FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I will work for the cost of goods plus $50 per hour
- What is your typical process for working with a new customer?
Discuss menus, dietary issues dates and time for the event then determine pricing and book the event.
- What education and/or training do you have that relates to your work?
I have been working in top restaurants for over 30years and at an executive chef level for over 20years.