|Sunday||9:00 a.m. to 10:00 p.m.|
|Monday||9:00 a.m. to 10:00 p.m.|
|Tuesday||9:00 a.m. to 10:00 p.m.|
|Wednesday||9:00 a.m. to 10:00 p.m.|
Cooking From The Heart - Custom Culinary Services
About this pro
I learned new techniques, but also could ask questions about various recipes I’ve made. Also liked that we talked prior to coming to our house about the kind of food we prefer.Feb 25, 2018Rebecca G.'s reply
Thank you Christine! It was a pleasure teaching you and your husband! Chef Becca
We celebrated my husband’s Birthday with a private cooking lesson. Chef Becca was fabulous! We had so much fun learning how to cook Thai food. Chef Becca had multiple menu choices available, can with much of the prep work completed, and was patient in teaching us to cook. We would highly recommend her!Nov 20, 2017Rebecca G.'s reply
You are the best! Thanks:). Could be a new annual tradition? All the best, Chef Becca
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- What should the customer know about your pricing (e.g., discounts, fees)?Pricing for personal chef services can be found on my website. Personal chef services are provided in your home. Includes all menu planning, shopping, cooking and clean-up. Private lessons start at $350 for 2 people. $400 for 4 people. $50 per person for each additional person up to 12 people. Classes include a healthy portion of each recipe per person and a recipe packet per person. Classes are in your home or mine or a different venue of your choice if it is suitable. Corporate team-buildings cost $90 a head. 12 person minimum. Venue rental is additional. Alcohol is not included and at your discretion if it is permitted in the venue. Quotes for cooking demonstrations provided upon request, depending on what you need. Ingredients cost is always extra for any service.
- What is your typical process for working with a new customer?I interview the client to assess their needs and we determine together whether we are a good fit!
- What education and/or training do you have that relates to your work?I have a 2 year diploma in Culinary Arts and trained in various high-end restaurants. I continue to attend many industry conferences and I am a proud member of the United States Personal Chef Association, the International Association of Culinary Professionals and I am Servsafe certified.