FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Everything is based on the total hours of the event and the amount of work. Usually, there is an hourly rate. I will give a flat rate for a drop off, or a short luncheon...etc.
- What education and/or training do you have that relates to your work?
I am constantly working with other chefs, and always reading information on entertaining in magazines, cookbooks, and the internet.
- How did you get started doing this type of work?
Request from people looking for a home chef. I was growing tired for working in the large events and corporate style catering.