- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is done on a per person basis with a $1000 minimum all in for all events. The price per person ranges drastically based on guest amount, meal and location. I offer competitive rates for the area :) The price per person is the base and then taxes, rentals, alcohol and fees are separate. I like to come at each event from an extremely personal and detail oriented way. I choose to take on less events and perfect them. I take pride in using the highest quality ingredients and ethically/locally source.
- What is your typical process for working with a new customer?
I like to arrange an initial consultation call to discuss details and then from there we can do an intake form and menu discussion via email. I do have a number of seasonal menus on my website to look at!
- What education and/or training do you have that relates to your work?
-Short order chef//Wrap & Roll cafe- 2004-06 -Menu curation and development working in LA with celebrity personal chef and multiple restaurants- 2006-09 -Had a variety of food/desserts in 10 farmers markets in the bay, head dessert chef for restaurant 2009-12 -Head chef and treatment coordinator for an exclusive detox and rehab clinic 2011-13 -Personal chef/Private chef for families, athletes and businesses in the SF bay area 2010-current -Catering company- 2015-current