TLC PERSONAL CHEFFING

TLC PERSONAL CHEFFING

5.0(1 review)

About

I give very personalized service to my clients. I am very detail oriented and it shows in the food preparation and manner of service. For example, last week, I had a client that was planning to travel to Napa Valley and was unable to do so. I wrote a special "Napa" menu for them.

Small, intimate events are my specialty, from as small as 2 up to 50 guests. We can also provide chafing dishes, china, glassware, candles, linens and printed, custom menus to mark a special occasion.

I have been cooking my entire life. However, 26 years ago, I decided to get professionally trained. 20 years ago, I received an Associates' degree in Culinary Arts and Certificates in Baking and Pastry and Restaurant Management from Le Cordon Bleu in Chicago.

Over the past 2 decades, my experiences have touched on various facets of the food service industry, including meat processing, restaurant, catering, institutional catering, good demonstration, teaching and personal cheffing.

Https://www.tlcpersonalchef.com

Https://www.facebook.com/tlccooks


Highlights

4 employees
23 years in business
Serves Merrillville , IN

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  • Reviews

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    RH

    R H.

    Chef Karen actually prepared beets (which I have never liked) in a way that was tasty to eat! She is creative, offers healthy suggestions and very skilled at what she does.
    ... Show more
    August 05, 2020

    Frequently asked questions

    I like to have a conversation with my client and find out what specifically they are looking for, when they want services and what is important to them. If still seems like a good fit, I will share menus, pricing and rental information, if requested.

    Other than cooking with my mother in my youth, I have an Associates' degree in Culinary Arts, a Certificate in Baking and Pastry and a Certificate in Restaurant Management. I have been working in the Food Service industry for 26 years.

    It depends on how many guests there are and how extensive the meal is. In general, the more guests you have, the lower the cost per person is. So, a 2-course meal for:

    2-4 guests = $85 per person

    5-9 guests = $55 per person

    10-19 guests = $45 per person

    Also, if you book your event last minute (less than 7 days), a $30 late booking fee will be charged

    I was working an office job and I was bored to tears. So, I went back to school to study Culinary Arts in the evenings and on weekends. After finishing school, I got a job at a food company in research and development, then a restaurant. During this time, I got my first Personal Chef client.

    I have literally worked with all walks of life: food pantry clients, grammar school, high school and college students, attorneys, doctors, judges, business owners, IT professionals, educators and politicians. I am grateful for the opportunity I've had to serve all of them. 

    I just did a "Napa" themed dinner party. I wrote a custom menu specifically for this client. One of the dishes, Sea Scallops, were prepared in a Sauvignon Blanc from Napa Valley.

    Wines from Napa were served with each course. 

    Don't always judge a book by its cover. Just because they have a chic looking brochure and website, doesn't mean you'll get a wonderful meal and good service. Read reviews and ask for recommendations from friends.

    Think about what kind of experience you want to have?

    Who are my guests? What are their demographics (age, class, income)?

    Are my guests going to enjoy my food selections? 

    Does anyone have allergies or food sensitivities? 

    Does the menu I want lend itself to the type of service I want? For example, if you're having a cocktail party with limited seating, you probably want to serve finger foods, that aren't too messy.


    Services offered

    Bartending
    Catering
    Personal Chef
    Event Help And Wait Staff