AT YOUR TABLE, LLC

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Introduction: I am proud to provide tasty, home-cooked meals that use only the freshest seasonal ingredients. I try to buy local & sustainably grown ingredients as much as possible from nearby farmer's markets when in season. If needed, I will travel to two or three grocery stores in the morning of the cook date to source the best quality ingredients. After all, a great dish begins with top quality ingredients! EVERYTHING! From grocery shopping and creating tailored menus to cleaning up after prepping a full week's worth of food, I absolutely love my job! I truly enjoy building relationships with my clients and introducing them to or expanding their palates to dishes that they may not normally order out at a restaurant. It's very humbling when I receive a text message the next day from one of my clients saying how much they loved the food that I've prepared for them. I know I'm on the right track and doing a good job when the feedback comes pouring in!

Overview

Hired 5 times

Background checked

9 years in business

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Featured Projects

15 photos

Reviews

Excellent 4.9

11 reviews

91%

Matt T.

Aug 4, 2015

Madiha R.

Sep 8, 2015

Hired on Thumbtack

Personal Chef (Ongoing)

Umma G.

Nov 18, 2015

Chef Mandy is a FAVORITE at our home! Her acumen, skill, and professionalism exceed our expectations, weekly. While in our kitchen, she fills our home with savory, sweet and delicious smells that encourage us, all, to sit and celebrate even the smallest meal, together. For the last 10 weeks, Chef Mandy has prepared 7 dinners, lunches and snacks each week. She develops healthy, family-style meals with seasonal, local ingredients. She is responsive to feedback and communicates easily with text and email. Hosting private dinner parties is a breeze with Chef Mandy. We've enjoyed, both, plated and family-style meals. She readily accommodates dietary restrictions, children, and culturally diverse cuisine. Chef Mandy is extremely personable, discreet, and provides fantastic suggestions for creating memorable culinary experiences. Chef Mandy coordinates meal planning, grocery shopping, meal preparation, and kitchen cleaning. Our grocery bill is much more efficient with her oversight. Her careful preparation and coordination maximizes our family time. We couldn't ask for a better chef!

Shannon H.

Jun 15, 2015

Mandy cooks for my family each week on Mondays and Wednesdays. She leaves the food for the week labeled and dated in the refrigerator. She leaves the kitchen very clean and organized when she leaves. Her service has allowed us to spend more family time with our children.

Steven J.

Feb 16, 2017

I hired At Your Table to cater a December dinner party in downtown Asheville. Mandy developed an amazing menu that my 30 guests loved! The food was fantastic and the special touches (like labels at each dish and beautiful serving platters) made it a truly memorable event. Add to that their amazing service and I ended up with the best catered event I've ever had. Period.

Credentials

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Mandy Stricklin

FAQs

What is your typical process for working with a new customer?
When potential clients are considering At Your Table's Personal Chef Service, I like to meet with the client in their home to conduct a free consultation, where we take take an in-depth look at what we can do to take the overwhelm out of your weeknight dinners. You would then fill out a detailed questionnaire so that I have a tight overview of your preferences. Then I plan a menu based on your preferences, and give you options to choose from based on what you’ve told me. I go out and shop for the most local ingredients we can find, ensuring you get the best quality food. Lastly, we set up a trial cook day. If you like the food, you can subscribe to a weekly, bi-weekly, or monthly service.
What education and/or training do you have that relates to your work?
Growing up in southwestern Pennsylvania in a family of hunters and gatherers, I learned at a young age how to live sustainably off the land (gardening, foraging for morels, fishing for trout, or hunting deer and turkeys) and to appreciate where food comes from. One of the most fulfilling learning experiences in my life was going on my first hunt with my dad and harvesting my first deer. From learning how to hunt, field dress, and then break down the whole animal, I gained a profound appreciation and respect for animals. Being an avid outdoors woman and having a passion for food, I pursued a Culinary Arts degree from the Asheville-Buncombe Technical Community College. In 2013, I staged at Chef Sean Brock's Husk Restaurant in Charleston, SC. While there, my culinary curiosity peaked having been exposed to some of the freshest, local ingredients that the low country had to offer. Not only was I able to work with the highest quality of ingredients, I was afforded the opportunity to work alongside their pastry chef, butcher, and Chef de Cuisine Travis Grimes. Upon completion of my Culinary Arts degree, I was working as a Butcher at a local natural foods store in Biltmore Village as well as a part-time Catering Chef for Corner Kitchen Catering. After a few months of perfecting my fabrication skills, I was promoted from Butcher to Baker and then later Marketing Director, which is what my first degree is in from The Pennsylvania State University. My culinary experience and palate is quite vast having spent some time abroad living in Italy and traveling around the world. I love to cook various ethnic foods and to introduce my clients to dishes that they usually wouldn't try before. I am insured and a Servsafe Certified Food Handler. I look forward to meeting with you to see how we can start to make your life a little easier and relieve some stress from your daily life! Remember I am here so you can have more time to do the things you enjoy doing!
How did you get started doing this type of work?
Chef Mandy started work as a private chef for a private family. This is where her love for in-home meal preparation and private dinner parties began. Since then, Chef Mandy has created her own personal chef service that emphasizes the farm-fresh, local and organic produce she grew up adoring so much. When she is not experimenting with new ingredients or tasting local cuisine, she is cooking for her clients which have become just like family.