My name is Nnenna, and I am a diligent and versatile cook based in Calgary with over three years of professional cooking experience. My aim is to bring my diverse culinary skills and creative flair into a new role in the kitchen. Whether as a private/personal cook, event chef, family cook, or dietary cook, I am ready to contribute my expertise. I am available immediately and can accommodate both full-time and part-time schedules. I dedicate my time to crafting a wide range of cuisines. These include Canadian, Italian, Middle Eastern, Vegetarian, Mexican, Vegan, African, Eastern European, and French dishes. These skills are complemented by my Culinary Arts Diploma and Food Handler’s Certification, which enhance my talents in nutrition, kitchen hygiene, menu development, and more. In addition to my culinary skills, I am quite comfortable managing kitchen staff and assistants. I am adept at handling various kitchen responsibilities, including table setting and serving, maintaining a clean kitchen environment, organizing and preparing food for events, creating dietary meal plans, and developing daily meals based on the employer's preferences. My knowledge extends into modern cooking technology, and I prioritize maintaining the highest level of sanitation and hygiene standards in the kitchen. I also have substantial private catering experience, which further enhances my skillset. I particularly enjoy blending flavors, especially when barbecuing, and I have a keen eye for professional plating that ensures a top-tier dining experience. I am comfortable with live-out arrangements and am passionate about transforming ordinary dining experiences into unforgettable journeys for your taste buds. I invite you to discuss how I can bring my culinary expertise to your kitchen!

I have 3 years of crafting personalized meals for my clients. I work on their meal plan via customized menus tailored to their family's dietary preferences, restrictions, and nutritional goals My expertise includes meal planning, dietary accommodations and international cuisines thanks to my culinary background at SAIT.