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New Chef to the Lehigh Valley area, looking to Cater Special Events or doing Personal Chef duties. Not attached to any corporate companies so rates are very flexible and competitive with others.
Willing to travel outside of area at an additional cost. Have been in the Culinary Industry and looking for opportunities to demonstrate great flavor and creativity.
|Bethlehem, PA 18017|
|Contact Edwin Patrick|
|Edwin Patrick accepts cash and checks|
After the completion of the job the services provided will be the removal of all cookware that was brought in by myself and staff.
Some of the most frequent questions that I normally get asked is, so you are a Chef what do you specialize in.
Another question that I come across is what are your favorite foods? One of the most common questions that I get frequently is what inspired you to become a Chef and what made you decide to go to the school that you went to?
Some of the jobs that are the most common are normally jobs that have a early entry level position and require training in the beginning to get you along your way.
I am a Certified Culinarian with the ACF, also Serv Safe Certified and Serv Safe Alcohol Certified. There I am familiar with the proper preparation of food and the storing temperature that it is safe to be served and cooked at as well.
What experience do you have in catering?
Do you have any formal training/education with cooking food on a professional level?
Are you registered under the American Culinary Federation?
How many years do you have working in the food service industry?
How reliable are you when it comes to making deadlines for specific parties?
If you are late for a event is there a discount or refund of some type for the customer?
I specialize in either fine dining cooking or rustic cooking. No specific region or origin that I work in. I have training in different cultures and preparation of all types of food.
Have not done any projects as of yet out side of work and school, looking forward to beginning new projects in the coming future.
Most proud project that I completed in the last 12 months was preparing for a competition during school and with no intentions of coming either of the top 3 positions. I took first place even after one of my dishes didn't turn out the initial way as planned.
Culinary industry wasn't my first passion, always liked to cook but didn't stick with the industry in the beginning. Served in the military for a number of years and eventually realized that there was one industry that I really loved working in and that was the culinary industry.
I began working at a restaurant and realized I needed to learn more about the industry in order to become successful in it. This lead me going to school to get my B.S. in Culinary Management from and accredited college.
Currently I am not attached to any specific brands therefore I use the best products that are available and reasonable within pricing.
I would recommend customers to consider what type of food they have in mind for the event. The choice of cuts that are going to be use and if they have any issues with using multiple ingredients for various dishes. This alone could save a large sum of money.
I would recommend a comparison of prices from other individuals, what there professional motto is when it comes to cooking. If they use local ingredients, organic, or import ingredients.
I would also recommend for them to have a general idea as to what type of food they are looking to have prepared.
That everything that they see in food network of the cooking channel isn't actually how the profession really goes. It is a long process and the amount of work that we put into composing dishes so that the flavors really blend together is important to us and is a somewhat reflection of the person preparing the meal.
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