FAQs
- What is your typical process for working with a new customer?
My initial questions include: a) dietary preferences/requirements, b) number of guests/servings, c) type of service (frozen weekly meals, buffet, seated dinner, passed hors d'oeuvres, beverages, how many courses, etc.), d) budget and timing. Then my potential new client and I decide if we are a good match.
- What education and/or training do you have that relates to your work?
I have been personal cheffing for friends for several years and have successfully executed dinner parties. I've been working part-time at a local catering company for over a year. I've been a Culinary Assistant in cooking classes at a well-known retail outlet for four years. I also currently sous-chef for a pastry chef and a personal chef.
- What types of customers have you worked with?
I have worked with non-profits, private individuals, retail outlets, professional chefs in a commercial kitchen and personal cheffing (preparing frozen fresh meals for a more relaxed dinner after my clients' return home from work).