FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
THROUGH END OF 2024 TEXT ME TO INQUIRE ABOUT SERVICES NOTE DETAILS BEFORE REQUESTING A QUOTE: 🧑🍳Chefs pay a fee when you reach out to us. It is called a Direct Lead. I don't mind paying but I do when you have not read my profile to make sure we are a fit. 🥑 PLEASE make sure rates are within your budget, and that all other notables are acceptable before connecting. Your consideration is much appreciated. 🥗 ONSITE PRIVATE DINNERS Rates Start at $95 Per Person for four courses - This includes the cost of groceries and labor. 🥕WEEKLY MEAL DELIVERY : NO ONSITE COOKING! DELIVERY ONLY Rates start at $375 per week. This cost includes Groceries, Labor and Los Angeles Delivery.. Meal Delivery is streamlined to cater to all clients. No special cuisines available i.e. Indian, Italian, Chinese 🍎 TASTINGS ARE AVAILABLE- Contact me to discuss rates. 🌶️ COOKING CLASSES, FARMER'S MARKET AND GROCERY TOURS Price Ranges From $35 - $95 per Hour / Per Person PLEASE NOTE MEAL PREP IS PLANT-BASED With some chicken/turkey and salmon. NO beef or pork. Menus are veggie focused!
- What is your typical process for working with a new customer?
Once I receive an email that confirms that I have been hired, the next step is a phone chat for 30'ish minutes to clarify needs/terms, decide on final menu and answer questions. After this call, I will follow up within 24 hours with a contract detailing all points discussed. Once signed, a 50% deposit is required within 24-hours and the balance at the end of their event. We will definitely be in communication before the party as often as necessary via email or phone. I may need a few pics of kitchen.
- What education and/or training do you have that relates to your work?
I have been cooking my whole life and that led me to open a catering company when I was 21 years old. I specialized in on-location catering creating healthy and delicious breakfast, lunch, dinner and craft service From small independent projects to working with giants like Warner Brothers, Geffen and Tommy Hilfiger, I've done it all. Since then I have worked as a private chef and culinary instructor and spent many years working front of house at Michelin restaurants like Jean-Georges and Eleven Madison Park.