FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I charge labor plus food cost. Sometimes you have to realize that the cost of the food plus labor reaches your dollar needs. If I do a party rentals, linen, service, bartenders and any other services are extra
- What education and/or training do you have that relates to your work?
Read, internet, cookbooks, some food network. I am a firm believer that the basis of all foods are the classics, fresh ingredients and don't play to much with nature. Learn about the regions and seasonings of the different countries and don't try to get to crazy and make confusion foods
- How did you get started doing this type of work?
I started as a young man working in many different restaurants. I always wanted to open my own business and realized I didn't have the culinary skills needed to know the chefs job. I never wanted to have the chef leave in the middle of the job and not understand what to do so I went to The Philadelphia Restaurant School to increase my knowledge. When I opened my business my wife was great on the floor and I became the chef, I feel in love, learned by making new specials everyday and experimenting. After I sold my business I lived in the islands to learn the hotel end of culinary another tremendous decision. One thing led to another and I put myself in different styles of business and food production, stayed with it ever since.