About
My business is small and personal. All my clients deserve my undivided attention and they get it. I take no shortcuts to quality ever. Maintaining a tightly-run, well-organized culinary operation is my way of guaranteeing a high standard. Nothing leaves my kitchen without my personal approval. Preparing food opens doors to experiencing texture, color, variety, and creativity. There is also that great feeling of satisfaction that can be shared with you when a project is complete. Approaching the work in a skillful and professional manner with the right tools is what energizes me. It just feels right.
Making a difference.
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Frequently asked questions
What is your typical process for working with a new customer?
I start with a planning meeting where I get to know my customer and their vision for the event. My role in this meeting is to provide culinary guidance and support, and to help create a plan of action with clear expectations (especially for guests with dietary restrictions). With proper notice, I am also able to provide a tasting menu before the event to ensure that my client is able to adjust any portion of the menu.
What education and/or training do you have that relates to your work?
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I am a graduate of The Culinary Institute of America, Hyde Park, NY 1992. Over 25 years in high end restaurants; certified Food Safety Manager in all 50 states. Many local references and media reviews.
Do you have a standard pricing system for your services? If so, please share the details here.
HOT AND COLD BUFFETS:
A MEMORABLE FEAST FOR ALL
Sample Packages:
I) 2 appetizers, 2 entrees, 2 side dishes/salads
12-24 guests $20-$25/pp
II) 2-3 appetizers, 3 entrees, 2-3 side dishes/salads
12-24 guests $25-$30/pp
25 or more $20-$25/pp
III) 2-3 appetizers, 4 entrees, 2-3 sides/salads
12-24 guests $30-$55/pp
25 or more $25-$50/pp
Choose Dessert For $5 per Guest
Added charges may apply for organic or gourmet ingredients
Parties of 25-150 may add 3 hours buffet staff @ $5 per Guest
Anything May Be Presented Family Style
Additional charges apply for gourmet and organic ingredients
$50 added for events outside 50 mile radius from Hartford, CT
I accept cash, check, venmo or paypal.
Kitchen Skills 101
ONE TIME LESSON:
1-4 STUDENTS. $100
5-8 STUDENTS. $75
9-12 STUDENTS. $50
WEEKLY LESSONS/ 3 MONTH PLAN
1-4 STUDENTS $75
5-8 STUDENTS $50
9-12 STUDENTS $25
BI-WEEKLY OR MONTHLY/ 3 MONTH PLAN
1-4 STUDENTS $100
5-8 STUDENTS $75
9-12 STUDENTS $50
Tuition rates are per student
$50 added for events outside 50 mile radius from Hartford, CT
I accept cash, check, venmo or paypal.
Personal Chef Services are available at various price structures
How did you get started in this business?
Throughout my career, my catering work was part time; it helped finance my education and supplement my income. After working in restaurants and catering for 25 years, the time arrived to continue on my own full-time. As rewarding and exciting as it can be on a kitchen line, there are also many horrors too. Nearly every episode of Kitchen Nightmares has a situation that I have either witnessed or experienced first hand. Breaking free from restaurants was the only way to ensure that I could work to high standards consistently.
What types of customers have you worked with?
All types, really. Everyone has their preferences and it is my job to fulfill them. A few examples: Vegan, No Nuts, Low Carb, No Grain, Gluten Free, No Added Sugar, No Pork or Shellfish
What advice would you give a customer looking to hire a pro in your area of expertise?
Ask for references and a sample tasting menu. A good caterer is always eager to provide this at no extra cost.
What questions should customers think through before talking to pros about their needs?
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That with a qualified professional any reasonable request is obtainable. As a Chef, I welcome suggestions and am eager to consider possibilities of variety.