FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I consider myself to be very affordable, and I reward customers that refer me to new customers.
- What is your typical process for working with a new customer?
When a customer contacts me, they will work with me to customize a menu. Once all of the details are ironed out, a client service agreement is sent to the customer via e-mail. Once reviewed by the customer and approved, a non refundable deposit is due, and the remainder of the fee is due on the day of the event. For clients with ongoing services, like personal chef service, the fee is charged weekly, and is due 48 hours prior to the appointment day each week.
- What education and/or training do you have that relates to your work?
I have a degree in culinary arts, and food service management from Le Cordon Bleu College of Culinary Arts in Las Vegas, Nevada.