FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Most personal chef requests are unique and therefore pricing is not standard. Culinary instruction is more standard and pricing is tailored to the individual and whether or not provisions will be provided or will need to be procured by my self.
- What is your typical process for working with a new customer?
I typically interview a new customer to find out what tickles their tastebuds, what foods they enjoy and what facilities they have. Since instructions and catered meals might require culinary facilities, I need to know what the requirements are and what type of kitchen I will be working in.
- What education and/or training do you have that relates to your work?
I am a professionally trained chef that attended culinary school.