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Susanna has helped me cater promotions for my luxury automotive clients. She is an amazing pastry chef, and knows how to cook a mean brisket. I would recommend her for any type of event, feast, or treat!
Erika made cupcakes for our wedding (we substitute cup cakes instead of a big wedding cake) and they were delicious!!! Hands down they were some of the best cupcakes we ever had. I would recommend Erika to all my friends and family if they ever needed a chef or cakes/pastries. We got a ton of compliments throughout the night from our guests how tasty the cupcakes were.
On November 22, we had personal chef Barclay Stratton visit and prepare a delicious meal to celebrate our 54th wedding anniversary. Barclay is very personable and an excellent chef. We highly recommend!
Her professionalism. Her food and presentation. Her willingness to provide special menues for people with food allergies.
Gabriella was a pleasure to work with. She is a very talented pastry chef that has been classically trained and studied abroad in France. I work definitely work with her again and again.
Chef Hannah catered my 50th Birthday Brunch Party in February, & it couldn't have been any better! The Baked Hashbrown Egg Nests were a HUGE hit! We had the most delicious Mimosas with Fresh squeezed Orange juice, & I can't stop thinking about the Sweet Potato Chorizo Fritatta & those Breakfast Sausage Cinnamon Rolls with yummy Maple icing!! She had her own, fun twist on classic dishes that made everything such a huge hit. Everyone had a blast, & she was so friendly & warm to all of us. I will definitely have her cater my next party. She cooks with love & you can taste it in her food.
My Personal Chef business stands out from the others because I cook food that is not only coming from the heart, but also with the intention to nourish and love your body. I use fresh and seasonal ingredients to create flavorful and unforgettable memories.
I use organic ingredients and customized flavors based on what is in season. I only make cakes, pies cookies, mousse, tarts and fruit sculptures.
My goals is to reintroduce the idea of generational cooking. The idea of cooking with your loved ones and the recipes they passed down, creating memories by taste and transcending you to another time by smell. Teaching my students skills, techniques and recipes which will last a lifetime that they too can pass on to a loved one.
I specialize in cupcakes, cakes and pastries. I can do everything you want. I enjoy to do that, and I could do it for you.
With over 30 years of professional restaurant and catering service, Chef In The House has been a household name for over 14 years. Chef McClellan can create your next in-home catered event that will last forever. It has been said that Chef Timothy has created dishes that make you feel like you have just tasted your dreams. Chef In The House is a catering company located in the heart of the beautiful Texas Hill Country. Finding a catering company that will actually fulfill all your catering needs at the end of the day is hard to find. Chef Timothy McClellan has over thirty years of professional catering and restaurant experience. We are an honest and straightforward company that will provide a complete bid without all those hidden costs. It's simple, we plan your party to your needs to customize your dream party. We are a nationwide company that will travel to all the ends of the earth.
We are a specialty bakery located in the heart of Florence, TX. We offer a variety of baked goods, but put emphasis is on our cupcakes! We also have several varieties of quiche available; by the slice or whole.
I am a free-lance chef, specializing in health-cooking, Asian flare, Russian and Eastern-European, and American cooking styles. I have been a free-lance personal chef and have taught lessons, helped meal prep, and bartended for special events.
Fortunately (or unfortunately), I tend to be a little obsessive about putting out the best tasting, utmost quality food there is. If I can't prepare what you want, or don't have that particular skill (like very large wedding cakes), I'll send you to someone that can help you.
I cater and prepare anything that the client wants. I help with meal planning, presentation, and the aesthetics of how everything will run. Major preplanning is very important to me, just to avoid a disaster. I have done this type of work in Telluride, Colorado for 12 years and hold a pretty impressive portfolio. Feel free to call anytime if you would like to possibly speak of my services.
We provide custom cakes, cupcakes and cookie creations. Party planning, dessert tables and event design are also available to accompany your showcase cakes, cupcakes and cookies.
I have a current TABC license and a food handler's license. I have worked in bakeries and also with catering companies, and as a salad sous chef in a commercial kitchen, a baker in a pizza restaurant and a bartender in several Austin locations, including the Lost Pines Hyatt Resort as the lobby bartender.
I cater to my clients' needs in the areas of desserts. I make cheesecakes, pies, and specialty designed cakes.
I specialize in French pastries and cakes. All my desserts are made from scratch with locally sourced ingredients.
I've been in the food industry business since i was fifteen years old. So, fifteen years has gone by, and I'm still at it. Ever since then, I've been continuing (and will always continue) to pursue in this field. I have been working in all vast ranges of different kitchens, establishments, festivals and so forth. By doing so, I've gained a great deal of knowledge, respect and appreciation towards everything that has to do with this extraordinary realm --the realm of food; the realm of endless creativity! When it comes to what sort of food, recipes, region(s) or baked goods (artisan breads, sculpted cakes, wedding cakes and much more) that I make or could make, I have no limits of any sorts. I am very broad in my horizons with the reason being this is my being/passion: to be able to always enjoy doing something new and fresh. That's always intriguing. Chef On the Go is my catering side project that I'm invested in. Basically, I'll do catering events from anywhere between 250 a head or 15 a head. I do festivals and events as well. I had learned a lot from being the head chef/private chef for a sorority house from Monday through Friday. I prepare, cook, and make menus for over 25 girls for their lunch and dinner. With all that said, I would be more than delighted to be apart of any food realm, topic(s), situation(s) offered to myself at any given moment.
Pride. I take pride in every aspect of life. I enjoy what I do and it shows.