Many modern brides and grooms want to offer their wedding guests more than a beef or chicken plate at the reception. As more people educate themselves about food and cooking, they expect better meal options, and experienced private chefs are poised to meet the challenge.
"Weddings are more complex than ever," said Harriette Rose Katz, a special events coordinator, to the New York Times. "People want gluten-free, seed-free, egg-free, meat-free, fish-free and even cantaloupe-free and mango-free weddings. Every bride and groom has a guest who is allergic to nuts."
Using personal chef over a catering service allows a couple to express their own personalities and exhibit their knowledge about food to their guests. He or she will be able to make personalized suggestions about sourcing high-quality and locally-sourced ingredients.
According to the New York Times, some brides and grooms are requesting the services of celebrity chefs like Daniel Boulud, Jean-Georges Vongerichten, David Bouley and Laurent Tourondel for consultations, and if they can't have them, they are hiring chefs who work in their restaurants.
Those considering using a personal chef for a wedding should begin a search 10 to 12 months in advance so that there is enough time for interviews and for both parties to develop a menu. Be prepared to taste samples, and remember to be vocal about you culinary likes and dislikes.
If you are looking for a private chef for an event, or for a more permanent job, contact Colonial Domestic Agency. Our skilled counselors can assist you in finding experienced candidates who match your needs.