Chef Rich

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Introduction: I fulfill a need most chefs' don't. I like to make every small detail of the event known. It's your time to relax and enjoy your experience. I have a passion to fulfill needs of clients to enjoy the experience of hiring a professional.

Overview

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3 employees

9 years in business

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Richard Bradshaw

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
The price of the event is based on the clients needs.
What is your typical process for working with a new customer?
I like to meet and talk to the client to ensure we are on the same page of their needs.
What education and/or training do you have that relates to your work?
* 25 years as a highly experienced Chef and Restauranteur * Culinary Studies- Johnson and Wales * Culinary Intern- 3 years of studies with a 3 Star Michelin Chef * Opened 14 corporate restaurants and 7 personally owned restaurants * HAACP certified, University of Georgia, Brunswick, Ga. * Serve Safe certified * 4 years as Head Culinary Instructor, KSU Culinary Intern Program