A private chef dinner, hour by hour
From the moment you book to the moment I load the van. Exactly what happens, when, and what is expected of you at each point — which is almost nothing.
The Journal
Seasonal Nashville menus, in-home dinner stories, and honest cooking notes — written for anyone who loves a good meal.
From the moment you book to the moment I load the van. Exactly what happens, when, and what is expected of you at each point — which is almost nothing.
Kitchen requirements, host etiquette, timing, and the mistakes that turn a good rental dinner into a stressful one. Written from cooking in these houses most weekends.
They are not the same product, and the deciding factor is almost never the food. Here is the line I use to tell clients which one their event actually needs.
Real numbers from my own book: what the preset menus cost per guest, what the event minimums are, when gratuity is added, and what is genuinely included in the price.