FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a starting chef fee of $150. Prices are discuss base on the event.
- What is your typical process for working with a new customer?
My process for new customers is just to get now them and see if I would be a good fit for them.
- What education and/or training do you have that relates to your work?
I have a Associates Degree in Culinary Arts. I've been working in the industry for 13 years.