FAQs
- How did you get started doing this type of work?
I grew up on a family farm, and from the time I was 5 or 6, I'd be standing next to my grandmother who cooked often for the whole family of 25-30 people with quality home-grown ingredients. She taught me how to love through feeding not just the stomach but the soul. In 2005, when Hurricane Katrina blew through my hometown of Slidell, LA, my husband began running a volunteer camp in response to the workers coming to help. With no hotels, and no restaurant open, those workers needed to be fed. So I rolled up my sleeves and fed around a hundred or so each night. To this day, I still enjoy preparing food for a hungry crowd, utilizing all my past experiences and travels in the recipes I craft.
- What advice would you give a customer looking to hire a provider in your area of work?
Take a moment to think through what it is your looking for in a personal chef service. Visualize your end result. If you want a meal for a one time event - how do you imagine that coming together when your guests arrive? Do any of them have special dietary requirements? If you want the service to prepare meals for you personally, think about what you'd like to eat on a regular basis, your dietary needs, and how involved you want to be. Do you want to improve your own skills in the kitchen, or stay completely hands off? Would you like meals prepped and ready to assemble yourself, or sit down to a pipping hot meal, ready and waiting? It's also helpful to think about dishes you truly love to eat, maybe from your favorite restaurant or your grandmothers kitchen, to hire a chef who fits your needs and tastes. This is an industry that varies vastly in menus and style of service. The more you can narrow down your preferences the better your chef can provide you with an excellent service.