Skillet Rose
About
Hello! My culinary point of view is California Soul , a modern expression of Southern food. I've worked in the hospitality industry for over 15 years. I started at Fleur de Sel a Michelin Star French restaurant where I grew as a young chef. I later worked in Corporate dining kitchens of Convene and Compass in both New York and San Francisco. Catering kitchens of Great Performances ,Cleaver Farm to table, Kosher Micheal Scott Events. Atlantic Beach House and Pelham Country Club. I developed my skills for pastry with Bouchon Bakery owned by Thomas Keller, Chocolate making with Chef Jean Francois of Brooklyn Born Chocolate and studied Cake Desgin and Australian String with my Mentors Chef Toba Garrett and Betty Von Norstrand . I've been a participant of the Food Network Food Festival 2017-2019 and Chef Marcus Samuelson Eat Harlem Food Event. I have a Food Handler's permit in both New York and California. I love being to able to throw down as my aunt says ....and treat all of my as family.
Photos and videos
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Frequently asked questions
What is your typical process for working with a new customer?
The process is simple to reach out via email regarding your event. I respond with 24 hours or less.
If this a last minute request it's best to send me a text (510)229-0652 for immediate response. Once a guest shares their ideas ,I present the client with a menu and they review the option. Upon their a approval of the menu a contract is drawn up and signed .
What education and/or training do you have that relates to your work?
I'm a honor graduate of the Management Diploma Program ofInstitute of Culinary Education in New York City 2009
Do you have a standard pricing system for your services? If so, please share the details here.
I charge $225-275 per person for an intimate dinner party 10 guest min for a three to five course tasting menu. This price includes food
I charge $675 for a in home three course menu for four guest plus the cost of food . The same price for ready made meals ,plus the cost of food.
Wedding Cakes start at $1500 for a small two tier and $2500 for a three with gum paste flowers. Pastries and Chocolate desserts for a event start $1500
How did you get started in this business?
My late grandmothers both passed away two months apart in 2006 and there was no one left cooking Sunday dinner. I decided from then I wanted to be a chef.
What types of customers have you worked with?
I've worked with a variety of guests,but mainly families for Special events and Weddings.
Describe a recent event you are fond of.
I love the client Inhad back in Queens on Mother's Day. He wanted a meal that was enjoyable for his brother who had been just diagnosed with cancer.......it was a moving celebration.