FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Packages vary and are customized. Standard packages quotes discussed upon consultation
- What is your typical process for working with a new customer?
As a Personal Chef, in home hospitality offers not only a level of professionalism and intimacy that I believe in while providIng opportunities for creative growth and expression. In return, I offer a solid educational background in Hospitality Administration with concentration in culinary arts and professional cooking. Various hands on training and experiences throughout my career have greatly enhanced my ability to acquire new knowledge fast, and execute assigned work duties/responsibilities, enabling me to perform my job specifications proficiently. In addition, my diverse work background have adequately prepared me for the most challenging and multi-tasked work environment. Many of them requiring me to implement projects, supervise/mentor individuals, and maintain organizational skills. Certification is a requirement for completion of courses in the Hospitality Program at Ivy Tech State College. Therefore, I have obtained certifications in Sanitation, Basic Foods and Theory, and Table Service/Presentation among others. Perhaps even more important than certification, it is my strong personal belief in cleanliness, order, and sanitation concern that motivates me to follow mandatory safety and sanitation food regulations. Such practices and conduct is not only ethical but ensures the safety of my clients, their families, and their guests. Beyond my educational qualifications and work ethic, my personal and moral beliefs in high standards, honesty and loyalty makes me an ideal employee/vender. I sincerely believe that I can become an asset to your household or organization, and I look forward to the opportunity to talk with you further about the services I can provide for you. Thank you for your time and consideration. ~ Chef TaMara G.
- What education and/or training do you have that relates to your work?
EDUCATION: Ivy Tech State College. Indianapolis, Indiana. Hospitality Administration/Culinary Arts. Associates of Applied Science degree 2007. Indiana University-Purdue University. Indianapolis, Indiana. Communication-Theatre Major. Bachelor of Arts degree 2000. Broad Ripple High School. Indianapolis, Indiana. Magnet/Humanities Enrichment Program. Diploma, 1989. EMPLOYMENT: 2003 current Epicureans Catering. Fishers, Indiana. Chef. Seasonal/Part-time subcontractor providing meal preparation, banquet/events - catering service with additional duties of table service and event planning when applicable or as needed 2006 - current Just 4 U Creations, LLC. Indianapolis, Indiana. Personal Chef. Providing cooking and dining services to private clients and local businesses. Services include small event coordination, meal preparation, home replacement meals, menu design and consultation. 2011 Fort Benjamin Harrison. Indianapolis, Indiana. Line Cook/Chef. Preparation of daily menu items for buffet and meals for banquet/catering events, with additional primary duties cooking/management of secondary dining facility for golf resort. 2008 2011 Tau Kappa Epsilon Fraternity c/o Butler University. Indianapolis, Indiana. Personal Chef. Providing daily meals for in house, duties entails menu plan development, preparation, budget and inventory management skills. 2007 2008 Wolfgang Puck. Indianapolis, Indiana Cook. Meal preparations and service for banquet and catering events c/o Indianapolis Museum of Art. 2004 Centerplate. Indianapolis. Indiana Cook (internship). Multi-tasked environment which entailed preparations of meals, event planning, and banquet set up for Indiana Convention Center & RCA Dome. Concentration in mass line production/plating and catering. 2003 Jillians. Indianapolis. Indiana. Line Cook. Preparation of meals within a fast pace restaurant/entertainment establishment. Competent training in various stations, including pantry, grilling and sauté. 2003 - 2005 Ritz Charles Catering. Indianapolis, Indiana. Prep Cook. Assisting Executive Chef with food and meal preparation for Indianapolis Motor Speedway accounts. Seasonal position only. 2000 - 2002 Marion County Probation Department. Indianapolis, Indiana. Probation Officer. Casework supervision of probationers with Court order conditions. Intensive management and supervision skills required. Probation Officer Certification with Indiana Judicial Center. Certifications: ServSafe Sanitation Professional Management Professional Cooking Professional Management Presenting Service Professional Management - Human Relations Management SKILLS AND INTERESTS: Culinary: Catering Administration, Meat Fabrication, Soups and Stocks, Table Service, Basic Foods, Fish and Seafood, Classical Cuisine, Hospitality Purchasing, Menu Design and Layout, Human Relations Management, Specialized Cuisine, Garde management, Nutrition, Pantry & Breakfast, Classical Pastries, and Food/Beverage Cost Control. Microsoft Office, Case Management and Public Relations. Facilitator. Creative and Technical Writing. Poetry. Screen/Stage plays. Some visual arts.