Chef Renee Blackman

Serves White Plains, NY

35244

Hired 14 times

12 employees

12 years in business

$60/person

4.9

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

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Credentials

Background Check

Renee Blackman
Completed on 4/10/2022

Introduction

I offer an upscale experience at home. Tailored to the client and guest. The food is top tier (not tooting my horn) but I I’m proud of what I can offer. I enjoy cultivating a memorable evening.

Q&A

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

My pricing is all inclusive of food, service, gratuity and taxes Pricing varies depending on client needs. Variables such as High end specialty food items, staff & rentals contribute to your final cost. Base pricing Dinner parties $190 starting Hors D'oeurves $75 pp (minimum price $2500) Private Chef weekly $3250 (excludes groceries) BBQ and large functions, pricing to be discussed.

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

Every customer is different and so are their needs. I'd like to hear about the special occasion and how a client envisions the event and their food interest. Building the rapport prior to the event or dinner is crucial, it creates a level of comfort and trust for the client.

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

I've worked in restaurants & with high end catering companies. Branching off to perform personal and private chef work have also contributed to the wide range of skill that I have.

How did you get started doing this type of work?

I started back in 2015 transitioning from working for others to working for myself. I enjoy interacting with clientelle and getting that first hand appreciation for my food and services.

What types of customers have you worked with?

I'm happy to say I have high net worth clientelle ranging from diplomats, celebrities, athletes, in addition to affluent socialites in NYC. I work with brands such as PayPal, Forbes and Moet Hennessy. I enjoy cultivating high end experiences for those that wish to have one off memorable experiences for special occasions.

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

For first time clients looking for a personal chef experience, know your budget and where you may have wiggle room, number of guests, an idea of the type of service you are interested in that will suit your group and definitely have an open mind for food suggestions and concepts. Be flexible and trust the service professional

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

Consider your space/venue. Will this suit your needs culinary wise in addition to your guests