FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For personal chef, I charge by the hour or a basic fee depending upon the job or event. For catering, where I provide the food, I charge per person.
- What is your typical process for working with a new customer?
The client contacts me with a request, stating his or her needs, expectations, type of cuisine they are interested in, etc. In turn, I will give them an estimate including advice and recommendations . Then I would send out a contract which I will go over with the client and if it is acceptable, then the contract is executed and sent back with a partial payment.
- What education and/or training do you have that relates to your work?
I was a kitchen assistant at the New School of Culinary Arts for two years. I also worked at Bridge Front Restaurant in Brooklyn as a catering chef and short order cook for a number of years.