FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Your pricing estimate will include event food cost, any necessary rental equipment, staffing cost, transportation & liability insurance. Due to many variables related to any event (i.e. late-night work, product seasonality) price is subject to change as further described in your contract.
- What is your typical process for working with a new customer?
Chef Will is here to help you every step of the way. Let’s find a good time to talk over the phone and we can go over every detail. We will go through a list of questions (takes 5-10 minutes) and go over pricing / terms. I will get back to you with an event quote and mock menu. If you are happy, a deposit of 50% is required to hold the date. Thank you!
- What education and/or training do you have that relates to your work?
In no order, a list of places I have worked / been a part of / studied at The Culinary Institute of America, Hyde Park NY Bissell Brothers Kitchen, Portland ME Jing Yan, Portland ME The Farmstand, South Portland Maine Pinch Food Design, NYC James Beard House, NYC MCP Cooking Party Company, NYC Dime's Catering, NYC Poppy's Catering, NYC Baron's Restaurant NYC Kombucha Brooklyn, NYC Skelsky's Smoked Fish, NYC North-East Kingdom, Michelin Recommended, NYC Moro, London's Guardian Best Restaurant Winner 2009 Aubaine, London Lutyen's, London Landmarc, NYC The City Bakery, NYC Cafe Miranda, Rockland Maine