About this pro
1 year in business
Most important -- the food was incredible! Her menu was superb, from beginning to end, and was able to satisfy a range of dietary preferences. In addition, she's a joy to work with, making the meal that much more special. I would definitely recommend!Aug 5, 2017
Anne-marie was very talented in preparation of the food, taking into consideration dietary restrictions. The presentation was attractive and everything was tasty. Highly recommend.Aug 5, 2017
Anne-marie's food is dee-lish! I don't eat meat but she totally gets it and has no prob working with my prefs. She really knows her stuff in the kitchen and it shows in her cooking. She's always handles everything like a pro which is nice peace of mind as well.Aug 4, 2017
I regularly employed Chef Ramo for many years during her time in California. She's an extremely talented, professional and accommodating chef. Her meals are delicious, healthy and approachable. Her food has a no-nonsense elegance to it. I've also used her catering services and guests have been wildly impressed with her level of service and the entertainment aspect she brings to events. She interacts well with guests, providing them with entertaining food tidbits and charming them with her wicked sense of humor. Regardless of what service you engage, I highly recommend Chef Ramo. She's a joy.Aug 3, 2017
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- What should the customer know about your pricing (e.g., discounts, fees)?I price a little differently than some personal chefs in that I charge per meal plan, rather than an hourly rate. For fully customized meal plans with dietary restrictions, plans run around $450 for a full week of meals for one person (breakfast, lunch, dinner, one snack). If you need no customization and/or have no dietary restrictions, I offer a plan that starts at $320/week.
- What is your typical process for working with a new customer?Regardless of the meal plan selected, I like to get to know my clients before I start cooking - not just personal food preferences but also lifestyle. After an initial phone call, I typically stop by to survey the client's kitchen, talk a little bit more with the client and family and discuss proposed meals for the first few weeks. Finally, I set up a schedule to come in weekly, during a prescheduled time to prepare meals for the week or month, depending on client preference and storage capacity.
- What education and/or training do you have that relates to your work?I hold an AA in the culinary arts as well as numerous continuing education credits in food science, various ethnic cuisines and restaurant management. In addition to formal training, I have over 30 years of experience in restaurant, catering, commissary food production, and large scale food manufacturing. I am a certified ServeSafe Food Safety Manager.