FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It isn't complicated. I charge a Chef Service Fee based upon the number of entrees and the time that I know it will take, then charge for the cost of the groceries. If my client wants tenderloin and king salmon it will cost much more than chicken and ground bison.
- What education and/or training do you have that relates to your work?
I study and read cooking trade journals daily. I'm a member of several professional cooking sites and research techniques regularly. With the resources on the internet, there are no limits to what we can still learn and I love discovering new ideas!
- How did you get started doing this type of work?
I started working with my friends family when I was 12. They had a catering business. My job was to arrange the Italian wedding cookies on giant platters. I just loved everything about that business! Over the last 40 years, I have held every job in the restaurant business from waitress to short order cook and more. I worked my way up to the General Manager of a 500 seat banquet & event facility, which I ran for over 7 years. That property was sold for development. When the business closed, I decided it was time to work for myself and do what I loved most...cook!