FAQs
- How did you get started doing this type of work?
I cannot tell a lie. This all started when I was 13 years old as a dishwasher, just doing it for some cash. I hated dish washing though, but I loved money, so I harassed all the cooks for their culinary knowledge. Learning to cook would be my ticket out of the dish pit. I quickly moved up the ladder or "brigade" as we call it and within no time, I felt that I could become a chef at a much younger age than was the norm so I challenged myself to do so. I became Executive Chef of Bill Gates' country club at the young age of 27.
- What types of customers have you worked with?
I have several clients that I do regular meal prep for them. I set them up for the week or possibly longer and they just have a dish that can be easily made of heated up in 15 minutes or so. I also do a lot of dinner parties. Some are just for two clients, a nice romantic dinner, while others are for larger groups. I can do it all, well.
- What advice would you give a customer looking to hire a provider in your area of work?
You are spending your money for a service. Not only that, you are spending your money on a service that will hopefully turn food that YOU paid for into something great. Sure mistakes happen, but many can be avoided just by doing a little background check. If you are having a special retirement dinner for 10 guests, try to get a couple of references from clients that had the same chef properly execute the dinner to their expectations. Some chefs don't know their limitations and can't say no to a job that they probably are not qualified to do.