FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We do apply a service fee to take wear and tear to equipment as well as gratuity for large bookings.
- What is your typical process for working with a new customer?
We typically will collaborate with the client over a consultation all or emails to create a menu. This determines the budget and setting for the event. Afterwords, we will collect a deposit to secure the date.
- What education and/or training do you have that relates to your work?
Tons of training from fellow chefs in the industry as well as private chef companies I have worked for in the past.