Chef B.B. Huff, The Salted Parlor LLC

Serves San Mateo, CA

35244

Hired 81 times

1 employee

11 years in business

$100/person

5.0

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

Next Service

Hours

Sun 10:00 am - 9:00 pm

Mon Closed

Tues Closed

Wed Closed

Thurs Closed

Fri 5:00 pm - 10:00 pm

Sat 10:00 am - 9:00 pm

Credentials

Background Check

Basilia Huff
Completed on 4/27/2021

Introduction

Food is a conversation starter. The Salted Parlor is a boutique catering firm specializing in storytelling through food. We believe that great cooking not only celebrates the ingredients, but also celebrates the moment. Each Parlor “Session” is a unique, personalized and intimate experience featuring 100% from-scratch food focused on your unique story. Owner and Executive Chef B.B. Huff, blends 15 years of storytelling in the nonprofit industry with nearly a decade in the culinary realm. Her palate is deeply rooted in her mother’s kitchen, nourished at the Culinary Institute of America and tempered at the LA Times Test Kitchen and running the Sur la Table Cooking School in Scottsdale, AZ.

Q&A

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

Private Culinary Instruction: $100/pp plus food cost. Private Chef: $100/pp base but can go up to $150 depending on # ppl, menu/ingredients.

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

30 min initial consultation to understand dietary restrictions and culinary desires. After that, I create weekly custom menus which are reviewed with the client.

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

AOS, Culinary Studies, Culinary Institute of America – CA Honors, Chef Scholar, Young Professionals Medal of Merit, delivered Graduation Student Toast International Association of Culinary Professionals, Member 2014 ServSafe Certified

What types of customers have you worked with?

I've worked with customers who want the food served to be more than just delicious and beautiful, but to be a character at the table that inspires discussion.

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

An group of angel investors had 10+ independent documentaries accepted in to Sundance. I was hired to make all those films edible over the course of 4 days during the festival.

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

Make sure your provider asks questions about your palate.

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

What story do you want to tell through food? What does success look like at the end of the event? What culinary knowledge do you want to learn and why?