About this pro
Chef Myra is an extraordinary example of culinary perfectionism- creating meals, that are high in nutrition, while delighting the most discriminating “foodie” palettes- to “fun”, healthy, yummy meals my 10 year old can hardly wait to eat. She is professional, comprehensive, communicative, knowledgeable and yet not “stuffy” & arrogant like some chefs of her caliber. Anyone who is lucky enough to work with her will be delighted with her culinary skills.Mar 2, 2018Verified
Chef Myra made our Valentine’s Day unforgettable with her delicious food and meticulous attention to detail. We will definitely use her againFeb 16, 2018
It was a great pleasure working with chef Myra. She is an awesome teacher but an even better friend. She makes the best fried chicken I've ever had. Her passion for cooking shows in her delicious and beautiful dishes that she creates.Jul 21, 2017
Myra puts love into every meal she has ever made me. Ive never had a doubt when it came to her preparing any food for me. No matter what it is she will make it perfect. My favorite was always her fried chicken and salmon.Jul 20, 2017
Flavor and Love. The combination in itself is enough to make you tell a friend. She uses the freshest ingredients for whatever cuisine you desire to endluge. She is very professional, prompt, and beautiful. She makes coma food! Soon after eating a plate of her love, you will be on your sofa; fast a sleep.Jun 19, 2017
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- What should the customer know about your pricing (e.g., discounts, fees)?Case-by-case pricing because every project is different.
- What is your typical process for working with a new customer?First, we have a brief introductory phone call to discuss the type of service required. Second, we have a face-to-face meeting to discuss everything having to do with the event: menu options, set-up, amount of work required, cost and presentation. Third, I customize the menu and send to the client via email to see if anything needs to be modified. Last, I stay in touch up until the time of the event.
- What education and/or training do you have that relates to your work?I have an Associates of Applied Science for Culinary Arts from Le Cordon Bleu of Dallas in 2011. My additional certifications include Human Resources Management and Supervision, ServeSafe Alcohol and Food and Controlling Foodservice Costs. I have also completed courses in Food and Beverage and Banquet Operations, Principles of Travel and Tourism, Effective Marketing Strategy, Nutritional Ecology and Cooking, Advanced Concepts in Nutrition and Food Product Knowledge.