FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
The following are the main factors in pricing: Food costs. Complexity of dishes. Variety of dishes. Distance to the job. Number of guests. Staffing needs.
- What is your typical process for working with a new customer?
I find most of my clients outside Thumbtack but the process is the same: have a conversation about the event (phone/email), set the date, get creative collaborating on a menu, firm up the guest list, finalize cost, enjoy the event!
- What education and/or training do you have that relates to your work?
Formal culinary classes during college, and after. 18 months training in Northern California. A year in an Italian restaurant with an incredibly gifted chef. A decade in Montana learning to cook game meat and other 'Rocky Mountain' fare. Many years in Alaska learning techniques for seafood and smoking meats. I've no fewer than 20 culinary trips to: Europe, Asia, the Middle East, the Mediterranean, the Americas...,As well, I've a variety of close friends that are great cooks/chefs, we experiment and try new elements in cooking all the time (yes, there is a bit of competition on occasion.).