FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
For Personal Chef work and recipe development : My rate is $45 per hour + cost of food (Travel cost are included in my time up to 1 hour, one-way.) For catered events : Costs are assessed per plate + labour. My rate is $45 per hour. My servers and kitchen assistants (when needed) are paid $15-$25. My professional and experienced team assists with the preparation of the food, they participate with maximizing the enjoyment of the dining experience for you and your guests and of course, they help clean up.
- What education and/or training do you have that relates to your work?
Yes, actually. I continuously travel every chance I get. I tend to live and work on farms so I can learn the food from the farm to the fork as well as learn how to use it in meals by the hands of those from different cultures. It's the most authentic learning experience I can think of. I've just completed a Sports Medicine course and I'm doing a Medical Nutrition Therapy course in preparation to my transfer to Tulane to pursue my PhD in Public Health & Tropical Medicine. I feel it's equally important that food taste good as well as benefit the person consuming it.
- How did you get started doing this type of work?
People keep asking me to cook food for them. Word of mouth has made this into a fully realized business. Plus, whenever I do anything else, I miss it and always come back. :)