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Posts by stonecrabsteve

Hello all chefs; my dilemma.   I spent 17 years behind the line at high volume resorts style cooking. In the 90's I decided to take a hiatus and get some brain food by attending a local community college and took some restaurant management courses.   While attending community college three nights a week, I needed a day job and went to work part time at a computer company as a warehouse shipping clerk, which turned into a accidental career change and 17...
Hi wizardchef; I'm a personal chef and I charge $35.00 per hour + actual costs of the foods, if my client wants me to shop, I require a deposit. My services include understanding clients likes-dislikes and any food related allergies, then I do menu design, shop, prep, cook on premises. I only specialize "in-your home" upscale gourmet dining for Private Dinner Parties, Romantic Dinners and Anniversary Celebrations. Ohh, also you might consider writing a confidentiality...
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