Faq
Q: Who is chef Gui ?
A: I’m a chef in Tampa, FL, where I’ve been running a fine catering kitchen for the past 10 years. I’m French (nobody’s perfect.) and I’ve got a fantastic clientele that introduced me to American culture. To learn more about me, go to the “about us” page and scroll down.
Q: How do you pronounce “Gui”?
A: It’s Chef Gui. Rhymes with me. Or with oui. And do me a favor, don’t pronounce a long u sound between the /g/ (as in go) and the /i/ (as in hit). It’s more like the plural of goose: geese. But I’ve heard it all. From Chef Gooey to Chef Jee, Chef Guy and my personal favorite, Chef Gucci.
Q: Do you cater or come to private homes to cook?
A: We operate a boutique catering company. It means that we accept reservations for private events on a per case basis. I spent the past 10 years catering high-end events to private homes and corporations, so that’s really what we do best. We routinely cater large events like weddings, galas, or fundraisers, as well as smaller, intimate seated dinners. You can contact us for information.
Q: What is this site about?
A: This site is a blog where I relate various information about food and cooking. I try to convey genuine and relevant information from my chef brain. You can visit the different sections by clicking on the links above or here:
- ask-the-chef
The anti don’t-ask-don’t-tell policy and your chance to know chef secrets. - design
Photos, tutorials, and reflections on culinary design and food plating. - log
Food news, chef columns, and articles worth-reading.
Q: So I can exactly understand what each of these blogs talk about, where can I find the first post for each?
A: Click here: ask-the-chef first post, design first post.
Q: Can I trust a skinny chef?
A: I would if I were you. People I meet seem extremely concerned about that. Relax, people; good food, and the enjoyment of it is not a sin, shouldn’t be associated with guilt, and is compatible with a healthy body. Just focus on quality, authentic and wholesome ingredients, and don’t worry about quantity so much. A bit of exercise helps too, of course. Yo-yo diets do not.
Q: I’m going to France in vacation. Can you help?
A: Sure. I’d love to share off-the-beaten-path tips and advices with you. I might change my mind if I get enough questions to drive me crazy, but go ahead for now, just email me.
Q: Do you cook for celebrities?
A: I have cooked for some. Nobody like Tom Cruise or John Travolta (they all have their private chef), but countless local celebrities and people such as Bill Gates, Nobel Peace Prize winner Wangari Maathai, the president of the Republic of Estonia, Patti Labelle, Governor Charlie Crist and other dignitaries, and many sports celebrities.
Q: I want to be a chef. Any advices?
A: Think about it real well. Remember what your mom told you about becoming a lawyer or a doctor. Remember that when your friends and family are working, you’re off, and when they’re off, you’re working. Make sure you do an unpaid, 2-week internship at a local restaurant before you go to culinary school. Also read my column about the topic here. If you’re still enthusiastic about it, go for it; it’s a great profession.
Q: Why are there ads on this site?
A: I cater, write culinary books and blog for a living. While ads don’t pay much, at least they cover the cost of making this blog happen. I try to keep sponsorship & advertising to a minimum.
Q: How can I support this blog?
A: Same answer as above. Sponsors, advertising and contributors help make this site possible. If you like the content, you can support us by checking our HotList and shop at amazon from our site.
Q: Can I use some of your photos and/or writing on my site, magazine, or something else?
A: Everything on this site, photos and writing, is copyrighted and we don’t appreciate AT ALL being ripped off. If you’d like to use something, please contact us and you may or may not get written permission. This depends on what is the intended use of our material.
Q: What is your privacy policy?
A: You can find our privacy policy here.
