FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is determined upon the style of service needed, the amount of participants, and the cost of ingredients and necessary equipment. Preferably, clients have a well-stocked and outfitted kitchen in their own homes, and are able to accommodate several "cooks" in the kitchen at one time!
- What is your typical process for working with a new customer?
Determining the style of class or occasion they are looking for, for how many people, the equipment that is at their disposal in their homes, and what kinds of menus or cuisines they are interested in. I have mainly always determined my own menus, but it is essential to communicate with the client to find out what kinds of foods they like or can/can't have, or are interested in learning about, before making any menu plans. I am happy to work with the client to decide on the perfect menu! I am only able to travel within Manhattan and Williamsburg, BK at this time.
- What education and/or training do you have that relates to your work?
6 Years Experience in Residential Homes as a Private Chef Freelance experience for parties, special occasion cakes Graduated from The Natural Gourmet Institute in Chelsea, NYC, Chef's Training Program Worked assisting cooking classes at Sur La Table in Hell's Kitchen, NYC