On The Go Gourmet

Serves Lakeland, FL

35244

Hired 201 times

1 employee

11 years in business

$65/person

4.6

This pro accepts payments via Apple Pay, Cash, Check, Credit card, PayPal, Square cash app, Venmo, and Zelle.

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Credentials

Background Check

Vivian Dodson
Completed on 12/29/2023

Introduction

I've been a Chef for 17 years and blessed Small Business Owner as a Gourmet Personal Chef for nearly 10 years. I tailor each culinary experience just for you...from meals prepared for the week, on your family vacation, romantic evening with your partner, family gathering, weddings and corporate events. I like infusing cultures, spices and ingredients in my cooking to bring your culinary experience full circle. I work with families, corporate offices and their clients and busy individual. I thoroughly enjoy being apart of some of the most important days and moments in their lives. Not only do I understand and love working with my clients, I've learned how to cook to please many palates, from picky eaters to robust taste buds who want to try new cuisine from all over the world. Food is my passion, I've dedicated almost 15 years to learning the latest techniques and trends. I love what I do and take great pride in my work. I pride myself in establishing worthwhile and long-lasting relationships with my clients, even if we only work together one time. My motto is...if you can't cook, won't cook or don't want to cook, let me be your solution! Cheers 🙂 *price include your budget pp, Gourmet Chef Services of $70.00 an hour for an minimum of 8 hours and traveling fee of $65.00

Q&A

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

My pricing includes food cost pp (your budget for each guest according to the menu choosen), gourmet services of $70.00 an hr minimum of 8 hrs, this is shopping, driving time, preparation/cooking, set up and clean up, and serving) and a traveling fee of $65.00 (fuel to and from). Servers are $100.00 for 4 hrs (they take care of you and the guest and help with cleaning up). Once your menu is finalized a contract is made to lock in the date.

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

Every client is different so when I am contacted I like to have a sit down to really a good feel of what you're expecting from this experience.

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

I am a member of American Chef Federation. I went to Art Institute of Tampa, obtain my AA

How did you get started doing this type of work?

My father was a Executive Chef in New York when I was younger. My mom was the kitchen cook when I was in grade school. My grandmother Cooks for every gathering, it's something that I grew up around. So I went to College to see if it was a career option for me and its been a match made in Heaven, lol.

What types of customers have you worked with?

So far I've been blessed to work with a little bit of everyone from different ethnicities, financial backgrounds, busy individuals...you name it I've probably worked/will work with.

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

I really like giving back to my community by donating my services to Charities, raising money for their causes.

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

When looking for a Chef please don't hire the cheapest or just anyone, you get what you pay for. Pick a Chef what will listen to you and what you want. A good Chef will be able to provide you with information to help you make a choice.

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

To be honest think of everything...from menu, to allergies, who are your guest, where and when the event is going to take place, your expectation, time lines, set up, etc.