|Sunday||9:00 a.m. to 10:00 p.m.|
|Monday||9:00 a.m. to 10:00 p.m.|
|Tuesday||9:00 a.m. to 10:00 p.m.|
|Wednesday||9:00 a.m. to 10:00 p.m.|
|Thursday||9:00 a.m. to 10:00 p.m.|
|Friday||9:00 a.m. to 10:00 p.m.|
|Saturday||9:00 a.m. to 10:00 p.m.|
Zacki's Culinary Creations
About this pro
Kim W.Jun 10, 2018Verified
Chef Zacki worked with me through several changes to get to a final menu that accommodated all the various likes and dislikes of 13 guests... - no small feat! The meal was enjoyed immensely by all who attended. The variety and quality of the appetizers were particularly impressive. The Coq au Vin w/wide noodles entree was delicious and filling. ...And everyone loved the dessert - not a crumb was left behind, despite the generous portions of entree everyone had just consumed.Jan 8, 2018VerifiedZacki M.'s reply
What a delight it was to be with the Kenny family. The cool part was that the guy business associates play a board game with David called Twilight Imporium that can take up to 12 hours to complete. They consummed a bunch of junk food, but never the less gobbled down our more sophisticated dinner where the winning dessert was Bill Neal's famous persimmon pudding. (Persimmons are only available a short season.) David's wife and son jumped in to assist in making dinner and was so impressed with the son that I am taking him on as an apprentice. Win-win for all!
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?I do not have a complicated pricing system.
- What is your typical process for working with a new customer?-To learn their sincerity of hiring a professional (not doing this themselves) and that they have a real price margin in mind or if not, a budget for everything. - That they have a kitchen available for ZCC to prepare their food. - For them to understand that there are other prices involved such as the cost of travel, staff, rentals. - Once this is in place, to choose the menu and decide on other services such as the setting up of decor, the cooking and presentation and to understand if they wish clean up. My main focus is the meal experience and often the client does not want to pay us to stay and clean up. This is fine with us.
- What education and/or training do you have that relates to your work?I am always reading, googling and experimenting with new recipes. Especially with the WWJE? (What Would Jesus Eat?) program as it is a continual learning curve. I especially enjoy the historical and Biblical aspect...This week, we are meeting for the second time with a Messianic Jew to guide us with our first Seder this spring. My assistant is learning some Hebrew and I will be in charge of this special meal to be shared with about 100 members at a church in Raleigh. So, yes, continuing education is absolutely necessary.