|Sunday||5:00 a.m. to 12:00 a.m.|
|Monday||5:00 a.m. to 12:00 a.m.|
|Tuesday||5:00 a.m. to 12:00 a.m.|
|Wednesday||5:00 a.m. to 12:00 a.m.|
|Thursday||5:00 a.m. to 12:00 a.m.|
|Friday||5:00 a.m. to 12:00 a.m.|
|Saturday||5:00 a.m. to 12:00 a.m.|
Fancy's Personal Chef Services
About this pro
Fancy chef is awesome! Great job and fun evening. Food was fabulous. 5 starsMar 25, 2018VerifiedClaudine B.'s reply
Debby, It was my pleasure serving you and Mr. Q. I am glad you both enjoyed it! Thank you!
We had a great night cooking and learning with Claudine. Great planning on her part, and she graciously showed us the ropes on making a fantastic meal together. Lots of fun and I would highly recommend Fancy!Mar 20, 2017VerifiedClaudine B.'s reply
Anne!!! I had so much fun and felt like family myself. You all were so nice and you have a lovely family! Thank you for having Chef Tim and I share your family time cooking!
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?I don't have standard pricing on foods because too many market fluctuations on food and I create alot of menu options for clients to choose from in all kinds of cuisines. Generally I charge an hourly rate for shopping, prep and meal preparation, plus cost of food, delivery and tax. If it's for larger groups I discuss and confirm menu with client and charge a pp rate, plus tax gratuity and set-up/delivery.
- What is your typical process for working with a new customer?If there is mutual interest I send the client an agreement form and a personal food preferences questionnaire (for ongoing services). Both would be returned to me with a deposit to start the meal planning process. I then send them a meal plan according to their preferences, get their approval and then set a date and time of delivery. (allow 3 days from receipt of deposit to delivery date). The process is pretty much the same for EVENT DINNERS/CATERING but I send a formal proposal to the client. As far as COOKING LESSONS I would ask for a deposit to secure date and time.
- What education and/or training do you have that relates to your work?I am a 2015 graduate of Le Cordon Bleu in Dallas and received my Associates in Culinary Arts. I also subscribe to current food publications and what is happening in the food industry. I am also a CERTIFIED KITCHEN MANAGER. To the average layperson, this is what is known in the food industry as a certificate for working in a restaurant. A person receives a certificate only after passing an extensive test for SANITATION AND FOOD HEALTH. I got a 98.7%.