Bagz ByDaPound
About
I provide catering needs for small to medium size groups for any occasion. I specialize in Creole cuisine from gumbo to the banana pudding. No matter what the need is Chef Crain will exhaust all measures to try to meet it. If you have a craving for fried foods or gumbo but you have a gluten allergy, no sweat, I have the recipes to meet your craving.
I have been in the industry for over 25 yrs but my passion started years before that as a child learning the tricks of cooking from my grandmother. There's no better feeling that I get than the gratification of sharing and creating experiences and memories for my guest. Anyone I cook for is a guest not a client because cooking is a personal experience that I love sharing with others. You can check out some of my creations on Instagram at ChefHurt79.
Highlights
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Frequently asked questions
What is your typical process for working with a new customer?
I like to meet with the client prior to the day of service to get to know my clients to gain insight to their likes/dislikes, allergies, and personal needs. Next we will talk through the clients' vision at which point I will start creating a menu to match that vision. I will handle shopping for the food products based upon food budget. Client provides cooking site, cooking, and plating ware. On the day of service I will arrive to the client's location a few hours before the meal in order to prep, cook, and clean. Once meal has concluded I will see to all dishes and cookware has been properly cleaned, sanitized, and stored. Client's kitchen will be left as it was prior to my arrival.
What education and/or training do you have that relates to your work?
I have over 25 years of professional cooking experience from casinos, private dining clubs, seasonal venues, steak houses, fish houses, oyster bars, and southern fare. I recieved my first chef position under Chef Emeril Lagasse where I learned what it meant to "Cook with Love".
Do you have a standard pricing system for your services? If so, please share the details here.
My services are a flat rate if $250 for up to 5 hours of service. If additional time is required it will be an additional $75 per hour.
How did you get started in this business?
At one point in my career cooking was just a job and then I meet my chef mentor who exposed me to a world of food. At that point it became more than a job, it became my passion to seek out flavors and how to translate that into an experience in dining. I started in the business as a dishwasher at the age of 15 and through the years I've dedicated myself to becoming a better chef everyday.
What types of customers have you worked with?
I have cooked for a vast variety of customers from super casual to high end. I've cooked for celebrities such as Robin Roberts, Andre 3000, Ludacris, Lynn Whitfield, and Scottie Pippen, to name a few. I have experience with working with allergies such as gluten, shellfish, dairy, onion, garlic, and tomato.
Describe a recent event you are fond of.
Kobe Bryant memorial
What advice would you give a customer looking to hire a pro in your area of expertise?
Ensure they are safe and sanitary. Ask questions such as:
1. How do you handle cold foods
2. Follow upon on experience: request a resume and references
3. Pick the right chef for your needs
What questions should customers think through before talking to pros about their needs?
1. How much experience does the chef have
2. What type of cuisine is he/she versed in
3. Do they have reliable transportation
4. Do I have a location to provided
5. Does location have a kitchen and storage
6. Does location have running (hot) water
7. Is there a place for trash disposal