FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have standard pricing for drop off catering items, and can provide a price list, but I feel that every personal chef client and every menu is unique, so I price accordingly.
- What is your typical process for working with a new customer?
Generally for personal chef services, after a brief phone call or email, I send an extensive questionnaire to determine likes, dislikes, food allergies, etc. I also offer a sample tasting at the clients home. The visit also allows me to check out the kitchen environment, to see what non food items I need to bring, if necessary. Then we collaborate on a few menus, pricing, and a start date. That's it!
- What education and/or training do you have that relates to your work?
I am mostly self taught, but have attended classes at the CIA in New York, Johnson & Wales in Rhode Island, and Kendall College in Chicago.