FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I really don't have a complicated pricing, it basically boils down like this. I generally have a flat fee plus food cost(due to seasonal items there is no telling food cost). If I have to trivial, I expect gas to be compensated. Then a quote will be given as soon as I figure out what services you need .
- What education and/or training do you have that relates to your work?
I myself take classes, read books . I am also the Real Food Ambassador for Jamie Oliver's Food Revolution , For Bowling Green Kentucky. I receive allot of ground breaking education from that foundation
- How did you get started doing this type of work?
Being a Chef Is the biggest love of my life.