San Diego Metropolitan Magazine, March 2001

David Fischbein and Tom Stieber Make Gourmet Cooking Personal

by Terryl Gavre, Food Editor

Big City Chefs, a new food service company in town, is out to make staying home almost like an evening out. The company sends professionally trained chefs into the kitchens of busy executives, professional athletes, those with special dietary needs and just plain ol' folk who deserve a break and want a little pampering. The brainchild of two college buddies from Berkeley, David Fischbein and Tom Stieber, Big City Chefs plans on
taking the concept nationwide once the San Diego operation is well under way.

Here's how it works; qualified chefs with either cooking school or three years' professional
experience are interviewed, accepted and insured by Big City. They are outfitted with
business cards, food containers, labels and access to the Big City Web site which will be
interactive so that chefs can manage their clients and accounts online. They are then
matched with clients, who also have been prequalified by Big City.

Cooking preferences, location and client load factor into the pairings. Clients can choose
from menu selections predesigned by the chef or create their own. The chef will do all the
shopping and then use his or her own equipment to cook dishes for anything from an
evening dinner party to enough freezable entrées for two weeks.

The best part is that when all the cooking is done, the chef does all the dishes and promises to leave the kitchen spotless. For more information, call (866) 321-CHEF or click on www.bigcitychefs.com.

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