Hand That Feeds You

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Customers rated this pro highly for work quality, professionalism, and responsiveness.

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Megan l.

Jun 14, 2022

Jorden was truly such an artistic chef. He was able to bring our kitchen to life with a variety of flavor and energy! Jordens social and kind self draws guests into the kitchen as he shares stories and taught us all about the food. His ability to make a busy evening look flawless and smooth was impressive. There have been times when Jorden was able to make our basic ingredients shift into a fancy dishes and take our unique international ingredients and make the dish approachable and not intimidating. As a person who hosts consistently, hiring Jorden to help with the food has now given me the ability to fully enjoy the parties and know our guests are in great hands. We have had Jorden as a private chef multiple times and we couldn’t be happier to plan many more events with him in the future! Truly a talent!

Mike J.

Jun 14, 2022

Jorden was a pleasure to have cater to our parties needs. His food was wonderful! I’d highly recommend him and look forward to using him again. Whether you are looking for a one off custom dining experience or weekly meals you’ll be happy you used him.

Jennifer R.

Jun 13, 2022

Chef Jorden has catered a number of events for me and my friends and has outdone himself each time. From catering to our complicated food needs, to making each course a photo-worthy masterpiece, I cannot recommend him enough.

FAQs

• What should the customer know about your pricing (e.g., discounts, fees)?

  My pricing is based off the time it takes to best serve my customers - from menu planning to cleaning up every dish. I use ingredients from the local farmers market, which means cost of food reflects the hyper local and hyper seasonality of the ingredients.

• What is your typical process for working with a new customer?

  Generally when working with a new customer, we will go over any specific cuisine and dietary restrictions in our consultation. From there, I will come up with a sample menu so the customer can provide any feedback. I try to keep an open line of communication with my clients so I can get to know their unique preferences and needs.

• What education and/or training do you have that relates to your work?

  I am classically trained and have a degree in culinary arts from the Art Institute of Seattle. I also have gained experience from working in the industry for six years in kitchens like San Fermo, Eight Row, Haymaker, and Le Messe.