The Bar Bank
- Del Mar, CA
- Bartender
- 7 Verified Bookings
Shaan A. said “hired them for our wedding and added more services than we thought we would need and they were able to accommodate us reasonably! they were super on top…”
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I am a Chicago-based Chef- now working Nationwide, but living in San Francisco Currently on a month long project in Chicago with several gaps in my schedule. Who being groomed by some of the Industries Greatest Leaders. Preparing me for my career in Catering & Pampering my clients and providing them with Elevated Catering Experience.
My services consist of Private inhouse Events- drop off Hor D'oeuvres, Buffet Service to Plated Course affairs. You may not view your kitchen as much, but I can turn out an exclusive & exquisite life time event from your kitchen space.
I enjoy creating 3-8 course menus based on your themes.
Chef for All Occasions meeting your specific needs.
Be the first to review Kr-Eat-Ive Culinary Solutions
Price Range: $350- 5000
Gig Length: 120 - 360 minutes
Languages: English
Dear Client:
When I you look at my profile, most are impressed. But how does that translate into the services I actually provide.
I provide the following services:
I will take the overall burden- from a Culinary Aspect of many components off your shoulders. Once a menu is designed, It's All about YOU!! I design my menus around You and your guest craves, likes and dislikes.
* First we will discuss deposit.
The complete deposit goes towards food, beverage (non alcoholic) &
equipment need for your event.
* I will handle all the shopping. I use to allow the client or a service handle this, but
not so much the client, but definitely the services did not take quality in
consideration QUALITY when it came down to choosing the BEST product
possible. I tend to search from one store to the next until I am satified I have
purchased the best product possible for your Event.
* I will handle all the prep, cooking, set up which may include table set if the client
does not ant to tackle this taks themselves.
* From plating, serving, clearing and cleaning
* I believe in the concept "Out of sight out of Mind" which simply means I clean
as I go and keep your kitchen organized, tidy and hazard free.
* One of the most important concepts I try to convey to my Client's- I will treat your
space with with the RESPECT, COURTESY and CLEANLINESS as if I were in
Michelin Star Restaurant. I know of that intense world, having worked in a few in
my career. The same VALUES (Sanitation, Safety, Time -Temperature Regulations)
will be uphelp in your home.
* Your Home is your Haven- It would be Unprofessional of me not to ask Permission
(if not established before), on allowed sections of your home space, equipment,
but regarding everything.
* I always ease my client's worry by stating, "I will leave your kitchen in tact and
cleaner than when I first found it!"
* I kinda hate suprises, I like to take you My Client on a Culinary Journey so to speak
allowing you to taste everything I am preparing for you. Small samples not to fill
you, another tool to ease any feeling of anxiety. I know there will be alot on your
mind until the event is complete.
* In my 28 yrs in the Hospitality Industry, I can assure you that every Event will
Always EXCEED your EXPECTATIONS- I Guarantee it.
Traditionally, the final payment is Accepted via Cash or Check, but I have advanced to using credit card app- Square (this can be used based on your level of comfortability) to finalize as well. I pay all the fees associated with Gig Salad/ The Square Application. None of that will effect you. Final payment expected and Accepted at the conclussion of the event.
Thank You for your time
Sincerely,
Chef Mike D
Private Chef
Over 25 yrs Culinary Experience
10 yrs- Private Chef (Event by Event basis)
10 yrs- Fine China & Silver handling & Care
20 yrs- Catering informal to formal events 1-2500 guest start to finish (tasting through final execution).
20 yrs Professional Baking & Pastry Experience
17 yrs- Managing, Coordinating, Training, Scheduling and Supervising staff in safe food preparations in a High Volume Setting.
15 yrs- Estimating Food Consumption, Pricing, Purchasing and Budgeting...
20 yrs- Creating & Developing new recipe techniques.
25 yrs- Pastry & Cooking Experience
20 yrs- Establishing & Enforcing the Rules and Regulations of Sanitation & Food Safety.
17 yrs- practicing FDA’s HACCP regulations.
17 yrs- Creating & Planning Menus & Events
Cuisine Specialty:
International Organic Cuisine, Casual, I cater to all dietary needs: Dairy free, Diabetic, Gluten Free, Healthy & Nutritious, High Fiber, Kosher, Lactose Intolerant, No Preservatives, Low Cholesterol/ Sodium/ Sugar, Spa
Camp Takajo Naples MaineJune 4- August 26 2014 Summer Sessions Only-
Lifetime positionHead Chef/ Chef ManagerManaging and working side by side, hands on with 6 employeesMenu writing, Inventory, Sanitation & Safety Leadership and Special Events.Nice Write ups
What's Happening at Camp Takajo, August 2, 2014 (link hidden)
What's Happening at Camp Takajo- July 3, 2014 (link hidden)
(link hidden)
Kr-Eat-Ive Culinary Solutions Chicago, ILApril 2009- PresentPersonal/Guest/Event/ Tour/ Consulting ChefThis is an Event by event service that I started. Personal Chef- Toured with American Idol Tour 2013 (July 14 - August 31, 2013)
Cross Country ordering ordering, Inventory, food costingCreated & Executed the menus (breakfast, lunch & Dinner)
Clients: Candice Glover (winner), top 10 finalist, Produces, Crew, Drivers & stage hands
Personal Chef -Tour Event Chef for- Cher Loydd, Demi Lavato, Neyo, AeroSmith, Kenny Chesney, Austin Mahone
Private Chef& Event Coordinator in Private Home Settings/ Corporate Environment & ConsultingCollaborative Consulting Efforts with Chefs & Restaurant Owners
Fraternity Beta Theta PiEvanston, ILSeptember 2012 –201Fraternity Chef/ Account Manager
Preparing homemade meals (Lunch, Dinner) for the Northwestern University (phone number hidden)3 School year Created & Executed weekly menus, upon approval by the House Rep.,
Ordering, Inventory, HACCP log
House Management- successful budgeting, pantry stocking & management, repairs and maintenanceCo-Managing repairs & maintenance & upholding the City& State Food & Safety Regulations at my Account.(link hidden)
The are no technical Equipment that I can think of regarding putting the BOH Culinary Event together from my end.
Now, there may come a time where equipment may be needed such as rental stoves, ovens or buffet equipment, I have the resources and contacts to deal with those issues if they were to arise.
These are more Mechanical issues not technical
But again, anything is possible, I do have references that I can reach out to if this type of issue arises.
Sincerely,
Chef Mike D
1- 10 day notice for an Private Event
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