FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing includes service and groceries. Pricing for servers or rentals or bartenders are a separate cost. They can pay by check or cash, PayPal or Venmo.
- What is your typical process for working with a new customer?
They contact me and tell me what they want. What kind of cuisine? I specialize in Latin American [including Spanish, Mexican, Caribbean, Jamaican, South America], Middle Eastern, Italian, fusion and Thai and of course French. At this point, I create a menu for them according the cuisine they like, how many courses and people for their upcoming event. If they like what I offer then we can set up a free in home consultation to discuss menus further and for both of us to get further detailed information regarding the party so that everything runs smoothly. We will confirm the date and time. The consultation is also great so that I can see the layout of the kitchen and the dining area.
- What education and/or training do you have that relates to your work?
I went to one of the top ten culinary schools in the country. I have two degrees, one in hotel restaurant management and one from the chef apprentice program being trained in classical French cuisine. I have worked in restaurants for thirty years. I have been a professional chef for fifteen years, a personal chef for eight years and a private chef for 5 years. I owned my own small catering business for five years as well. Catering small intimate gathering for people in their homes for friends, family and co-workers.