FAQs
- How did you get started doing this type of work?
I have always taken an interest in cooking. I grew up in a large Italian and Greek family where great food was always present. I had many cousins and I was always the only one who wanted to help out in the kitchen, with much delight to the elders. So for Christmas while they would get toys, I would get cooking related items, knifes, Jaques Pepin cooking tapes, cookbooks... So it made me more interested in cooking. I then started researching new ingredients and techniques, different cuisines, and I got better and better through trial and error. I then had
- What advice would you give a customer looking to hire a provider in your area of work?
I would suggest doing your homework, do some research. Have a face to face interview with a couple of chefs that you've narrowed down. Most professionals will do it for no fee. Maybe have then cook a simple, inexpensive dish as a tester. I believe that a chef has to have a similar palate as you, some chefs like salty and sour more than a balance, they just cook that way and cook what tastes "right" to them. But it may not taste "right" for you. Speaking from a lot of experience and from working with many different chefs.
- What questions should customers think through before talking to professionals about their project?
Not all chefs are created equal! Not meaning to sound harsh but this is true. Many times have I seen the politics of a kitchen overshadow true talent when it comes to chefs and the restaurant business.