Chef E Enterprises

Introduction: I have over 20 years' experience in restaurant and catering services. I am proficient in Italian/continental and American/Cali multicultural "fusion" cuisine. I stress fresh ingredients, such as organic veges and meat, grass fed or free range. My typical plate will have veges represented in a larger portion size, as proteins, promoting a healthier diet. I am also becoming proficient in organic vegetarian diets, such as diabetic low carb, as well as vegetarian juice regimens (I have recently adopted these for my personal benefit.) Although I prefer cooking for a private (small family) client, I can on occasion cater for an event of larger numbers, with previous notice. I will be shopping for the meals I provide, and compensation for this will be included in the final charges. There will be a minimum hour charge of 5 hours per visit which may change with the amount of clients served and frequency of service per week, as well as travel times. I will consider overnight stays, if necessary. I am passionate about my work because it has been my career for over 20 years. I love what I do and nothing ever pleases me more than to see the positive reaction from a client after a successful event.