Plate & Platter
About this pro
5 years in business
7 hires on Thumbtack
Becka taught my family and I how to cook Cioppino, Caesar Salad, Two Pastas, and Creme Brûlée (admittedly more time consuming on a Friday evening than we expected) and did a phenomenal job! Not only was the food delicious, but Becka was a great teacher. She was personable, patient and positive, which made for such a fun night! I highly recommend Plate & Platter and personally plan on calling Becka the next time we have a special occasion to celebrate. 5 stars all around!Mar 21, 2017
Chef Becka did a remarkable job. She braved the ice storm and made the evening with such a wonderful dinner. She made a 100% gluten free 3 course meal and was so delightful to work with every step of the way. I have already booked her again for an upcoming brunch!!Dec 13, 2013Verified
- How did you get started doing this type of work?I've always been interested in food but never followed it as a career choice until I had spent about 5 years in marketing and got burned out. I needed a change and went to culinary school to follow my passion. It was a wonderful experience and equipped me for starting my own business as a personal chef.
- What types of customers have you worked with?I have recently prepared many multi-course dinner parties for small groups of 2-12 people. Typically, clients will start with an appetizer or two, and then move on to a main dish that's plated with sides. They'll finish up with a beautifully plated dessert. The menu is constructed around their tastes so usually we'll try to highlight ingredients that are favored by the guest of honor in addition to using ingredients that are in season. I'm always creating new dishes for dinner parties, customized for specific clients.
- Describe a recent project you are fond of. How long did it take?I cooked for a group of 15 women who were all renting condos in town for a bachelorette party. The condos had no cooking equipment and the kitchen was teeny tiny without much lighting. I had brought two large containers of equipment with me, most of which was put to good use. I prepared an appetizer, main, two sides, and dessert for the large group in the small kitchen using only the things I had brought. It was definitely a challenge but made me feel like I could take on any challenge!