FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
What I usually do is ask my client about the budget for the event and then come up with menu options and style of service that will fit within the budget. If the budget doesn't fit in the minimum for a chef to be onsite then I offer a drop off service.
- What is your typical process for working with a new customer?
Ideally, the new customer knows exactly what they want. As that is not always the case, I first refer new customers to my website so that they can learn about my current and past work. I also encourage new customers to give me as much information about their likes/dislikes in terms of food and service so that I can learn about their preferences.
- What education and/or training do you have that relates to your work?
I have a degree in Culinary Arts from Culinary Institute of America I am a Certified Sommelier (level 2) with Court of Master Sommeliers. I have a ten years of combined experience of working as a private chef, executive winery chef, and caterer.