FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It depends on the event, but very reasonable.
- What is your typical process for working with a new customer?
I like to have a phone conversation at first to get an idea of what they are looking for, if there are any food allergies and what their likes and dislike are. Then I like to discuss if they would like to meet and talk about the menu or if they would like a few options sent over to them.
- What education and/or training do you have that relates to your work?
I’m a self taught chef, I have done various cooking classes, read a lot and watch quite a few shows/videos. I’m currently working with a private chef at an estate in San Clement doing dinner parties and special events as well as meal prepping for a local doctor on a weekday bases.