Signature dish:
Shrimp linguiniI have worked in the industry for over ten years. I went to Johnson & Wales university for culinary arts. I love cooking and am great at teaching others.
With over ten years of experience I have traveled all over the east coast and have gotten experience in many styles of cooking. I am qualified in French cuisine as well as modern American cuisine. I love to cook from many flavors whether it be Asian or southern. I don’t limit myself to one style. I am open to all styles. Working in hotels in Washington, DC as well as country clubs have made me qualified in many cooking techniques.
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Unfortunately it wasn't a very good experience. The food was salty and the dessert was worse than store bought cake. I really expected Chef quality food. To say I was disappointed, is an understatement. For the amount spent, I expected better.
Secondly, the communication could be better.
Additionally, if you look at my chat thread with the chef, she agreed that I pay her $450 for a 4 course but she did not serve a 4 course meal and when I asked, she just shrugged and didn't offer to try to salvage it. We had barely finished eating the "dessert" when she came for her money.
If this is how you operate, then I don't know if I will feel confident using this service again. I prefer to pay more and work with a company that vets the service before paying the chef. In all, it was a very unsatisfactory experience.