Las Vegas Caterers Las Vegas, NV

Las Vegas personal chefs discuss their services

What services do you offer?

Cindy Craddock: "I offer weekly service where I prepare five meals, some fresh, some frozen. I also do dinner parties and brunches – basically, in-home catering."

Christina Wokowsky: "Anything and everything that has to do with food. I'll prepare meals for clients, offer cooking lessons and put on cooking parties. I also cater events."

Dimitri Townsend: "We can send chefs for large catering, in-flight catering and small catering. We also offer a gourmet meal delivery service."

Do you offer personal meal planning and preparation?

Craddock: "Yeah. I find out their preferences, usually by e-mail or phone, and then give them a price based on their final menu."

Wokowsky: "Oh yeah, absolutely. I've done every special diet: South Beach, the Zone, diabetic diets and diets for athletes like Kevin Garnett."

Townsend: "Yes, we will, if they need it. We do offer four different menus to choose from and rotate them every week. If they need something, it can easily be added."

How do you charge for your services, and what's the cost?

Craddock: "For the weekly, five-meal service, it's $350 plus the cost of groceries. If it's a really specialized menu, it's $50 an hour."

Wokowsky: "I charge a flat hourly rate and the clock starts at the grocery store. It's $50 an hour plus the cost of groceries. Each meal takes about an hour, and I'm cooking in the client's home for five or six hours."

Townsend: "For the weekly meal service, we charge per day. It's $30 a day for the five-day plan or $20 per day for the 60-day plan."

What types of food do you make?

Craddock: "I can do anything."

Wokowsky: "Pretty much anything."

Townsend: "We have 15 chefs on staff; we can accommodate any type of cuisine."

Do you have a dish you prepare that's the most popular with your clients?

Craddock: "They seem to like my pork tenderloin in an apple bourbon barbecue sauce."

Wokowsky: "I prepare this French bistro meatloaf with wild mushrooms and confit pearl onions that's off the charts."

Townsend: "We offer a buffalo chicken wrap that has a lot of zing and is a healthy alternative for lunch."

What's one spice or ingredient you couldn't live without and why?

Craddock: "Garlic. I love garlic."

Wokowsky: "Sea salt is key for proper seasoning."

Townsend: "One hundred percent virgin olive oil. It's clean and healthy."

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