FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are based on the size of the job and the size of the restaurant. After I build your custom sheets I work with you a few hours a day for a minimum of 1 week to help you get in the habit of filling them out and understanding exactly what they mean. For example:
- What education and/or training do you have that relates to your work?
Absolutely. Not only do I have a library of books on cooking, personal development, management, leadership, and just "chef philosophy" but I also just finished all my continuing education credits to satisfy my Certified Executive Chef designation requirement, and I also just completed both Serve Safe and National Registry of Food Safety Management courses, staying updated on all sanitation practices of the Food Code. In addition there are multiple certified courses I have kept up with for management of food and beverage costs.
- How did you get started doing this type of work?
I have loved cooking and service since I began in this business when I was 15. After many years in the kitchen and the front of the house, I realized I really liked the numbers part of the business. Having always been good with math I instantly realized what the numbers where showing and with my knowledge of food and service, I could translate it into results. I love a challenge and I love seeing results come together.