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
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Frequently asked questions
What is your typical process for working with a new customer?
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.
What education and/or training do you have that relates to your work?
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.
Do you have a standard pricing system for your services? If so, please share the details here.
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
How did you get started in this business?
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.
What types of customers have you worked with?
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.
Describe a recent event you are fond of.
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.
What advice would you give a customer looking to hire a pro in your area of expertise?
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.
What questions should customers think through before talking to pros about their needs?
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.