Great Lakes Chef Catering Services

Serves Farmington Hills, MI

35244

Hired 207 times

20 employees

10 years in business

Not yet available

4.5

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

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Credentials

Background Check

Tamara Young
Completed on 1/9/2021

Introduction

Teach classes, demos,personal chef service, catering parties from 2 to 500 fresh quality healthy organic food, All about sustainability and small farm support. Certified in Nutrition, Business, Culinary Arts. Won 3 Iron Chef Competitions. I love cooking and making my client/customer the best meal they have ever had. Nothing is better than putting a smile on someone's face and I truly believe good food feeds the soul.

Q&A

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

My goal is to find a budget that works with my clientele to make them happy. My prices differ based on family style, buffet and plated. That being said I will work with any budget to ensure the happiness of my clientele. Thank you.

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

Speaking one on one with the client to find out their wants and goals. Developing menus based on cuisines my clients are interested in learning more about. Every menu is custom made for each client, based on their goals, budgets and nutritional goals. My number one priority is customer satisfaction. I pride myself on serving the best cuisine possible and making my clientele relaxed and taking over all responsibilities for them so they can enjoy their event.

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

I was nominated chef of the year through the American Culinary Federation. Won Iron Chef Three years running. Trained under many French, Italian, Mediterranean Chef's who were my mentors. Went to OCC for Culinary and OU for Business. I have taught many demos and cooking classes, specialize in wine dinners, and large parties.

How did you get started doing this type of work?

I have always had a passion for cooking and helping my Grandmother with family dinners so I was a natural. From there I went into fine dining my whole career. I recently started this business for my family and to do something I can be very proud of.

What types of customers have you worked with?

I have worked with all kinds. I do everything from lavish 6 course dinner $150 per person to a $14 per person nice classy Buffet. all my clients have been extremely happy with my services in my goal is to constantly improve my service and develop more business relations.

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

I can't describe one as I love them all cooking is my life it makes me very happy. if I had to pick one it would be the four-course dinner that I did for a cancer patient and her husband who also had five children so it was nice to be able to give them a private romantic dinner at home with all the dishes at they love. their appreciation was so wonderful it made me feel really good about what I do.

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

To do their research. As a new business owner, caterer, personal chef, culinary instructor I have very many the years and accolades in the hospitality industry and I think the client should always be prepared to check out other venues of social media and websites. reviews are very important to me and as I know it is my job to make sure that my clients experiences are top-notch with my full organic menus that I custom make for each client.

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

As a chef it is very important to know about a client's likes and dislikes, any type of allergies, their budget that they have available for an event and their expectations. I pride myself on being able to work with any budget and develop a package that will fulfill my clients needs. thank you