FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on the function needs and special request. I charge anywhere between $40-$50 an hour which includes menu planning, shopping, prep,doing function and break down.
- What is your typical process for working with a new customer?
With Eddie Tancredi Culinary we cater to the customer wants and needs. We know how stressful and time consuming it can be to plan and execute your function. Worry no more contact me today and we will discuss your needs in full which we will deliver to your expectations.
- What education and/or training do you have that relates to your work?
Certified Executive Chef through the American Culinary Federation Associates Degree in Specialized Technology Le cord on Bleu Represented USA In 2016 Global Chef Challenge in Greece 2013 Chef of the year through American Culinary Federation 2012 Member of the Culinary Olympic Team Graduated extensive 3 year Greenbrier Cooking apprenticeship program.