FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
As every request is unique, I always try to accomodate the Client within their budget. Per the Culinary classes, that depends on the amount of Students involved, if we are in a commercial kitchen or a home. Naturally, the Menu and the products used to realize it are taken into consideration of the price I am quoting. Per giving lessons, I have a price which depends on the number of people and the number of hours that the lesson will take in order to produce the Menu. If it is just Knife Skills, then, I take that into consideration. I realize that there is a budget and therefore try to keep within it however, sometimes, the Client might not be aware of certain facts and I always try to inform them, whether or not they choose me.
- What is your typical process for working with a new customer?
My typical processes for working with a new customer are: - Give the Client as much information and feedback as they wish and get to know them, what they want out of a class or a catered event. I also attach my Resume so that they have my credentials. - Get all the information about the request for the event. - Set up a meeting prior to working in order to assess the space I shall be working in. After the meeting, follow up with an email, thanking them for the meeting, a draft of what we discussed, a receipt stipulating and confirming any down-payment I might have received and for and anything else that they might request. - I always arrive an hour early in order to set up and start working. This goes for the class and for catering the affair. - Present a lesson plan for a class: The Skills that I will teach, the Products we will use for the class, and the Menu. I always include a little bit of History of the origin of the dishes and the products as well as the methods used. - Present the Client with a few Menu choices. Discuss any concerns whether it is a regular affair, a themed event or a culinary class. - -
- What education and/or training do you have that relates to your work?
Over 20 years of culinary experiences World-wide. Le Cordon Bleu graduate. (Please, see Resume,)