FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
What I think the customer should know about pricing, especially as a personal chef, that the price may be a little higher than the per plate price. This is because I block that whole day off to focus on your event. I shop, research, cook, and the commute to your location. These are all things to consider so that there are no surprises when the price is slightly higher than expected. For weddings, a plated meal will cost more due to hiring more staff to accommodate the process. This is to make sure everyone is eating at the same time and that the meal will still be served warm.
- What is your typical process for working with a new customer?
I will ask to call them based on the info they have provided here and go into a little more detail on the food and pricing. I will make it easy and not complicated at all for the customer. I will ask if there are any dietary restrictions or allergies before consulting and creating an ideal menu.
- What education and/or training do you have that relates to your work?
I have 15 years of experience working in high volume kitchens and catering. I’ve worked my way up from a line cook all the way to a head chef. I’m SERV Safe certified and have kept up to date with all of the COVID guidelines. I traveled all across the world and worked in some of the top restaurants there is.