Cindy's Tasty Creations

contact for price

Zip code

Number of people

Recipe difficulty

Desired cooking skills

Sorry this pro can’t do your job, but we know other pros who can.

Check them out

Introduction: PLEASE NOTE: I DO NOT DO EVENTS, CATERING, or PERSONEL CHEF. Caterer = one time event. Personal chef = cooking on a regular basis. As a former Chef Instructor at Sur La Table in San Antonio. I found a joy and am excited to begin every class, meet new people, and impart my knowledge to them. During my time at Sur la Table, I honed my skills as an instructor, widened my background with an eclectic variety of cuisines. I developed trusting relationships with many customers, and they choose to take my classes regularly. I have a passion for food. I have an eclectic repertoire of food and encourage my future students to present me with a wish list of recipes they would like to learn.

Overview

1 employee

29 years in business

Payment methods

Ask this pro about their preferred payment method.

Reviews

5.0

1 review

5

100%

4

0%

3

0%

2

0%

1

0%

Jenni G.

Jul 17, 2016

Cindy is experienced, professional, a great chef, and instructor! Over the past year I have learned how to sear scallops, make incredible pasta dishes and steam a lobster tail to assemble a lobster roll that was so delicious. Cindy is eager to share her knowledge and techniques with her students and clients. There is nothing to worry about if Chef Cindy is hosting your event or cooking party!

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
Yes. It is $50/person for 2 hours. This price does not include the cost of food prepared. Food cost is dependent upon menu choice.
What is your typical process for working with a new customer?
I like to ask about skill set, food preferences, and their wish list of what they would most like to learn. This allows me to decipher the level of the menu for the lesson.
What education and/or training do you have that relates to your work?
I have been a chef for more than 20 years. I am formally trained at the Culinary Institute of America. I am also ServSafe certified.