FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Due to the highly customized and variable services I offer, pricing is on a case-by-case basis.
- What is your typical process for working with a new customer?
Our initial consultation is KEY. Not only will we establish the tone/theme/motif of the event, but also the menu guideline--likes + dislikes, allergies, preferences, flavor profiles, mood, and pace. During this time, I assess your kitchen to make sure you have the necessary equipment at hand, and to take note of any details that would hinder my work. Next, I formulate 2-4 menu options tailored to your unique event. We can alter recipes or change dishes completely... This is the time for brainstorming and discussion! Once you confirm your menu selections, I begin planning the schedule for the day of the event, preparing shopping and prep lists, and acquiring any equipment I need to provide for myself (if needed) The day before your event and the morning of is spent shopping for the best, freshest ingredients. This is also the absolute cut-off for cancelations. I am incredibly flexible and understand that life can throw you for a loop sometimes, but once your purchases have been finalized I have a very firm cancellation policy. Finally, the day of the event is spent prepping, cleaning, prepping, prepping, and prepping some more... Followed by a final clean before guests arrive. After your event comes to a close and food/beverage service ceases, I package remaining food and ingredients, if any) for you and yours before I load up my car and ride off into the sunset...
- What education and/or training do you have that relates to your work?
None. Between my trial-by-fire beginnings, exhaustive individual research and practice, and the lessons I've learned from the great chefs I've been lucky enough to work with, I felt more than capable of continuing my career without going to a culinary school.