Stir Crazy Cooks & Catering

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Customers rated this pro highly for work quality, responsiveness, and professionalism.

Read reviews that mention:

• food・12

• delicious・7

• chef・5

• dinner・4

• menu・3

• caterer・2

• catered・2

• event・1

• guests・1

• party・1

FAQs

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

  Just as no two events are the same, neither is the cost. Every event or dinner is unique and incurs a cost tailored to the event or dinner. We pay attention to budgets on requests and offer food within the comfort and range of my prospective clients. We work with them to offer what they're looking for, at the best rate possible. For general guideline, please consider the following: Personal Chef: $225 plus the cost of groceries; includes made from scratch cooking and delivery within a 20 mile radius. I obtain all of the groceries for you. Menus change quarterly; selections made each week. Personal Chef Plus: $250-500; in-home cooking; available multiple days each week; price will depend on number of days required. Menus tailored to client. Private Chef: on site cooking for your special event w/ guests between 2-10; rate begins at $250; deposit required to book event. Menus tailor made. Catering: specific to each event, we focus on events from 10-101; deposit of 30% of estimated final invoice required to book event. Estimates begin at $25 per person. **Other than Personal Chef pricing, rates are a guideline, sometimes less, sometimes more, it's a starting place. Be honest and specific with what you want, and we'll do our best to work with you.

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

  Simple and straight forward. After reviewing the request, we have found a quick phone call is the best way to communicate effectively; giving both of us the opportunity to see if we'll be a good fit for each other. Once hired, we work on menus specific to client and require a deposit to book event. Final invoices are sent day of event; for repeat customers, we offer next day invoicing and allow them to enjoy the event they have been anticipating.

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

  I have worked in the hospitality industry for over 25 years, in every role in 'the house'. I have waited on, poured, served, cooked, cleaned, pleased, entertained, hosted, endless amounts of happy customers, satisfied guests, and satiated tummies. I am a classically trained chef and graduated from culinary school 12 years ago at the top of my class with an Associates of Applied Science degree in Culinary Arts.