

Ned Laventall
Responds within a day
Hired 30 times
21 similar jobs done near you
Background checked
Cash, Check, Venmo
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Customers rated this pro highly for professionalism, responsiveness, and work quality.
18 reviews
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Hired on Thumbtack
Hired on Thumbtack
Details: Regular meal • 6 - 10 guests • Dinner • Dessert • Standard (basic ingredients) • Dessert • Mexican / Latin American • Gluten free or celiac • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Lunch • Premium (high end ingredients) • Dessert • Cold beverages (alcoholic) • Mexican / Latin American • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 6 - 10 guests • Dinner • Dessert • Standard (basic ingredients) • Mexican / Latin American • Nut allergies • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 3 - 5 guests • Dinner • Dessert • Premium (high end ingredients) • Dessert • Mexican / Latin American • Vegetarian or vegan • Dairy intolerant • Meal prepared onsite • Only once • My home, venue, etc.
Hired on Thumbtack
Hired on Thumbtack
Details: Brunch / dinner party • 6 - 10 guests • Dinner • Dessert • Cocktail hour / hors d'oeuvres • Premium (high end ingredients) • Dessert • Cold beverages (non-alcoholic) • Cold beverages (alcoholic) • Hot beverages (coffee, tea, etc.) • Mexican / Latin American • Mediterranean / Middle Eastern • Indian • Asian • Vegetarian or vegan • Meal prepared onsite • Only once • At the pro’s location
Ned Laventall
FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My fees are based on number of guests being served, complexity, time required for preparation and distance traveling to the venue. For example, assuming a local venue in Santa Fe with 2 to 5 guests prepared on the premises and a fairly straightforward menu (app, entrée, dessert) my fee would be $175. More guests, courses, farther distance (think Albuquerque) would go to $200 or more depending on time and complexity. Alternatively, I can provide various choices that I will deliver to a property in disposable containers for reheating for a $75 service fee. Any materials purchased, food, beverage etc. or rentals, plates, glasses, chafers are reimbursed at actual cost. I provide an itemized list of all items and store receipts if necessary. I accept checks or cash (preferred).Gratuity is at your discretion.
- What is your typical process for working with a new customer?
My process is the same for all. Starting with my response to your contact info, we will discuss the basic details of the event, occasion, date and time, number of guests, type of property (residence, vacation property, social hall etc.) type of cuisine, dietary restrictions, likes and dislikes and type of service desired (buffet or plated). We will then zero in on the specific menu, this may take some further discussions, texts or emails. Once agreed and confirmed I try whenever possible to visit the property briefly the day before the to meet client, see the kitchen and dining set-up and to know the exact location of the venue (Santa Fe addresses can be challenging even with GPS). Then, the day of, I arrive at the agreed time unload and get busy. I prepare, plate and serve however you want, then clean up and that's about it! I have fun and you have fun and a great custom made meal.
- What education and/or training do you have that relates to your work?
I have degrees from both Dean College (Franklin, MA 1970) and Culinary Institute of America (Hyde Park NY,1974) and over 45 years in the food service industry in both hospitality and institutional enterprises.