FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I consider myself to be more than fair with my pricing. When I see what other chef's charge for their service, I have often thought of raising my price to reflect that of other chef services. I have refused to do so and consider myself and my services to be most reasonable and customer friendly.
- What is your typical process for working with a new customer?
I listen to what the client is looking for and follow their lead. If they need help in designing a menu I offer an extensive list of menu selections for the client to choose from. If my assistance is requested I will help the client design their special menu to fit and compliment the occasion. I am an easy going Chef, no attitude or ego.
- What education and/or training do you have that relates to your work?
I have been in the culinary arts for over 30 years. I started off as a dishwasher and worked thru the ranks up to an Executive Chef. I currently have my Manager Serv Safe certification which is a nation-wide recognized certification. It is valid thru 2024.