With more than 28 years in and around kitchens and food, I offer the following services:

• Consulting

I have been a consultant to small, elegant hotels and fine restaurants for many years and have been involved in both menu and physical reconstructions. I am able to quickly assess an operation and make recommendations that will have an immediate affect. Within easy access to our local airport, I can do this in and around Maine or travel to a location and be on site for a period of time. This kind of service could extend to wines and liquors as well as service or "front of the house."

•  Relief Chef

This is an idea that is new to me. Since I am close to Boston, I could be almost anywhere in the Caribbean, Mediterranean or New England within a very short period of time. Perhaps, within two days. I could then be working quickly as a relief chef for a period of two or three weeks while a permanent replacement is found or the regular chef takes time away. It is my intention to be available starting November 7th, 2003 and to continue indefinitely to be available to my customers. If I have already been booked for a period of time I will do my very best to contact another cooking professional. Perhaps, this will become an integral part of a growing business. 

• Exclusive Charter and Private Yacht Chef

I am very interested in working for a charter agency that will help me to find work while I help them in their time of need by filling in quickly and surely. It strikes me as a mutually helpful arrangement.

• Training & Education

I have long worked with both young people and with people from other cultures, as well as being a patient and thorough teacher. I do, as I have mentioned earlier, speak good French and very good at controlling food costs, buying wines and liquor and directing service staff.  So, when a job is finished and the permanent chef or steward has arrived they will find a calm and professional work situation.

Fees

Private Chef salary and rates are negotiable, based on culinary experience and location. In addition, rates will vary depending on your needs and requirements:

• Permanent
• Temporary,
• One-time events, or
• Seasonal/vacation

Without knowing your requirements, it's difficult to provide accurate pricing, however permanent, full-time, Private Chefs typically make $25 to $50 per hour.   Deposits are required for larger jobs, and all other costs are reimbursable.

If you would like pricing information based on your specific needs, simply call us at (207) 236-8008 and we will be happy to answer any questions that you may have, or email me at david@chefdavidgrant.com