Cooking Like Crazy & Exclusive Chefs

Serves Henderson, NV

35244

Hired 188 times

20 employees

12 years in business

$40/person

4.6

This pro accepts payments via Apple Pay, Cash, Check, Credit card, Google Pay, PayPal, Samsung Pay, Square cash app, and Zelle.

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Credentials

Background Check

Daniel Sogamoso
Completed on 12/23/2024

Introduction

Hello! I'm Chef Daniel, an eclectic Colombian-American chef with professional training from Le Cordon Bleu in Pasadena. I've worked with top chefs at the Border Grill, Roy Choi, Gordon Ramsey and Michelin starred Summit House in Orange County. With this experience, I can prepare almost anything from my flavorful carne asada to vegan, vegetarian, and gluten-free dishes. I am also a catering liaison for Firefly, Tacos & Beer and now Graze Kitchen (our Plant Powered vegan venture) as one of their catering chefs. Cooking has always been a part of my life. I love preparing flavorful food and teaching others how to cook. I make sure my samples are easy to duplicate when I teach, and I enjoy helping others start and continue living a healthy lifestyle. I make sure my clients are satisfied with the food and service (and pay a reasonable rate) so we're all happy.

Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

Price per head (this is standard for caterers). I give discounts with more people, and continuing owners get more food for less.

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

Getting a feel for what they want people to remember, their affordability, wishes, go over menus and options as well as payments and deposits (and "how else I can be of service.")

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

I partake in food festivals and graduated from Le Cordon Bleu in Pasadena after an intense 18 month program with food festival & restaurant staging as well as various kitchens like Border Grill, Roy Choi's "Pot" in Koreatown, "The Summit House" in Fullerton & alumni events.

How did you get started doing this type of work?

I want to share my culture with the world and provide people with the knowledge to feed themselves better everyday.

What types of customers have you worked with?

Corporate catering for special audiences with healthier options for all types. Private parties for special events. Meal delivery service and catering food drop offs along with full service catering for weddings, birthdays, parties & bridal showers.

Describe a recent project you are fond of. How long did it take?

Provided 1,200 calorie a day in prepackaged vegan/vegetarian and gluten-free food for a young woman to prepare for her sister's wedding and feel great while losing weight.

What advice would you give a customer looking to hire a provider in your area of work?

I am very thorough and give you as much as I can to work with and feel comfortable.

What questions should customers think through before talking to professionals about their project?

Have a budget you’re comfortable with and understand I’m a professional who does magic with foods that no one knows about... but I do :-) so don’t just think you or your family can do this as well