|Sunday||8:00 a.m. to 7:00 p.m.|
|Monday||8:00 a.m. to 7:00 p.m.|
|Tuesday||8:00 a.m. to 7:00 p.m.|
|Wednesday||8:00 a.m. to 7:00 p.m.|
|Thursday||8:00 a.m. to 7:00 p.m.|
|Friday||8:00 a.m. to 7:00 p.m.|
|Saturday||8:00 a.m. to 7:00 p.m.|
Culinary Creations by Deb
About this pro
Deb was awesome, she worked with our schedule and became prepared with EVERYTHING we would need. The sushi was delicious, we were super full at the end of the night, and we had a lot of fun!Mar 4, 2017VerifiedDebra D.'s reply
Thank you so much! You were both delightful to work with and I think the photos show that you are both ready to host your own sushi making party next time!
I hired Chef Deb to make a 3 course dinner for my boyfriend's birthday, and it was amazing! Deb was so professional from the beginning and gave me customized menu options to choose from. She arrived exactly on time and prepared one of the most delicious meals I've ever had. Dinner even included 2 bottles of wine :) and she left my kitchen in better shape than she found it! This entire process was so easy, and such a great gift idea! Now my only problem is trying to come up with another excuse to hire her again soon! I would DEFINITELY recommend Chef Deb!Dec 10, 2015VerifiedDebra D.'s reply
Thank you Kelsey - I'm glad you and Mike enjoyed your evening. It was my pleasure to prepare dinner for you both!
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?I charge a flat fee based on the number of guests and the number of meals and have my client reimburse for groceries. I find this fee structure to be the most fair to my clients.
- What is your typical process for working with a new customer?I usually speak with my clients by phone initially and we set up a meeting. When we meet we will go through a food profile questionnaire that helps me understand your food and flavor preferences and discuss the details of when I will come and how you would like your food left for you. The meeting concludes with me taking a tour of your kitchen and setting up our first cooking date.
- What education and/or training do you have that relates to your work?I am a graduate of Florida Culinary Institute with a degree in Culinary Arts. I continue my education constantly by reading Cook's Illustrated, Food and Wine, Saveur, Bon Appetit and Cooking Light regularly. I watch many cooking shows on television and I dine out frequently so I can keep abreast of fresh, new trends in culinary arts.