|Sunday||8:00 a.m. to 7:00 p.m.|
|Monday||8:00 a.m. to 7:00 p.m.|
|Tuesday||8:00 a.m. to 7:00 p.m.|
|Wednesday||8:00 a.m. to 7:00 p.m.|
|Thursday||8:00 a.m. to 7:00 p.m.|
|Friday||8:00 a.m. to 7:00 p.m.|
|Saturday||8:00 a.m. to 7:00 p.m.|
Down to Earth Cuisine
About this pro
We had a group of 12 women at a annual girls retreat and David and his wife came and cooked a wonderful meal for us. He also made it VERY fun showing off cooking techniques and joking around with us!Oct 3, 2017VerifiedDavid B.'s reply
thanks so much for the review Julie! we had a lot of fun with this dinner.
David was the best! Not only was the food delicious and beautifully plated, but his fun and friendly personality was appreciated by us all! He was such a pleasure to work with and the whole experience was better than I could have ever imagined!!Dec 15, 2016VerifiedDavid B.'s reply
thanks so much for the review Carol!
- What is your typical process for working with a new customer?My process for working with a new customer typically consists of a phone conversation followed by me emailing some menu ideas for them to review and then a consultation. There we will meet to go over the menu and to see what equipment they already have or is needed.
- What education and/or training do you have that relates to your work?I graduated with the highest honors Le Cordon Bleu has to offer. I have worked in a professional setting for 17 years (that makes me feel old to say). I have worked in every setting of high end restaurants and catering companies.
- How did you get started doing this type of work?My passion for coming started at a young age in the kitchen with my mother. I had worked restaurants all my life and I wanted to do something where I felt better about the food I was serving. I decided to start my own business where I could source only the best ingredients. I exhaust all means to not use any GMO products to my knowledge and a high usage of organic products. Being able to feel good about the food I serve to people is one of the main factors that has led me away from restaurants to being a personal chef.