FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I am open in working with a price that my client and I can both agree upon; depending on what they can afford, needs, expectations and budget. I am very reasonable, honest and fair. Once we agreed on a set price, I require 1/2 down payment at the initial meeting to secure the event & the remaining balance on the day of the event. Any service adjustments & cancellations must be made 3days prior to scheduled event and I will refund you your deposit. Any cancellations made less than 3days notice are subject to a $100 cancellation fee plus groceries purchased for the event (Receipt will be provided). Whatever is left from the deposit will be returned to you.
- What is your typical process for working with a new customer?
Clear communication is key. Initial conversation with a client would include discussing & clarifying their needs. Determining what the client wants to accomplish- food likes, dislikes , allergies, dietary requirements and if any cuisine preference. We will then decide, plan & formulate together a menu. Depending on your budget, we can customize, substitute or replace ingredients or food items to give you the best value for your meals. We can either go as cheap or as expensive as you like..the possibilities are endless. I will shop for the necessary ingredients to make your gourmet dishes. I can either use my kitchen and equipment or yours depending on your preference. The only thing I ask is for you to leave adequate food storage space in your refrigerator and freezer , counter and sink must be free off any items on the day of the cook date/ event. I will clean up your kitchen after.
- What education and/or training do you have that relates to your work?
I have always worked as executive chef or sous chef at corporate and five star establishments catering to diverse clientele. I was mentored by many great chefs who specializes in different cuisines from the very beginning of my career.