FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
No standard pricing. All prices depend on the scope of responsibilities and final menu costs.
- What is your typical process for working with a new customer?
Arrange a mutually convenient meeting to discuss the customers wish list and budget. I bring many magazines and clippings with a range of cuisines I am certain I can execute and to help open the dialog of the customer's vision and personal style.
- What education and/or training do you have that relates to your work?
Graduate of The California Culinary Academy in San Francisco and continued formal training in Canada and Europe. Many long hours working a professional chef in upscale restaurants, caterers and hotels.