Sympli Indulge Personal Chef Services

Serves Newark, NJ

35244

Hired 67 times

6 employees

11 years in business

Not yet available

5.0

This pro accepts payments via Cash, Credit card, PayPal, Square cash app, Venmo, and Zelle.

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Credentials

Background Check

Jaquetta Eubanks
Completed on 6/18/2021

Introduction

Sympli Indulge is a catering company owned and operated by Chef Jaquetta Eubanks, affectionately known as Chef J. With over 11 years of experience, Chef J specializes in providing custom event catering, craft services and personal chef services for a wide range of events — from intimate dinners to large celebrations. Chef J’s passion lies in creating meals that are not only full of flavor but also visually stunning, transforming every dish into a memorable experience. Her dedication to quality, presentation, and personalized service has earned Sympli Indulge a reputation for excellence and creativity. Whether you’re hosting a wedding, corporate event, or private gathering, Chef J works closely with clients to design menus that reflect their taste and vision. At Sympli Indulge, every plate is a blend of artistry and deliciousness, crafted with care to delight both the eyes and the palate.

Q&A

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

My hourly rate is $85/hour but, I am also willing to create a flat-rate, within reason.

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

I first like to meet up with a client either in person or over the phone to go over in detail their needs, wants and specifications. Once we have settled on a menu, budget, timing & duration of service needed, my client will then sign a Terms Of Agreement contract based on the logistics we've settled upon and then its off the creating magic in the kitchen.

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

I graduated Magna Cum Laude from The Culinary Institute Of New York in New Rochelle, NY with my Associated Degree majoring in Culinary Arts and a minor in Hospitality Management. I've also secured a Food Protection License from New York State ensuring that I am fully trained in keeping my clients safe from food related harm.

How did you get started doing this type of work?

Well, my family is loaded with great cooks so naturally this is the road I choose. I guess you can say it's in my blood. After graduating culinary school, I interned and worked for a number of catering companies, hotels, and restaurants grasping as much knowledge as I could before deciding to venture off on my own and create my own business.

What types of customers have you worked with?

I have worked with private companies, families with specific dietary needs, families that just wanted an awesome meal for a specific holiday, and clients wanting to know how to make something simple as Green Goddess Dressing. I am open to all.

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

I remember when I catered a craft service spread for a Corporate Wendy's photo-shoot. I will admit this was pretty big for me because, of course I wanted to impress them, and sure enough they we loved everything I prepare and the day went by like breeze. Pictures from the shoot are available for viewing.

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

If you are a client looking to hire a personal chef for your culinary need you must; 1. Have a clear understanding of what you need. 2. Know your budget. 3. Be completely honest with your service provider. 4. Always try to give ample time in the event of a change. 5. Treat this as a luxury and remember that we (chefs) are here for You.

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

Before speaking with a professional chef about a project clients should be sure think about: 1. What type of chef service they are looking for, (a catered event, private lessons etc) 2. What types of specifications will be addressed. 3. Allergies. 4. Preferred Location & Duration of time service is needed. 5. Are you willing to sign a contract? 6. How sure are you about purchasing this service? 7. What types of cuisines you like. 8. Are you willing to try new things? 9. How many people will this event be catering to? 10. Is your budget set and can it be maintain for the duration of service.