FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I don't use a set menu like many Chefs do. Your menu is based on your wants and needs not mine. Once we establish that then we can come up with a total. My hourly compensation is $20/hr plus food. Additional staff like servers or bar tender and equipment rentals are additional expenses.
- What is your typical process for working with a new customer?
Getting to know my clients needs and ensuring that I exceed their expectations.
- What education and/or training do you have that relates to your work?
I have been cooking for twenty years professionally. I am a culinary graduate. Everything I do is connected to food in some way.