What is your typical process for working with a new customer?
Setting up an in person interview to discuss everything from dietary requirements, likes and dislikes, expectations and particulars of the specific event.
What education and/or training do you have that relates to your work?
Not only am I a college culinary instructor but I continue to earn culinary and professional certifications. Most recently I earned the ManageFirst Professional® (MFP) credential and here are a list of my current education and professional credentials: National Restaurant Association Certifications Include:
Registered ServSafe Proctor & Certified ServSafe Instructor - Food Protection Manager - Nutrition - Alcohol (Primary) and Alcohol (Advanced) - Inventory and Purchasing - Human Resource Management and Supervision - Hospitality and Restaurant Management - Controlling Foodservice Costs - Management & Supervision - AllerTrain Certification for Managing Food Allergens & Gluten in Commercial Setting. Culinary Awards include: Distinguished Performance in Baking & Distinguished Performance in Pastry Arts. Posses the following degrees:
Associates of Applied Science in Business Administration - Associates of Applied Science in Culinary Science (Summa Cum Laude) - Bachelors of Science in Business Administration and Master of Business Administration (2015)
Do you have a standard pricing system for your service? If so, please share the details here.
The price is based on a couple of factors. Labor, food cost and other special requirements. The labor ranges based on the number of chefs required and time. The hourly rate is generally $20 to $60 per hour depending on the complexity, skill level of chef and specific requirements of the event. The food cost is at cost with 1/2 to 1 hours added for shopping by the chef. The other special requirements can be anything from picking up a bottle of wine to picking out a gift.
How did you get started doing this type of work?
Culinary has been in my family for generations. From my grandfather who was a Chef in Puerto Rico, to my Father who became a Large Scale Baker, on to my brother, sister, and their children who are either Chefs, Line Cooks or work in the restaurant industry. I truly love all things culinary and absolutly live to be challenged and get excited with the opportunity to provide unique dining experiences for my clients that I know they will remember for years.
What types of customers have you worked with?
The most common services we do are cooking demonstrations and private cooking classes. We have done everything from bachelorette parties to bunko and are under contract to provide monthly professional cooking classes at local community clubhouses.
Describe a recent project you are fond of. How long did it take?
Each quarter I do some philanthropic work and I have been blessed with the opportunity to offer my services to the HERS Shelter for abused women. Providing those ladies and their children with a life skill and ability to prepare meals for under $10 made me proud. I truly believe that it is a Chef's social responsibility to educate and empower the needed as much as it is to actually cook for money.
What advice would you give a customer looking to hire a provider in your area of work?
Ask for all professional certifications, culinary experience, ServSafe certification expiration date, and our favorite - do they make all of their food from scratch or do they purchase ready-to-eat pre-cooked food and just heat and serve. Another sometimes overlooked questions is, what experience do the staff have. Does the company have insurance. What are the levels and does it cover the customer.
What questions should customers think through before talking to professionals about their project?
Cooking is not a job for us but rather our true passion. We take extreme pride in providing services that exceeds every expectation and build lasting memories.