Have Knives Will Travel LLC

contact for price

Select a service

Zip code

Number of people

Recipe difficulty

Desired cooking skills

Sorry this pro can’t do your job, but we know other pros who can.

Check them out

Introduction: I am a ACF Certified Culinary Educator. I have 25 years teaching experience and have catered numerous small personal in-home parties. I can teach basic ice carving techniques, several international cuisines and regional American cuisines including vegan, vegetarian and gluten free. I plan cooking lessons and parties based on a customer's requirements. I enjoy sharing recipes and keeping up to date with sanitation safety and nutrition while introducing fun concepts to clients. I make cooking fun. Presently I am licensed for the state of Delaware and only service Sussex Co. and Kent Co. in Delaware and boarding cities in Maryland.

Overview

Hired 3 times

Background checked

7 years in business

Payment methods

This pro accepts payments via Cash.

Featured Projects

6 photos

Reviews

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

5.0

3 reviews

5

100%

4

0%

3

0%

2

0%

1

0%

Kathy L.

Mar 22, 2017

Chef Dave did a five star job creating a menu and preparing the food for a wedding rehearsal dinner. Chef Dave not only came up with wonderful choices for food to be served but when the menu needed to be modified to accommodate a guest with a food allergy, he did it with flair. He provided everything that was needed to make the dinner a success, making it an effortless evening for me in the midst of many wedding last minute details. The presentation of the food was unparalleled. My guests were impressed with the breadth of menu, quality of the food and the impressive display. I would not hesitate to call Chef Dave for my next event.

Nancy B.

Apr 21, 2018

·

Hired on Thumbtack

Chef Dave displayed his versatility by designing and delivering a great cooking lesson for our 5 year old grandson. His enthusiasm for being a part of this birthday surprise was wonderful. Chef Dave was so easy to work with. He respected our ideas and added great innovations of his own to create an unforgettable experience for a budding young chef!

Details: 1 person • Italian • American • Basic cooking skills • Child (under 13) • Beginner • $75 - $150 per person • Willing to work around teacher's schedule • I travel to the cooking instructor • The cooking instructor travels to me

Private Cooking Lessons

Sabrina R.

Jul 12, 2020

·

Hired on Thumbtack

Chef Dave was a pleasure to work with. We reached out upon searching for a Chef to make our friends Bachelorette party extra special during Quarantine as we were unable to go out. We could not have asked for a better night! The food was delicious, the service was impeccable! Pricing was fare and affordable, no surprises or additional charges. Chef Dave was so kind, warm & welcoming! It was a true joy!!

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Cocktail hour / hors d'oeuvres • Dinner • Dessert • Standard (basic ingredients) • Dessert • American - casual • American - formal • Italian • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Credentials

Background Check

David Nolker

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I work directly with customers to design a menu for a dinner party, appetizer (Tapas) party or cooking lessons which suits their needs. I believe that each customer is unique and deserves the best. My fees start at $60.00 per person. I offer discounts for multiple bookings.
What is your typical process for working with a new customer?
I like to find out what the customer wants and then design a menu or cooking lesson plan to fall within their budget.
What education and/or training do you have that relates to your work?
I am a Certified Culinary Educator (CCE) and have worked the past 25 years as a culinary arts instructor. Previously, I have been the executive chef in local country clubs and have worked in hotels in London England, Philadelphia and San Francisco. As a founding member of and the current president of the American Culinary Federation, First State Chef's Association I frequently attend seminars to keep up to date in culinary techniques.