FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Yes I do.. My Service Pricing is different for each client, stranded pricing is listed below. Prices are subject to change, depending on the service request. Personal/Private Chef: $40.00 Hour, plus the cost of food. I also have three standard service plans with set prices available. Events/Private Parties: Prices for a 3 course dinner with hors d oeuvres are: For parties of 2-5 guests: Rates may very per person For parties of 6-9 guests For parties of 10-15 guests For parties of 16-20+ guests For parties of 21-60+ guests (Alcohol, rentals, applicable sales tax and gratuity are not included in these prices) If Wait Staff is needed $30.00 an hour (Negotiable) Bartender is required $35.00 an hour (Negotiable) Corporate/Drop-Offs: The average range for service lies between $9.50 - $30.00 per portion / minimum 20 portions: For Smaller Businesses Minimum 15 portions Aphrodisiac Cooking Class: $40.00-$60.00 Price May Very depending on the type of class that is taught. Tastings: Price May Very depending on the type Tasting & Pairing.
- What is your typical process for working with a new customer?
My process with working with a new client is Step 1 - Getting to Know You- We start with a personal interview consultation to discuss your likes, dislikes and dietary needs. We'll go over dates, times, & details of the types of services that would be best suited for you. Then we will personalize your menu. Step 2 - Cooking and Delivery- I prepare your meals according to your preferences and desires. When I arrive at your home or business or event I will prepare the designated menu. If this is an corporate, drop-off or an event that requires my service staff then most food will be prepared in our test kitchen. Step 3 - The Fun Part: Eating & Relaxing Bon Appetit!
- What education and/or training do you have that relates to your work?
Le Cordon Bleu College of Culinary Arts- CA Professional Culinary Arts Degree- Graduated 08/2011 ServSafe Certified Food Protection Manager Moved to the Philippines to further My Culinary Educuation.