Chef Gilchrist

Serves New Smyrna Beach, FL

35244

Hired 30 times

1 employee

14 years in business

$69/person

5.0

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

Next Service

Hours

Sun 8:00 am - 8:00 pm

Mon 8:00 am - 8:00 pm

Tues 8:00 am - 8:00 pm

Wed 8:00 am - 8:00 pm

Thurs 8:00 am - 8:00 pm

Fri 8:00 am - 8:00 pm

Sat 8:00 am - 8:00 pm

Credentials

Background Check

Clayton Gilchrist
Completed on 7/20/2023

Introduction

HEALTHY FOOD THAT TASTES AMAZING Clean, Organic, Locally Sourced, and Sustainable. Sports Nutrition, Vegan, Paleo, Gluten Free, Keto. I specialize in healthy eating using local, seasonal, and naturally grown foods. I'm passionate about creating healthy, great tasting meals for those with special diets - Sports Nutrition, Ketogenic, Paleo, Vegan, Gluten Free.

Q&A

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

Pricing is for service plus the cost of food and is based on number of meals and complexity.

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

A detailed conversation about food; Cuisines, menu ideas, quality of ingredients, allergies. And a discussion about services, location and equipment.

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

*30 years experience *Le Cordon Bleu Culinary Degree *Servsafe Food Safety Training *AS in Education (Georgia State University Perimiter College)

How did you get started doing this type of work?

My family is from Louisianan and my great grandmother was always cooking on the farm. These deep Southern culinary tradition were carried on by my father. He opened a restaurant when I was eight and I've been in the industry ever since.

What types of customers have you worked with?

President Jimmy Carter John Cena Dave Rienzi Alan Jackson CeeLo Green James M. Seneff, Jr.

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

Progressive Medical Center, I worked directly with their clinical nutritionist in planning each meal for their doctors and staff. No Gluten, soy, or dairy, with vegan sides and observing the principals of Ayurveda cooking in numerous cuisines spanning the globe. It was a challenge and I learn a great deal about food as medicine from a premiere medical facility in Atlanta.