FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based upon a number of variables - menu choices, time, labor, services required. I can work with anyone in pricing in an effort to make client & myself happy.
- What is your typical process for working with a new customer?
After a phone consultation, I meet with the customer in their home. As I will be using the customer's kitchen and/or equipment, it's important to know the layout. I would then gather more information from the client - desires, allergies, etc. - & we would settle on the menu and price.
- What education and/or training do you have that relates to your work?
While I am not a formally trained chef, I have worked in several professional kitchens. I have been a cook all my life and know my way around many cuisines - American, Italian, Middle Eastern. I have done catering as well as chef services for many years. I know how to throw a party & can benefit those who are not comfortable doing so.