Radka Horaczech

Serves Shelton, CT

35244

Hired 65 times

1 employee

6 years in business

Not yet available

5.0

This pro accepts payments via Cash, Check, and Credit card.

Next Service

Hours

Sun Closed

Mon 10:00 am - 11:59 pm

Tues 10:00 am - 11:59 pm

Wed Closed

Thurs Closed

Fri Closed

Sat Closed

Credentials

Background Check

Radka Horackova
Completed on 2/25/2021

Introduction

I currently work as a private chef for an actress at a film set. I am a passionate cook with a hospitality degree. I took culinary and baking classes in college. I cooked for families throughout college, bartended in NYC, and started writing a food blog. I run my own business, cook for my client at the movie set on weekdays and cater private events on weekends. I also hold a WSET Level 2 Wine certification and offer wine & food pairing dinner option. In addition to my own business, I work for some of the best catering companies in NYC as an event chef. All I do is cook, bake, blog about food, and eat out to be inspired. I am a culinary volunteer at the NYC Wine and Food Festival and Napa Valley festival. I specialize in Eastern European cooking but I love to make dishes of other countries as well. My favorite cuisine is Mid-Eastern. I hold a NYS Food Handler’s License and SafeServ certification. I am also a TIPS-certified bartender.

Q&A

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

Bartending and event help is charged per hour and includes everything from travel to set-up and break-down. Personal chef and catering services are charged per head and include everything from menu consultation, groceries, travel to clean-up. Additional charges apply for extra courses.

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

I ask a lot of questions in order to meet/exceed my customer’s expectations. I want to know their food preferences and dietary restrictions or allergies.

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

B.A. in Hospitality Management B.A. in Journalism (focus on food media)- graduating in 2020 Professional kitchen experience SafeServ certification NYS Food Handler's License TIPS certification (alcohol awareness training for bartenders)

How did you get started doing this type of work?

I used to be an Au Pair. When my host families found out I love to cook they would ask me to make dinners for them. Throughout college, I cooked meals for families in NYC, bartended, and worked corporate events. I later worked in restaurants and eventually started my own business.

What types of customers have you worked with?

Families with children, business executives with no time to cook, friends planning bachelorette parties, companies hosting corporate parties.

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

A dinner party for 20 guests in the Hamptons. It took three days of menu planning, food shopping, preparation, and cooking. I enjoyed every minute of it.

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

Give as much notice as you can to hire someone for a bigger job. Be specific and give detailed information about your expectations, e.g. types of food, exact guest count, allergies.

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

Kitchen space, refrigerator space, time frame