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Personal Chef - Berkeley 2019

Wedding and Event Catering

Annik & Michael's Outdoor Wedding at Pebble Beach

Wedding and Event Catering

  • Personal Chef - Berkeley 2019

    Wedding and Event Catering

  • Annik & Michael's Outdoor Wedding at Pebble Beach

    Wedding and Event Catering

Abroad Catering: chef, Nancy Gerbault
Abroad Catering: chef, Nancy Gerbault

Abroad Catering: chef, Nancy Gerbault

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Introduction: COVID SPECIAL SOUS VIDE DINNERS Make it simple on yourself and order a sous vide dinner. I prepackage all ingredients in a pressurized air sealed bag. Everything is made to order. All you have to do is heat water and put your bags in water to heat or low temperatures in the oven. Afterwards, all you have to do is to remove bags and serve. It's easy and delicious. Plus, it's a simple way to have a dinner party without the hassle. You can also freeze bags to use for another time. This perfect for individuals who are tired of cooking and you want fresh food that's cooked to perfection. If you love Italian pasta made in the traditional way. I use the Thomas Keller method of using semolina with whole eggs and 7 eggs yolks. It's the best pasta you've ever eaten. Combine it with my slow cooked Bolognese sauce and you're in heaven. I make a variety of pastas that you can order and I'll deliver them to your home. Customized Seasonal Menus with a Personal Touch Abroad Catering serves the greater Bay Area and Sacramento Valley. We create creative, colorful and elegant displays of Traditional and International Cuisine. We Specialize in Simple Elegance with Old World Charm. We also love the challenge of Destination Weddings. We have organized International Events for 15 years. From Castles and private Villas in France, Ireland, Italy, Spain to remote regions of the world to a Beautiful Home Weddings. Every event is special to us. We believe in the art of creating a wedding or event with a display of delicious food that goes beyond your expectations. We use only the freshest ingredients. We purchase from local farms and we search for the finest ingredients for our dishes. Everything is fresh, from roasting all our tomatoes for sauces to making homemade pasta. Delicious Food, Professional Service you and your guests will love Personal statement by Nancy Gerbault I have been involved with cooking for most of my life. My first introduction to the kitchen was through my father, he was a baker. I grew-up exploring the world of different tastes and combinations of flavors. From simple beginnings to the Indian Spice Market and the Fields of Lavender in France. Food has been my passion. Preparation of different Cuisine and the History of Food, has been my life study. Educational background: BA -- UC Berkeley, in Art & History of Art MA--Sac State in Anthropology/Archaeology Le Corden Bleu, in Paris (cooking school) I was an International Flight Attendant. This opportunity allowed me to travel throughout the world and experience different cultures. I've lived in France and India. I have worked with numerous award winning chefs, including Michael Ruhlman, co-author of all of Thomas Keller's cookbooks (French Laundry). I have catered for my International Writers' Conference, where numerous world famous authors, filmmakers and artists attended: Booker winner--John Banville, Michael Ondaatji, Michelle Roberts; Pulitzer Prize winning authors--Robert Olen Butler, Paul Hardy, Jane Smiley; Film Directors- Anna & Jane Campion, Sally Potter. Art Exhibitions: Crocker Museum in Sacramento, Solo exhibition
Overview

Hired 71 times

Background checked

5 employees

18 years in business

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Top pro status

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All year

This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Disinfect surfaces touched during the job

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Reviews

Customers rated this pro highly for work quality, professionalism, and responsiveness.

Great 4.8

62 reviews

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Connie M.

Wedding and Event Catering

Nancy was awesome!!! We just hit it off from the very start. Her helpful, can do attitude and genuine concern for my needs planning my mom’s Celebration of Life was made this project easy. She went above and beyond to make sure it all looked great as well as tasted excellent! The Italian food was - I have no words! Just amazingly tasty and no one went home without a full stomach and praise!! I can’t say enough about this caterer. You will not be disappointed. We had a full menu and more than ample servings for everyone! If I need catering again she will be my go to caterer! Love her!!
Mar 12, 2021
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Verified
Amanda R.

Wedding and Event Catering

I hired Nancy to cater for a casual movie-watching day for a large group of friends. Nancy did a wonderful job. She helped us create a great menu within our budget and everyone was raving about the food. Thanks Nancy!
Feb 5, 2021
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Verified
Matt p.

Wedding and Event Catering

AMAZING! I would recommend Abroad Catering, Great food choice with a Home cooked feel. Very easy process, super sweet, I am definitely gonna call upon her for my next dinner party.
Oct 24, 2020
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Verified
Aashna K.

Wedding and Event Catering

Nancy worked with me for weeks, figuring out the menu for our elopement as well as pouring through backup location options when my wedding was looking iffy due to the wildfires. Nancy made us off-beat dishes including samosas and a chicken kofta and she made them amazingly!! Our guests appreciated the menu since wedding food is generally pretty standard/boring Nancy is passionate and makes amazinggg food !
Oct 19, 2020
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Verified
Bruce R.

Wedding and Event Catering

I am not normally one who is interested in doing surveys, or rating services and goods. I view them as a general waste of my time. This is the exception, due to the extraordinary level of the experience. Nancy and her husband were instrumental to ensuring that our birthday celebration was an event which will most certainly remain one of our most treasured memories for years to come. They pampered us from the time of their arrival, and food was unbelievable, to say the least. We say, in all earnestness, they should be awarded the coveted three Michelin stars....appetizers, main entrees, and dessert were seriously delicious. Nancy, as a chef, is just a very gifted talent. If you are lucky enough to engage them for your event, we feel extremely safe in saying you will feel the same about them. We thank them from the bottom of our hearts.
Oct 4, 2020
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Verified
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Nancy Elsmoregerbault

FAQs

  • What should the customer know about your pricing (e.g., discounts, fees)?

    My minimum charge for an event is $1000. Pricing has to do with: 1. Size of event (cost is lower when there's more people) 2. How many items you want served 3. Kind of service, if dinner is a buffet, family style or plated (higher) 4. If you need dishes, flatware and glasses 3. Premium ingredients. Everything I prepare is organic and I search for local farmers.

  • What is your typical process for working with a new customer?

    1. I first like to discuss what kind of food you want to serve. 2. If it's for a wedding, what is the brides and grooms favorite dish? 3. How to create a menu that suites my clients 4. What kind of service do you want? The difference in price per service. Cheapest is buffet. Most expensive is a plated dinner. 5. How it's possible to lower cost. 6. What kind of facility is available? Is there a kitchen, if not, is there a location where caterers can set-up? Is there electricity and water? etc.

  • What education and/or training do you have that relates to your work?

    My father was a baker and he was from a very large family. From the time I could use a knife, I began assisting my father. For all of our holidays, I would help prepare dinners for 50 or more guest. I travelled the world as a International Flight Attendant for TWA. I mainly worked First Class Kitchens as a flight attendant. I attended Corden Bleu Cooking School in Paris. I worked as a chef at Poulet in Berkeley. In 2003, I started an international writers' conference, Abroad Writers' Conference. I was inspired by the idea of the French Salons. At my conferences, I held private dinner parties for the literary world. These events were held in chateaux and castles in Europe. Over the years, I've had several chef accompany me in the kitchen. Such as the world famous chef Michael Ruhlman. Michael co-authors all of Terrance Keller's cooking books--French Laundry. Cooking has been my love and passion.

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