FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
It matters what type of event it is and what type of foods they want prepared. If it is a sit down plated meal my prices run from $100-$175 a person. If it is a catering event the prices vary if they want formal or casual events. I try to work with the potential client the best way that I can. I work the menu around their budget.
- What is your typical process for working with a new customer?
I do a consultation with them once they pick me as their chef. We will see what their budget is and what type of meal they want cooked. I cook what they want me to cook. A lot of caterers/chefs have menus already set. I don't believe in that because if you are paying me you should eat what you want to eat, not what I want you to eat.
- What education and/or training do you have that relates to your work?
I graduated from Le Cordon Bleu with honors. I also cooked at Ritz Carlton and worked as an executive chef for Master Chef Tom Catherall. On my off days I read many books and articles on food. I am always on the internet learning about new foods to cook. It all comes down to the kitchen though, that's where I learn new ways to make things better.