FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
$20-35 per hour depending on menu and pricing, a deposit of $250-350 is needed before proceeding. Does not include platters or utensils unless specified in contract.
- What is your typical process for working with a new customer?
I will receive emails real time to my phone, respond time is anywhere from 1 hour to 5 hours. Once I have established a grasp on the task at hand, we will have a phone call hardening further details. We can meet in person to set a schedule or talk about an event at such time, a deposit would be needed. If you have any questions, the best way to reach me is by email or text. Thank you and I look forward to working with you.
- What education and/or training do you have that relates to your work?
The Culinary Institute of America- Sept. 2013 to April 2015 -Achieved Associates Degree in Culinary Arts Johnson and Wales University- Sept. 2015 to Current -Achieving Bachelors Degree in Hospitality & Management Training & Jobs: Enchantment Resort & Spa in Sedona Arizona - Executive Banquet Chef, 2014 Wine Spectator at Greystone in St. Helena, Ca - Garde Manger & Pastry Chef, 2015 Sun City Lincoln Hills, Meredians Restaurant in Lincoln, Ca - Banquet Chef, Brunch & Restaurant Prep, 2015-2016 Fresher Sacramento & Art of Flavor Catering - Chef of Operations, April 2016 to Sept. 2016 Private Chef & Ammirati Catering - Executive Chef & Owner, April 2015-Current Randy Peter's Catering & Event Center - Tasting Chef & Lead Cook, 2016-2018 Nugget Markets Training Store - Lead Production, 2018-Current