- What should the customer know about your pricing (e.g., discounts, fees)?
The budget for each party is unique depending on the guest count, style, size, and complexity of the menu. Your total will consist of a service fee and a grocery budget. The service fee is what a personal chef charges for services and labor. The average grocery budget is between $30–80 per person. Your chef can create an estimate for you once details of a menu are discussed. She will then present you with a final budget for approval, prepare and both parties will sign the service agreement and ask for a deposit. A 50% deposit is due before each new client’s first service date. This payment locks in the cook-date and ensures that the chef has the funds provided to purchase groceries and other expenses. For future services, payment can be arranged prior to or on the day of the client’s service, at the chef’s discretion. Check, Venmo and cash are accepted for first-time clients, and service will not be confirmed until deposit is received
- What is your typical process for working with a new customer?
The process to book is quick and easy. First once the menu is confirmed menu and we discuss any dietary restriction, special request or allergies. a service agreement with be drafted, reviewed and sign by both parties and a 50% deposit will be needed to secure your reservation. The day of the dinner, the chef will let you know when she is on the way. Generally, the chef arrives 1 & ½ - 2 hrs before the dinner start time. All dates are first come first serve and are only booked once the contract is signed and the invoice deposit is paid.
- What education and/or training do you have that relates to your work?
I have been a chef for over 25 years working in various capacities for well known companies such as The Colonial Williamsburg Foundation, Kingsmill Resort, Marriott, Disney, Olshan Properties, Starwood, Hyatt and a few more progressing through my career and getting prepared for my next phase in culinary and nothing compares to being a personal/ Vacation chef! My major food influences would include American Regional Cuisine ( New England, Southern, Mid Atlantic, American Fusion/ International and upscale dining) and I love to be creative!