|Sunday||8:00 a.m. to 7:00 p.m.|
|Monday||8:00 a.m. to 7:00 p.m.|
|Tuesday||8:00 a.m. to 7:00 p.m.|
|Wednesday||8:00 a.m. to 7:00 p.m.|
|Thursday||8:00 a.m. to 7:00 p.m.|
|Friday||8:00 a.m. to 7:00 p.m.|
|Saturday||8:00 a.m. to 7:00 p.m.|
Designed Cuisine, A Personal Chef Service
So far..just the identification of her approach was very professional. She provided some reviews as well that better helped me make a final decision. I'm calling today to hire her.Nov 30, 2016VerifiedAnne B.'s reply
I very much look forward to your call, as I love to teach cooking; thank you so much for your comments.
Anne cooked dinner for our group of 12 and invited us to participate in the prep as much as we wanted to. The food was fabulous and it was a great evening!Mar 15, 2016Verified
About this pro
Years in business12
Times hired on Thumbtack10
Number of employees1
Photos and Videos
Q & A
- What should the customer know about your pricing (e.g., discounts, fees)?My pricing is fairly simple and depends on the plan that my client selects. A standard scenario is a family of 4 who want 5 entrees and 5 accompanying side dishes every week or every other week. There is a flat fee for my service, plus the cost of groceries. I leave the grocery receipt for the clients and they reimburse me by mail or on my next cook date with them.
- What is your typical process for working with a new customer?When I take on a new client, I ask them to complete the client questionnaire from my website and we schedule a meeting. We review the questionnaire, which outlines their specific preferences about the food I will be cooking for them. I discuss in detail what they like, don't like, any allergies or related food issues and we review various menu ideas.
- What education and/or training do you have that relates to your work?I attended culinary school and obtained an Associate of Applied Science degree in Culinary Arts and I am required to do a minimum of 30 hours of continuing education every 3 years to maintain my Certified Culinarian status with the American Culinary Federation. I also take a national exam every 3 years for safe food handling, called "Serve Safe." In addition, I am a member of the American Personal and Private Chef Assoc., and keep current with issues related to personal chefs via this organization and my colleagues across the country.