FAQs
- How did you get started doing this type of work?
I began as an elementary school teacher who juggled The Gourmet Goddess during the summer months as a small, side endeavor. It blossomed into a business I could run on a full time basis with many clients! Widely known for striking out and forming Newport's first Vegetarian/Vegan catering company, I combined my passion for cooking with my hobby within the local sailing culture. I became one of the most desired Private Chefs on both Sailing and Motor Yachts in the Caribbean and Mediterranean. For over ten years, I practiced business skills in foreign markets and served as Executive Chef for various charters. My endeavors ranged around the globe from three-person crew sailboats to $150K/week Motor Yacht Charters. Always returning to RI in the off season, I vowed to return to the Sailing and the culinary capitol once I had seen the world. The success of my company has derived from my "cradle-to-grave" concept of total culinary care. Starting with tailoring the meals and menus to suit the lifestyles and nutritional needs and working all the way through cleanup and the packaging of the meals, the Gourmet Goddess has created a classic Rhode Island Business Style focusing on customer service.
- What types of customers have you worked with?
The Gourmet Goddess puts the aroma of delicious cuisine back into your kitchen. Personal Chef Lucie organizes menus and meal selections based upon your culinary desires, lifestyles, and nutritional requirements. She provisions your personal kitchen with the finest and freshest ingredients available from various locations, sources, and countries. She then creates a scrumptious meal from scratch in the privacy of your home for your family, relatives, and guests or drops it off at your home or office. Total Service includes the entire process from event planning through cleanup and packaging of leftovers complete with instructions for use. Required duties included not only several geographic regions of culinary expertise, but ability to converse and understand business methods of several foreign markets and exchanges. I typically provide clients/families with meals twice weekly that provides about four nights of dinners.
- Describe a recent project you are fond of. How long did it take?
I worked aboard a luxury sailing yacht this summer cruising the Mediterranean for Miss France and her entourage; I needed to cook Kosher for her and her family, despite the difficulty in cruising in remote waters with little to no choices on the shore for provisioning or supermarkets. I seamlessly cooked for ten crew and her ten guests, Kosher for five weeks. I was able to help her and her nanny begin "properly" feeding her two little boys. I guess you could say 'I had them eating out of my hands!'