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Avenue 'D' Personal Chef & Catering Service

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Introduction: By doing small parties, events, & dinners, it allows me to focus more closely on every single detail needed to personalize and make your event special. After all - you definitely want to be the talk of friends & family as an awesome party thrower or dinner host. I'll do whatever it takes to make that happen. My heart has always been in my cooking. Every dish I prepare, is another opportunity to represent myself & the passion for what I do. I love to see others enjoy my food. That is how I know I've done my job well.

Overview

5 employees

10 years in business

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FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
No I don't. This is because pricing varies greatly when say - I am a personal chef, cooking a dinner for 4 people versus catering a party for 50 people. These are 2 different entities & calculating food cost, setup, cost for servers, & other elements come into play.
What is your typical process for working with a new customer?
I get to know them by listening to what their favorite foods are. Then I ask " what would you really want to be served....exactly?" I want to know what their hearts desire. This gives me the precise information I need & I can give them the best price possible for my service. I want to give all my customers the most for their money. To me, quality of service & giving my customer what they really want -is priority!
What education and/or training do you have that relates to your work?
I have an associates degree in Culinary Arts. I initially started 6 months of formal training at the Arts Institute in Pheonix, Az. I did some cooking in the Marine Corp. That's where my passion & love of cooking began. Since then, I've cooked in several restaurants such as Romano's Macaroni Grill, Villa del Mar, Cattle Baron, just to name of few.