Chef Marckende Pierre LLC

Serves La Mesa, CA

35244

Hired 36 times

5 employees

9 years in business

$175/person

4.9

This pro accepts payments via Cash, Check, Credit card, Google Pay, PayPal, Samsung Pay, Venmo, and Zelle.

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Credentials

Background Check

Marckende Pierre
Completed on 4/29/2021

Introduction

We are skilled in Caribbean and Southern based food in addition to fusion based food. I have never been afraid to go outside the with American, Italian and Hawaiian fusions. We also have experience with Italian, French and Mediterranean dishes. I Chef Pierre also traveled the world with 9 years of service and my degree from Le Cordon Bleu. I Chef Pierre have been cooking for over 20 years and with each upcoming year I learn how to add more of my experience into my cooking in which I absolutely LOVE

Q&A

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

I give discounts to all active duty military and military veterans and their families, for I served for 9 years.

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

I would prefer to have a few days to weeks prior towards the event depending on complexity and size of capacity needed to prepare for. In addition, after accepting the task, a booking fee of 50% prior is needed and the rest upon completion. I have experience working with different meal types and selections. Any questions that the customer has, I always do my best to answer and leave them with food for thought.

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

I have had training prior to graduating from school and entering the Marine Corps. After nine years of service, I am well equipped to serve 2000+ people at a time. Post service, I was classically trained at both Sea Gardens Hotel Resort and Disney Aulani Resort in Hawaii. Furthermore, I have an associates degree from Le Cordon Bleu.

How did you get started doing this type of work?

I always dreamed and wanted to work as a personal and private chef. Know, having all the knowledge and experience I have acquired through time, I have finally taken that step forward.

What types of customers have you worked with?

I have worked with husbands who almost forgot their anniversaries to prominent business people and furthermore owners in addition to very private and intimate families.

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

I was requested to do a project for a company event for 20-30 people buffet self served. I prepped the menu the day prior to insure there was no last minute rush. It took approximately 3-4 hours prior to this event which was an evening event. I traveled to the site with chafing dishes and stereos and made the party end with a smile on everyone’s face and stomach.

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

Look into the background and always shop around for prices and quality of work to see if they have photos and videos of them working and interacting with people.

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

Customers should always ask about different options available in addition to the requirements needed for the work.