FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We use a standard percentage pricing formula which shows us how much we need to charge to cover our product and labor costs and also allow for a modest profit. Fixed pricing is pretty much an impossibility due to the constant fluctuation in food prices, but I am more than willing to explain our pricing method with an interested client if necessary.
- What is your typical process for working with a new customer?
When working with a new client I always like to start with an open dialogue and learn as much as possible about their tastes and what they're looking for in an event. I feel getting to know one another is such an important step in the process, as it's beneficial for both parties to see whether or not it's a good fit for the services requested and the services being provided. When planning an initial event for a new client, I like to ask as many questions as possible, gather all necessary information, and submit a highly detailed, itemized quote. After a quoted price is agreed upon I will then move forward with preparing for the event, receive any predetermined deposits, and send periodic updates to assure them everything is progressing smoothly, including leading up to and the day of the event. Following the event, I will get in touch with the client to discuss any feedback and to ensure everything was successful. I understand the timeliness of certain events and I would like to assure any potential client that we are very organized and prompt in delivering a quality product, and also very flexible with being able to deliver on a short timeline if necessary.
- What education and/or training do you have that relates to your work?
I have been a professional cook and chef for the last 16 years, starting off in bar & grill style restaurants and progressing upwards to higher end, scratch cooking restaurants, along with plenty of banquet and catering experience along the way. I attended Le Cordon Bleu in 2012 to get to the next level with my cooking skills and really focus on classical techniques and how to apply them in a modern kitchen. I have held cook and chef positions in a variety of settings and have experience in many different serving styles, from catered boxed lunches to full-service plated weddings & banquets, fast-casual style restaurants to fine dining and spanning all varieties of ethnic cuisines. A few years ago I started taking catering jobs at the insistent request of friends and family, which has in turn led to many referrals and more and more jobs! They all went very well which has lead me to start pursuing this more full time, which led me to Thumbtack. I also love furthering my knowledge by always reading new cookbooks and experimenting with new dishes and ingredients at home to continue adding to my repertoire. The best chefs I've worked with have always told me to never stop learning.