|Sunday||7:00 a.m. to 11:00 p.m.|
|Monday||7:00 a.m. to 11:00 p.m.|
|Friday||7:00 a.m. to 11:00 p.m.|
|Saturday||7:00 a.m. to 11:00 p.m.|
TLC Personal Cheffing
About this pro
Chef Karen prepared a delicious meal for myself and my friends to celebrate my birthday. Her menu options were plentiful. She catered to my vegan friends and kept us carnivores happy too. The food tasted delicious. Her prices were affordable and fair. She was very responsive to my emails, calls, and texts. Her casserole and soup dinnerware were beautiful. Dinner service was slower than I expected because she arrived later than she planned.Aug 3, 2018Verified
It was excellent. She did a great job the food was delicious. Also she was so friendly and we loved having her in our home. We definitely would have her again.Jan 9, 2017Verified
I surprised my husband with a personal chef to prepare breakfast for us for his birthday. The experience was amazing! Karen was very nice and professional. She came up with the menu and brought everything with her. She even cleaned up after. We will definitely be using her again!Nov 28, 2016Verified
Karen catered for 30 of our friends at a summer party. She was incredibly easy to work with, very responsive and the food was delicious!!Jul 5, 2018Verified
Karen’s food was delicious and her timing was just perfect. She was easy to work with, her rates were reasonable and she brought true professionalism to the table. She was the hit of our party! I will use her services again.Jul 1, 2018Verified
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- What should the customer know about your pricing (e.g., discounts, fees)?Because the services are specialized, it varies depending on what service the client wants and the degree of service they want.
- What is your typical process for working with a new customer?After an initial phone conversation, particularly an ongoing client, I like to schedule an in-person meeting at their home. I like to see the environment I will be working in, as well as getting to know the client.
- What education and/or training do you have that relates to your work?I studied at the Cordon Bleu in Chicago 17 years ago. I finished with an Associates' degree in Culinary Arts and Certificates in Baking and Pastry and Restaurant Management. I have worked in various food service enviroments, including restaurants and food manufacturers.