FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My standard of pricing is really up to each client. I create a tentative menu within your budget and after we collaborate and have a consultation, I solidify the final price which includes: ingredients, chef's fee, delivery, set up, service, break down, amenities, etc. You know from the final quote what to expect. I don't add additional charges. I send an invoice for billing through Venmo.
- What is your typical process for working with a new customer?
The typical process for working with a new customer is to ask them what they eat when they dine at home and what they eat when they dine out. I ask them what their favorite childhood memory is of food and what they enjoy eating the most now. I ask them if they had an unlimited supply of resources, how would they like to eat every day. And I ask how often they eat at home compared to dining out. I ask these equations because I've worked in restaurants in Las Vegas and Los Angeles. I've been a dishwasher, a hostess, a bartender, a cook, a Chef and a kitchen manager. I've worked every job from training to menu development to scheduling and ordering and inventory and budgeting etc. I need to know what the clients wants so I can deliver based on the vast amount of experience I have.
- What education and/or training do you have that relates to your work?
I am a High Honors Graduate of Le Cordon Bleu, College of Culinary Arts and I have an Associates in Applied Sciences Degree in Culinary Arts, Restaurant Management and Hospitality. I am the protégée of a Certified Master Chef and I was a Sous Chef in Las Vegas at Caesar's Palace for a James Beard Award Winner. And you may have seen me on TV.