About this pro
4 years in business
14 hires on Thumbtack
Awesome idea for a unique birthday date would/will definetly do again!Dec 11, 2016Verified
So far still in conversation about the best fit, but really good communicationDec 9, 2016Verified
CT lived up to all the reviews I read before hiring him. His friendly manner combined with his natural teaching skills of his craft worked out perfectly for the special dinner I had envisioned for my family. Highly recommend him for any occasion.Nov 17, 2016Verified
CT was great I hired him to do a small dinner for my boyfriends birthday and he was excellent the food was amazing he also cleaned up after himself really well I will be using him again in the futureOct 29, 2016Verified
Chris was really helpful in a somewhat unusual situation. I wanted to give my son a cooking lesson but had no idea what he'd want to cook or how much it would cost. Chris got right on it and sent him an email wishing him a happy birthday and announcing the as-yet-to-be-determined gift. My son is really looking forward to it but has been slow to respond due to his kids' vacation. It will be fun to see what he and Chris decide to do! Thanks, Chris!Jun 21, 2015Verified
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?For ongoing weekly meal clients, we charge $35/hr plus cost of groceries. For catering and parties, costs includes the price of food, labor, and any rentals. Price per head can be negotiated, but we are committed to paying event staff a fair wage of $25/hr for cooks and $12/hr for servers.
- What is your typical process for working with a new customer?For a new customer, we begin with a brief phone call to get the basics. This can then be followed by an in-person free consultation to cover specifics for the upcoming event or needs for ongoing meals. We will create custom menus for their approval, as well as a detailed quote breaking down all costs. On the day of the event or scheduled cook date we come to the clients home, cook or deliver delicious food, and if cooking, leave the kitchen cleaner and with more delicious smells than when we arrived.
- What education and/or training do you have that relates to your work?I've been cooking professionally for close to a decade. I have an Associate Degree in Culinary Arts from The Restaurant School here in Philadelphia. I am also Serve Safe certified at the Manager Level, which is the industry standard for health and food safety.
|Sunday||9:00 a.m. to 12:00 midnight|
|Monday||9:00 a.m. to 12:00 midnight|
|Tuesday||9:00 a.m. to 12:00 midnight|
|Wednesday||9:00 a.m. to 12:00 midnight|
|Thursday||9:00 a.m. to 12:00 midnight|
|Friday||9:00 a.m. to 12:00 midnight|
|Saturday||9:00 a.m. to 12:00 midnight|