

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

A. I would just ask that just to avoid sticker sock,a potential client do a little bit of research on personal chefs vs. catering. I say this because with a personal chef service, you have the ability to create menus based on your specific tastes and needs. However, there is a cost associated with that service that is often times a little more costly than that of a larger catering company.

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

A. I think that my work stands out from others in a such way that in a lot of instances both me and my husband/partner John end up sitting down with or having drinks with the client toward the end of the night. We become a part of festivities in a way that is pleasing to the client and their guests. Of course, you set the tone in each instance. If the client prefers us to just perform in the kitchen, then we do that. You are the star for the night.