Chef Krumme

Very high marks for Chef Krumme. I had the pleasure of attending a cooking class in his cheerful Victorian San Francisco home. My friend and I cooked both a vegetarian and a meat/​seafood Paella and a cinnamon and chocolate flavored bread pudding for dessert. My mouth is watering just thinking about the delicious flavors we experienced. Chef Krumme was well prepared with healthy organic ingredients and sent copies of the recipes by email so no need to worry about taking notes. Of course, we took photos along the way to document our achievements.
Chef Krumme has a comfortable and knowledgeable teaching style. Pretty much like family and friends working together in the kitchen and enjoying themselves while you learned new slicing and dicing knife skills, where to purchase proper ingredients and above all, hands-​on experience like seasoning. He built our confidence adding ingredients at the proper intervals and seasonings which can make or break a dish. I am a fairly experienced cook but always reluctant to try paella. Chef Krumme took the mystery out and added the know how and confidence to try a more exotic dish that I can now feel comfortable cooking for family and friends. Looking forward to another culinary adventure with Chef Krumme.

We took the pasta class with Matt and had a thoroughly enjoyable and educational time!
The atmosphere was relaxed and fun, everything was organised and we received plenty of assistance. We made 2 types of pasta, 2 types of sauce and a bread pudding, and then sat down to eat — the most delicious feast.
Matt followed up the class and emailed us the recipes (it was brilliant that we didn’t have to work from a recipe in class or try to remember everything) and he also kindly offered to help us with any future questions we might have.
We’re excited to recreate everything at home and are very grateful to Matt for sharing his knowledge and his hospitality. Looking forward to treating ourselves to another class!

I went to Chef Krumme’s handmade pasta class, it was such a great experience! Not only he taught us everything surrounding the pasta making such as techniques in how to use the knife but also made the whole event very chill and entertaining.
Thank you Chef Krumme! I had an amazing time and definitely will be back

Chef Matt was a total delight! Personable, friendly and a wonderful cook. He corralled a room full of 11 ladies into making a fabulous tapa’s meal. He was patient, kind and had a good sense of humor. The ingredients were well sourced, fresh and delicious. We all had a wonderful evening cooking, drinking wine and laughing.
Chef Matt was professional in timing and preparation. I believe you would be lucky to have him at your next even. Several people at this party would love to work with him again. A real gem.

We went to Chef Krumme’s personal kitchen for a small team building event. It was a great experience that felt personalized and intimate. Chef is knowledgable and friendly and accommodating in a way which really suited our event. The paella, salad, and egg nog crème brûlée were delicious and I came away having learned new skills (a better way to cut a bell pepper, not as afraid of working with shellfish) as well as fun memories with my team.
Chef’s communication skills were on point as well. Would definitely recommend!

I cannot sing enough praises for Chef Krumme. I’m responsible for coordinating monthly activities for our employees to participate in to benefit their health & wellness, as well as the health & wellness of the community and environment. For November I wanted an activity promoting the least amount of food waste as possible, especially with Thanksgiving coming up. I didn’t want our employees to get used to throwing away food if it’s not newly cooked, or if they get tired of eating leftovers. I wanted them to appreciate and value the food they eat.
I searched around for nearby chefs that could possibly do a demonstration on how to revamp Thanksgiving leftovers. I totally lucked out when I found Chef Krumme through Unilocal and contacted him, because one of his favorite holidays is Thanksgiving. He absolutely understood the concept I was trying to go for and was excited about the idea of doing a cooking class on site in our office. That was a huge relief for me. I had never coordinated an event like this, and was worried about how we would actually pull it off because we do not have a fully equipped kitchen, and taking employees to an off-​site venue was not an option.
Chef made a site visit 2 months prior to our event, and when we showed him our biggest conference room, the vision began to form. We communicated back and forth, swapping notes and ideas for logistics, and before we knew it, it was time to cook! We opted for a morning class so that our employees would essentially be cooking their lunch for the day. Chef arrived early to set up, and our boardroom never looked better. We had a group of about 10 employees participate. They were a bit shy and quiet at first, but Chef got them really engaged with his humor and warm personality. His explanations were simple and easy to follow, and he welcomed any questions that our group had. He made the atmosphere incredibly comfortable. Soon there was a lot of playful banter, teamwork, and AMAZING smells coming from the room.
We munched on roasted/​baked delicata squash while making turkey pot pies, cranberry oat muffins (these were so good, they disappeared the fastest), turkey bone soup, and sweet potato pancakes. I knew the event was a success when my co-​workers said «we should do this again next week!»
Chef Krumme is a joy to work with. He’s so personable, funny, and knows how to throw down when it comes to food. I can’t wait to try the recipes he shared with us on my own, and look forward to more opportunities to work with him again in the future.

Chef Krumme recently hosted a fantastic evening for 38 of our closest friends. Most of them had never met and others not seen each other since our wedding. He booked a space at a cooking school in North Beach and told us to have everyone show up at a prescribed time– we set a budget and he managed everything else.
Over the course of 4 hours, he divided the group in two and we proceeded to have this super-​fun iron chef cook-​off! Of course he had made apps and cheese plates ready to take the edge off and let folks mingle. Once we «started», the personalities were revealed over the cutting boards. He provided the ingredients and we had to come up with food ideas and cook– all the while chef Krumme would give pointers or shape simple ideas into fine dining tips. While some naturally orchestrated the meal, others poured wine or dreamed up rhymes that told one teams story. Within 2 hours, each team had collectively conceived, prepared and cooked two different but delicious meals for 18. Chef Krumme was the sole judge– making it both entertaining and insightful. He then stepped back as all 38 of us sat down farm style. If we had simply invited friends for a dinner or party, we never would have re-​bonded and built connections between our friends that knew us from various parts of life.
We left with bellies full and hearts content. We got dozens of cuddos for having hosted something that made everyone so psyched and feel so warm– it was really like a wedding event but without the wedding! It is not easy to build that atmosphere out of 4 hours, so we give thanks to chef Krumme for everything he did behind the scenes, as our host and food judge and on a budget that would have matched a fancy meal sans the unforgettable experience.
Anyone thinking of a special event with friends should have Chef Krumme plan and host– it was the best and most memorable night for such a long time!

We hired Chef Matt for a 10 person dinner in Carmel and it was incredible from start to finish. Matt was very accessible via email and responded to all of our different menu requests. He arrived to the house early and provided us with great tunes as we enjoyed the two appetizers– blistered shishito peppers and burrata cheese and heirloom tomato crostinis. He set up a bellini bar and then served us an incredible meal of salmon, mushroom farrow, and string beans. Every bite was incredible — it was more delicious than going out to a restaurant and so much cozier and more fun to be enjoying the meal in a home. We finished the meal with fresh berries, yogurt, and granola that Matt made. The whole group was thrilled with the experience — Matt was fun to have there and provided a simply amazing meal. I’m recommending Matt to everyone I know who wants to host a home dinner party!

Chef Krumme hosted a work-​related team building event for me and my coworkers a few months ago through Sur la Table. He made our day out of the office so enjoyable and fun. From his skill preparing the menu (he taught us some of SF’s most famous dishes — Zuni chicken, Tony’s Pizza Napolentana), to his presentation of cooking basics, his attention to detail and his sense of humor and all around great attitude. You can definitely tell when you’re in Chef Krumme’s kitchen, that he loves what he does… and man, is he good at it! The chicken was delicious and he added a creative twist to the pizza recipe adding grilled peaches, which impressed our entire team. I wouldn’t hesitate to recommend Chef Krumme to any of my friends who are looking to take one of his classes, host a private cooking event or need a personal chef for a big party. He’s professional, enthusiastic, and really knowledgeable about what he does!

Such good food! And the best part is you cooked it yourself. Chef Krumme makes cooking fun, he’s the perfect teacher to give you a few more tricks in the kitchen all while having fun with your friend or coworkers, or even friends of your coworkers. Chef Krumme has the great ability to work with any type of crowd. He can mix it up in a highly corporate setting in a very professional manner, but the next day he can teach a team of youthful Giants fans how to make handheld deep fried cheese steak eggrolls before a big game!
His range of culinary talents is a gift you don’t find in many chefs. This range is key when paired with his ability to teach a crowd of people how to cook. The end result is a client learing how to cook something new, and actually getting an education in a way thats fun. Chef Krumme is very personable, he’ll keep you coming back since his food arsenal is so deep.
Your next event could use a nice slice of Chef Krumme!

After working long hours and weekends to release the latest and greatest app on time we figured we deserved a reward. But we didn’t want to go bowling (too competitive) or go to the ballet (no one likes the ballet). We needed a fun, approachable activity that we could all enjoy. But with booze.
Enter Chef Krumme.
Chef Krumme was a delight to work with from the start. Not only did he listen attentively to my description of my team, their dietary foibles, and their various levels of culinary expertise (ranging from mediocre to bad), but he took care of everything from the location to the supplies, and kept me informed throughout, patiently fielding my questions with aplomb and good humor.
The evening was an absolute blast. I think Chef Krumme could have been a stand-​up comedian had he not turned his talents to cooking. And I mean a good stand-​up comedian, not one of those amateur stand-​up comedians at open-​mic night on a Tuesday at The Red Lion where all the jokes make you groan or go ‘huh?’ and look at your friends with your eyebrows scrunched.
Anyway, I digress… We had requested something a little challenging, so we were all expertly instructed on the finer points of pasta making, before being set loose to try to emulate Chef Krumme’s manual dexterity and keen sense of… flour ratios. Chef Krumme was friendly, helpful, and very patient, even when faced with semi-​contained flour explosions and limp sticky dough. On the floor.
After the pasta was hung to dry and some semblance of clean-​up had been enacted we were all assigned another dish. My team got Chocolate Mousse, which turned out delicious thanks to Chef K’s expert and succinct instruction. Somehow he managed to get all the other teams to produce something not only edible, but delicious. However, by far the most impressive feat was getting it all on the beautifully-​appointed table at the same time. Hot!
Everyone on my team had a blast, and we still talk about it. Everyone got involved, pitched in, learned something, and got to eat the result! It was like a super fun dinner party with great food.
Thanks from the team at Samsung Chef Krumme!

I was planning my boyfriend’s 40^th birthday and had just taken a cooking class and the Chef does catering as well. I was a little skeptical since he was just starting out his own catering business; but he assured me he could handle 50 guests. See I am a type A person and I want everything to be great esp the food and booze at a party because that’s the most memorable right? I mean I still remember that crappy chicken I was served at a friends’ over the top six figure wedding. Talk about disappointment. But before I digress back to Chef Krumme.
Entered Chef Krumme. We talked about the crowd and how diverse it was and the themes, the different alcohols we were serving, etc. We settled on doing 4 different amazing apps and for dinner we did slow roasted pulled pork sliders. Dinner was a hit. Chef Krumme even whipped up a quick dish for my nephews who were ages 5 and 9 that I completely forgot to include on the list of guest at the last minute (they don’t eat pork) when they arrived.
All said and done Chef Krumme’s food was a hit with the party. Everything was spaced out evenly served on time and everyone commented on how amazing it tasted.
Will I use Chef Krumme again. Yes — In fact, I just called him today to see if he could set up a cooking class for 10 of my clients. Would I recommend you use him, yes!
He can work in your budget, he will even work to find things on sale to make sure you even come under budget.
Hands down he is amazing!