Robin Chu Ferriere

Serves Jersey City, NJ

35244

Hired 2 times

Not yet available

9 years in business

$60/person

5.0

This pro accepts payments via Cash, Check, Venmo, and Zelle.

Next Service

Hours

Sun Closed

Mon 9:00 am - 6:00 pm

Tues 9:00 am - 6:00 pm

Wed 9:00 am - 6:00 pm

Thurs 9:00 am - 6:00 pm

Fri 9:00 am - 6:00 pm

Sat Closed

Credentials

Background Check

Robin Chu Ferriere
Completed on 9/2/2021

Introduction

My goal is to show my clients how to utilize our creativity & culinary techniques with quality produce & ingredients to create balanced & delicious meals that feed our body & soul.

Q&A

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

Cooking classes : $150/hour + ingredients cost. Private chef service : $160/meal (2 servings) + ingredient cost

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

It all starts with getting to know each other - for me to understand their needs and palette and coming up with menus that feed their demand, and for them to understand my style of work.

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

I am an Adjunct Professor at NYU teaching culinary courses. I also worked as a line cook at Restaurant Daniel (chef Daniel Boulud’s fine-dining French restaurant) and attended International Culinary Center to study culinary arts.

How did you get started doing this type of work?

I’ve always been drawn to food and cooking, I used to work a marketing job before becoming a chef. My weekends are always consumed with throwing dinner parties for my friends and family and I’m always in the kitchen whenever I have a spare moment. So eventually I decided to leave my corporate job to attend culinary school. I also worked at Restaurant Daniel before I started my own private chef business.

What types of customers have you worked with?

Anyone looking into advancing their culinary skills or wanting to maintain a healthy, balanced diet stress-free.

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

Be specific about your needs, diet, palette, and likes & dislikes.