Chef Laurie LLC

Serves Wyandotte, MI

35244

Hired 120 times

2 employees

30 years in business

$175/person

5.0

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

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Credentials

Background Check

Laurie Erickson
Completed on 2/25/2021

Introduction

Voted - Top Pro 2015-2016-2017-2018-2019-2020-2021-2022-2023 Thank you, Thumbtack! I have been a professional chef for over 30 years, former chef at Canyon Ranch ,cooked for presidents and celebrities across the country. Right now I am focusing on my private chef business here in Connecticut where I specialize small intimate dinner parties. You can visit Cheflaurie website for more information as well as sample menus. Pricing is based on the menu items you choose. For example, Price for a basic 3 course dinner of a simple salad, pasta entree and dessert, start at $125.00 per person. Whether it is a couple celebrating a special occasion or a dinner party with girlfriends, I love to develop creative menus for each party using local and seasonal ingredients that match both the tastes and dietary needs of my clients. Many of the ingredients from own organic garden. Being highly trained in several types of cuisine, I can easily create diverse and delicious menus for you and your guests, no matter the occasion. I talk with my clients in an initial consultation to develop the theme and menu for the party, discuss preferences (likes, dislikes), any allergies, dietary needs or restrictions, and a budget. Once these items are reviewed and decided upon, I will come visit the space where your party will take place and meet you, the client! I am there not only to familiarize myself with the equipment, set-up, and aesthetic of your space, but also to answer any questions you may have. On the day of the party, I typically will arrive an hour before your guests to set-up. The party will begin and end on your time. One of the best things about the work that I do is meeting new people! I love cooking and entertaining, of course, as well as being creative and making others happy. Just as I love to teach and create environments of wellness and happiness surrounding delicious food and friends, it is working with clients - new and old - that helps to challenge and expand my culinary background and experience. Even after years and years of experimenting in the kitchen, there is still so much to learn from new people, flavors, and needs. My kitchen has always been a social space for me and my family: a fun, warm, and inviting space to try new things and also celebrate traditions. As a mother, I am used to kids running around and pets at my feet, and as a culinary professional, I am meticulous, clean, and organized. In my kitchen, I focus on creating an environment where happiness and wellness can complement one another and flourish.

Q&A

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

Pricing is based on the menu items you choose. Similar to dining in a nice restaurant. Base minimum price is $95.00 per person for a salad, pasta entree and dessert. You can add appetizers beginning at $7.00 per person and up. The only other fee would be for a server/assistant @ $200.00 for the evening. If there are more than 12 guests an additional server will be needed.

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

After a client contacts me, we will begin a dialogue about your party or event, from theme to menu to budget. Once these items are agreed upon, we will meet at your space and go over more specifics. It is just as important for me to get to know you, the client, as it is for me to become familiar with you and the space. This also gives my clients the opportunity to ask any questions or address any concerns. Meeting new people is one of the favorite parts of my job!

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

I am a Culinary Educator (CE) and advisor, Certified Sports Nutritionist (CSN), Certified Fitness Trainer (CFT), and a Certified Barbecue Judge (CBJ). When it comes to food and nutrition, I read anything and everything I can get my hands on.

How did you get started doing this type of work?

I have always loved the creative process of cooking. I come from a family of artists and My grandmother was a huge influence on me. My first memory was of my grandmother making popovers, she mixed eggs, flour and milk in the blender and poured the gloppy mess into muffin tins. Watched them puff up to the most glorious dome through the glass door on her oven. I thought it was magic, I was hooked form then on

What types of customers have you worked with?

I have worked with customers of all kinds, but private multi-course dinner parties for 10-12 guests are my favorite.

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

I recently prepared a low country boil for a about 20 guests, they had a huge table on the deck outside, I covered it with butcher paper and dumped the whole boil across the length of the table and everyone dove in. They especially loved the hot lemon towel at the end for each person to wash their face and hands.

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

Be sure and let us know what your likes, dislikes, dietary restrictions, and allergies are beforehand.

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

While I can help you further refine your menu and party specifics, it is up to the client to decide upon party size, location, menu restrictions, and budget. I take my responsibility as a chef very seriously and know that my reputation is on every plate that I serve you, but I am limited to what information you provide, especially if you are a new client.