Chef Chris Baittinger

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Introduction

It's interactive. Everyone gets involved. You cook, you eat and you learn. I'm passionate about trying new things. I live by a "What if? Why not?" philosophy in the kitchen. Sharing my knowledge with other people is a wonderful part of this job. Watching people get excited over learning about new ingredients and/or techniques drives me.

Overview

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1 employee

28 years in business

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Credentials

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Christopher Baittinger

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I charge $75.00 per hour, not including food and travel costs.
What is your typical process for working with a new customer?
Electronic communication to start, then on to phone calls etc.
What education and/or training do you have that relates to your work?
20+ years in commercial kitchens working under some amazing Chefs. I'm actually going back to culinary school to finish my degree in January 2017. I need to set a good example for my son.