Hire Professional Chefs in Ellicott, Maryland

Professional Personnel Chef with corporate, institutional, freelance back ground. # Self starter, familiar with several cuisines, knife skills, Certified Chef Instructor, 1st choice Farm to Table, local, sustainable, Organic minded. Passionate and Compassionate Works with urgency

I offer demonstrations, and give advice on meal prep ideas. GF and Vegan friendly options on desserts.

Hello, My name is Christopher Brooks and I have a passion for food. I have been in the hospitality industry for 25 years. I have worked various segments of the industry including college and university, corporate, cultural centers, and catering. I have 17 years of experience on the culinary side of the industry. I enjoy every phase of the process, from the idea to the final p...Read more

My name's Amanda. I'm 26 years old n mother of 2. I love to cook N learning new things in the kitchen. I've been cooking in kitchens for about 10 years now. Now I never went to culinary school, I've learned everything from experience n practice. I'm fast learning n loving trying all new foods. I do not drive. i know bus n light rail all around me tho. Im safeserve certified. Th...Read more

Applying for A chef job. 28 yrs cooking experience. I also have extensive kosher catering experience. I bring to the table hard work, reliable, diverse culinary palate. I'm able to think fast and outside of the box. Evan Freeman [email protected] tel:443 605-... Objective: To work for a Hotel or catering company that will allow me to use my educational background...Read more

Cooking is my passion. I enjoy making others happy through cooking for them! I am a recent graduate of Stratford University with a double major in Culinary Arts and Baking & Pastry Arts. I enjoy creating new dishes and desserts as well as preparing traditional meals. I aspire to own an establishment where fresh home grown ingredients are served. I have some experience working a...Read more

Sourcing Local ingredients from DMV farm to table produce and proteins. Using simple techniques flavorful impact.

In a kitchen there is typically a lot of tension between cooks, chefs, and front of the house. A kitchen is crazy because it's like a micro-society of people that can stretch from 20-100 people (depending on the size of the operation) with each and every person being essential but eloquently unique; almost like an orchestrated ensemble where the chef is a conductor of a mad gro...Read more

With over 18 years of professional cooking and culinary experience, Chef Joseph Perkins loves to bless all types of people through the art of culinary. I'm a member of the United States Personal Chef Association, American Culinary Federation, also National Association of Food Service Professionals. ServSafe certified, and a graduate of Baltimore International College. Chef Jose...Read more

I can cook according to the client's needs and order. My recipes are more vegetarian and I have expertise in cooking oil-free and salt-free cooking (nonveg - veg )