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Epicure Personal Chefs Does All The Cooking Right In Your Kitchen

By Jake Levin

Let's face it, having guests over for a large gathering can be a hassle.

Whether it's the holiday season, a summer cookout or a birthday, events like that can be a blast in the moment, but what about the before and after? Preparation is difficult enough, and that's before you've even pondered the cleanup.

Those fears are no more with Epicure Personal Chefs, a catering service based out of Coventry, R.I., which allows you to be a guest in your own home.

"It can be stressful entertaining [guests] between planning, shopping, washing dishes and clean up; people often feel overwhelmed with the whole experience," said Katrina Herold, who is co-owner of the company along with her husband, Kevin.

Katrina Herold believes what separates Epicure Personal Chefs from almost any other catering company is education and experience. Both Katrina and Kevin come with extensive résumés shaped through a wide array of experiences around the globe.

Kevin holds a Bachelor of Science Degree in Culinary Arts from Johnson & Wales University in Providence, R.I., and comes experienced in nutrition and cooking for dietary needs through his work at three separate hospitals in Rhode Island. He is executive chef at Sodexo as well.

Katrina holds a Masters of Education in Teaching and Learning, with undergrad work in the culinary arts. She also possesses an advanced certificate in wines and spirits through the Society of Wine Educators (SWE), and is a both a certified sommelier and Bordeaux wine educator through the E'cole du Vin in France. Additionally, she is a faculty member at Johnson & Wales, where she teaches the fundamentals of quality service, restaurant management, etiquette and beverage.

With credentials like that, it's easy to see why Epicure Personal Chefs is a preferred choice in catering throughout the Ocean State and beyond, into both Massachusetts and Connecticut.

"We provide the full service of planning a menu, shopping, preparing, serving and cleaning up meals," Katrina Herold said. "Casual, formal plated with wine pairing, appetizers and buffets are all possible."

Katrina Herold said that she and her husband entered this line of work because they realized people would prefer the convenience of their own home to going out, just without the burden of everything that can come in its place.

"We have found that many people would rather stay home than visit a restaurant and that it is more intimate to entertain at home," she said. "We offer a way to make this more manageable and worry free for our clients."

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