Savor The Passion

Serves Eden Prairie, MN

35244

Hired 98 times

3 employees

8 years in business

$55/person

5.0

This pro accepts payments via Square cash app.

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Credentials

Background Check

Christopher Martin
Completed on 12/10/2024

Introduction

It’s time to take charge—of your time, your diet, and the experience you provide for your family. With Savor The Passion, a trusted Personal Chef is never far away—and ready to deliver the nutritious, expertly-prepared cuisine your family deserves—with careful attention paid to your dietary needs, and your schedule. Life is short. Devote your time to what truly matters. All you need to do is take charge. COVID-19: for guests wishing to gift a future event under lifted restrictions we are offering 25% off if booked with an unspecified date.

Q&A

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

We make pricing easy! We charge $300 for the first two guests. Its then $35/ additional guest for 3 courses or $55/additional guest for 5 courses. (Materials & Labor included.)

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

we go through a simple process with each client. 1) Consultation 2) Quote, contract and Retainer. 3) Invoice remainder. Last Chance to change menu/ guest count. 4) Day of event. Execute. Clean up. Book the next event.

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

I have 17 years of restaraunt experience under my belt. over 100,000 plates touched, nearly 25,000hours with a knife in my hand and over 45,000hrs in professional kitchens. You could say I know my way around the kitchen.

How did you get started doing this type of work?

I've worked multiple restaurants that did off-site catering so cooking to a guests specific requests is nothing new for me starting with Norwegian Cruise line's. As for teaching classes, part of taking on the role of Chef is ability and willingness to teach others. For me that's one of the best parts. I can always be heard telling my new protegé "my goal is to make you better than I am, I will never steer you wrong on purpose. Promise."

What types of customers have you worked with?

Working on my 5th year of working as a Personal Chef I've cooked for many kinds of clients. What they have in common is they're established in life and doing well; they're often working professionals and they just live tasty food.

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

Just the past weekend (February 2021) I did a pasta bar that was pretty fun. I had an assistant on hand and we made a charcuterie board, bruschetta, fresh pasta, a board of their potential options, canollis and Tiramisu. it was a fun way for the guests to get interactive, choose what they want and eat at their own pace. It took about 7 hours and was a lot of fun to work on.

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

Learn where your Chef's confidence lies. You want your Chef excited about the menu. If they aren't move on. Ask when did the professional you're thinking about hiring decide they can take on the title Chef? Did they come out of school calling themselves Chef, did another established Chef bestow the title or did they punch some clock with the title and decided it must be so. Personally, it took me 11 years until I stopped correcting people that called me Chef, I take that word seriously and if you're hiring someone to teach you or handle your event they should too.

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

Most things you and your Chef will be able to cover together in a consultation regarding menu direction, theme, timing & pricing. There are 3 details that you should determine in advance. 1) Food allergies. Even if you don't think it applies to your menu please inform us. You never know what may be involved. 2) Your stove top. Is it gas, electric or induction. This changes things greatly especially your menu and what pans your Chef needs on hand. 3) how interactive you want this to be. this changes the menu, arrival time, prep time. If you're looking for straight service where you sit eat and the Chef leaves that can take as little as 2.5 hours. More indepth service can take as long as 6-10 hours.