Priced per person
$30 and up
Dinner parties, cocktail parties, receptions, pop-ups, family meals in your home or provided venue. Family style, plated, and buffet styles available to suit your needs.
Small Scale Catering, Full-Service
Priced per person, from $30 up, plus transport/service fee
Receptions, office parties, special occasions, etc..
I will prepare a menu to be served professionally on site. Includes breakdown and cleanup.
Small Scale Catering, Drop Off
Priced per person, from $15 up, plus transport/setup fee
Varies on request
Receptions, office parties, special occasions, etc.. I will prepare a menu for your special event that can be setup for elegant self-service / buffet. Does not include breakdown or cleanup. Food will be left in disposable serving trays.
Baked goods including sourdough breads, pastries, cookies, and cakes, as well as "one pot" meals (i.e. pot roast, coq au vin, lasagna, etc.) available for pickup or delivery.
Cooking Classes / Lessons
The options are endless! Please inquire for individualized pricing.
Whether you want ongoing lessons to become more confident in the kitchen, want to learn a specific skill like a pro, or want to host a fun interactive party for a small group of friends, cooking classes are a fun way to create and learn!
Chef Residency or Dining Series
Is your small business in need of temporary in-house chef services? Are you a restaurant owner in need of an interim Exec Chef, or is your restaurant in need of a reset in the kitchen? Whatever the scenario, I can be your temporary Chef to impress your guests and make things go smoothly for your business.
Research & Development
Whether you have an idea for a food product you want to bring to market, are testing recipes for an upcoming cookbook, or opening a new food business, I can help you fine tune and standardize your recipe for success.
The ins and outs of writing menus for a restaurant can be tricky and difficult to navigate. I will help you understand how to write a menu that is appealing to the customer but maximizes your efficiency and bottom line in the kitchen. I will also train you how to analyze it once it's up and running, to avoid leaving money on the table.