FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My prices are based on a hourly rate on top of which ingredients and extra services and options add up (temp staff, party items, tableware, etc)
- What is your typical process for working with a new customer?
Super simple, I just need to know those details: Event type (lunch/dinner), schedule (date/time), address, number of guests. We have a chat about your menu, I email your invoice to confirm the booking. Done.
- What education and/or training do you have that relates to your work?
I hold a Culinary Arts degree from French culinary school Paul Augier in Nice. I also hold a HACCP certification and a STCW95 (to work on yachts). My restaurant training took me from Provence bistronomy to high-end 5* hotel restaurants with some of the best chefs on the French Riviera.