FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My chef fee starts at $500+ and increases with dish complexity, type of service (plated vs family style), number of eaters, and peak times (weekends, holidays, last minute)
- What types of customers have you worked with?
All walks of Life
- What questions should customers think through before talking to professionals about their project?
I suggest being 100% sure that you want a chef before reaching out. It cost chefs money each time you reach out or make an inquiry.