A tight situation can lead to a hurried replacement decision.  Don’t rush into a rash appointment,  call TemporaryChef and an experienced, mature and talented Chef is available to keep the kitchen on an even keel during the interview process affording you the time to find the perfect fit in a key management position.

A short term special event is another reason to use the services of a temporary Chef rather than leaving a gap in another part of your operation over the course of a couple of weeks.

Vacationing for two weeks in an idyllic retreat ?  We’re ready to take the cooking chores to any level you desire.  We are career professionals.  It’s what we do.  For us food is a consuming passion.  Vegan ?  Ethnic cuisine ?  Hand-crafted hors d’oeuvres ?  Fancy or down home,  we can do it.

TemporaryChef.com is prepared to step into the breach with Chefs of extra-ordinary talent and dedication for corporate outsourcing or private situations requiring discrete personnel.  We have handled on & off premises catering,  banquets for 1000 people,  worked in large hotel kitchens and event venues as well as  small boutique restaurants and private yachts.

We are mentors, certified HACCP & ServSafe® instructors,  with the experience and confidence to calmly and effectively administer culinary projects of any size – anywhere.

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“We wander for distraction, but we travel for fulfillment.”  ~Hilaire Belloc

We have experience in multi-kitchen operations, on and off premises catering, large event operations, and much more.

We can provide bundled temporary culinary services including custom portable kitchens and support units as well as Executive Chefs with talents including HACCP & certified ServSafe Instructor/Proctors , world cuisines, Vegan and other special needs cooking.

Environmental sustainability, Slow Food, Biodiversity, and community food support are part of our professional commitment to the culinary arts. A mentoring philosophy and a nose to the grindstone work ethic results in consistently high quality performance.

We are Professionals – It’s what we do.

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“I detest…anything over-cooked, over-herbed, over-sauced, over elaborate. Nothing can go very far wrong at table as long as there is honest bread, butter, olive oil, a generous spirit, lively appetites and attention to what we are eating.”

Sybille Bedford, English author (1911-?)

The decorating styles are becoming more comfortable and showy tending to emulate casual and fine dining restaurants. There are display cooking stations up front as well as open prep areas which indirectly involve the diner with the process of food production as well as showcase the “just for you” service philosophy of cafeterias.

The food itself has changed dramatically. You can lose the image of the three compartment tray and mass production with a few casserole style entrees, Jello, and peach halves. Mirroring the growing availability of once exotic foods and ingredients and the culinary sophistication of the general population menus are focusing on exciting ethnic foods and flavors with an accent on healthy eating. Korean, Thai, & Middle-Eastern influences are apparent. Stations featuring Spanish tapas and Greek mezes, Indian curries, pasta bars and made to order salad areas are replacing the “slide down the line” style of service of years past.

Purchasing has evolved too. Operators are becoming more involved in sustainable farming and local farms as suppliers. Even offering menus one day a week totally produced from local foods.

No, this is not your high school cafeteria. Let’s go down and grab some Pud Dok Gui Chai and we’ll talk about the food setup at Microsoft’s campus.