Three things, in the order people ask for them. All of them start the same way — a conversation about who is eating and what the evening is for.
A bespoke menu, cooked in your own kitchen, served at your own table.
Dinners at home, from four people to a long table. Birthdays, anniversaries, a night when you would rather not book a restaurant.
Usually four to five hours, door to door
Cooking in front of your guests, as part of the evening rather than behind a door.
Company dinners, receptions, celebrations, product launches — anywhere the cooking is meant to be watched.
Agreed per event
Menus that a kitchen can actually execute, costed to the last gram.
Restaurants opening, restaurants reopening, and restaurants whose menu has stopped making money.
Typically three months
Cooking classes, a tasting for a small group, a menu for a place that is not a restaurant. Ask — most of what I do started as someone’s odd request.
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