FAQs
- What advice would you give a customer looking to hire a provider in your area of work?
First, consider the cost saving in time and price of food. You may think a chef should work for a set price, but they are working a lot of time behind the scenes to bring you a high quality product. The time at the stove is the least of the actual time on the clock, for most meals. A chef is in the transaction for the long haul, not just a single dinner's price point.