FAQ’s

On the day of the event, you will need to make sure the chef has access to your kitchen 60 minutes before serving time. You will also need to make sure that your countertops are clear and that your sink, dishwasher, and garbage have been emptied.

A working range and oven will be required in order to prepare your meal. If refrigerator or freezer space will be required, your chef will discuss prior to the event. Access to your dishwasher is preferred if available.

Each course will be served using your plates, silverware, and glasses. Please communicate to your chef which dishes you would like to serve each course with.

We will also use your napkins, placemats, and centerpieces. These should be arranged prior to your chosen serving time.

All beverages are to be provided by the host.

You will also need to make sure that your countertops are clear and that your sink, dishwasher, and garbage have been emptied.

A working range and oven will most likely be required in order to prepare your selections. You will also need to provide any additional tools, utensils, and appliances necessary for the preparation of your selections. A list of required equipment will be communicated by your chef in advance of your lesson.

In addition to the food, your chef will bring all tools and equipment necessary for the preparation of your meal or lesson, as well as the supplies needed to clean your countertops, sink, and range.

Custom table menus will be provided for 4 course and 3 course plated services. Recipes used during lessons will be provided in PDF form prior to the lesson.

All menus and lesson plans are fully personalized to the needs of each client’s needs and palate. Please make your requests known during your phone consultation, and Chef Alfred communicate a plan to meet them before your event is booked.

Chef Alfred is experienced with accommodating gluten free diners due to allergies in his own family and a number of delicious substitutions can be made to popular dishes for a vegetarian diet.

One week or less.

After submitting your intake form, you should receive a phone consultation within 24 hours. A menu proposal will follow within 3-5 days. We will follow up again via phone or email to finalize selections and details 1-2 days after the proposed menu has been sent.

In accordance with local laws, the Global Gourmet cannot supply wine, beer or any other form of alcohol; however you and your guests are encouraged to enjoy the beverages of your choosing.

General recommendations for wine and beer pairings can be made (ex: pinot noir with your filet mignon or imperial stout with your ribeye).

If you would like the chef to pair a specific wine or beer with each course/dish or develop a menu around a specific set of wines/beers, this can be arranged for an additional charge.

Chef Alfred is self-taught; however he holds a current Food Protection Manager certification through ServSafe, which is accredited by the American National Standards Institute (ANSI) - Conference for Food Protection (CFP).

The Global Gourmet currently accepts Apple Pay, Venmo, Cash App, or Paypal.

If you have enjoyed your experience and wish to show your appreciation to the chef, tips are most welcome! Tips can be given directly to the chef at the end of the event or afterward via Apple Pay, Venmo, or Cash App. A percentage of your tip will be shared with the sever if the size of your event requires one.