FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We have various menus from passed apps, in home dining. Once on site the day of the job I charge $200 labor at a minimum of 5 hours for any additional cooks with parties of 8-10 or more. Family Style gig's are slightly easier than our Prex Five one's, which require chef to have a set of hands. Those involve allot of moving parts to ensure that the night is fun, entertaining and interactive. Servers are a flat $200 per person for the night. These consist of both current industry and industry veterans who are well groomed with perfect finesse. All of this is negligible 100% and I want people to feel extra important.
- What is your typical process for working with a new customer?
It all starts with us connecting and speaking about your beautiful event. Several steps will be made to ensure you’re comfortable with hiring me at my rates. We usually either come to an agreement or if you need more validation, we can set up a tasting.
- What education and/or training do you have that relates to your work?
I worked at every chain restaurant in Massachusetts from the age of 15-21 years old when I started Newbury College. After a semester I graduated from California Culinary School in San Francisco.