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Introduction: From a young age, and as far back as I can remember, I have always enjoyed the rewarding qualities of cooking a meal, and baking treats for friends and family. There's nothing quite like the reaction you get from loved ones, guests and patrons like when you fill their bellies and souls with a well-prepared home cooked meal. This reaction coupled with my passion for food and cooking have directed me on a life-long journey of culinary education and sharing. My name is Chef Michelle Ciance. I am a graduate of the Institute of Culinary Education in New York City and based professionally out of Northern New Jersey. For the past seven years my focus and dedication have been to the art of cooking, baking and hospitality. Through the years, working alongside and learning from some of the best chefs in New Jersey I am now incredibly excited to share what I have learned with you! Being a Chef, I adhere to the philosophy of “learning something new every day”. Forever a student of the culinary arts, I continue my dedication to my craft through personal and professional education. I also thoroughly enjoy mentoring novice cooks. With my easy going and patient methods of instruction, I strive to guide at every juncture of the process. Fundamental cooking is a skill that is important for so many reasons and something I truly enjoy teaching, with the intention of passing on my knowledge of different techniques, product identification, healthy eating and more to anybody who is eager and willing to learn. Whether it be the most novice cook who’s interested in learning the basics of cooking, or the more advanced cook who is looking to really hone their skills, learn advanced modern techniques, or just some fresh and new ideas and recipes, I am your enthusiastic guide at every level, every step of the way!
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- What should the customer know about your pricing (e.g., discounts, fees)?There is no one size fits all approach to my service, so once the client and myself establish what exactly it is that they want and need, the prices I offer will be tailored accordingly
- What is your typical process for working with a new customer?First and foremost I like to establish what the clients vision is for their upcoming event and from there get a feel for what the best service/menu/pricing options work best for them.
- What education and/or training do you have that relates to your work?In 2011 I graduated from The Institute of Culinary Education in New York City. After finishing culinary school, I then studied under some of New Jerseys best chefs moving through the ranks when I decided to progress into a private chef. In the food industry there is always something new to learn, which makes each chef responsible in furthering their knowledge of ingredients and techniques. Being so close to New York City, I frequent farmers markets, events and different restaurants to keep my cooking interesting