Jessica Brunelli

Serves Martinez, CA

35244

Hired 126 times

4 employees

5 years in business

$75/person

4.9

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

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Credentials

Background Check

Jessica Brunelli
Completed on 8/3/2020

Introduction

Thank you for considering my services! Please note that I currently have NO DAYS available for meal prep. PLEASE DO NOT INQUIRE FOR THIS SERVICE. For special events, I'd be happy to take care of all your food needs, from planning and shopping to cooking, staffing, serving, and cleaning up. Say goodbye to soggy leftovers and expensive delivery fees! Contact me to discuss the specifics, and enjoy a delicious hot and fresh meal that's worth your money. If you'd like to improve your own cooking skills, I also offer private cooking classes. Let's work together to enhance your abilities in the kitchen. Thank you again for choosing me. I look forward to hearing from you!

Q&A

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

My per/person pricing makes things simple to calculate. If you need to add someone at the last minute, no problem! I provide the estimate for the added cost of groceries so that everything is transparent from the start.

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

First I like to reach out and introduce myself and get to know my potential clients and let them get to know me. Second I like to get a clear idea of their needs and wishes and assure them that I understand and am genuinely excited for an opportunity to share my art and elevate their experience. Next I provide a detailed summary of our discussions and a suggested menu. Once the menu is agreed apon I send an agreement via email explaining my deposit and cancelation policy. Then I worry about everything food related from there! I do all the shopping, prepping, cooking. and cleaning. I also provide the service staff if needed. If a client would like to rent their dishware from a rental company, I send a list of the number and types of plates/cups/cutlery we would need. If they would like to use their own serviceware I just need to be sent pictures of what Im working with. If you would like to use my dishware I can show you images of what I have in stock. Communication is the goal. I want you to get exactly what you want and elevate what would have been a great night with friends and family, to an experience you'll remember forever. So if you need anything or have any questions I'm here! 🙂

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

I attended the Le Cordon Bleu and the Art Institute to get my Culinary Management Degree and have worked under numerous, talented chefs.

How did you get started doing this type of work?

I went to two Culinary colleges and worked in restaurants in the Bay Area and LA for 6 years. I decided it was time to branch out on my own so I could give an elevated and memorable experience of a higher quality from all the education and training I've received. Becoming a private chef is a much more personal way for me to connect with my clients through food.

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

I recently celebrated a 60th birthday with a family in the East Bay and it was really rewarding making that day special. The osso buco, bone marrow and saffron rissoto, and spice cake turned out beautifully.

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

My advice would be to find someone you have a connection with that you are comfortable having in your home 🏡

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

Its good to know if you want to use your own dishes or contact a rental company.