FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Base fees are $300 chef fee per event and per/person plate fee.
- What is your typical process for working with a new customer?
Contact, outline type of event ,then menu choices and contract
- What education and/or training do you have that relates to your work?
Bs. Culinary Science, Ms.Food Science. ,Two AA. Culinary Arts , Former chef Instructor U.S. Marines