JoAnna M. Expert Personal Chef, On-Site Catering, At-Home Fine Dining

Nashville, Tennessee

If you ever wished you had a seasoned problem-solver at your beck-and-call, your wish has come true. I would love to share my experience working as a private chef.

For 17 years, Chef JoAnna, Inc. has been laser-focused on At-Home Fine Dining. When I’m catering offsite, I create a pop-up restaurant experience in clients’ homes. My business offers boutique-style Event Catering for up to 150 guests. I manage a staff of 20+ Part-Time, On-Call workers for front- and back-of-house. I have made food from all international cuisines, ranging from a formal high tea, to pigs-in-a-blanket, to an elegant caviar service with all the trimmings. I prepared everything primarily from scratch, on-site, in a client’s home kitchen.

Call me and let’s talk about how you can ensure everything is perfect…

BEFORE:
help client define budgets and plan a menu
suggest wine pairings and other beverages
negotiate contracts & secure deposits
inventory equipment for cooking, service & cleaning
choose appropriate plates, cutlery and glassware to use, ordering rentals as needed
schedule (and train!) staff
revise the menu to ensure that all guests’ dietary needs are met (gluten-free bread/pastry, “faux-tein” products or vegan “dairy” products, etc.)

DURING:
setting the table to ensure safety and comfort
arrange candles and flowers
set up bar & equipment to create a pop-up bar
rearrange the seating for flow of service
all food preparation and cooking
ensure that pacing of courses is comfortable
provide elegant, seamless, black-tie service

AFTER:
clean dining room, do dishes, clean kitchen
pay staff
invoice the client (including set up for credit card payments!)
send thank-you notes

When cooking in your client’s home kitchen you need to be flexible. I’ve dealt with power outages, equipment failure, and even literally putting out a fire. I can show you how to adapt to all kinds of cooking environments, whether it’s converting a recipe from the stove to the oven (or vice versa) or to use other appliances to achieve similar results. Food safety is a priority, and is never compromised.

If you’re already in business, you know that food cost is key. I can take your current menu, find the waste, and turn it into profit. I’ll share how to tell if you should purchase a food product, or make it in-house. I can show you new ways to use your existing equipment to be more profitable, or help you choose the right machine for your needs.

I can help you adapt your current menu items to accommodate all kinds of dietary requirements, including: vegetarian, vegan, gluten-free, low-carb, Keto, paleo, diabetic, low-sodium, kosher, Whole 30 and pregnancy-friendly foods… or even just picky eaters… without becoming a short-order cook.

If you have employees, putting your restaurant’s procedures and policies in writing makes sure everyone is treated fairly and info is clearly communicated. I draw on my experience as a Human Resources Consultant to help get you on the right track. I can help with HR policies and procedures, including creating a system for written warnings and disciplinary action.

I’m happy to provide guidance and additional expertise in the following areas: Menu Planning, Food Safety, Guest Service, Managing Suppliers, Equipment Selection, Recipe Development, Corporate Culture, Dietary Requirement Adjustments, Product Demonstration Coaching

I’ve always been proud of being able to surprise and delight my clients by making their culinary wishes come true, and I can help you do the same with your clients and restaurant guests!

You landed on my profile because you want to learn from my experience, so give me a call and let’s get started!