FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am $50 an hour should you wish to hire me by the hour but I also do flat rate pricing for catered affairs or for established clients.
- What is your typical process for working with a new customer?
I offer a 50% introductory discount off my hourly rate. There is an initial meet and greet after we have communicated by email, text or phone and determined that your goal and expectations can be met at which time I give you the menu proposal. Upon agreement of the proposal, 25% is due 5 days prior to the event for parties in excess of $250. The balance is due on the day of the event.
- What education and/or training do you have that relates to your work?
I did a culinary apprecticeship in New Orleans, LA in 1996/1997. I am ServSafe certified, T.A.B.C. certified and know my H.A.A.C.P. standards. I promise you cooking to the best of my abilities each and every day for you and your guests.