Wendy Roskin

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Introduction: I work with my customers to give them the kind of experience they want. I am comfortable with most cuisines as I have been a chef instructor for the past 15 years and caterer for at least 20....prior to that I worked in restaurants and was the Executive chef for 2 of them. I got my start at Michael's Restaurant in Santa Monica. I love catering dinner parties. My husband is a sommelier and we have quite a lot of fun pairing my food with his wine choices! In addition to teaching my regular classes at Le Cordon Bleu, I taught consumer education classes on the weekends. Food is comfort for the soul and I am overjoyed when the people I teach or for whom I cook have enjoyed the fruits of my labor.

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Customers rated this pro highly for professionalism, value, and punctuality.

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Kathleen G.

Jun 21, 2017

We had so much fun working with Wendy. She gave us a very informative and easy to comprehend lesson. Everyone loved it and I saw pictures popping up on Facebook after class of all our budding chefs trying out the recipes they learned in class. Highly Recommend!

Monica S.

Dec 11, 2016

We met Wendy at a dinner party where she had prepared the delicious food. She and her food left such an impression, that we hired her to cater our wedding. Not only did she prepare and serve the food for 150 guests, she managed a crew of servers and cooks to ensure everything came out timely and perfect. She was incredibly easy to work with and had very creative menu suggestions. Our friends still rave about the food. We HIGHLY recommend Wendy anything from intimate dinners to large events.

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Wendy Roskin

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
The pricing for my catering services depends on the type of food, the number of guests and the extent of service needed. It's difficult to quote without having a fair amount of information. For teaching services the charges will depend on the size of the class or if it's an individual.
What is your typical process for working with a new customer?
My goal is to find out as much as I can about their needs so I can match what they want.
What education and/or training do you have that relates to your work?
I worked my way up the ladder in restaurants and have been the Executive Chef of Michael's in Santa Monica and Book Soup Bistro in West Hollywood. The last 15 years I have been a chef instructor at Le Cordon Bleu College of Culinary Arts in Pasadena. I've provided catering services for over 20 years. I have my cerification through the American Culinary Federation where I am a certified Chef de Cuisine. I also have my certification from Serve Safe for the safe handling of food.