FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
All events, be it a private chef or cooking class to a weeding or corporate conference are too diverse to create a specific structure. I work with the need of the customer.
- What is your typical process for working with a new customer?
I need to understand their vision of the event. The tone and atmosphere they are trying to accomplish. Some people are on the know of what they are looking to serve others are looking for options according to the event. It is important for me to sit, listen and deliver.
- What education and/or training do you have that relates to your work?
I started in the industry training at the Interconitnental Hotel Culinary School. Graduated top of my class which gave me the opportunity to work my way through the kitchen and become executive sub-chef in one of the most rigorous kitchens.