Ned Laventall Personal Chef

Serves Santa Fe, NM

35244

Hired 65 times

1 employee

41 years in business

Not yet available

5.0

This pro accepts payments via Cash, Check, and Venmo.

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Credentials

Background Check

Ned Laventall
Completed on 10/18/2021

Introduction

Please note that I DO NOT provide meals or meal support over an extended period, once a week or on certain days each week like a meal plan. That's not me. I do private cheffing for celebrations and night-in special events in and around Santa Fe NM. I will go to Albuquerque as well, but you should know that it is 60 miles each way. I am a retired executive chef and food service manager and consultant with over 45 years experience in the field. I am available to cater smaller gatherings in local homes, churches, synagogues etc. as well as vacation and Airbnb venues. I also am a licensed bartender. I am experienced in all popular cuisines with particular expertise in Southwestern, American Casual, Mediterranean and Asian presentations. I am also knowledgeable in special and restrictive diets. While I love to prepare your meals on site, I can also deliver fully prepared meals to your venue, cold, in re-heatable containers. I will consult with you to customize a menu to your specifications and needs, visit your venue the day before when possible, shop for all needs, prepare, serve and clean up for your event. I can also prepare meals in my home for drop off delivery. I charge a reasonable rate for my work based on the time and skill level required and reimbursement for all purchased items is at actual cost. I will provide an itemized store receipt if necessary. Gratuity is at your discretion.

Q&A

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

My fees are based on number of guests being served, complexity, time required for preparation and distance traveling to the venue. For example, assuming a local venue in Santa Fe with 2 to 5 guests prepared on the premises and a fairly straightforward menu (app, entrée, dessert) my fee would be $450. More guests, courses, farther distance (think Albuquerque) would go to $500 or more depending on time and complexity. Alternatively, I can provide various choices that I will deliver to a property in disposable containers for reheating for a $200 service fee. Any materials purchased, food, beverage etc. or rentals, plates, glasses, chafers are reimbursed at actual cost. I provide an itemized list of all items and store receipts if necessary. I accept checks or cash (preferred).Gratuity is at your discretion.

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

My process is the same for all. Starting with my response to your contact info, we will discuss the basic details of the event, occasion, date and time, number of guests, type of property (residence, vacation property, social hall etc.) type of cuisine, dietary restrictions, likes and dislikes and type of service desired (family style, buffet or plated). We will then zero in on the specific menu, this may take some further discussions, texts or emails. Once agreed and confirmed I try whenever possible to visit the property briefly the day before the to meet client, see the kitchen and dining set-up and to know the exact location of the venue (Santa Fe addresses can be challenging even with GPS). Then, the day of, I arrive at the agreed time unload and get busy. I prepare, plate and serve however you want, then clean up and that's about it! I have fun and you have fun and a great custom made meal.

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

I have degrees from both Dean College (Franklin, MA 1970) and Culinary Institute of America (Hyde Park NY,1974) and over 45 years in the food service industry in both hospitality and institutional enterprises.

How did you get started doing this type of work?

Cooking for family (age 10 to 17) then helping to organize a college campus coffee house and cooking for friends, then to culinary school. I have never worked in a job that didn't involve preparing and serving food and beverage.

What types of customers have you worked with?

Any and all. In my career I have cooked and/or managed fine and casual dining in hotels and restaurants as well as healthcare facilities, colleges, an international airport, a national lab, a corporate training center and headquarters.

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

Along with the personal cheffing to local residents guests, I provide free meals and food support to post-covid and other food challenged families and individuals. I've done this for the last 5 years.

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

Try to choose the individual chef that comes across to you as someone you would enjoy cooking in your home. Don't just compare price.

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

All those mentioned above. Details are important for a successful event.