FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I typically charge 50 per hour which includes transportation, but does not include cost of goods. Price also varies depending on the number of people in the party, and what you are looking to try and cook. fryer oil and peanuts are a lot more affordable than foie gras and truffle oil.
- What is your typical process for working with a new customer?
Before anything, I would like to talk to the customer over the phone and find out exactly what it is they are looking for. Number of people, type of food/service needed, cost per person they are hoping to spend etc.
- What education and/or training do you have that relates to your work?
Graduated from Johnson & Wales University in providence in 2011. Have been cooking professionally since I was 19, but had my first kitchen job at 17. Traveled through Thailand, Singapore a few years ago for school.