D.C. Restaurant Chef available to teach Cooking lessons as well as prepare family meals.

[Anonymous]

If you are a chef at a restaurant in DC how do you have time to do this? Most chefs work at least 5-6 days a week all day long until after dinner service. Not quite sure how you will work this out???

[Anonymous]

I believe he said he's only available on weekends. Head chefs typically work during the week, and line cooks handle the weekends.

[Anonymous]

Actually thats not true. Any good busy restaurant in DC has their main guy working the busy nights Friday and Sat.

[Anonymous]

I googled and this is what I came up with..wonder if its the same person?

Chef James Phillips features regional Mid-Atlantic fare using his signature flair for utilizing the best available locally grown ingredients. The warm and relaxed setting in Juniper invites guests to linger at a table indoors or, weather permitting, to dine al fresco in the peaceful courtyard garden. Designed as a stylish and unique urban eatery, Juniper's rich botanical hues bring the outdoor courtyard into the dining room. The menu reflects Mid-Atlantic favorites such as treasures from the Chesapeake.

[JamaicaMama]

How about just calling him and ask, his number is listed in the thread, twice.

[maynie]

JamaicaMama wrote:How about just calling him and ask, his number is listed in the thread, twice.

Because that would make too much sense.

[Anonymous]

Anonymous wrote:If you are a chef at a restaurant in DC how do you have time to do this? Most chefs work at least 5-6 days a week all day long until after dinner service. Not quite sure how you will work this out???

Know you, some chefs work brunch and lunch shifts. Why so suspicious?

[Anonymous]

b/c if all they work is brunch and lunch they are not a real "chef". Line cook sous chef maybe.

[Anonymous]

I can't speak for every chef but my executive chef DH, who is not the OP, works 6 long days a week. And those days always include Friday and Saturday. But this sounds like a great way to perhaps pull off a lighter schedule (assuming he has a reliable staff which I know is hard to find) and spend more time with the kids while still making some money. The first thing I did when I saw this was tell my husband about it and tell him we should keep the idea in mind for when he decides it is time to ease up the schedule.

[Anonymous]

Anonymous wrote:I believe he said he's only available on weekends. Head chefs typically work during the week, and line cooks handle the weekends.

I'm simply trying to provide a service that one might find desireable, don't care to hear what shifts you might think I should work in a restaraunt. I am available on weekends for the time being, my price is negotiable, I am not greedy.

[Anonymous]

Anonymous wrote:If you are a chef at a restaurant in DC how do you have time to do this? Most chefs work at least 5-6 days a week all day long until after dinner service. Not quite sure how you will work this out???

The restaraunt I run is in a large hotel with lots of colleagues, there are three as people like to say real chefs in this building, we run a multimillion dollar food and beverage operation, we hire only 1st cooks and have 4 sous chefs, and 4 chef de parties so everyone has their release, mine happens to be the weekends. My restaraunt cateers traveling bussiness men & women,I.E. that pass threw D.C. Mon - Fri....Weekends are quiet, plus I have a very talented Sous Chef. However I find boredom not being in a kitchen on the weekends so I borrowed an idea from one of my colleagues in NYC.

[Anonymous]

Anonymous wrote:I googled and this is what I came up with..wonder if its the same person?

Chef James Phillips features regional Mid-Atlantic fare using his signature flair for utilizing the best available locally grown ingredients. The warm and relaxed setting in Juniper invites guests to linger at a table indoors or, weather permitting, to dine al fresco in the peaceful courtyard garden. Designed as a stylish and unique urban eatery, Juniper's rich botanical hues bring the outdoor courtyard into the dining room. The menu reflects Mid-Atlantic favorites such as treasures from the Chesapeake.

Yes this is the same Chef James Phillips..Again my # is (301)-801-3473, I will be happy to answer any questions one may have.