Chef's Kiss by Lesley

Serves Wellington, FL

35244

Hired 30 times

3 employees

4 years in business

Not yet available

5.0

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

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Credentials

Background Check

Lesley Valerius
Completed on 12/8/2021

Introduction

I'm a wife and mother of 2. I am born and raised NY but moved to FL in 2010. I'm a graduate from the Culinary Institute of America and have built my career and experience at numerous high-end and luxury restaurants and hotels. I have a great passion for my craft and would love to share with you!

Q&A

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

Pricing is customized to each client as each client's requests are unique to them. A service fee will be added to cover driving expenses.

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

I like to speak to each client individually to understand their requests and desires more accurately. If its classes requested or in-home catering/banquets or plated meals. There's a great deal of detail I would need in order to be able to give my clients the best service possible.

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

I graduated from the Culinary Institute of America in Hyde Park, NY in 2009 and have worked in serveral luxury hotels, high end restaurants and country clubs.

How did you get started doing this type of work?

At 26 was when I decided to go to cooking school and it was because I have a passion for great food and a bit of an artistic ability to make food look beautiful. Food was always important in my family so it just felt right.

What types of customers have you worked with?

I've worked with all types of clients from all over the country and some from abroad. I try to learn from each client what people like from other countries, states, etc.

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

The first question I ask any client is about food allergies. It can be problematic to create a menu, procuring all the ingredients to execute the menu then have to change it due to lack of information. I don't want anyone to get sick or be inconvenienced due to a food allergy. Knowing this information can save a person's life. I also try to make each meal memorable for everyone to enjoy so knowing what to avoid will allow me to create a better menu for everyone.