Chef Cheryl LLC

Serves Largo, FL

35244

Hired 197 times

4 employees

15 years in business

$75/person

5.0

This pro accepts payments via Cash, Check, Credit card, Venmo, and Zelle.

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Credentials

Background Check

Cheryl Benecke
Completed on 6/30/2021

Introduction

I have been in the culinary industry for well over 25 years. Trained in South Africa and the USA. I have worked with many international and high profile clients and have had the pleasure of learning and preparing many different cuisines. I worked in 5-star game lodges in South Africa preparing sunrise breakfasts and sunset dinners. I am comfortable preparing simple weeknight dinners to high-end dinners and events. Catering to a client never feels like a job to me, rather a dream come true having the opportunity to do what I love! I take tremendous pride in what I do and prepare each and every meal to perfection. We eat with our eyes first, so food must not only taste good but also look good therefore attention to detail and presentation is key.

Q&A

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

I work within the budget of my client. I do require a 50% deposit and balance on the day. A travel charge will be applied depending on the distance that I need to travel.

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

I will submit a quote that fits my clients requirements. I then will be in contact via phone call or email and work on a menu plan that fits the occasion. I work within the clients budget and make sure I fulfill all requirements. I am available by cell phone for any contact necessary.

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

I completed a 4 year culinary arts program. I also worked as a sous chef at a culinary school. Trained from a young age with a family member that was a chef on the prestigious Blue Train in South Africa catering to the Prime Minister at the time. I come from a family of chefs so food training has been part of my life growing up. I worked for a Safari Tour Group in South Africa catering all meals to the international guests.

How did you get started doing this type of work?

With my culinary interest and background it is something I have always been involved with. I have always been asked by friends and family to cater for events. I got lots of referrals and I eventually decided to do it full time. No regrets because I am now doing what I love full time. It was meant to be.

What types of customers have you worked with?

Multicultural

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

I am fond of all my projects so difficult to choose one. But one of my latest was for a surprise 40th dinner party in Orlando. 16 guests. It took 3 days of preparation including travel time. The dinner was a huge success and truly memorable.

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

Please be aware that I pay upfront for your lead. Please only contact me if you are serious about hiring a chef.