Cheffin, LLC

Serves College Park, MD

35244

Hired 118 times

4 employees

10 years in business

Not yet available

4.9

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

Next Service

Credentials

Background Check

Dorien Murphy
Completed on 6/16/2021

Introduction

I provide uniquely tailored services to all of my clients. Whether a client needs a meal for two, meal prep, or banquet catering (weddings, corporate events, parties), I plan menus, source food, and present foods using my training from Four Seasons Hotels and my culinary background. I'm a minimalist who loves building flavors. I create unique dishes that use minimal ingredients in minimal space. I ensure that my meals are healthy, flavorful, and beautifully plated without compromising freshness and quality. My goal is simple: to make great food for everyone to enjoy. I love layering flavors and discovering new ingredients that make food taste great!

Q&A

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

Pricing is competitive and is based on menu complexity. Costs are provided up front with no obligation to my clients.

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

My clients fill out my contact form that answers diet and fitness goals, food likes and dislikes, food equipment available in their kitchen, and food budgets. After reviewing their information, we conduct a call, discuss the project, set a start date, and I get to work.

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

I have 13+ years of luxury chef experience, ServSafe Food Service Manager Certification, and culinary degree from Baltimore International Culinary College.

How did you get started doing this type of work?

I've always loved to cook. After getting my culinary degree, I did private parties and wedding catering. I'm getting back into that here on thumbtack.

What types of customers have you worked with?

I've worked all age ranges. I've worked with young professionals with little time to cook, older clients with specific dietary needs, and everyone in between.

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

Be inquisitive about what your chef can do. Provide as much detail on your dietary needs, food preferences, and preparation likes so your chef can make you the perfect meal every time.

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

Clients should think through their budget and dietary needs so that can accurately provide the chef this email. This will ensure their needs are met every time.