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Introduction: I have been a chef for the past 4 decades. I have managed and owned restaurants. I have also been Head Chef in 5-star hotels and resorts. I was also the Secretary of Chef Association for the state of New York. I focus on the science behind food preparation. This includes the best techniques to prevent cross-contamination and bacteria forming in the foods and on the preparation surfaces. I also focus on knife usage, saute techniques, recipe development, and how to use what is on hand to prepare a great meal. I have been labelled as a tri-continental chef...I can prepare dishes from different cultures and ethnic regions. I most enjoy teaching cooking skills to students in order to share the love of fine food and dining. I try to impart that culinary arts can be learned by anyone and each student can be a chef to whatever degree they desire. I enjoy preparing dishes and meals for people to savor the art of dining on fine foods.

Overview

Hired 1 time

4 employees

15 years in business

Payment methods

This pro accepts payments via Cash.

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12 photos

Reviews

Customers rated this pro highly for work quality, professionalism, and responsiveness.

5.0

1 review

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Ruby C.

Nov 9, 2018

I contacted Chef Chat Now because I needed help with a dish concerning Scallops and Kale. Chef Barry gave me directions over the phone in regards to the items I would need to make a dish and arranged for a time to come to my home to help me prepare the meal. I learned information concerning food safety, how to chop Kale and how to saute the Scallops that I would not have been able to learn without direction. If you have any fine dining concerns or need help to finalize a meal, or if you just want general information, I highly recommend contacting Chef Barry at Chef Chat Now.

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
The pricing depends on the type of catering or cooking lesson requested. There is a minimum charge of
What is your typical process for working with a new customer?
I prefer to meet with the customer on a one-on-one basis, either in person or by phone. There is no cost for the initial meeting with a potential customer. If the event is a catering event, I prefer to see the venue in order to provide a more thorough estimate.
What education and/or training do you have that relates to your work?
I was in a two-year chef apprenticeship program at Westwood Country Club in Buffalo New York. I graduated from the program in 1973. I have been Executive Chef at 5-star hotels and resorts.

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