FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I do not have standard pricing but would be happy to give a quote after I receive a brief description of your needs. My services are customizable from basic meals to elaborate formal dinner parties and catering.
- What is your typical process for working with a new customer?
Contact me through Thumbtack, email or a phone call so I can have a clear understanding of your request as well as your food likes and dislikes. I promptly provide you with a menu and specific quote that is adjustable based on your feedback. I temporarily hold your date or dates at this point. Once you are happy with the details I collect a small deposit, lock in your date and finalize the small details as soon as possible.
- What education and/or training do you have that relates to your work?
I completed a 3 year culinary apprenticeship at a upscale 4 star hotel under a classically trained French Chef. In addition I have an associates degree in Hospitality Management. I have worked in luxury hotel kitchens for 25+ years, mostly as a "working chef". The last 8 years as an executive chef leading a team to many successes. In that capacity I wrote and designed many menus and designed 100's if not 1000's of great food creations loved by many. I maintain a Food Service Sanitation Management license with the state of Illinois.