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Lucky Duck Culinary Services
Lucky Duck Culinary Services

Lucky Duck Culinary Services

Offers remote services
Offers remote services
$80/person
estimated cost

Zip code
Desired cooking skills
Recipe difficulty
Number of people
Introduction: I teach in a conceptual cooking style. Every participant gets individualized instruction using your own strengths and weaknesses. We use your environment, your tools, your ingredients, not a comercial kitchen or equipment. Learn to cook with what you have available all around you. Travel around the world right from your own kitchen! Hone those skilz in just a few weeks and sharpen a lifetime of cooking. Impress a loved one or love to eat but want to know how to do......Lucky Duck is right for you.
Overview

Hired 3 times

Serves Fullerton, CA

Background checked

1 employee

2 years in business

Payment methods

Cash, Check, Credit card, Google Pay, PayPal, Samsung Pay, Square cash app, Stripe, Venmo

Social media

Facebook, Instagram

Featured Projects

31 photos

  • 4 yr old B-party BIG Lunchable requested

    Private Cooking Lessons

Reviews

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

Exceptional 5.0

5 reviews

5
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4
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Rachel P.

Private Cooking Lessons

Chef Greg was INCREDIBLE! I planned his service as a surprise for my husband... and Chef Greg helped expand my husband’s horizons on the bbq. It was a great experience for my husband and our family. Fun, informative, and just an overall awesome time. We will definitely be using Chef Greg again for get togethers and instruction based classes. 10/10!!!
Jun 28, 2020
·
Verified
Maureen D.

Private Cooking Lessons

Chef Greg is a delight to work with. He is personable, funny and knowledgeable in his field which made a comfortable setting. I purchased the four week package and he packed a lot in those four weeks and spent significant time in each class. I always looked forward to my next class with him as he made it so much fun! I learned a lot and gained confidence in my cooking which was one of my goals. I highly recommend him.
Aug 14, 2019
·
Verified
Rachel E.

From kitchen organization tips to basic culinary skills to meal preparation, Chef Greg provided a wealth of knowledge to make my time spent in the kitchen more efficient and more enjoyable, with delicious results!
Lucky Duck Culinary Services's reply
Thanks Rachel, let me know when you are ready for more knowledge.
May 29, 2019
William S.

Very happy with catering for our kids party. Totally on point in keeping with our theme. Planning to hire them again to cater our vows renewal next year.
Lucky Duck Culinary Services's reply
Bill it was fun celebrating with you and your family! Contact me when you are ready for your next event!
May 15, 2019
Monica M.

We hired Lucky Duck Culinary Services for a small dinner party at our home for 10 people. Chef Greg spoke with us about a week before the event, he tour guided us through the culinary offerings and we agreed upon tray passed hors d'oeuvres, an amuse bouche of gazpacho, and followed by a 4 course tapas selection with the most delicious bread pudding a la mode for dessert. Chef Greg (and crew) arrived on time, promptly began preparing dinner, executed flawlessly, and left our home kitchen cleaner than they found it! We were so completely satisfied with Lucky Duck Culinary Services we hired them to cater another event next month.
Lucky Duck Culinary Services's reply
thanks you guys. We had a great time celebrating with you and your guests. We will be ready for your next big bash!
May 13, 2019
Credentials
Background Check

Gregory Jones

FAQs

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

    I follow an hourly rate of $40-$60 depending on drive time and availability. The more classes you book the more affordable it gets. discounts and special rates apply for non-profit, community services, and first responders.

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

    well I have a couple of questionnaires they fill out so I can get some more information about them. Likes, dislikes, allergies, dietary habits and things of that nature. they we proceed and build a learning plan.

  • How did you get started doing this type of work?

    I have always enjoyed training staff as much as cooking. I saw a need for home cooks to get the skills to cook on their own rather than copy off a cook book. most people never feel comfort and calm in the kitchen. that too is teachable.

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