FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My personal chef rates are hourly based on clients needs and average $40/hr. For example, You, the client, are dairy free and would prefer house made almond milk vs store bought. That hourly rate would be higher. Discretionary per diem and monthly salary wages are available for long term, (3+/mo) meal prep or dinner service. 10% non refundable deposit required for special events.
- What is your typical process for working with a new customer?
First, I want to know who you are, then, what is your vision for this project, and finally, what is your budget? From here, I will know what kind of menus to present and how to shop overall. Everyone deserves an amazing experience.
- What education and/or training do you have that relates to your work?
Associates Degree, Culinary Arts: Le Cordon Bleu, Scottsdale, AZ Bachelor of Arts, Culinary Management: Art Institute, Pittsburgh, PA California Managers ServSafe Certification: exp 2029 Over 15 years in restaurant industry working both front and back of the house.