The Tattooed Chef
Catering small parties, Business lunch delivery, Personal Chef, Date Night Chef, Cooking Classes, Baby food, Senior meal delivery.
I am a graduate of Le Cordon Bleu College of Culinary Arts, Seattle. I interned at a restaurant owned and run by a Chef who was The People's Best New Chef 2013 for Food and Wine Magazine and was a semi-finalist for a James Beard Award in 2014.
I was then hired on and became a pastry cook. I made all of the desserts to be served in his restaurant as well as the baked goods for the deli next door.
Services Provided
Catering– small parties only <50 people.. Appetizers, small bites or buffets; some pastry work and desserts.
Business Lunches– small groups <10 people, call ahead (one week notice) and order lunch to be delivered to your meeting. Will be cold lunch such as wrap sandwiches and various salads or hot soup and sandwich; both will contain a dessert of some type.
Personal Chef- I will make meals for you and your family as a once in a while treat or I can be hired for a period of time.
A Personal Chef is a great gift idea for new mothers! I can cook meals ahead of time and freeze them so that the new mom can put them in the oven or I can go to the new moms home and cook for the family there
I can also make meals for seniors to be delivered to their home or I can cook for them there.
Date Night Chef– Need a romantic night with your significant other? I can come to your home and cook a delicious meal for two and then clean up and get out of your way so that you can enjoy your evening.
Cooking Classes– Classes will be taught in your home. Classes can be one on one or invite some friends over and make an evening of it. Price will be based on the number of people.
Ladies Tea-great for small get togethers or even birthday parties. Traditional tea service with food and tea served,
*All prices will be decided on a case by case basis. Price will be dependent upon number of people, type of food desired and the amount of time needed to prepare the food. *
Any dietary restrictions or special dietary requirements will need to be discussed before I take the job. I will work within those restrictions to the best of my ability but sometimes those needs may be outside what I am able to do with the equipment I have on hand and the facility in which I cook.