FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I have a base rate, then work with clients if they would like more food/time. I discuss my pricing individually based on diet and travel.
- What is your typical process for working with a new customer?
I like to meet with a new client, either on the phone or in person, and have a conversation about who they are and what they are looking for, as well as them learn about me. If they decide to go forward with becoming a client, then we set it up from there.
- What education and/or training do you have that relates to your work?
I have been a professional chef since 2006, all around the country, learning all types of regional cuisines. I have a culinary degree from San Francisco, as well as a strong background in restaurants/catering/private chef positions.