Blak & Bleu

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Introduction: I am extremely experienced in the planning, production and execution of food, drink and client satisfaction. Most Chefs say that they "love Food"... We all do! That's why we do this! I actually LOVE taking care of people & their needs... not my ego. I do not believe in any singular "way" or "style" of preparing a meal... except to the specifications of a client. I am open to client inspired menus. I use my culinary background from Le Cordon Bleu along with the knowledge and techniques that I've learned in this industry over the past 20 plus years, to provide the experience clients & guests desire! I honestly feel such gratitude and satisfaction to be allowed to feed people on what often is an incredibly special event. That's why clients look for "help" and that's where I come in! The trust that clients place, in many times a stranger, deserves to be rewarded with my BEST efforts.

Overview

Hired 1 time

5 employees

18 years in business

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Reviews

Very good 4.6

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Chanatip T.

Aug 5, 2014

I do not know how to cook at all, so I was a little scared with the thought of cooking from scratch to begin with. My boyfriend thought it would be fun for me to have a lesson with Frank on how to cook my favorite meal: Fettuccine Alfredo. It was very easy to set up the day and time to have this lesson. I had the option of cooking at my place or his, and we chose his place because there was more prep room and he had all the necessary pots and pans and ingredients (again, I do not normally cook.) I believe we started around 7pm and finished everything by 9pm. We were actually cooking and preparing a 3-course meal. Frank told us that we were going to be making a Caesar Salad with Croutons, Fettuccine Alfredo with Chicken, and then an Apple Strudel dessert.. ALL FROM SCRATCH. Frank handed my friend and I a "lesson plan." These were sheets of paper with the 3 items we were cooking. We took notes as he prepped and cooked each item. Okay, maybe I lied. I do bake, if that is even considered cooking, but I bake because there are exact measurements and its a little more difficult to ruin a cake versus Alfredo sauce from scratch. I kept asking Frank for exact measurements of how much salt or pepper I should use. HAHAHA. Frank did a great job of calming me down and explaining that we can experiment with cooking because it is never an exact measurement of things. I thought that I was actually going to be the one cooking and making everything while Frank was in the background coaching me through everything, so it was actually a relief for me to take notes and watch everything on the side. If someone who knew how to cook took a lesson with Frank, they would probably be anxious to get involved with the cooking themselves, but as a newbie, I learned a lot more by watching and taking my own notes. Everything went as planned and the FOOD TASTED AMAZING. I would definitely recommend everyone to either take a lesson with Frank or just eat his delicious food at least once. :)

Donna O.

Aug 4, 2014

Frank catered a dinner I had back in May. He was incredible. Very reliable and organized, easy to communicate with - highly recommend. And of course the dinner was delicious. Book in advance - he's popular.

Blak & Bleu's reply

Kind words from a wonderful client! Much appreciated!

Charmaine M.

Aug 4, 2014

Frank generously donated baked treats for our non profit's events. The scones and muffins were beyond delicious. They rival the best French bakeries I've been to! I would recommend Frank to anyone and everyone. Thank you, Frank!

Blak & Bleu's reply

Thank-You Charmaine, I may have to give you that scone recipe. ;-)

Bruce B.

Aug 5, 2014

I am a former chef myself and enjoy and appreciate quality food. I attended two events catered by Frank, and the food was creative and tasted wonderful. I recommend him without hesitation.

Lisa D.

Aug 6, 2014

Frank catered a very last minute party for 40 for us and saved my ass ! .. IT WAS AMAZING !! Everything was fantastic the burgers were outstanding!! The salads incredible ,EVERYTHING was great. My kitchen was spotless after and he was a pleasure to work with.

FAQs

What education and/or training do you have that relates to your work?
I must admit... I am a food magazine junkie! I get a lot of inspiration and learn some new techniques from some great Chefs!
How did you get started doing this type of work?
I was born & raised in Chicago... A mostly Italian north-sider with a little Polish & German mixed in. Surrounded by great food and great cooks... My Mom & her Mom, My Dad & his Mom & Dad... I grew up thinking, "Food was Family & Friends. Food was Love.". Whenever were celebrating anything special, Birthdays, Anniversaries, Weddings, Showers, Graduations, food was the centerpiece... "When we gonna eat?", might as well have been written on the family crest. Even when we were sad, we often heard a sentiment I still believe in... "eat something you'll feel better". We always did! I started out as an Actor and I must admit that I "worked" for a while and was pretty good at it. In 2001 I moved to LA and after only 2 acting jobs in 2 years... a Voice over gig & a guest star on "The Gilmore Girls"... I decided I needed to start planning for a FUTURE! Being an Actor for over 20yrs kept me involved in the 'service industry'... of course! I started catering, as a server at first, then bartender, eventually supervisor... then Event Manager. I not only saw first hand what it took to produce food and events, I was excited to be part of those "special days" and really wanted to provide that service to people! I decided to go to Culinary school so I could start my own catering company and hopefully help people feel the love that good food, along with family & friends, can provide!
Describe a recent project you are fond of. How long did it take?
I honestly must say that I am proud of every job I do. I am confident in the food & services that I provide... From fresh & delicious ingredients to thoughtful & attentive staff... Blak & Bleu will not disappoint!

Blak & Bleu

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