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American - casual,
American - formal,
Mexican / Latin American,
Mediterranean / Middle Eastern,
For years Chef Sarah has been my "go to" person in all aspects of my holiday meals and platters, and has never disappointed my family or my guests. However, as my life gets busier and my time in the kitchen gets shorter, her Chef services have come to my rescue for everyday meals as well. Once you have tasted her cooking, you will want her to create (from scratch!) all meals served from your kitchen. Hands down the freshest, tastiest (and lovingly presented) food you will ever eat, and crave long after your plates are empty and your belly is full. You will never regret having Chef Sarah as your personal chef. She takes away all the stress of prepping for any gathering, any size crowd, any menu and any budget....leaving you free and relaxed to enjoy yourself, and your guests...making happy memories for you and yours....That IS what it's all about, right?Nov 21, 2014
I hired Sarah to cook a surprise personal Valentine's Dinner for my hubby. Sarah planned the "perfect" appetizer, entre, and desert (with a little of my help of course) I told her what kind of meal I wanted and right off the back she presented me with suggestions. When she got to my house hubby was still home and she was kind enough to wait up the street until he leaves. She was very professional, she came to my house with "all" the ingredients that she would need and prepared a wonderful dinner, everything was very tasty!! Thank you very much Sarah!Mar 14, 2016Verified
Chef Sarah cooked a wonderful dinner for us on Father's Day. My husband felt so blessed. She was professional and delivered on what she promised. Food was delicious.Jun 22, 2015Verified
Sarah was a dream to work with, a true professional. She was very responsive, punctual and cooked 4 courses of a beautifully presented, delicious and healthy meal to a dinner party of 12 guests. She helped me craft a health-focused, seasonal menu (at my request), while having great ideas to accommodate the needs for our guests with dietary restrictions (one pescatarian guest and another with a gluten intolerance). One of our guests loved the meal so much that she has asked for the recipes of two of the dishes, which are pictured: (1) the perfectly cooked sole cutlet with a leek mushroom sauce and (2) an individual pavlova, topped with lime curd and a mixed berry compote. And I cannot stress enough Sarah's professionalism - she showed up on time, brought in all of her personal cookware, and then cooked, plated and served each course to 12 guests. Afterwards, she cleaned all the dishes and left the kitchen spotless - such a rockstar! I'd hire Sarah again in a second.Nov 7, 2017Verified
It was a wonderful evening. Sarah is a fantastic chef. She knows how to make the overall experience the best, from the service to the food. Her food was absolutely delicious. We are a soup family and her soup was fantastic, made with fresh farm ingredients. Her filet was, in fact, one of the best filets I have eaten, and that is saying a lot, as I have eaten in many of the famous steak houses in Philadelphia as well as in New York. The size of it was phenomenal, and it was cooked to perfection. From the appetizers to the desserts (which included a mouth-watering apple tart and a heavenly divine chocolate mousse),we were all in agreement, that Sarah was the right chef for us. . It was a great dining experience, and if an occasion comes up in the future that I need someone, I will definitely call Sarah. She made our evening an enjoyable and unforgettable night, especially for my husband for whom this dinner was for, a surprise 65th dinner with his family.Oct 22, 2017Verified
- What should the customer know about your pricing (e.g., discounts, fees)?I charge a flat fee or an hourly rate. It depends on the circumstance. That does not include the price of groceries. I factor into my pricing, mileage, shopping, devising menu, and preparing in the clients home.
- What is your typical process for working with a new customer?I like to set up consultations to discuss certain areas of dietary needs. I also like to see the kitchen to get a feel of where I would be preparing the meals.
- What education and/or training do you have that relates to your work?I’m a graduate of the Florida Culinary Institute where I received an associates degree in culinary arts and international baking and pastry, class of 1994. I also like to look for classes as well to learn a new technique.