FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing involves labor (approx 50%), rentals (if needed-mainly for larger off site jobs), food (per-person or total) and Occasionally a few other factors (transportation, gas, test dinners, etc). I have a $600 minimum for any job I do.
- What education and/or training do you have that relates to your work?
I am a graduate of The Culinary Institute of America in NY. I have almost ten years of fine dining experience in Michelin rated restaurants all over the world. I have been paid to cook in 4 countries and 3 continents. I've been on two TV shows, including the Food Network. However, I am ALWAYS learning! I read constantly, eat out when I can to see what others are doing, and am constantly on the hunt for new ingredients.
- What types of customers have you worked with?
I do a lot of smaller dinner parties, cocktail parties, and in-home cooking classes while I'm in town. I've also done international music festivals, full tours with many prominent musicians, and much more!