FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We provide custom menus designed around your exact wants and needs. We provide you with a preliminary selection list based on our initial consultation conversation. Each Category will be broken down by course with each item having a price per person cost for that particular item. This helps you narrow down each selection and add up the total cost of each course to fit into your budget per person. Once you have made your selections from the options provided, we will create an official bid with agreed upon menu items to submit to you for your acceptance. Once bid has been accepted, we require a 30% deposit one week prior to your event to procure ingredients for your event and secure your date and time.
- What is your typical process for working with a new customer?
1. Introduction and initial event inquiry. 2. We provide a preliminary course selection list to you of items for each course to select from based on information that was gathered in our initial event inquiry for you to select and narrow down to your perfect menu. Each item will have a price per person cost associated with it for you to know the cost to add up for a total price per person while selecting each course to meet your budget. Make your selections and we proceed to next step. 3.After receiving your selections, we will put together and send you an official bid for your review and acceptance. 4. Once you have agreed and accepted our official bid, the next step would then be one week prior to your event date we require a 30% deposit to procure ingredients and hold the date and time of your event. 5. We show up to your address to deliver catered food at designated time, or 2 hours prior to private chef services to set up, cook, and serve. We spend about an hour after food service to clean and load back up to get out of your hair as quickly as possible so you can get back to your occasion without worry. 6. We collect remaining balance for contract at end of event just prior to leaving after cleaning up.
- What education and/or training do you have that relates to your work?
I am a 4.0 honors graduate from Arizona Culinary Institute & Student of the month. I have been a fine dining and private chef in the valley for close to two decades. I have cooked alongside other culinary greats in the valley like Bo McMillian of the Sanctuary and many others at the Russo & Steele Gala. An invite to cook only extended to the valley's top chefs.