|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
She was rude and disrespectful she mentioned that her job was to much for her and the food uh don’t get me started on the food it was depressing and cooked like someone who didn’t care I’m pretty sure some of our staff got SICK after eating her food and we found some hairs in her food and she said Sorry what do you want me to do recook it duh that’s what you’re supposed to to do all in all she was terrible and a waste of our moneyFeb 23, 2018VerifiedClaudine B.'s reply
This in erroneous review. The reviewer has been blocked by Thumbtack and is in the process of having this post deleted.
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!
About this pro
Years in business4
Times hired on Thumbtack66
Photos and Videos
Q & A
- 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%.