It’s free with no obligation to hire
Milestone Birthday Dinner
Dinner Party for 20
Photos and Videos
American - casual,
American - formal,
Wedding and Event Catering
An amazing experience with Chef Val. My five cousins and I were pleased with the sumptuous meal and it was one of the highlights of our Girl's Trip!! Chef Val is personable and accommodating!!Jul 10, 2019Verified
Wedding and Event Catering
Wow!!!! Chef Val and her team are top-notch. This was my first experience hiring a private chef and I was not disappointed. Chef Val was tasked with creating a menu for a Surprise 50th Birthday party for ten people. Our menu: Passed items: Seared Duck on Cornbread Waffle with Sugarcane Mustard and Brie & Fig Flatbread with Toasted Almonds. Starter: Cane Fields Salad- Baby Greens with Satsuma Supremes, Spiced Pecans, Feta Cheese, and Sugarcane Vinaigrette. Entrée: choices: Seafood Stuffed Redfish Roulade, Lemon Beurre Blanc, Sautéed Green Beans, AND Petite Filet Mignon, Mushroom Demi-Glace, Parmesan & Black Pepper Risotto, Roasted Brussels Sprouts- Dessert: Bananas Foster. We had some folks that did not eat beef or pork and Chef Val's menu was able to make everyone happy and stay on the price per person plan. Also, Chef Val's team was able to help me with the table setting and selecting the appropriate wine glasses for the selected wine pairings. The food was delicious, to say the least. Everything was timed perfectly. The kitchen was immaculate. The leftovers perfectly packaged and left in the refrigerator. Unfortunately, I did not get a chance to thank her and her team before they left. A miscommunication almost caused me to miss out on an opportunity to work with Chef Val. Make sure to respond to correspondence clearly and ahead of any deadlines. :0) Chef Val and her team were the biggest part of what made the surprise birthday party the success that it was. My guests couldn't stop raving about the food. Many thanks to Chef Val and her team. Y'all Rock!Dec 17, 2019Verified
I was intimidated at the idea of having a private chef in my home (that's just for fancy people, right?), but Chef Val put me completely at ease. She not only left me with enough food for the week, she took into account my dietary restrictions and left the kitchen clean as a whistle! I highly recommend her services.Jan 2, 2019
Val and her team were absolutely amazing! They were flexible with timing and communication was clear and organized. The food prepared was delicious and the team loved it. Special food sensitivities were accommodated easily. Val worked with her team members in the kitchen while our group worked and did other activities. They were prepared and needed no additional assistance with any supplies. Friendly and talented! Would highly recommend!Oct 8, 2019Verified
Valerie was a pleasure and a professional. I was planning a dinner for a bachelorette. We had everything settled ahead of time and the menu sounded amazing. Valerie answered all of our dietary restriction questions and made a menu that met our needs. She was helpful in making sure we had what we needed at the airbnb. Right before our trip, a massive storm was set to hit New Orleans and we had to cancel our trip. She was extremely professional in this too. When I plan my next trip to the area, we will absolutely be working with Valerie.Jul 16, 2019VerifiedChefs's reply
Thank you, Anastasia! I look forward to working with you again!
- What should the customer know about your pricing (e.g., discounts, fees)?For the convenience of my clients, I typically price meals or events by the person. This price is inclusive - all of the food, labor, and taxes are rolled into one number to make budgeting easier. If a client wants or needs something additional, we can either increase the per person amount, or add it as a separate line item. Deposit - a deposit is required to hold the date for you. If you cancel 14 days or more before the event, your deposit will be refunded in the same way it was paid.
- What is your typical process for working with a new customer?I like to ask about the event first. Is it a birthday party? Or a busy professional might need meal prep to meet their health goals. Then I send some menu suggestions for the client to choose from. Once the menu is set, I ask questions to see if I need to bring anything else to the kitchen like extra plates or service staff for a larger group.
- What education and/or training do you have that relates to your work?I've been cooking in the metro New Orleans area for over 20 years. Graduate, Delgado Culinary Arts Program. Completed a 3-year apprentice program sponsored by the American Culinary Federation, New Orleans Chapter. I have worked with a number of caterers, and have experience in weddings and large events, VIP festival tents, movie set foodservice, corporate functions, private parties, and intimate private dining.