FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Each job will vary depending on the type of service the clients is looking for! Also the food costs vary depending on the quality of ingredients and clean local organic foods which I prefer to work with are not cheap. That said I like to be very flexinble especially with new clients who might be considering a Personal Chef for the first time.
- What is your typical process for working with a new customer?
Making a connection is the first step. There is always a need and my job is to understand that need the best I can. Whether its a wedding and the cuisine needs to be tailored to the overall theme or a client who has special dietary needs and is looking for a full time Private chef to execute menus according to certain guidelines! Once I have determined the need and my ability to meet that need then we can discuss vision, execution, and price point
- What education and/or training do you have that relates to your work?
I have been in the Culinary field since 2002. I graduated from Florida Culinary School in 2004 and worked in great establishments for great Chefs until 2015 when I decided to work for myself! Working for a family with strict dietary needs in 2016 I decided to enroll in an online cooking school and in July 2016 I became certified in Plant-Based cuisine. The more clients I meet and the different venues I cook in continue to push my ability to be flexible as a Chef!