FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Every project is different. There are many variables that would determine pricing. However please find below some guidelines: Hors d'oeuvres: $8 - $15p/p Platted Dinner: $50 - $75 p/p Cooking Classes: $150 -$300 Ongoing personal chef - TBD Prices may vary according to number of guests/ menu selection
- What is your typical process for working with a new customer?
I like to start by getting a very good understanding of the customer's needs and vision for the event. The next step is to create a menu and figure out the logistics to make sure the event goes flawlessly. After that, I require a 50% deposit for my services and the balance is payable at completion. In the meantime, I continue to be available for more questions, concerns, changes that come up, etc. My customers are always delighted that I am very flexible and understanding of modifications and that I can handle changes.
- What education and/or training do you have that relates to your work?
I attended culinary school in Denver and graduated at the top of my class in 2008. I have worked as a culinary instructor, private chef and caterer since graduation. I am also ServSafe certified.