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Salvatore Riccobono

Bio
A PERSONAL CHEF THAT IS $$ COST $$ EFFECTIVE FOR YOUR $ BUDGET $
AND A BED AND BREAKFAST OWNER "INN AT THE RIDGE.COM" WITH OVER 20 YEARS EXPERIENCE IN MOST COOKING STYLES. ALSO WORKING WITH VEGETARIAN AND VEGAN COOKING AS WELL AS RAW FOOD PREPARATION.

I UNDERSTAND THE NEED TO BE $ BUDGET $ FRIENDLY NO MATTER HOW MUCH MONEY A PERSON MAY HAVE. IT IS EXTREMELY IMPORTANT TO BE FRUGAL WITH A CLIENTS MONEY.

QUALITY FOOD AT A VERY REASONABLE COST. I HAND PICK ALL VEGETABLES, MEAT AND FRUIT, MAKING SURE IT IS WHAT I WOULD WANT TO EAT.

INITIALLY THERE WILL BE A CONSULTATION TO DISCUSS YOUR LIKES AND DISLIKES. WHAT CULINARY INTERESTS YOU MAY FAVOR AND IF THERE ARE ANY DIETARY OR ALLERGIC NEEDS.
WE WILL SET UP AN APPOINTMENT TO VISIT YOUR KITCHEN AND NOTE YOUR REFRIGERATION AND FREEZER AVAILABILITY.

THEN THERE IS THE PLANNING STAGE TO CUSTOMIZE A MENU JUST FOR YOU...
** THIS DOES NOT INCLUDE THE COST OF GROCERIES **

THE DATE IS ARRANGED. AFTER WE HAVE DISCUSSED THE MENU.
I FOOD SHOP.
I PREPARE THE MENU, SERVE AND CLEAN UP.
I LEAVE THE KITCHEN AS IT WAS WHEN I ARRIVED, CLEAN...

IF ADDITIONAL ASSISTANCE IS NEEDED THEN WE CAN FIND A SOLUTION.

PAYMENT IS REQUIRED THE DAY YOU CONFIRM THE COOKING DATE,

PLUS A $100 GROCERY DEPOSIT IS REQUIRED.

ALL GROCERY BALANCES WILL BE PAID OR REFUNDED AT COMPLETION OF SERVICE.

IF YOU ARE INTERESTED IN SPEAKING WITH ME PLEASE CALL

848-565-0527 CELLULAR
845-895-9251 BUSINESS PHONE
OR EMAIL ME WITH YOUR REQUEST.

Profile Summary:
Cost Effective Personal Chef Wallkill, NY
Chef Wallkill, NY
More About Me
Cooking, Fishing, hiking, woodworking, menu writing, recipes writing.

~~~~~~~~~~~~NO PARTY TOO SMALL~~~~~~~~~~~~
Work Experience:
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~RESUME~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Professional & Private Chef

Salvatore' j Riccobono

2098 Bruynswick Road

Wallkill, New York 12589

Home-845-895-9251

Cell-848-565-0527


Experience:


Inn At The Ridge – 2003 – present - Co-Owner of a Bed and Breakfast. I am a Professional & Private Chef. I have had a Private Chef business for families / businesses cooking for up to 30 in a private residence during the past 6 years. Christmas, Holiday, weekends and an occasional request for a weekday. My Professional Chef position is over 20 years in the Back and front of the House including Banquet knowledge, Sanitation issues, Eliminating waist, Menu development, Menu reorganization, setting the pace for Urgency and development in customer service services. It would be clearer if discussed at a personal interview or even a phone interview.

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The Wayne Manor - 1993 -2004 -Executive Banquet Chef / Manager. Train and mentor new staff, retrain present staff the correct procedures in high volume food service production, Sanitation and Premier Guest Service. Coordinate with front of
Education:
Education
Culinary Institute Of America, Hyde Park, N.Y AOS Degree
United States Navel Food Service Academy, Class A-San Diego, California
United States Navel Food Service Academy, Class B-San Diego, California
First Place in the NAY. Awards -U.S.S. Puget Sound AD38
Organizations / Affilations:
Salvatore Riccobono is located in Wallkill, NY and has the following skills: Cost Effective Personal Chef, Chef
Cooking / Culinary
Similar Skillwho Members
My Skills

Cost Effective Personal Chef

Category: Cooking / Culinary
Description
I am a Private Chef with integrity, Honor and Loyalties to the firm and the Families for whom I work for.
Relevant Education / Credentials
Years Experience: 20

Chef

Category: Cooking / Culinary
Description
Professional & Private Chef
Salvatore' j Riccobono 2098 Bruynswick Road Wallkill, New York Home-845-895-9251 Cell-848-565-0527
Experience:
1)Inn At The Ridge – 2003 – present -Co-Owner of a Bed and Breakfast. I am a Professional & Private Chef. I have had a Private Chef business for families / businesses cooking for up to 30 in a private residence during the past 6 years. Christmas, Holidays, weekends and an occasional request for a weekday. My Professional Chef bacground is over 20 years in the Back and front of the House including Banquet knowledge, Sanitation issues, Eliminating waist, Menu development, Menu reorganization, setting the pace for Urgency and development in customer service services.
2)The Wayne Manor - 1993-2004 -Executive Banquet Chef/Manager. Train and mentor new staff, retrain present staff the correct procedures in high volume food service production, Sanitation and Premier Guest Service. Coordinate with front of house staff during service. Prepare all specialty gourmet food necessary for all functions.
Relevant Education / Credentials
1)Culinary Institute Of America, Hyde Park, N.Y AOS Degree 2)United States Navel Food Service Academy, Class A-San Diego, California 3)United States Navel Food Service Academy, Class B-San Diego, California 4)First Place in the NAY. Awards -U.S.S. Puget Sound AD38
Years Experience: 20