About
Because I love what I do for a living, I strive to consistently make all my cooking delicious, as well as aesthetically pleasing. This is manifest in the personal chef clients I serve and also, conveyed with each and every student that walks into my kitchen. Sharing a love of the culinary arts through imparting knowledge, life lessons and practical application, I wish to inspire my clients and students to new levels of artistry and enjoyment of life.
I love to share and transfer knowledge and skills. Cooking is a joy and an art and the essence of humanity depends on preserving this necessary life skill.
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Robert F.
Jaye S.
Dominique F.
Frequently asked questions
What is your typical process for working with a new customer?
With regards to Personal Chef work, I first discover what the client wishes to serve, we develop a menu that takes into consideration favorite foods, allergies, aversions and restrictions and then propose a cost per head that includes the menu planning, shopping, preparation, packaging, delivery and if necessary, food service off site or on site.
For cooking lessons, I ascertain the skill level and what the aspiring culinary student wants to learn. A lessonplan is developed and we start with 1 lesson and continue the fun with additional lessons once the student is comfortable, enjoying themself and learning everythign they wish to know about the cuisine of their choice.
What education and/or training do you have that relates to your work?
I am a self-taught chef, having earned my stripe sin the kitchens of the world for the last 30 years. I evaluated teh recipes for the 3-Michelin Starred Inn at Little Washington's cookbook, Nouveau American Cuisine and will complete my culinary diploma at Le Cordon Bleu in 2020.
Do you have a standard pricing system for your services? If so, please share the details here.
$90/per head per hour excluding cost of groceries for cooking lessons. Standard rate for Personal Chef of $115/head minimum, maximum rate TBD on a job by job basis.
How did you get started in this business?
I was born into a family of fine cooks and with a silver label in my hand.
What types of customers have you worked with?
The young and old, skilled and novice, simple palates to the highest of gourmands.
Describe a recent event you are fond of.
I am a regular personal chef for nice couple who have dinner parties and hire me for the consistently delicious variety of menu offerings.
What advice would you give a customer looking to hire a pro in your area of expertise?
Make sure they have put in their chops and can cook well.
What questions should customers think through before talking to pros about their needs?
Skill llevel, practicality of the lessons learned and budget.