Jimmy the Knife

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Introduction: I understand the foods available in the market very well especially locally grown. I work in a local sustainable organic restaurant. When I develop a menu, I take some time, sit back and think about what works for you i.e. diets, flavors, pricing. etc... Working with a chef that knows and understands costs and different variations of food really helps into providing a excellent experience I love being able to do something that comes easy to me. When I hear someone tell me how much they appreciated the flavors and the dishes I create for them it gives me a sense of accomplishment. Where others choose to be simple and easy I choose to be my own worst critic.

Overview

Hired 1 time

2 employees

9 years in business

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8 photos

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Reviews

3.0

2 reviews

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Savannah C.

Apr 16, 2015

James was awesome to work with. He catered my wedding and provided me with lots of options to choose from. He and I worked closely to figure out the right cost and menu. All of my guests were blown away by the food! My favorite is his lamb gnocchi (mmm so good). James is very professional; I told him my budget and he made it happen. We definitely will remember Jimmy the Knife!

Christine S.

Jul 20, 2015

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Hired on Thumbtack

He wasn't professional at all. My check and contract got return to me and I tired calling and emailing him several times and no responds. That is not a way to run a business.

Event Catering (Drop-off)

FAQs

What education and/or training do you have that relates to your work?
yes and no, I believe my time in the restaurants and being able to work with different chefs is my technical education. But when I have time I love to read up on Thomas Kellers of our day and see what they are making, hopefully to either re-inact or put my own twist and make something equally special.
How did you get started doing this type of work?
Fate I suppose, I left college didn't know what to do with my life. Found a job cooking one day and never had a bad day working again, I suppose I never thought of it as just work!
What types of customers have you worked with?
Ive done 4 weddings in the last 4 years. 2 Birthday celebrations. I tend to enjoy doing coursed menus because it gives a chance for everyone to see how each following dish accompanies the one before it.

Jimmy the Knife

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