What should the customer know about your pricing (e.g., discounts, fees)?
The fee for my three-course dinner is $100 per person plus the cost of food. Catering events are priced at a per person rate depending on menu type and size.
What is your typical process for working with a new customer?
Generally, the communication has started through a Facebook message or cell phone text because the website that I have set up for Chef It Up is a Facebook page. If needed, I follow up with a phone call and discuss the details of the dinner. After I get an idea of what the customer is looking for, I usually take one or two days to come up with a couple options of each course. Then, I get back in contact with the customer and give them their options to choose from. I also accept any special requests. I try to make each menu as personal to the customer as possible. That is why I first, will ask the customer what's the type of things that they enjoy eating before I contemplate their menu. So far, I've had nothing but good experiences creating food memories for people to share for a lifetime.
What education and/or training do you have that relates to your work?
I graduated from Sullivan University, with honors, with an Associates Degree degree in Culinary Arts, in 2010. I have worked in restaurants and hotels all over Louisville and Southern Indiana. I cooked and served everything from wings and beer to fine dining. I have knowledge and expertise in multiple cuisines.
How did you get started doing this type of work?
I have always had a passion for cooking. I graduated from Sullivan University, with honors, with an associate's degree in culinary arts in 2010. I have worked in restaurants and hotels all over the Louisville area. I recently accepted a position outside of the culinary industry, but cooking is something that I just love to do and could not live without. So, I decided instead of going back to work in someone else's restaurant, I will bring the fine dining restaurant experience to your front door and your kitchen, as your personal chef!
What types of customers have you worked with?
The customers I have had for my three-course dinners have been from 2-11 people at a time for either an Anniversary, Valentine's, Mother's Day, or Father's Day event, date night, or just because! Each menu is personalized. I have had one catering event for 60 people for plated hors d'oeuvres, one event for 125 people oh, and I also catered a local concert in Louisville Kentucky where I also performed as well as catered For The VIPs. No party is to big or too small.
Describe a recent project you are fond of. How long did it take?
For my 3 course dinners, I do most of the prep the night before. When I arrive to the customers home, it generally takes around 3 hours from the time I arrive until the time I finish cleaning up. The way it goes is; I arrive at your home introduce myself and get to know you a little bit, and then I do any last-minute prep that I need to do before I start cooking the first course. After I've served you the first course and as you are enjoying it, I will begin cooking the second course and the same with the third course. The idea is to bring the fine dining restaurant experience to your home, and give you a chance to see what happens in the kitchen. Instead of you showing up at the restaurant the restaurant is showing up for you, and you have already pre-ordered your menu. So, just sit back, relax, and prepare for the meal of a lifetime!
What advice would you give a customer looking to hire a provider in your area of work?
I will use all my own pots and pans, utensils, plates, and silverware the only thing that I will need from you is your kitchen and your appetite! Any menu ingredients or prepared food left over after your dinner is served are yours to keep!
What questions should customers think through before talking to professionals about their project?
If you are interested in my Personal Chef services, where I come to your home with a three-course meal, questions that you should think about are; What kind of food do you like? What kind of menu are you looking for? How many people will be attending the dinner? I will ask you those questions and then I will come up with a couple of options for each course for you to choose from. You will then choose one selection, as a group, from each course for your dinner menu. One appetizer, one entree, and one dessert. If you are interested in scheduling a catering event, the questions that you should think about are; Do you have a kitchen on site? Do you want buffet menu, plated menu, passed hors d'oeuvres, plated hors d'oeuvres or all of the above?
