FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is complicated. I'm not really the person you call for $20/per person events. I price out each event once I understand the client's wishes. When a client looks at two menus, they are thinking with their tastes (palette) and their experience. When I look at a menu, I'm thinking about food costs, labor components, and exactitude (timing) requirements. What looks similar to a Client, may look completely different to a Chef. Here's a helpful rule of thumb: Think about paying for dinner at a fine dining restaurant with ten guests, including wine. Now pay that to the chef with a gratuity AND serve your favorite wines. That's not to say I can't work with you and your budget. There are many variables. Time, distance, scale, repeat business, etc.
- What education and/or training do you have that relates to your work?
I'm a student of Food. I read Cookbooks as if they were Textbooks. I also had the pleasure of working under the author of a widely distributed culinary textbook.
- How did you get started doing this type of work?
My mother was kitchen-challenged so I'm ruling out genes. I answered an ad in college, found I had a knack (people kept asking for me), and became a student of food from then on. My family finds me handy around Thanksgiving.