Brandon Ivey Private Chef

FAQs

• What should the customer know about your pricing (e.g., discounts, fees)?

  Pricing is dependent on a number of variables including: 1.)The Number of Guests and how much money is allocated per guest 2.) Food Cost 3.) Additional Materials such as Party Rentals (Tables, Chairs, Table Cloths, etc) 4.) General Labor and Additional Personnel

• What is your typical process for working with a new customer?

  1.) Consult Menu Ideas and exact client Needs 2.) Discuss frequency and/or time of services requested 3.) Walk through work site (if food is to be prepared on site) 4.) Discuss Price Points 5.) Sign Contracts

• What education and/or training do you have that relates to your work?

  I am a Classically Trained Chef with 8 years Cooking Experience under some of Los Angeles' most Reputable Chefs: 1.)Suzanne Goin- Lucques, AOC, Tavern, The Hungry Cat 2.) Charlie Parker- Freddy Smalls Bar and Kitchen (formerly) 3.)Brian Weaver- Superba Snack Bar (formerly)