FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do. For bulk operations (mostly for business owners or event coordinators looking for lots of product to resell), I charge $500 chef fee. You provide raw product and I'll stand there all day and cook the place down. I'll also act as a culinary instructor and show your employees how to for no additional charge. For in home preparation, culinary instruction or exhibition chef, I charge $25 per hour. I also have a full menu if you'd prefer drop-off service.
- What is your typical process for working with a new customer?
I like to meet at the home I will be cooking at and get to meet and chat. I like to have a full understanding of dietary concerns, restrictions, preferences and favorite foods. If you need to learn about food, we can go to a market and walk around and chat about that. I am flexible though and can do whatever makes you happy.
- What education and/or training do you have that relates to your work?
I have two culinary degrees from the United States and two from overseas. I have 7 certificates for various things and did one apprenticeship with a Certified Chinese Master Chef for 3 years. I also spent my entire childhood with and worked for 11 years in a restaurant with a certified Italian Master Chef.