Andrea's Personal Private Chef Services
About this pro
Myself and my staff are all trained professionals. We have years of experience in the culinary field. For me personally I have the experience in fine dining at the seelbach hilton hotel. I was a banquet chef there as well, I've worked weddings, company parties and private parties. My sous chef Ms. Hawkins has also worked in fine dining at McCormicks, and together we opened up the restaurant for the downtown Cincinnati Hyatt regency hotel. I enjoy it all actually. I love cooking because it has a kind of magical appeal to it as you try new recipes, cook for others, and when all the hard work you put into the meal pays off in the end.
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- What should the customer know about your pricing (e.g., discounts, fees)?My pricing includes food, labor, and other extra pieces needed for the parties such as chaffing dishes, plates, etc. My price I put up is what I estimate yet the prices may change because it truly depends on the details at the end of the day.
- What is your typical process for working with a new customer?I like to get to know my customers preferences so I can make food that appeals to them and also in cases of events I can make up a menu appetizing enough to suit everyone's unique tastes.
- What education and/or training do you have that relates to your work?I graduated from culinary school with an associates of science degree in culinary arts. I have worked in the cooking field now for 10 years and I'm trained in all aspects of cooking. Banquets and fine dining specifically.