FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing depends on the number of people who will be attending the event. If the party is for under 12 guests, then I estimate a price on an hourly rate. If the event is a larger party, then I estimate on a per-person rate.
- What is your typical process for working with a new customer?
The first step is a telephone conference with the client to find out what type of event they want to cater. We talk about food preferences and cuisines, likes and dislikes, and then we start building a menu together, whether it be for a sit-down plated dinner service or for a buffet.
- What education and/or training do you have that relates to your work?
I have traveled to different countries to learn techniques and cuisines. I am also a personal chef certified by the U.S. Personal Chefs Association.