FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I really think its important to have a consultation on as far as what the customer wants and the budget. As a guideline as a minimum I charge $75-100 per hour based on time excluding expenses.
- What education and/or training do you have that relates to your work?
I'm always reading the latest cookbooks and also staging at top restaurants nation wide to keep up with the latest techniques.
- How did you get started doing this type of work?
I started at a very young age and got hooked. I understand more things through cooking. I feel some people are suppose to be doctors, athletes, etc. I feel I've always suppose to be a chef. I enjoy making people happy through a trade and craft that I try to challenge myself by elevating my cuisine.