In Season Private Dining

Serves Taylorsville, UT

35244

Hired 196 times

5 employees

5 years in business

$75/person

4.9

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

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Credentials

Background Check

Noah Sacks
Completed on 6/11/2021

Introduction

In Season provides high end, locally sourced, seasonally inspired private dining experiences. Our mission is to accomodate the customer 100% of the time while offering exceptional service. Highly inspired, passionate, creative, and educated. 12 years in the culinary industry, almost all of that in fine\upscale dining. AS in Culinary Arts. Have trained under Christian Ojeda, Nicholas Hall, and spent some time with the Aliena restaurant group.

Q&A

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

I am always willing to accomodate the customer when it comes to pricing. More than anything I love to cook and provide an experience so I try my hardest to not let pricing get in the way of that. Typically I charge a flat fee per person. This number depends on the specifics surrounding the service. I may also charge a travel and grocery fee.

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

Initial contact will involve an open conversation to find out what the customer wants out the service. After this conversation I will draft a sample menu and a quote. The customer is then given both of these pieces of information to review. Once approved I start the process of shopping, preparing, and then ultimately serving\delivery.

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

AS in Culinary Arts. Food handler certified.

How did you get started doing this type of work?

I have been cooking most of my life. I first started in a pizza place at the age of 16. Eventually my passion for food and cooking led me to pursue higher education in the field. After 12 years of working for other chefs, I decided to put to use all the knowledge and experience I have into my own personal business.

What types of customers have you worked with?

I have worked with customers from all walks of life with all different interests in private dining and meal prep. I will never turn a customer away. I have experience in special dietary needs as well including GF, DF, vegan, vegetarian, diabetic, hypoglycemic, and body building.

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

I recently had a lot of fun creating a 3 dinner a week meal prep for a family that is gluten free and vegan. I have a passion for vegetables and enjoy interesting projects such as this one. This project took me about 3 days to draft the menu, get it approved, prep the food, and then deliver it.