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Surrey
Private Chef Oxted is John Morris, who is a Cordon Bleu qualified chef (level 4 Confederation of Tourism and Hospitality diploma in professional culinary arts) who has been cooking for over 30 years. As well as British, French, Italian and Spanish cuisines, John lived for over 6 years in both Asia and Central America, and so is well versed in the food and cooking cultures of those regions. His aim is always to provide delicious food attractively presented, prepared by an experienced and top qualified private chef to fit whatever the occasion: - Events for up to 20 guests; plated, buffet, canapes, etc cooked at your premises, home or work - Any day or time - Expert advice and full participation in menu planning including guests' needs and restrictions (medical, diet, religious, etc) - Reliable budgeting and fully inclusive quotations - no extra or hidden costs - Highest level of hygiene and food safety (CIEH level 2 in food safety) - Ingredients sourcing and shopping service - Advice (and provision) on wine and drinks - Food service, including Silver Service if required
I love cooking and for me, the best part of this is seeing clients' interest and excitement aroused when the dish is served, and then later knowing that they have really enjoyed a delicious, attractively presented meal. I aim at events for smaller numbers, not only as I find it easier to connect and relate much better with the clients then, but also as there is then much broader scope to design the menu and the food to fit the event best, and potential to give the cooking a lot of love to make the result the best possible.
I have always loved cooking. But I did this as a sideline and informal occupation until recently when I decided on a complete break and career change, and to do something completely new. Cooking was the obvious choice. I did the intensive, 6 month diploma at the world famous Tante Marie Culinary Academy to add technical skills and theory to my practical ability, as well as widen my ideas and knowledge of cooking and dishes. All the techniques were initially learnt by hand - no machines - and the course included nutrition, health, menu planning, events, butchery and fish preparation, etc.
I prepare great food to the agreed menu and the budget, and am easy to work with. You will find that the event is managed in a calm, patient and unfussy way and will be kept well informed at all stages. I will keep you well informed at all stages, and refer any challenges or potential changes to you immediately -
there will not be any surprises on the day! You will find me courteous and friendly, whilst remaining focused on the job, and always respectful of you, your family and guests, and your house when I am there.
