FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Depends on volume of guests but I generally give the client many options to choose from depending on their request.
- What education and/or training do you have that relates to your work?
15 years culinary experience 5 years high volume fine dining 2 years personal chef services Art Institute for Culinary Arts
- How did you get started doing this type of work?
Cooking has always been my passion, my imagination is endless when im in the kitchen.