FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For in-home personal chef rates we have a set hourly rate. For catered events including corporate lunches and dinner parties, we have a set rate per person.
- What is your typical process for working with a new customer?
Typically, new customers will get in contact via email, phone or direct messaging- where we discuss the preliminary details of their event- such as food preferences, dietary restrictions and number of people. After that, I will send them a detailed menu with prices from which they can select their food choices. The next step will be for me to formulate a catering proposal and suggested menu containing details such as time, date, locations and menu items that we have agreed on. Usually the client and I will make revisions to this until they are happy and then a final invoice will be issued.
- What education and/or training do you have that relates to your work?
I have a degree in Culinary Arts and Foodservice Management from Johnson & Wales University in North Carolina. I have been in the foodservice industry for 5 years, first at the Marriott International Hotel where I worked during the Democratic National Convention and assisted with hot breakfast buffets for up to 700 guests, made omelettes to order and also prepared cold salad and dessert platters. After that, I worked in full service bakery for over a year as the assistant to the Pastry Chef. I was in charge of biscuit production daily, as well as stocking the pastry case with seasonal, made-from-scratch pastries, cookies and cakes. From there, I worked as a personal chef with individuals who had special dietary restrictions due to allergies, health concerns and/or fitness goals. Currently, I am doing that in conjunction with full service catering for individuals, as well as corporate and social clients.