FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on per person. Unless noted otherwise, the price quoted includes everything. There are no added costs or hidden fees.
- What is your typical process for working with a new customer?
Once I receive an email that confirms that I have been hired, the next step is a phone chat for 30'ish minutes to clarify needs/terms, decide on final menu and answer questions. After this call, I will follow up within 24 hours with a contract detailing all points discussed. Once signed, a 50% deposit is required within 24-hours and the balance at the end of their event. We will definitely be in communication before the party as often as necessary via email or phone. I may need a few pics of kitchen.
- What education and/or training do you have that relates to your work?
I have been cooking my whole life and that led me to open a catering company when I was 21 years old. I specialized in on-location catering creating healthy and delicious breakfast, lunch, dinner and craft service From small independent projects to working with giants like Warner Brothers, Geffen and Tommy Hilfiger, I've done it all. Since then I have worked as a private chef and culinary instructor and spent many years working front of house at Michelin restaurants like Jean-Georges and Eleven Madison Park.