Flavor Affinity

Serves Chula Vista, CA

35244

Hired 63 times

7 employees

8 years in business

$100/person

5.0

This pro accepts payments via Apple Pay, Cash, Check, PayPal, Stripe, Venmo, and Zelle.

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Credentials

Background Check

Jason Baker
Completed on 2/23/2021

Introduction

With a private chef, you are able to cater your needs from the comfort of your own home. Together, we can enjoy the process of creating the menu based on your special requests as well as the choice of cuisine and implementation of the menu. From start to finish, you will have Flavor Affinity there to coordinate your event in a seamless, professional and personal manner. Whether you are looking for a dinner party at home, birthday party, wedding reception, holiday meals, or any other reason to celebrate, let Flavor Affinity take the hassle and worry of planning off your plate and leave you with nothing more to do but sit and enjoy your guests.

Q&A

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

We determine our pricing based on the level on service that is required. We offer an array of services including 3-4 course plated dinners, elevated family style dinners and tasting menus (5+ courses). Flavor Affinity has a minimum of $1400 for all events, exceptions will be made at the discretion of Flavor Affinity

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

We always start with a phone conversation. It's the best and easiest way to get a feel for the event and set expectations. From there, we will begin menu development. How many courses do you envision? What is your budget? Do those two things align? Once we have an outlined menu, we will send over the contract agreement which will encompass all the details discussed. Once the contract and 30% deposit has been secured, the event goes onto the calendar and the event is locked in. During the time before the event, the Flavor Affinity staff is there to answer all your questions and make any changes needed.

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

Bachelor of Communication - California State Univ. San Marcos, 2008 Commis de Cuisine - San Diego Culinary Institute, 2009 Sous Chef - Morgan Run Resort, Solace and Moonlight, Gingham Executive Chef - Mainstream Bar & Grille 15 years of restaurant experience including Pamplemousse Grill, Solace and MoonLight Lounge, PrepKitchen Del Mar, Gingham, The Red Door and Wellington Steak, and Morgan Run Resort.

How did you get started doing this type of work?

Cooking has always been a passion of mine. From a young age, I always enjoyed being in the kitchen with my mom learning about how to build layers of flavor and seasoning. That interest grew into a passion that lead me to enroll in culinary school and after years of working in restaurants around San Diego, I opened my own business.

What types of customers have you worked with?

I have worked with a wide array of clients. Some examples include real estate brokers/agents, creative directors, lawyers, business entrepreneurs, fellow chefs, salespersons, etc. My customers range from downtown San Diego to Orange County.

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

My most recent favorite was a joint 35th birthday party for 32 guests at an outdoor venue called Barrels & Branches in Encinitas, CA. While the event was a short 3 course, 3 hour dinner, the menu planning and event development took a few days.

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

Look for someone with experience in many different areas and cuisine types.

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

What type of event is this? What is the date and time of the event? Seated/plated meal or casual (buffet, drop off)? How many guests are you expecting? Do any guests have dietary restrictions/allergies? What type of cuisine do you/your guests prefer?