WHAT ARE YOUR SAFETY PROTOCOLS?
Given the current environment, safety protocols are more important than ever. Chef Matt is vaccinated as well as ServeSafe Certified for safe food handling and maintains an organized clean work area at all times. For the entirety of his career, sanitation practices have been the standard protocol of the professional kitchen, therefore always practiced. The addition of a mask is the main shift in already safe practices. Awareness of safety measures are in place at every step of the process be it shopping, transporting, preparation and cooking of food, setting the table, serving, and even in the final clean of the kitchen.
Shopping
Groceries will be procured from trusted local sources with an emphasis on small businesses and farmers who have traceability of product. Mask will be worn in all instances.
Transportation
All food and equipment are transported in a clean vehicle, sealed in bags or containers.
Preparation and Cooking
Hand washing is thorough and often. All raw vegetables will be washed in an acidic wash solution. All surfaces and equipment will be thoroughly cleaned with a sanitizing solution. General food safety procedure will be in place.
Setting the Table and Serving
All flatware, plates and glassware will be cleaned prior to service. Serving both food and beverages will be conducted in the same manner as food preparation with clean gloves and a mask.
Final Clean
Your kitchen will be cleaned and surfaces sanitized prior to the completion of the evening.
Shopping
Groceries will be procured from trusted local sources with an emphasis on small businesses and farmers who have traceability of product. Mask will be worn in all instances.
Transportation
All food and equipment are transported in a clean vehicle, sealed in bags or containers.
Preparation and Cooking
Hand washing is thorough and often. All raw vegetables will be washed in an acidic wash solution. All surfaces and equipment will be thoroughly cleaned with a sanitizing solution. General food safety procedure will be in place.
Setting the Table and Serving
All flatware, plates and glassware will be cleaned prior to service. Serving both food and beverages will be conducted in the same manner as food preparation with clean gloves and a mask.
Final Clean
Your kitchen will be cleaned and surfaces sanitized prior to the completion of the evening.
HOW DO YOU HANDLE ALLERGIES?
Chef Matt is very experienced in safe food handling practices and is able to accommodate all food allergies and restrictions. Your questionnaire will cover guests allergies, dietary or religious restrictions or aversions prior to your event.
WHAT TYPE OF FOOD CAN YOU DO?
Chef Matt has a particular affinity for creating menus around specific themes or regional cuisines. For example, Thai food would be broad, but hawker fare from Chiang Mai, Thailand is specific and interesting. Another interesting concept is to replicate a previous travel itinerary through food, such as a trip from Paris to Milan by train. Sometimes other arts such as a painting or a favorite music album can bring amazing inspiration for a menu. If you would like to explore something specific, we can accommodate.