Cooking with Cook

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

Read reviews that mention:

• chef・3

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FAQs

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

  I generally charge $30 an hour for 4-8 hrs of work biweekly, including menu planning and labor. Usually my clients do the grocery shopping once we've settled on a menu, but I have also set up accounts with my clients with Fred Meyer, etc. so that I can do the shopping, and pick-up supplies on my way to their home. (This additional time would go towards the hourly rate.) If you would like to discuss a specific dessert or event, rather than on ongoing arrangement, I will happily put together an estimate for us to discuss.

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

  Once I have connected with a new customer, we meet face to face, either in person, or over a video chat, to get to know one another and see if we are a good fit. At this time we'll discuss what your dietary needs and goals are, what you enjoy eating, if you have any allergies, or if there are any foods that you hate. I am happy to send sample menus prior to this meeting as a basis for discussion! If we would both like to move forward, I would come to your home for a walk-though of the kitchen so I know what kind of equipment you have, and we can talk about any items you may need (such as Tupperware), or if I can provide the extra items (I'm happy to bring a couple extra sheet pans, etc.). This meeting can also happen upon my first appointment if that is more convenient. I usually work in the house while my clients are at their respective jobs, but I also have customers who work from home, or are homeschooling their children, in which case I'll give you the space you need if you need to get into the kitchen during the appointment.

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

  I have 17 years of real world experience cooking, serving, and bartending in various restaurants. I received an Associates Degree from the Oregon Culinary Institute in Baking, Pastry, and Restaurant Management. I have a current Oregon Food Handlers Card, and current OLCC servers license. most recently, I taught public cooking classes at Portland's Culinary Workshop for 7 years, working with a ton of different genres of food, as well as meeting the needs of a variety of dietary restrictions including allergies, vegan, vegetarian, and Orthodox Union Kosher. Prior to that I was the Executive Chef of Steamboat Bay Fishing Club in Alaska for three summers where I received a named mention in Forbes Magazine. I also worked at a few notable restaurants in PDX such as the Veritable Quandary, Ciao Vito, and Castagna.