Catering - Turkey Refined

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask
Icon indicating the class is social distancing friendly Social Distancing Friendly

Experience succulent turkey at a fine dining level.

Indulge your taste buds and awaken your senses with Chef Daniel’s carefully curated menu that features traditional holiday meals cooked and flavored using modern techniques. From Colombian-style coconut rice to luscious cheesy red potatoes, there is a dish to suit every taste. Additionally, you have the option of either having your cuisine dropped off or prepared at your location.

Cozymeal experiences do not include alcohol, but you can message your chef for recommendations and source separately.

  • Minimum Guests 10
  • Maximum Guests 50
  • Meal Courses 4
  • Type of Catering Drop-off
  • Labels Delivery, Dinner, Gourmet, Holiday, Special Occasions

Cozymeal guest reviews for other experiences with Chef Daniel

Hanisha P.

Hanisha

30 Sep 2022

The food was amazing!

Morgan L.

Morgan

06 Aug 2022

We had a great time, and the tapas and paellas that we were making are something that I can continue to make at home. It was delicious. But more importantly, Chef Daniel is patient and thoughtful. He shares his experience organizing one's kitchen, prepping before cooking, using a knife effectively, and managing the heat during cooking, all of those little things that make up an excellent dish. Something you couldn't get from merely reading and following the recipe. It is about learning great cooking habits and workflow. One tends to want to cook more often if one has a great workflow and process to achieve the desired outcome.

Richard H.

Richard

30 Jul 2022

Really knowledgeable with pizza making. Would recommend this class to anyone who wants to improve their pizza game.

Meet your chef

Chef Daniel
Chef Daniel Verified chef
Food safety certified

Originally from Argentina, with its own special mix of cultures, Chef Daniel has lived in Los Angeles for the past 35 years where he has been exposed to its rich diversity of cuisines. This wide range of experiences influences and informs his food on a daily basis, enabling him to borrow ingredients and techniques from one another. Chef Daniel aims to teach fundamentals to his students, so they need not rely on recipes.

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