|Sunday||6:00 a.m. to 2:00 a.m.|
|Monday||6:00 a.m. to 2:00 a.m.|
|Tuesday||6:00 a.m. to 2:00 a.m.|
|Wednesday||6:00 a.m. to 2:00 a.m.|
|Thursday||6:00 a.m. to 2:00 a.m.|
|Friday||6:00 a.m. to 2:00 a.m.|
|Saturday||6:00 a.m. to 2:00 a.m.|
About this pro
Avian promptly contacted me after the initial message on thumbtack. He brought a tasting sample of appetizers to my house (all were delicious). He went with me to my proposed venue to check it out and was able to describe what he would do, how to arrange the room,etc. He was professional yet very approachable and friendly. I'm looking forward to my event, confident that all will go smoothly under Avian's direction.Feb 8, 2018Verified
Chef Avian was very responsive and the food was really great. The issues we had were payment, timeliness, base delivery and food packaging. We are a government entity and we cannot pay tax. He said the only way to avoid tax was to pay cash. That became another issue since our funds person couldn't get that much cash out without it looking suspicious on our books. They ended up working something out regarding the payment, it was just a hassle at first. Originally when we agreed about the delivery of the food, he said getting on base wouldn't be an issue. Close to the date we were getting the food he mentioned he would have to do a few things in order to get on base. I understand things arise, but when you commit to something, us as the customer only cares about end result and not what it takes for you to do it. It ended up working out though because we met him outside the base in a vehicle we would be able to get onto the pier. We agreed to meet at 3pm. We were there a little early hoping he would be too since we were on a time crunch, but he showed up a little after 3, which delayed us that much on getting back and setting up. Now for the last and most concerning item, the food packaging. This was a mess. As good as the food was, we wasted a bit just from it being smashed out of the pans and spilling everywhere. I added pictures to show the spillage of the mashed potatoes and turkey. On top of all the spillage, he wasn't going to loan us the carrying cases/containers so we would have tracked all of the food inside of our vehicle and all over us while transporting. It would have been a nightmare! I talked him into loaning us the containers and gave my word that I would personally return them, which I did. As good as the food was and the pricing, the hassle wasn't worth it for a shipboard environment. I think he would be amazing at a house party where he does all the transporting, setting up, tearing down, etc. Also for the parties where they need to transport, I would recommend him setting up a contract for them to use his cases and then return them.Dec 27, 2017Verified
- What should the customer know about your pricing (e.g., discounts, fees)?My standard pricing system is usually a fixed cost per person or based on the type of event requested. My pricing will be focused to meet customer budget and cover the cost of food supplies, staff and labor.
- What is your typical process for working with a new customer?First, we like to provide a sample menu for the type(s) of cuisine that is requested by the customer. We aim to get all desired items onto the menu and answer any questions. Then we provide a pricing structure built around the customer's planned budget that will cover all costs as far as food, staff and labor.
- What education and/or training do you have that relates to your work?I am self-taught growing up behind many different types of cuisine and working behind a handful of wonderful chefs. I grew the love for cooking at a young age and always looked to recreate the feeling of having a home cooked meal brought to the table. Presentation is important to me yes, but most of all bringing the right flavor profiles to the pallet is what excites me to cook with a passion for flavor vs. presentation.