FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
As a private/personal chef my going rate is $150.00 an hour. It might seem like a high rate but I have heard some others charge upwards of $250.00 and are less experienced then I am.
- What is your typical process for working with a new customer?
Talk about every aspect of their function/event. I like to get a little better feel for the types of food they are looking for and start from there.
- What education and/or training do you have that relates to your work?
Working every station, in just about any kind of kitchen, I have gained a vast amount of knowledge and experience through hands on, on the job training.