Hired 8 times
10 years in business
(Eastern Time Zone)
7:00 a.m. to 12:00 midnight
Credit card, Cash, Paypal
Scott ran an 8 person cooking class for us during a work retreat. He came up with the menu, the course outline, brought equipment and ran a perfect operation. The food was fantastic and everyone had a great time.Nov 8, 2018Verified
Scott was awesome. He was always on time. The food he prepared was excellent. It was the first time I every had someone actually cook the food on premises. Highly recommend him and I will certainly use him again when the need arises. Bravo !!!!Jun 4, 2018Verified
Jenna B.May 7, 2018Verified
Scott's food was delicious and he was so pleasant and easy to work with. He made the evening a HUGE success!!Jun 11, 2018Verified
Scott is excellent in the kitchen. He is perfect for our family and I love sharing ideas and watching him create magic with food. Wonderful with our guests as well. Enjoy his professional presentation. Excellent value too.Sep 28, 2018
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- What should the customer know about your pricing (e.g., discounts, fees)?My service is a fee plus grocery cost, unless otherwise noted. This allows more customization for my clients; if you want surf & turf you will pay more than someone who would like a pasta dish. It is the fairest pricing structure I have come across. Bottom line: I like to provide customized pricing and menus, based on the client's individual preferences and event theme.
- What is your typical process for working with a new customer?First, I like to find out what the client's expectations are: what is the event, how many people, and if there are any food preferences/allergies. From there I submit a menu for the client's approval. Once a final menu is determined we confirm the details (date, time, fee, menu, etc.) I purchase all of the perishable menu ingredients either the day of the event or the day before (if I will be preparing anything the day before). All items are prepared at the client's location as close to the event as possible, to provide the freshest flavors possible. If needed, I can also provide a server and cleanup staff.
- What education and/or training do you have that relates to your work?I have real-life experience, having grown up in a restaurant, I worked as a culinary coordinator for a major upscale kitchenware retailer, where I created and conducted dinner parties and cooking classes for individuals and groups. I have also taken cooking classes at a local college as well as through the United States Personal Chef Association, of which I am currently a member.