Bolted Chef
Bolted Chef

Bolted Chef

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Introduction: Bolted Chef provides thoughtfully curated culinary experiences through in-home cooking classes, event catering, menu design consultation and private chef services. Chef Diane Kelly creates dishes from scratch with mindfully sourced seasonal ingredients from ethical producers. She strives to understand the cultural, scientific, historical, agriculture and environmental significance of every element of her meals. Cooking is an artistic expression. Passion infuses her client's experiences in unique and memorable ways. There is intention and reason behind every aspect of the menus she creates. All services are customized, which adds a nuanced and personalized aspect for all her clients.
Overview

Hired 2 times

Background checked

1 employee

5 years in business

Payment methods

Cash, Check, PayPal, Venmo

Social media

Instagram, Twitter

Featured Projects

43 photos

  • Vegan Wellness Weekend Retreat

    Personal Chef

Specialties
Event type

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Cuisine(s)

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Credentials
Background Check

Diane Kelly

FAQs

  • What should the customer know about your pricing (e.g., discounts, fees)?

    I have set minimum rates for the jobs that I take on. My fees are mainly based on price of ingredients, number of people and any additional costs associated with travel and equipment needed at the event. I do not charge hourly rates, as my menu design and cooking process is a meditative practice that is never rushed. I do not take short-cuts in any part of my planning and cooking, so do not want there to be any discomfort from the amount of time I spend planning and preparing for each clients experience. This allows for a lower budget event to be treated with the same thoughtful approach as a high-end one would.

  • What is your typical process for working with a new customer?

    After receiving the fundamental details for location, date of event, number or people and general budget, I speak to customers on the phone to gain a better understanding of what their unique vision in for the event. I then take that information in constructing a proposed menu and plan to review with the client and make any adjustments. Details and questions after these initial two conversations are usually handled via text or email. Clients are encouraged to call or email anytime with questions or ideas that come up. I adjust how involved the client is in the process based on what they desire. I handle everything if they need or work with them throughout if they prefer to be more hands on and involved.

  • What education and/or training do you have that relates to your work?

    I am self-trained to cook international cuisines using traditional and modernist techniques. My learning style approaches every recipe from scratch. I evaluate every element by learning about its historical, scientific, environmental, and cultural significance. From there, I adapt the best technique for preparing the dish and innovate ways to make it special.

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