FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My price is inclusive, there will not be any surprise fees after I have given you a price quote. With that being said, I do want to explain why I charge the way that I do. Your quote includes: the food, my time, travel, setting up, cooking, and cleaning up. So let's break this down: Food: Quality ingredients aren't cheap. All ingredients are organic, fresh, and comes fresh from the farmers markets. I pride myself in being a fine dining chef, which means I am only serving you the best ingredients. Due to the pandemic the cost of food has skyrocketed. Because of that, even buying food wholesale is expensive. I will not skimp on quality just to make a profit. Time: When I say time, I do not just mean, me showing up the day of your event to cook. A lot of time goes into my events. Everything is made from scratch, from bread, ice cream, stocks, and sauces. Those things takes hours to prepare. I do not buy anything that I can make myself. On top of the time it takes to prepare for your event, I make myself available to my clients whenever they need me. I am just as invested in your event as you are. So we will work together to make sure everything is just as you imagined. To sum it up you aren't just paying for a meal, it's the process from creating a menu to suit your needs, to the execution, the equipment, the hours of time it takes to make something, to arriving on the day of your event and making sure everything is how you've imagined and leaving the place clean.
- What is your typical process for working with a new customer?
I will have an initial consultation with every potential client. I want to go over your vision, budget, dietary restrictions, likes and dislikes so that I can create a custom menu for your private dinner. Once I create a menu, I will send a price quote for your event. If you accept the price a deposit will be required to secure your date and time. On the date of your event I will confirm that I will be arriving at the agreed upon time. The remaining balance is due upon arrival.
- What education and/or training do you have that relates to your work?
Graduate of L’ Academie de Cuisine. Trained in French restaurants in DC.