FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
CHEFreyL works of the standard and average cost of all menu items. What and how it is depends on the time it takes to meet and greet, plan a menu and execute menu. There will be a standard rate applied with travel time. Depending on agreement between Client and CHEFreyL. Depending on services needed a small addition for cost of Employee services may be applied. Payment is either applied as a flat rate for services, food and set up and breakdown. Or a three step plan. Once a agreement has been made Client and CHEFreyL will sign a standard agreement. Both client and CHEFreyL must follow the standards and quality.
- What is your typical process for working with a new customer?
My goal again is to make this event as Personal as possible. Working towards a couple of goals. You and your quests. And providing exactly what was agreed. I work on a do what I say and mean it. When we work together for one goal. I achieve it. And I always strive for perfection and being your first call from day one and on.
- What education and/or training do you have that relates to your work?
Graduated from a Technical High School in 1985. First in my Culinary Arts program to receive funding for a Hotel Restaurant program in College. Graduated with both Culinary Arts and Hotel Restaurant management degrees. Hired before I graduated as one of the youngest restaurant managers for a large Restaurant Company out of Boston MA. And from there Executive Sous Chef, Executive Banquet Chef, Hotel Manager and Function director. And these days I educate the minds and future CHEFS of the world. I am a full time teacher in a very successful High School Culinary Arts program. I LOVE IT. And as for CHEFreyL.com I have wanted to put it all together for years. As long as I can remember. My father passed recently from that day on I promised him I would continue and succeed. And if you have been reading this I have.