Chef Allen Plemmons

Name: Chef Allen Plemmons
Address: Kansas City, MO, US
Telephone: +15734340807
Price range: $$$$
Rating: 4.4

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United States
Kansas City, MO
Chef Allen Plemmons

Personal Chef ● Recipes ● Meal Prep Services A one of a kind experience. a truly unique memory in the comfort of your home.
(29)

03/21/2024

02/11/2024

Cream puff lovers rejoice! Order 12 or more by Tuesday and indulge in delicious strawberries and cream, white chocolate & caramel, and original pastry cream. flavors at a special price of $2.50 per puff.

02/09/2024

Hello everyone, I'm looking for coffee shops and restaurants who are wanting to offer more desserts. I'm a local personal chef , and for the past 1.5 years have been diving deep into pastry.

Right now now I am selling Profiteroles ( cream puffs ), I have a few savory options I've been working on , and I have cookies and cream , strawberry and cream , og pastry cream , and white chocolate caramel.

If you know somebody , or are interested please reach out to me in dm or my number listed on my page. Thank you so much ❤️

01/09/2024

Sear 😏

12/31/2023

2.75 / piece when ordering a dozen.
Vanilla cream
White chocolate / salted caramel
Chocolate

11/04/2023

11/01/2023

I'm thinking for next week I do new flavors
White chocolate /Caramel apple
Strawberry / Thyme / Honey
Dark chocolate / Toasted Coconut
White chocolate / yuzu / Green tea

What do you think ?

10/30/2023

🤌🤌

10/30/2023

Hope everyone is having a great day, if you have a sweet tooth and are around kc I'm thinking about making a few sample boxes of cream puffs. Message me maybe ? 😁

10/29/2023

Hey everyone :)

10/14/2023

We agree Connor, we agree

09/30/2023

🍂 Embracing Fall Vibes with Our NEW Caramel Rumchata Apple Profiteroles! 🍏✨

As the leaves paint the town in shades of gold and crimson, there's nothing quite like the cozy feeling of fall. 🍃 Our profiteroles are filled with caramel-infused apple goodness, drizzled with a Rumchata glaze, and topped with a delightful oat crumble. 🤤🥂

Whether you're sipping on a pumpkin spice latte or strolling through the rustling leaves, our Caramel Rumchata Apple Profiteroles are the perfect sweet treat to accompany those fall adventures. 🎃🍁 Join us and savor the flavors of the season! 👫

06/24/2023

The age old question , beef or seafood ?

Well my answer is why not both ?

Hosting a private dinner could not be easier 😉

Call me today , let's customize your menu just the way you want it . Then allow my team to bring the restaurant to your dining room. Experience a truly robust , unique , and 100% customized menu for you and your guests.

Your guests will be blown away , and you won't have to worry about clean up , we do that too. 😉

06/12/2023

Sharlotka ( apple spiced cake ) with homemade whip cream and salted caramel

Have you tried this ??

06/06/2023

I have a few days available in June , and couple of dates in July for in home dinners for groups of 2 - 20

Let's plan your next get together 😊

05/26/2023

Hey everyone. For the month of June I have these dates available:)

5th - 9th
20th - 25th

I'm available for in home private dinners
Multi day events
Or catering under 60 people 😄😄😄😄

Oh and these are smores chocolate chip cookies. 🤤

04/27/2023

Introducing Brian and Marla Biggs, first generation regenerative farmers. We practice regenerative agriculture because we believe it is best for the land, the animals, and the food we eat that is so essential to our good health. We raise 100% Grass-fed beef, pastured poultry (meat and eggs), pork and produce, all following organic practices. Brian stays in his lane which is primarily farm operations and I am responsible for sales, marketing and all the accounting on the farm. I don’t always stay in my lane but they humor my input. We want to get to know you. Find us at Brookside and Lenexa Farmer’s Markets every Saturday. We also offer home deliveries and on farm pickup. Know your farmer, know your food.

04/27/2023

04/16/2023

Nice to meat you 🤣

04/13/2023

How has everyone been doing ? I've been busy with alot of different things. Do you like lemon filling ?

03/11/2023

Hey 😊. As I said , I haven't been on much. Taking a little break from social. Hope you are all doing well.

02/25/2023

Dill Crusted halibut

Address

Kansas City, MO

Telephone

+15734340807

Website

http://chefallenplemmons.com/

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Videos

Baking ? I had no idea that I'd start enjoying it , definitely never thought I'd start learning it either. Cream puffs have been a fun and creative way to learn and test flavors all the time. Choux dough is so versatile also. Churros ? Choux Eclairs ? Choux Some of the best Fried donuts ? Choux So many different ways to use it and I've enjoyed doing them and playing around with the dough. I am still looking for bakeries, coffee shops, and restaurants who would love to make this an addition to what they are offering. I can do custom flavors as well , if the place is interested. I'm looking for the kc area and the surrounding areas as well. If you could like and share this with your friends I would be forever thankful !

when you hire a personal chef, you're not just hiring to get gourmet , nutritional food.... you're hiring for time. time is the most valuable thing I sell, let me use mine so you can use yours the way you want too Share and like , help me get booked out for the rest of the year 😊😊😊❤️

That view

Chocolate creme brulee Profiteroles If you want to learn a cool word look up "novaturient" Let me know what you think in the comments

June and July are fortunately almost full, August is open for many many dinners. Hosting a private dinner for a group of 6 or more ? Message and find out our special deal 😉

Black and white Red and white. These are so delicious 😋

Duck duck lamb ? Or however that goes. Had a great time cooking for two wonderful people tonight. Small dinners are the best !

It's a good day 😊

Valentines exclusive offer for the 5 people to schedule the week of valentines 😊😊😊

Do you have trouble being patient ??

Meal prep

Business party anyone?

Shortcuts

Life outside of the kitchen.

I was 14 years old when I started as a dishwasher in a very popular bar and grill in Osage Beach, Mo. It was stressful , hard, fun, and addicting. After that first summer I knew this is what I wanted to do. Once I left high school, and went to culinary school it only fueled my desire to be a chef. I worked at a sub shop to pay my bills in Springfield,MO when I was attending college still. When I wasn’t working or going to school i was knocking on restaurants back doors and seeing if they needed help for the night. Looking back i would have just worked two jobs , saved my money and took some road trips to some high class restaurants to eat.

Once I came back home and working I felt out of place. It felt like I was missing out on something that I needed to do. I left my garde manger job at a resort and took on a cook position for a corporate steakhouse. I moved into management and then moved to Kentucky! Kentucky was fun; my boss was a role model to me. I can not begin to describe the things she has taught me inside the restaurant and outside of it as well. ultimately it was her telling me that i have the restaurant gene that pushed me into making a very scary decision later on. Tracie, thank you for always having an answer for my million questions.

I left a great paying job, with a 401k, insurance, etc. I took the leap and changed my life. I haven't been this happy in years. I took a sous chef position and I was playing around with the idea of meal prepping for people. The side business started picking up and I was Faced with a hard decision. ( side note: Thank you to Chef R for being such an inspiration to me. truly one of the best people in this world, not just in this industry. I hope if you ever read this that we can re connect and trade ideas). I left my sous chef position and took the leap of faith and started doing my own business. Fast forward 6 months, I'm getting ready to fly to Vegas and work for three days for a wonderful business Coach. I have 8 private dinners setup and i also have a class I am scheduling for the end of the month. Life is coming together not because I waited around but because I made this happen. lots of hours at work, on the computer constantly marketing myself on social media and finally i'm making headway. 10 years from now I hope to look back on this post and be just as happy as I am right now.

Keep pushing forward and never be afraid to take the leap my friends, success is right behind the fear.