About
I am a Private Chef that go out to clients' home or event venue. Then, cook meals for them & their guests on site in the kitchen. I bring the restaurant experience to you.
(If you have a special occasion, I also set-up your table with flowers, water/wine glasses, place mats, & cutlery utensils for $5 a person)🌹🍽️🌺🍽️🌼
The process in hiring a chef:
1. You pay the Estimated Quote.💲
*This covers: Groceries🍞, labor fee 👩🏼🍳, & Travel expense 🚗.
2. I go shop at local stores & possibly farmers markets before I arrive to your home. 🏪🛒🥩🍎🥦💳🛍️
*Each new client will be different, depending on what country/region food they chose for their meal. 🗺️🗼🗽⛩️🕌
3. I Arrive on 30-45 minutes before scheduled to the correct address, dressed in my chef uniform, & begin cooking in the kitchen. 🚗🛣️⏳🕧🕘🏡🏘️
*In the meantime, you & your guests can enjoy each other's company while the smell of breakfast or dinner roams through the air. 👥🗣️💬👤💭🍳
4. Once the first course is ready, I will ask that you be seated & food/drinks will be placed in front of you.🍽️ 🍝🍷🥞🍹🍛🍸🍣🥢🍶
NOTE: Upon walking into your home, you will see that I carry my own chef kit🥄🔪🍴💼, cleaning supplies♻️, & garbage bags🚮. I feel that you are paying me to be professional & clean behind myself. So I treat the job as if I were in a restaurant.
To prepare a dish in someone's home makes me feel very honored and not to be taken lightly. Any of them could have just went to a restaurant or gone to shop for their own groceries & cook for themselves. So I purposely, take the time to plan out my recipes & groceries list before each client.
I carried that with me from CPCC in 2017 , where I gained purpose in southern hospitality & an Associate's in food service.
From intership program, I instantly started cooking professionally; vibrant Uptown CLT Italian, famous California Pizza Kitchen, catered weddings on a BBQ food truck, southern plates at The King's Kitchen, & currently full-time catering to Jets, Athletes & 5 figure corporate companies.
I've recently updated my Food Handler Certificate for 2020, so cleanliness is absolutely a #1 priority in cooking someone's food.
I look forward to the opportunity in you experiencing my services with your friends & family.
Highlights
Photos and videos
Reviews
Louis T.
Carol M.
Janice J.
Teresa C.
Katty L.
Derricke F.
Frequently asked questions
What is your typical process for working with a new customer?
1. Explain what my service provides & includes. 📄
2. Ask for their budget. 💲
3. Ask if there are any dietary allergies/replacements (that will be added to budget cost)🚫
4. If I am hired, go over their menu for the event with them over the phone or in person. ✒️📋📲
5. I will then, send an E-mailed invoice of our conversation & cost details for a receipt..📧📨💻
6. Follow through with the plan of action & execute a fine service. ☑️
What education and/or training do you have that relates to your work?
Associate Degree in Culinary Art - CPCC 2017
Certified Food Handler - SerSafe 2020
Do you have a standard pricing system for your services? If so, please share the details here.
Please Call for pricing.
704-890-5604
How did you get started in this business?
My job at the time did not offer substant food source, except a vending machine. I was working 3rd shift, so carbs, sodium, and preservatives was not a great choice. I began making my own meals, including a few extra for those that would ask, "Did you make that?" "Can you make me one to?"
What types of customers have you worked with?
All race, some warehouse Associates, my old banking clerks, family coworkers, music artist.
Describe a recent event you are fond of.
I was hired to cook for a music artist coming to Charlotte for his video shoot. 10 High premium meals for breakfast, lunch & diner, for 3 days of service.
That was a challenge I knew I could do. My time was the issue that I had to think on, but planning out recipes that hold more servings saved me.
What advice would you give a customer looking to hire a pro in your area of expertise?
Please be mindful that when hiring a Personal chef, they should get paid as well.
So the food cost is just as important as paying them to cook for you. They do not work for free.
What questions should customers think through before talking to pros about their needs?
What is my budget?
How many guests are counted for the event?
Do I need to have everyone pay their meal ahead of date? Or will I cover the bill & my guest pay me when they can?
What food do I want? Expensive seafood or beef? Or do I want basic ingredients?
Will I need the chef to supply plates, cups; decor?