Jillianne B.
About
I have been in the culinary industry for 14 years. I graduated from Le Cordon Bleu in 2012 and from then on worked and honed my skills at high end restaurants in Los Angeles, San Francisco and New York City.
I have been passionate about cooking ever since I was a child. I grew up watching cooking shows at a young age and spending my summer doing cooking workshops.
I Adept in menu planning and preparation, food presentation and quality assurance.
Currently I am a sous chef at a restaurant and doing this private chef/catering on the side.
Highlights
2 employees
13 years in business
Serves Los Angeles, CA
Payment methods
Cash, Venmo, Zelle
Specialties
Dietary restrictions
Vegetarian or vegan, Gluten free or celiac, Dairy intolerant, Nut allergies, Kosher, Halal, Other dietary restrictions
Meal preparation location
Meal prepared onsite, Meal delivered
Meal preparation frequency
Monthly, A few times per month, Weekly, A few times per week
Budget per person
Under $30 (basic), $30 – $40 (basic), $40 – $50, $50 – $75 (mid-range), $75 – $100, More than $100 (premium), Customer is not sure
Cuisine types
American - casual, American - formal, Italian, Southern, Mexican / Latin American, Mediterranean / Middle Eastern, Asian, French, Barbecue, Indian
Which meal
Breakfast / brunch, Lunch, Cocktail hour / hors d'oeuvres, Dinner, Dessert
Extras
Dessert
Level of service
Standard (basic ingredients), Premium (high end ingredients)
Event type
Date night, Brunch / dinner party, Holiday meal (Mother's day, Valentine's day, etc.), Shower (baby, bridal, etc.), Special occasion (birthday, anniversary, etc.), Regular meal
Number of guests
1 guest, 2 guests, 3 – 5 guests, 6 – 10 guests, 11 – 20 guests, 21 – 35 guests, 36 – 50 guests
No reviews (yet)
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Services offered
Personal Chef
Candy Buffet Services
Catering
Pastry Chef Services