| About
Dan Yacowitz |
| What
would you like to know? Ask me anything! |
|
How
long have you been a chef?
Since 1998.
When did you first discover your affinity for cooking?
After watching a lot of cooking shows (Yan Can Cook, Julia
Child, Frugal Gourmet) when I was between 11-13 years old.
What is your educational background?
1995-Simon's Rock of Bard College www.simons-rock.edu
1997-1998 Culinary Institute of America www.ciachef.edu
When did you start your business?
October 2000
Where do you shop for your food and supplies?
Dearborne Farms
Sickles Market
Little Silver Seafood Market
Belford Seafood CO-Op
Wegman's
Asian Food Center (Middletown)
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What
are some of your career highlights?
Sophia Coppola/ Spike Jonze Wedding (Paula Le Duc Fine Catering
1999)
Cooking Segments on Eyewitness News and Live! With Regis and
Kathy Lee (1994)
Working weekends as a private chef at a kosher house in Deal
(2003)
Extra:
Cooked all meals for my family throughout high school
Worked in wine shop in Emeryville, California |
| Menus:
Personal |
PC
menus are based upon the food questionnaire that the client
fills out at our initial interview. The clients list what they
will and will not eat, what cuisines they prefer, or any special
dietary needs they have. They sign a service contract for a
minimum of 1 month's worth (4) cooking. I draft a menu, email
it to them, and await acceptance or changes to menu up until
2 days before the cooking date. Any type of menu or diet may
be requested. I will work with your dietician if need be. Price
adjustments will be made according to the specificity of the
diet/ingredients. When I come to cook, I arrive between 10-11
am, prep the ingredients, cook with my own equipment, clean,
package the meals in vacuum sealed-bags (unless it's a casserole),
and leave reheating instructions. All the client must do is
follow the instructions and reheat their meals without further
cooking. The fish/seafood meals are not packaged and must be
eaten fresh, no more than 2 days after preparation at the latest.
This service is perfect for New Parents! I have cooked temporarily
for couples with newborns, and know that if anyone needs help
with making dinner, it's new parents! The requirements are:
Sign up for a minimum of 3 months in order to qualify for a
discounted rate of $25 off whatever package they purchase (be
it for 2, 3, or 4 people in the household).
Please Note: Payment is required 1 week prior
to cooking date, and cancellations or rearranged services must
be provided to me 2 weeks prior. |
| Menus:
Catering |
| Catering
menus can either be selected from my list of buffet/seated dinner
menus, or specific, custom-tailored menus may be requested.
Prices are based upon structure of menu and per person rate
(which includes all food costs and staffing costs). I need notification
of an event you wish to have no less than 2 weeks prior. A $200
deposit is required after the 1-time service contract is signed.
Some of the cooking will be done at my prep kitchen, but some
reheating/prep will need to be done at your establishment. You,
as the host, are required to provide alcohol (if served) a clean
workspace in kitchen, an empty dishwasher, all plates, bowls,
cups and utensils. We will do the cleanup. The balance of the
per-person fee will be settled after the event. |
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