FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing is calculated with cost of time and ingredients per person.
- What is your typical process for working with a new customer?
Client emails me, We will set up an initial call to discuss and collaborate on a menu and talk about food preferences, dietary requirements and any allergies. Based on the number of courses and food style and ingredients, we will then discuss budget and service.
- What education and/or training do you have that relates to your work?
I have 20 years experience as a Private Chef. I updated my Servesafe Manager Certification on 07/23/2020. I have corporate Executive Chef experience as well. I have been in the food service industry for over 25 years. I have a catering license as well.