FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are based off of the services we offer and the food selection the client chooses. With almost every job, 2 schooled chefs show up, cook or set up for the event, refill trays, and clean up after. Prices do vary depending on if the meal is plated, buffet or drop off. We also offer bartenders who are basset certified, and excellent waitstaff. All prices and fees are discussed up front before initial payment is taken, there are no hidden fees or surprises.
- What is your typical process for working with a new customer?
When working with a new customer I like to ask as many questions as I can to fully understand what they are looking for. Once I have a grasp of that I send out their personalized menu. Once hired, we are there so you can enjoy your event. Give us a quick tour of your kitchen, grab a drink, sit back and enjoy!
- What education and/or training do you have that relates to your work?
Both myself and my sous chef are schooled chefs from The Illinois Institute of Art Chicago. We both hold state of Illinois and City of Chicago food safety licenses.