What education and/or training do you have that relates to your work?
Yes, below is a short list...
Chef Garbos Qualifications & Professional Affiliations:
Culinary Institute of America, Napa, (Continuing Education)
Culinary Business Academy (Graduate)
Certified Personal Chef (Recognized by the Federal Government)
ServSafe Certified (Safe Food handling recognized by the State of CA)
Licensed and Insured in the City and County of San Francisco
Premier Member of the US Personal Chef Association (USPCA)
Chapter Officer, USPCA Local Bay Area Chapter
Board of Directors, Las Trampas, Inc.
Chamber of Commerce Member (San Francisco)
UC Berkeley Graduate, B.A. English Literature
What advice would you give a customer looking to hire a provider in your area of work?
Ask if the Chef is ServSafe Certified which is the industry standard for safe food handling in the Restaurant sector. Is the Chef flexible with regard to highly customized meals and are they willing to prepare your favorite recipes? Understand the difference between a Personal Chef and a Private Chef as these two positions are commonly thought to be the same. Is their food beautiful, organic, delicious, and healthy and most importantly is it easy to prepare. Finally, can they recommend other chefs if their schedule is fully booked.
What questions should customers think through before talking to professionals about their project?
I was formerly an advertising account executive with a lifetime passion for the culinary arts. After the .com boom and bust I decided to start my own Personal Chef business and be master of my own universe. With 25 years of practical experience with cooking and entertaining I put my business savvy to work and created a highly successful Personal Chef Service which has been operating in the San Francisco Bay Area since 2005.