PERSONAL CHEF

HOW MARC WORKS

So, what exactly will I, as a Personal Chef, do for you?

Precisely this: What a Personal Chef is meant to do.  Compliment and enhance your already extraordinary quality of life…

From the planning, shopping, cooking, and packing to storing and cleaning up – no worries. I will take care of it all. Your only job is to relax, savor and enjoy!

Step by step, here is how it will work:

1

First, we will meet and consult. With each client, I will learn of your likes, dislikes, allergies, etc. This is key to custom designing your menu for you and your family or situation uniquely to your individual needs and wants. Relevant information pertaining to your home and my access to it will also be discussed. At the end of the consultation, we will schedule a cook date. I will then customize a meal plan, research the menu and email it to you for your approval prior to the cook day.

2

On the designated cook day, I will shop for all the items needed to prepare everything in the agreed-upon meal plan, purchasing only the freshest of ingredients. I will arrive at your home in morning and begin cooking. I bring my own cookware, utilizing only your major appliances – ovens, microwave and stove tops.

3

At each session, I will cook, package and label each meal with heating instructions, date and entrée description. I will then refrigerate or freeze them, based on your wishes.

4

I will clean up, leaving your kitchen in spotless condition and filled with the aromas of wonderful and enticing home cooking.

QUALIFICATIONS

Chef Marc is an active member of The American Personal & Private Chef’s Association and adheres to the Personal Chef’s International Code of Ethics. Marc is ServSafe Certified. Come to the Feast is fully insured.

Marc’s degree in hotel restaurant and kitchen management as well as the prestigious Chef de Cuisine Certificate are from Ecole Hoteliere de Lausane, Switzerland and the Ecole Hoteliere de Strasbourg-France respectively.

Previous employments included La Petite Maison in West Hollywood as Executive Chef & Manager, the Chanticleer in Santa Barbara as General Manager & Executive Chef, Texas Station Hotel and Casino in Las Vegas as Chef of the Italian Restaurant and most recently as the Personal Chef to the Bishop of the Diocese of Las Vegas.

PERSONAL CHEF CODE OF ETHICS

Chef Marc is a strict follower of the Personal Chef International Code of Ethics

Article 1

I will operate my service with all appropriate licensing and insurance in place and in adherence to the applicable laws regarding the safe handling of food.

Article 2

I pledge my professional knowledge and skill to the advancement of our profession and will pass that knowledge on to those who are to follow.

Article 3

I will maintain the highest level of professionalism and decorum in any and all communications with others, giving thoughtful regard to the good name and dignity of the Personal Chef industry.

Article 4

I will respect the privacy of my Clients, holding any personal information as confidential unless granted permission to do otherwise.

Article 5

I will maintain the highest regard and care for my Client’s property and security, and will not engage in any activity that affects that property without my Client’s consent.

Article 6

I will use my experience and knowledge to select appropriate ingredients to create meals that consistently meet or exceed my Clients’ expectations.

Article 7

I will continually strive to expand my knowledge, education and experience for the benefit of my Clients, my business, and the Personal Chef industry.

Article 8

I will endeavor to view each day as an opportunity to continue along the path to excellence.

Article 9

I personally accept this code and will support and promote these principles equally to any group with which I am affiliated, or which represents my business and industry.

Come To The Feast

What We Do

We help provide a catering and dining experience for groups who want to feel at ease when it comes to the food provided for their party.

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