I Am Chef David

Serves Tualatin, OR

35244

Hired 88 times

1 employee

11 years in business

$100/person

4.9

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

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Credentials

Background Check

David Erickson
Completed on 6/18/2021

Introduction

Thank you for taking the time to consider me as your chef. I appreciate fresh, farm to table food, served in a visually enticing manner with a touch of white linen. I pride myself in knowing the provenance of the food I serve my guests. Because I firmly believe that you are what your food eats, and it's so important to know where your food is grown, raised or sourced from. My intake procedure focuses on your desired tastes as well as any food sensitivities and all allergies that need to be considered as well. My specialties are locally sourced farm-to-table produce, sustainable meats and seafood and featuring Oregon cheese tasting flights expertly paired with the finest Oregon wines and tasty garnishes. Some of my creations and outstanding reviews from my past patrons are available here on my Thumbtack profile. So, from carnivore to keto, gluten free and vegan ( or all the above! ), I can cook the meals YOU truly want. Feel free to reach out to me for a sample menu or if you have any questions. I look forward to hearing from you. Blessings, Chef David -

Q&A

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

Prices negotiable

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

I have an intake form I use to determine diet preferences, allergies, religious restrictions and favorite dishes.

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

Le Cordon Bleu graduate, 2013

How did you get started doing this type of work?

My mother was my inspiration to be a chef. My training as a vegan chef made me appreciate all ingredients for their own merit and flavor.

What types of customers have you worked with?

Private families.

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

My brother asked me to cook for him, his wife, who is on the Keto diet, and two of his guests, with one hours notice. So, in one hour I made; Asian style barbecued chicken thighs, bacon-wrapped asparagus, oven-roasted broccoli, spinach salad with a bacon tarragon dressing and cream of asparagus soup.

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

Know their background and be specific as to what you expect in a chef prepared meal. Any allergies, especially nut allergies, must be conveyed to the chef in advance as well.

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

What is my timeline for the meal, what is your budget and what will be the venue ( indoors, outside, delivered or prepared onsite) Will this meal be buffet, family style or finely plated is important as well.