FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Your event is based on a per person cost unless you give me a specific budget to work within. Delivery fee, rentals, linens, flowers, and waitstaff are additional charges that will be added to your invoice when needed.
- What is your typical process for working with a new customer?
Initially, I speak new customers to discuss their ideas for the pending event then we meet in person to present my ideas of what I think would work for their specific event. Once we agree on menu and any other details needed for the event, a 50% deposit will be required to hold your date or if your event is within 30 days of our meeting the entire cost of the event will be due at that time.
- What education and/or training do you have that relates to your work?
I attended Johnson and Wales University. I have over 20 years of hospitality management experience and 10 years of personal chef services. I have traveled extensively as a traveling chef.