FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I price each event according to the cost of food and labor. If you have a specific budget, it is best to notify me of that ahead of time. Generally, my pricing starts at 65/person for a 4 course meal of at least 8 people or a 500.00 minimum for fewer than 8.
- What is your typical process for working with a new customer?
We go through the needs of my client. What each particular event entails. I will craft a menu or my clients can just tell me what they want. I am very easy to work with and producing a unique experience is paramount, no matter how often I cook for you!
- What education and/or training do you have that relates to your work?
I have been cooking on and off site in restaurants, movie sets, resorts, and casinos for over 27 years. I have been a private chef (full and part time) in New Orleans for 10 years.