Personal Chef Kelly’s Clean Kitchen

Serves Santa Fe Springs, CA

35244

Hired 24 times

1 employee

8 years in business

$50/person

5.0

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

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Credentials

Background Check

Kelly Scott
Completed on 12/31/2019

Introduction

My name is Kelly, professional chef and founder of Kelly's Clean Kitchen. I specialize in healthy whole foods made delicious for dinner parties, events, retreats and private chef needs. I was professionally trained at The Culinary Institute of America and have worked in top restaurants in California. My style of cooking is California cuisine, highlighting seasonal ingredients that are farm to table! My niche is in speciality diets, whether that be macros for bodybuilders, vegan, gluten free, allergen friendly, paleo, whole 30, to just wanting to be overall healthy. I myself am celiac, so it is my goal to make allergen friendly food delicious! If you need a private chef for an event, dinner party, weekend retreat, or cooking lessons, please reach out! Also feel free to check out my instagram + Tiktok @kellyscleankitchen and website for further pictures and videos of my creations!

Q&A

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

Pricing is determined by the ingredients, time spent to prepare, distance traveled, and amount of courses.

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

I like to get a good idea of what kind of menu you are looking for and collaborate with my cooking style.

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

Associate degree in culinary arts from The Culinary Institute of America’s

How did you get started doing this type of work?

I was asked to cook for a family friend as a private chef for a month and cooked every meal of theirs. They loved it so much I decided to make it my job!

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

Recently cooked a whole health retreat for a weekend, it was amazing and I was challenged because of many dietary restrictions.

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

If you want a theme for the food or have ideas for proteins you may want