FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on the number of guests in the party, the number of dishes served per guest, and the complexity or simplicity of the menu.
- What is your typical process for working with a new customer?
I send out an initial quote with some menu ideas. the idea is for my clients to comment on the menu and let me know what are their likes and dislikes so we can fine tune the menu to what my client wants. After this we connect through phone or email and we touch up final details. Through email I send a quote/invoice, payable at the moment when the service has finished. If the client wishes to meet me before, we can make a skype or face time call.
- What education and/or training do you have that relates to your work?
I have had my own fine dining restaurant for 6 years and sold it. I have been doing private cooking for over 10 years.