FAQs
- What education and/or training do you have that relates to your work?
Cooking school in Montpellier, France Internship at Chez Panisse, Berkeley Internship at Verbena, SF Internship at Wolfdales, Tahoe City SmartSafe Certified 10 years of catering experience
- What types of customers have you worked with?
Normally I come as just me or with 1-3 helpers to your kitchen as a personal chef. We will have already pre-planned a menu, time, etc, and then I grocery shop, prepare, and show up at your house to make your meal and clean up afterwards. It is a professional yet friendly environment, usually for about 6-100 people (50-100: Mostly just appetizers for cocktail parties). I do this for many families inviting friends over for dinner, traveling, or wanting to do something special.
- Describe a recent project you are fond of. How long did it take?
My last two favorite jobs were for the same family. This was the founders of AOL, who are extreme foodies and want a creative and impressive experience. For the husband's 60th birthday, the wife gave me a large budget and asked me to prepare my ultimate 6 course dinner for her husband and his family (17 people). For over a month, I was busy buying all sorts of specialty plating pieces, tools for molecular gastronomy, and importing rare foods from all over the world. I had two helpers, and not only did we get to know the family while preparing their meal, but I was invited back to their house to cook their Thanksgiving dinner (3 straight days of preparation), a few months after!