|Sunday||6:00 a.m. to 7:00 p.m.|
|Monday||6:00 a.m. to 7:00 p.m.|
|Tuesday||6:00 a.m. to 7:00 p.m.|
|Wednesday||6:00 a.m. to 7:00 p.m.|
|Thursday||6:00 a.m. to 7:00 p.m.|
|Friday||6:00 a.m. to 7:00 p.m.|
|Saturday||6:00 a.m. to 7:00 p.m.|
Ben Pulver - Personal Chef LLC
About this pro
Ben did a great job, food was REALLY good.Jul 15, 2018Verified
Ben was easy and creative to work with. For our 20th Anniversary party, we wanted food that reflects our family cultures and our tastes. Ben had great suggestions for delicious food that was exactly right and our guests loved the meal and desserts. Ben even made some really special desserts. Our party numbers fluctuated so was a lot of food left over, and we got to keep it. He was reasonably priced and super competent. We were so lucky to find him.Jun 10, 2018Verified
I wish I would have known that chef Ben did not have any tables, I would have been more prepared. We ran out of chicken but there was plenty of other food to go around. All in all a very pleasant experience!Jun 5, 2018Verified
Ben catered a graduation party for our group of about 50 people. Everyone left well fed and happy. Ben was on time, and very accomodating to last minute requests. We went with a mexican theme and the guests absolutely loved the mexican "elotes". I would definitely recommend Ben for a catering job. Thanks Ben!May 23, 2018Verified
I hired Chef Ben for a grilling lesson as a surprise father's day gift for my husband. What an awesome time! We had so much fun and the food was amazing. My husband is still talking about it. I look forward to hiring Ben again.Jun 15, 2016Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?I have a variety of packages, which are all listed on my website. I will always be very upfront about how my pricing works. This sometimes results in a little sticker shock, but all of my prices are right out there, nothing is hidden. All of my rates are about midrange when compared to similar services in the area.
- What is your typical process for working with a new customer?I'm generally able to cover a lot of ground through phone conversations and email. Some clients do prefer to meet face to face before hiring me. On the food end, I work out custom menus with each client well before I cook for them, and allow for a lot of back and forth to tailor the menu to each individual's tastes, budget, and needs. When training a new client I come out for a free assessment session to determine current fitness levels, goals, limitations, and preferences.
- What education and/or training do you have that relates to your work?I worked in the restaurant business for a decade before starting my own venture. I did take some college level culinary courses, but most of my training is in-field. I recieved my CPT from NASM. I attend seminars to continue my education. I am currently studying to get my Fitness Nutrition Specialist certification through NASM.