Feroze Kitchens Co.
  • HOME
  • MEET RICHARD
    • PHILOSOPHY
    • CULINARY SERVICES
    • PRICING
  • CONTACT
  • BEHIND THE SCENES
    • PORTFOLIO
    • GALLERY >
      • Artisan Bread Making
      • Artisan Goats Cheese & Butchery
      • Artisan Wine Making
      • Canning & Preserving @ Home
      • Japan, China & S.E. Asia Eats
      • South America Eats
    • RECIPES >
      • Artisanal Squash Ravioli
      • Artisanal Ricotta Cheese
      • Basil Vinaigrette
      • Beef Wellington
      • Beet Soup
      • Black Been Purée [Dip]
      • Bouillabaise
      • Butchery 101: Knife Meets Chicken
      • Butter Chicken
      • Cast Iron Loaf
      • Caverhill Carrot Cake
      • Chicken Galantine
      • Chicken Wing Confit
      • Chicken Liver Mousse
      • Chickpea Purée [Hummus]
      • Chocolate Mousse
      • Cinnamon Crème Brûlée
      • Confit Technique
      • Coq Au Vin
      • Lamb Navarin
      • Lentil Soup
      • Lovage Soup
      • Macarons
      • Mozzarella Cheese
      • Pad Thai
      • Raita Yogurt Sauce
      • Roast Lamb
      • Salmon Terrine
      • Seafood Coulibiac
      • Soubise Sauce
      • Sticky Toffee Pudding
      • Strawberry Mousse
      • Sunchoke Sauce
      • Sunchoke Soup
      • Sweet Potato Pancake
      • Sweet Potato Puree
      • Thai Chicken Green Curry
      • Tiramisu
      • Tom Yam Goong
      • West Indian Curry
    • DOUGH TECHNIQUE >
      • BRIOCHE DOUGH
      • BISCUIT DOUGH
      • COOKIE DOUGH
      • GNOCCHI DOUGH
      • MILK BREAD DOUGH
      • PASTA DOUGH
      • PÂTE A CHOUX
      • PIE DOUGH
      • PIZZA DOUGH
      • SWEET PASTRY DOUGH
    • BATTER TECHNIQUE >
      • KEY CONCEPTS
      • CAKES [ FAT ]: CREAMING METHOD
      • CAKES [ FAT ]: FOAMING METHOD
      • CAKES: NO-FAT METHOD
      • BATTERS: STRAIGHT-MIX METHOD >
        • BATTER: QUICK BREADS / MUFFINS
        • BATTER: FRITTER
        • BATTER: PANCAKE
        • BATTER: CREPE
        • BATTER: POPOVER

PERSONAL CHEF SERVICES

Chef Richard Feroze specializes in Personal Chef Services that are focused on Artisanal techniques applied to seasonal produce. This process involves client consultations, produce sourcing, meal preparation and service. Menus & logistics are planned and discussed with clients prior to preparation and serviced in the convenience of their private or remote setting.
  • Short-Term Meal Services for Groups
  • Special Event Private Dining
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THE
PROCESS

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CONTACT
Consult your chef, get advice and suggestions, Richard will step
you through the entire process.

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DESIGN & DEVELOPMENT
From logistics, menu planning, development & design, your chef will take care of everything.

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COOKING & SERVICE
Sit back, relax, enjoy your company, and enjoy your meal(s) served by Richard. Cleaning services included.



TYPES OF
EVENTS

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MEAL PLANS FOR GROUPS
Companies looking to offer culinary incentives by having a Personal Chef cater to their guests preferences & needs.
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A SPECIAL OCCASION
Valentines day, a surprise birthday, an anniversary, or new years, show your loved ones a special dinner; don't worry, we can both take the credit!

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A HOLIDAY GATHERING
Whether it be Easter, Thanksgiving, Christmas or your day of giving, Chef Feroze will do the hard work so you can spend time with your family & friends.

Feroze Kitchens Co. | Chef & Owner:  Richard Feroze, R.S.E.
[Toronto] 416.710.8126 | [Vancouver] 778.990.7660
Richard.Feroze@Outlook.com
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