FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I generally price based on how much time I expect to spend performing my services. This depends on a variety of factors including the complexity of the dishes to be prepared, the number of portions, how easy it will be to work in your kitchen, etc. I do not, however, punch a clock or specifically detail "billable hours," so in the strictest sense, I do not charge by the hour. It is impossible to state a final quote with absolute accuracy without having a conversation about your needs and preferences, so I will always quote an approximate range. The groceries and supplies used to prepare your meals are billed separately at the actual cost with no markup for only what I use (prorated for portions of a package). I believe that this approach is the fairest way to do things and does not over inflate the price for larger parties or under charge for small services, but rather accurately rewards me for the work I put in for you.
- What types of customers have you worked with?
I do both weekly meal service and special event service. In either case, please note that I am a personal chef, not a caterer, so the cooking is done in your home or location. For weekly meal service, I will prepare a week's worth of food and package it for the refrigerator or freezer as appropriate so all you need to do is heat it and eat it. For special events, I can do the full range from casual to formal and a wide range of cuisines. Whichever type of service you need, I take care of all the menu planning and grocery shopping and always clean up at the end.
- What advice would you give a customer looking to hire a provider in your area of work?
Well, don't hire "a professional like me," hire me! Seriously, though, don't just hire someone based on price or convenience, hire someone for their passion and desire for perfection. Passion and attention to detail are the two most flavorful ingredients in every dish!