FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I tend to work either on a day rate as a private chef, or a per head rate as an event chef. Depending on what your needs are, creates the rate. If you're curious, just drop me a note I have some room for flexibility.
- What is your typical process for working with a new customer?
I try and determine what style of cuisine and service are going to fit your needs best. Buffet, plated, family style, indoor, outdoor, number of servers, bar. Once we understand what version of service fit's your needs and budget, we create a timeline and hopefully we can create a successful event together.
- What education and/or training do you have that relates to your work?
Well, thirty-two years over the burners should cover that. Private in home, Production, Film, Event...