Personal Chef For Hire

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•

Provo, UT

About

I attended Southwest Technical college's culinary arts program where I studied under chefs Andrew Nehrenz and Tori Robinson. While attending southwest tech I learned to master the art of professional cooking in a state of the art restaurant style kitchen. I will cook for parties up to 7 and am well versed in American and French cuisine. I charge at least 40 dollars per head per meal depending on how many are in the party and the complexity of the meal prepared

Highlights

1 employee

3 years in business

Serves Provo, UT

Payment methods

Cash, Check, Venmo, Google Pay, Samsung Pay, Bitcoin

Specialties

Dietary restrictions

Dairy intolerant, Nut allergies, Other dietary restrictions

Meal preparation location

Meal prepared onsite

Meal preparation frequency

Only once, Monthly, A few times per month, Weekly

Budget per person

Under $30 (basic), $30 – $40 (basic), $40 – $50, $50 – $75 (mid-range), $75 – $100, Customer is not sure

Cuisine types

American - casual, American - formal, Southern, Asian, Barbecue

Which meal

Breakfast / brunch, Lunch, Dinner, Dessert

Extras

Dessert, Cold beverages (non-alcoholic), Cold beverages (alcoholic)

Level of service

Standard (basic ingredients), Premium (high end ingredients)

Event type

Date night, Holiday meal (Mother's day, Valentine's day, etc.), Special occasion (birthday, anniversary, etc.), Regular meal

Number of guests

1 guest, 2 guests, 3 – 5 guests, 6 – 10 guests, 11 – 20 guests, 21 – 35 guests, 36 – 50 guests

No reviews (yet)

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Frequently asked questions

What is your typical process for working with a new customer?

We discuss a menu and pricing based on the number of people attending and the complexity of the meal prepared

What education and/or training do you have that relates to your work?

Culinary arts certificate from Southwest Technical college

Do you have a standard pricing system for your services? If so, please share the details here.

40 dollars a head for 5 to 7 60 for 3 to 5 120 for 1 to 2

How did you get started in this business?

I have worked in the food service industry for many years and decided it was time for a change of pace I attended culinary school with the goal to eventually become a personal chef

What questions should customers think through before talking to pros about their needs?

What do you want prepared and how many courses

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