Hired 9 times
10 years in business
(Pacific Time Zone)
12:00 a.m. to 12:00 midnight
Credit card, Cash, Paypal, Square
Charlene C.Jan 8, 2019Verified
That was one of best Thanks Giving Dinner for us. Especially, her corn bread and mushroom bisque are BEST. Thanks:)Dec 6, 2018Verified
It was super fun cooking with Commis. She has a great personality and made things super easy.Nov 20, 2018Verified
The food was phenomenal! I love that she was willing to work around our extensive amount of food preferences and allergies! It was a great time!Nov 1, 2018Verified
Superlatives cannot describe my cooking experience with Monterey. She was Very friendly, high energy and very patient!!! Put it Simply, she was AWESOME!!! The food was so delicious that I would rather prepare my food instead of going to a restaurant. 😎Aug 24, 2018Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?Due to the highly customized and variable services I offer, pricing is on a case-by-case basis.
- What is your typical process for working with a new customer?Our initial consultation is KEY. Not only will we establish the tone/theme/motif of the event, but also the menu guideline--likes + dislikes, allergies, preferences, flavor profiles, mood, and pace. During this time, I assess your kitchen to make sure you have the necessary equipment at hand, and to take note of any details that would hinder my work. Next, I formulate 2-4 menu options tailored to your unique event. We can alter recipes or change dishes completely... This is the time for brainstorming and discussion! Once you confirm your menu selections, I begin planning the schedule for the day of the event, preparing shopping and prep lists, and acquiring any equipment I need to provide for myself (if needed) The day before your event and the morning of is spent shopping for the best, freshest ingredients. This is also the absolute cut-off for cancelations. I am incredibly flexible and understand that life can throw you for a loop sometimes, but once your purchases have been finalized I have a very firm cancellation policy. Finally, the day of the event is spent prepping, cleaning, prepping, prepping, and prepping some more... Followed by a final clean before guests arrive. After your event comes to a close and food/beverage service ceases, I package remaining food and ingredients, if any) for you and yours before I load up my car and ride off into the sunset...
- What education and/or training do you have that relates to your work?None. Between my trial-by-fire beginnings, exhaustive individual research and practice, and the lessons I've learned from the great chefs I've been lucky enough to work with, I felt more than capable of continuing my career without going to a culinary school.