FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is based on perperson cost plus hourly Chef Fee
- What is your typical process for working with a new customer?
After discussion of service, I work with the client to create a menu. The client receives an invoice to look over, and if the client is satisfied, a deposit is made to book the requested date
- What education and/or training do you have that relates to your work?
Over 30yrs in the culinary industry working with various cuisines from Southern, Creole, Spanish, Italian, Asian, Caribbean, & traditional American fare