FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Customers should know that certain foods cost a bit more when booking with me ie seafood and steak. I also have my personal fee that goes for the preparation of the event and staffing
- What is your typical process for working with a new customer?
When I meet with a new client I always ask for any food restrictions or diet preferences, party size, occasion and budget. I believe the meal should match the theme or vibe of the event. I then show them my profile and what my past clients have used my service so they get an idea of what I may offer them. We then discuss the budget and afterwards they may request a tasting
- What education and/or training do you have that relates to your work?
I’ve always been in the kitchen as a child watching and learning from my mother with her traditional cooking of Caribbean foods and when I discovered food network it blew my mind when I would see cooks glide in and out of these wonderful meals. From Ina Garten to Cat Cora one of my personal favorites on Iron Chef. I was just so memorized by these women. I took my love for food and attend culinary school where I was trained by the most detailed professors and my favorite teacher Chef Irvin Williams. Then taking that love and passion in my own company The Freckled Chef . I love the way people get quite when they experience one of my dishes. For me that’s a sign of a BIG win