AfterToday Chefs

Serves Hempstead, NY

35244

Hired 229 times

3 employees

6 years in business

$175/person

5.0

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

Next Service

Hours

Sun Closed

Mon 7:00 am - 11:59 pm

Tues 7:00 am - 11:59 pm

Wed 7:00 am - 11:59 pm

Thurs 7:00 am - 11:59 pm

Fri 7:00 am - 11:59 pm

Sat 7:00 am - 11:59 pm

Credentials

Background Check

Joshua Williams
Completed on 7/10/2021

Introduction

With over 20 years of honing my craft and orchestrating over 500 meticulously curated experiences, I've become a maestro of culinary excellence. Yet, my passion transcends personal achievements. My business is a beacon of empowerment, dedicated to cultivating the talents of fellow chefs, guiding them toward the pinnacle of their potential.

Q&A

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

My price per person is the real cost of the entire event. I make it easy to budget and there are no added fees or surprises when it comes to working with me.

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

My typical process when dealing with a new customer is to learn everything I can about dietary restrictions, health concerns and allergies that way me and and the customer are on the right page. I've been a Manager of restaurants for 8 years I know how to give great customer service.

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

I went to the Culinary and Wine Institute at Carolina learning how to cook , serve, and teach cooking skills. I'm Serv-Safe trained and have 13 years of cooking experience in the real world.

How did you get started doing this type of work?

I started catering about 5 years ago at my job and loved it. I've learned what works and what doesn't. I've also given lessons to fellow co-workers and given advice about cooking strategies.

What types of customers have you worked with?

In the restaurant business I've dealt with all types of customers. Overall I've had a great experience from customers giving them what they need.

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

My advice is to ask specific questions on what type of food and ask what past experience do you have to help you make this a smooth night.

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

Think about the number of people you are serving and your overall theme of your event. Also the age group of your people in the event matters.