Chef Jay Amber

Serves O Fallon, IL

35244

Hired 49 times

10 employees

7 years in business

Not yet available

4.9

This pro accepts payments via Apple Pay, Square cash app, Venmo, and Zelle.

Next Service

Hours

Sun 9:00 am - 11:59 pm

Mon Closed

Tues Closed

Wed Closed

Thurs Closed

Fri 9:00 am - 11:59 pm

Sat 9:00 am - 11:59 pm

Credentials

Background Check

Jalisha Lamb
Completed on 2/25/2022

Introduction

The Celebrity Traveling Private Chef Specializing in Full service Destination Catering Experienced Private Chef. Ive catered for different people from NFL retirees, models, influencers, radio personalities. I am well versed in a variety of cultures such as Mexican, Latin American, Caribbean, Southern, and Asian, Italian, French, and food across the African Diaspora. If you can dream it, I can make it. I have worked with clients for all kinds of events from weddings, to funerals, to birthday parties to anniversary parties, bachelorette parties, bachelor parties, etc. My staff and I can handle any event. My team and I can also personalize your experience by making you custom tshirts, coasters, wine glasses, tote bags, tumblers, keychains, etc. Great for wedding gifts, bachelor/bachelorette parties, etc. I love when clients trust me enough to allow me to be creative. I usually use what I know and have learned about customers to be able to come up with things that will bring that “wow” factor into play. We travel anywhere in the world that you need us to. Going out of the country and need a reliable chef to take on your travels? I can help. . 👩🏾‍🍳👩🏾‍🍳 Let me bring your vision to life.

Q&A

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

My pricing is always fair and considers all expects as far as if I am hiring one of my workers to go with me, the amount of food, the time it takes to cook it, etc.

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

My typical process usually involves me asking a series of questions about the customer and the event. By doing this, I’m able to gage the customer’s needs based on their personality and their expectations. I then use their answers to come up with some menu ideas based on their needs and wants.

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

I am a graduate of the Culinary Institute of Charleston May 2018. I have graduated with my associates Degree in Culinary Arts Technology, my certificate in Baking and Pastry, My certificate in Restaurant Cooks, my certificate in ADVANCED culinary Arts, and my certificate in Restaurant Management. I hold a 3.7 GPA and am an active member of Phi Theta Kappa. I am also a member of the American Culinary Federation. I am ServeSafe Food Manager and ServeSafe Alcohol Manager Certified.

How did you get started doing this type of work?

My grandfather was a chef in the Navy. I always grew up around high quality food and cooking. I started at eight years old. My parents were sleep and I put some brown and serve sausages in a pan unsupervised (five star type stuff). I tasted it and gave my big sister some and she exclaimed “mmmmm!” I knew I was onto something because my parents made those sausages every day but evidently I did something different. The rest is history.

What types of customers have you worked with?

I have worked with celebrities, models, influencers, professional athletes, lawyers, non profit organizations, Holiday parties , birthday parties, as well as corporate events. I have also done a few wedding parties as well.

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

I am most fond of my team and I’d execution of a 40th Birthday Event we did in June 2022. We really got to showcase all that my company is capable of, from grocery procurement, travel procurement for destination catering, screen printing, bartending and of course catering. To date is my best and most memorable catering because we left a lasting impression overseas.

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

Understand that you should be flexible in your budget. I find lots of times customers may have a set price but don’t really realize the magnitude of what it costs to accomplish their vision.

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

They should think through all of the dietary restrictions, whether or not it’s going to be served family style or plated, and what exactly their budget is.