- What should the customer know about your pricing (e.g., discounts, fees)?
I believe my pricing is transparent, competitive and fair. I understand that hiring a private chef can be a luxury saved for special occasions and I take that responsibility seriously. I have never had a client complain about the actual value I deliver for the cost. I have trained and worked for years in the culinary field and I believe “you get what you pay for.”
- What is your typical process for working with a new customer?
Ideally after a brief exchange via text etc I prefer to send some past sample menus and set up a brief phone call. I believe talking on the phone is the quickest and easiest way to establish a connection and answer any questions.
- What education and/or training do you have that relates to your work?
I have a bachelor’s in literature and a culinary degree from Le Cordon Bleu.