dinner party Questions

1. We collaborate on a menu, date and theme; I design a dinner party portfolio listing all ingredients, steps and tasks.
2. We shop for groceries in advance to select the freshest ingredients; I will handle food prep and you will stage the party.
3. On the day of the event, I arrive early with a few secret ingredients. Using your kitchen infrastructure, I prep, cook, plate and serve. Flair provided at no cost. 
4. We keep the food, drinks, music and good times rolling.
5. As the event concludes, I clean up until you tell me to go home.

#1 - It must be fun. #2 - It must be delicious. #3 - You must feel spoiled. 

Together, we plan the event you envision, whether it be a cocktail party, family-style meal, or a fine-dining experience. 

Chef Will is well versed in multiple cuisines and styles. I work with fresh and healthy whole-foods to create traditional dishes or exotic flavors that work in nearly any setting. 

Please make known any food allergies/restrictions. See sample menu below. 

Party size is generally limited to 12 people. Under the the right conditions, this number can be stretched a little. 

Absolutely! In fact, my forte is inviting guests into the live action of cooking. With ingredients prepped and the stovetop cranked to 11, people are invited to watch, ask questions and even participate in the process. It’s not uncommon to see a guest throwing on an apron and jumping into the fire. This creates some of the best pictures and memories.

Pricing depends largely on food and drink costs. The host is responsible for providing  all alcohol and nearly all groceries. Much of which could already be in your home refrigerator/pantry. You will be given a complete checklist of  items and steps to simplify the process.

Chef Will supplies specialty items such as truffle oil, champagne vinegar, fresh herbs/spices and other culinary accoutrement.

If grocery shopping is done at an Aldi-type store and drinks are kept simple, the costs can be relatively minimal. 

There is no upfront financial agreement. The price for a private chef experience is dependent on your perceived value. I promise to simplify the dinner party process and deliver my passion for food and fun through a unique culinary experience. You promise to return that gift in a proportionate manner.  

As a general measure, total pricing is similar to that of a fine dining restaurant ($100-$150 per person).

Appetizer

Baked Gouda and fruit - simple, classic and popular

Soup

Rustic cream of mushroom w/ truffle oil & parmesan crisp

Salad

Caramelized pear, pickled red onion, dried cherries, candied pecans and goat cheese over mixed greens tossed in a champagne vinaigrette

Entree

Grilled pork tenderloin medallions w/ red wine reduction sauce, creamy leek and gruyere risotto, citrus ginger glazed carrots and steamed asparagus tips

Desserts

Chocolate soufflé w/ sugared berries 

Creme brûlée with sugar-glazed top

Trifle with fresh berries and cream

Chocolate mousse w/ shaved dark chocolate

Menus are 100% customizable

For those who want to learn more about the art and science of cooking, I offer personalized cooking lessons for individuals and groups — from adults to kids. There are several paths we can take to get you where you want to go — from beginner to advanced. Whether you're looking to learn new techniques or improve your overall cooking skills, I can help you achieve your goals. Cooking lessons also make for a great gift idea. 

I am truly a teacher at heart with a passion for sharing the art of cooking. Through private cooking lessons, you will learn (as needed) fundamental culinary skills such as:

1. Art of preparation: Mise en place, knife skills, prioritization
2. Art of cooking: Heat, time and flavoring
3. Structure of cooking: Protein, starch, vegetable, sauce
4. Soft elements of cooking: Best spices, herbs and oils for a variety of dishes
5. Art of flavor: Seasoning, caramelization and reduction
6. Reading recipes: Better understanding and execution
7. "Essential" groceries:  Foundational ingredients to keep on hand
8. Nutritional diversity: Increase “superfoods” and intake of vegetables 
9. Kitchenware & equipment: Assessment and proper usage
10. "Iron Chef" skills: Challenge yourself to cook with anything

Healthy in mind, body and spirit based on:

1. What we put in our body
2. How we move our body
3. How we rest our body
4. How we think/feel about ourself

Society makes it too easy to be unhealthy — convenient ultra-processed food products, infinite media and marketing content, high-stress work environments, lack of activity and sunshine, excessive blue light, pharma dependence, environmental toxins… 

The Western lifestyle of “convenience” results in all kinds of disharmony. Our mind and body become out of balance. Today, a majority of Americans are sedentary, overweight, nutrient-deficient, stressed, and suffering from at least one chronic disease!

People are now realizing this modern reality. Many want change, but feel overwhelmed and don't know where to begin. Changing habits is complicated and few can do it on their own. 

Change begins with a catalyst and requires a lot of grit. And in most cases, change involves a guide. Someone who has 1) mapped the territory; 2) identified the root causes; and 3) offers an updated algorithm for health, wellness and longevity. 

I make it my mission to help people use the pain we all have in common to transform from victim to hero. To take a risk to overcome challenges and achieve something great. I will help you understand that through the act of creating something meaningful, you can find purpose and start on a path of healing.

I offer a fresh approach to thinking, feeling and living healthier based on the core tenets of moving, fueling and de-stressing the body as naturally as possible. A functional medicine approach that attempts to heal the root cause, as opposed to suppressing and managing the symptoms. 

I offer a blueprint of foundational protocols, principles and practices for sustainable change. It is a model that will help you confront the many modern-day challenges to healthy living — internally and externally. 

1. Change the mind. Change the environment. Change the equation.
2. Practice the 4 Pillars of Health:  Nutrition, Activity, Mindfulness, Sleep
3. Learn to live an anti-inflammatory lifestyle designed to avoid a) unnecessary mental and physical pain; b) chronic health issues; and c) a shortened lifespan.

New relationship with food: Treat whole-foods as a “prescription” for health 

Bolster cognitive function and energy balance: Diet and supplementation

Sleep Better: Find a healthy circadian rhythm and hormonal balance

Improve metabolic health: Reduce free radicals, oxidative stress and inflammation

Improve relationship with self: Mentally, physically, emotionally, spiritually

Feel better, live longer: Live a “Blue Zone” lifestyle

Private Chef: 10,000+ hours cooking; 200+ private dinner parties hosted

Nutritionist: Three decades of understanding caloric intake, nutritional values and healing properties of whole-foods 

Culinary Trainer: Teacher at heart with a passion for sharing the science, process and art of cooking

Menu Designer: Extensive research studying classic cuisine, chefs and menus

Kitchen Organizer: Food and organization nerd; Alton Brown disciple 

Exercise Coach: Competitive endurance athlete; 5,000+ miles running; Army Physical Training Test “Perfect Score”; life-long adventure and exercise enthusiast

Nootropic Guru: 6 years of personal use and study; 4 years R&D; creator of 9 complimentary supplement optimization formulas 

Mediation Guide: 7 years and 200+ hours in study, practice and training

Author: Bioharmony Guide, Build Tomorrow