FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing depends on the type of catering or cooking lesson requested. There is a minimum charge of
- What is your typical process for working with a new customer?
I prefer to meet with the customer on a one-on-one basis, either in person or by phone. There is no cost for the initial meeting with a potential customer. If the event is a catering event, I prefer to see the venue in order to provide a more thorough estimate.
- What education and/or training do you have that relates to your work?
I was in a two-year chef apprenticeship program at Westwood Country Club in Buffalo New York. I graduated from the program in 1973. I have been Executive Chef at 5-star hotels and resorts.