FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each event is priced according to the following variables: 1. Number of people 2. Style of Event (Appetizers Only, Family Style, Sit-Down Style, Buffet) 3. Number and Types of Dishes 4. Length of Event 5. Location of Event
- What is your typical process for working with a new customer?
1. An initial phone consultation is done first. This sets the rest of the discussions and gets both myself and the client on the same page to move forward. 2. A face-to-face meeting is scheduled to go over the finer details. 3. An initial quote is then provided to the client and any changes to the initial plan can be discussed and implemented. 4. Once everything is agreed, a contract is signed and an initial deposit is then paid. 5. If no additional changes occur, balance of payment is then due 5 days before the event. 6. On the day of the event, everything is handled in accordance to the signed contract and the client and their guests can enjoy the food prepared for them. 7. A follow-up is done after the event.
- What education and/or training do you have that relates to your work?
I am completely self-taught, meaning my creativity has not been stifled by the rigidity of a culinary program. It has allowed me to think "outside the box" and develop flavors and techniques that truly transform dishes across multiple cuisine-types into healthy and enjoyable meals. I have held multiple roles in restaurants, including Executive Chef, Chef de Cuisine, have run my own catering company, and have been a personal chef for exclusive clients for more than 2 decades.