FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The profile outlines the pricing pretty straight forward. I offer private cooking lessons and personal chef services. From those structured fees and prices, depending on the food and the service, often prices can change. With that in mind, for serious inquires I tend to work to fit their budgets and maximize their experience.
- What is your typical process for working with a new customer?
Once I have made contact with a prospective customer, we work through a short series of questions to see what they like to eat and how that will fit into the event they are planning. There are so many foods, and so many situations to service. I believe one of my strengths is that I design the menu to the wishes and desires.
- What education and/or training do you have that relates to your work?
It is important as a leader in this industry to remain relevant, competitive and fresh. Through the American Culinary Federation I maintain my Certified Chef de Cuisine. I am close to finishing my ManageFirst certification through the National Restaurant Association. I am a Certified Postseconday instructor, and a Certified Sommelier through the American Chapter of the Court of Master Sommeliers. In September I will begin work on my Executive MBA at the Thunderbird School of Global Manaement.