BSC- Your Private Chef
It’s free, with no obligation to book
Maintain 6 feet of distance from customers
Wear masks during the job
Wear gloves during the job
Disinfect surfaces touched during the job
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Customers rated this pro highly for work quality, professionalism, and responsiveness.
Read reviews that mention:
- What should the customer know about your pricing (e.g., discounts, fees)?
The ingredients determine the cost per person. More expensive ingredients command higher prices. Payment 50% upfront, 50% day of show. All pricing does NOT include additional labor, tax, rentals or gratuity.
- What is your typical process for working with a new customer?
Phone, email consultation, menu planning & complete event planning if desired
- What education and/or training do you have that relates to your work?
BS in agronomy- culinary instructor @ institute of culinary education -25 years as a chef with 2 stars from the NYTimes, owned 2 restaurants in Manhattan for 17 years.