I am a licensed and insured personal chef with professional culinary training and certification. I am also a proud member of the American Culinary Federation (ACF) High Sierra Chapter. My specialty is cooking for small parties of 25 or less. Usually, my menus consist of four courses, Hors d'Oeuvres, soup or salad, main entree with grain, pasta, or potato and fresh vegetable, and dessert. I prepare everything from scratch using the freshest ingredients available. Some of the things that we will need to discuss should you decide to hire a personal chef: *Number of guests? *Date and time of service? *Buffet style, or a sit-down plated dinner? *Formal, casual, or somewhere in between? *Down-home style cooking or fancier gourmet? *Personal preferences for ingredients, dishes, menu ideas, etc...

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