JBedski Personal Chef Service
About
While I have been working in the Hospitality industry for many years, different states, restaurants and many many great Chef's to learn from I came across a guy who invited me into his catering business! Chef Andres introduced me to a new experience, a new way to serve. He invited me into the Personal Chef Service niche, and I LOVE IT! I have learned much from him and the other Chefs and culinary rock stars I have been blessed to work with and am now taking that knowledge into this new endeavor, my dream! Let me help you create lasting memories and experiences today! Chef James
Highlights
Payment methods
Specialties
Dietary restrictions
Meal preparation location
Meal preparation frequency
Budget per person
Cuisine types
Which meal
Extras
Level of service
Event type
Number of guests
Photos and videos
No reviews (yet)
Frequently asked questions
What is your typical process for working with a new customer?
The first thing to know is I will try to make this process as easy peasy as I can for you!
1 . Guest contacts me via email, then I set up phone convo at your convenience.
2. We chat about what the special occasion is for service, likes/dislike, date, number of guests, allergies/intolerances, food choices. ( it also doesn't have to be a special occasion persay, it could just be helping cook some healthy meals through out the week, I get being a busy parent with busy kids lol!)
3. I create a menu idea and send over within 48 hrs of phone convo for approval or tweaks. Upon menu approval I send an invoice to pay deposit to lock in date.
4. Upon locking in date, I then, day of event shop for groceries, prep and cook in home of event, serve and then clean up kitchen/work area while you are "dinner partying" with your guest and say goodbye.
5. Upon completion, I will send over final invoice for remaining balance.
6. You then reminisce over the experience and book me again! Haha🤣
What education and/or training do you have that relates to your work?
I have been in the hospitality industry for over 30 years. I have helped achieve a Michelin Star as well as been apart of Forbes 5star/5diamond teams.
Do you have a standard pricing system for your services? If so, please share the details here.
I have 2 types of packages.
Package 1: Family Style 3 course meal starting at $85* per person plus cost of groceries. $350 minimum. 15 person max
Package 2: Plated Style 3 or 4 course meal starting at $125* per person plus cost of groceries. $400 minimum. 10 person max. I can also do a family styled menu.
**These prices are within 50 mile radius of GPS trip. Travel fee may be added and discussed at time of call.
How did you get started in this business?
I just was very blessed to have found my passion early on in life! #blessed #jbedski
What types of customers have you worked with?
I have worked with all walks in career, regular ol moms and dads(ps nothing regular about being a parent!) looking for healthy options for them and fam to the high end celeb and athlete. Dignitaries and high end guest would ask for me by name at some past jobs.
Describe a recent event you are fond of.
As a baseball fan I was fortunate enough to have cooked for a current ball player and his family. Magical! But to be honest I love what I do and truly truly enjoy all my events as there are great moments and fond memories in each of them!
What advice would you give a customer looking to hire a pro in your area of expertise?
Trust us!! We chefs love what we do and know how to make your event a success! Trust the process. And when in doubt, call me! I got you.
What questions should customers think through before talking to pros about their needs?
Hiring a chef that has a per person rate as opposed to hourly rate. It may get confusing for you to know what you are paying for.
Also we chefs are not creating anything new. We are making the "remix" of what you want. For instance if a guest had a something or other at a restaurant in France, unless the chef you are looking to hire has worked at that particular restaurant, it may not be exactly the same, as a matter of fact the chef would want to make that same dish but give their own flair to it.
And also, ask chef what their niche is, if you contact me for instance for sushi, ok I may be able to pass some off for you but that's not my jam. So be critical. Don't be afraid to ask those questions.