FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Pricing varies widely depending on menu selection, headcount, etc so my pricing is always reflective of each individual opportunity.
- What is your typical process for working with a new customer?
In many cases, when a client reaches out to me, I try to make them comfortable and confident with my ability to meet their cooking needs. I have many references and a lot of experience with over 6 years as a Personal chef.
- What education and/or training do you have that relates to your work?
I am an ongoing student...I read a lot, experiment in my own kitchen, try new recipes and view cooking shows. For me, the learning process never ends. I am a member of the United States Personal Chef Association and through that channel, receive ongoing information.