FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My pricing is based on a chef fee using a per person rate. Food costs are in addition based on menu that you design. I can also hire, as an add on cost: servers, bar tenders, dinner/stem ware, etc. I will provide you an information sheet that describes fees, timing/schedule, your need for servers/post party clean up, etc.
- What education and/or training do you have that relates to your work?
When I travel the world, I always take a culinary class in the countries I visit
- How did you get started doing this type of work?
Cooking is my life long passion.