FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
I try to work within the budget of my clients. After we discuss the budget for the event I will devise a plan to work within that budget and satisfy the needs of the client. It is pretty simple because when I quote a price, that number is the only thing you have to think about. If that number is okay with you then I know I will be able to provide top tier service to you.
- What is your typical process for working with a new customer?
So, as you may have noticed, I quote based on the info in the request. So, the first thing to do is make sure the info and quote match up. After that the process differs based on the event type. Personal chef events: dinner parties, coursed dinners, and most other in-home services fall under this category. Catered events are your typical catered events with food served in food warmers. I have a pdf document that goes into a little more detail about the personal chef events; remind me and I will send it to you via email.
- What education and/or training do you have that relates to your work?
I learned to cook professionally under some of the best chefs in the city of Minneapolis including Sarah Master (NBC's The Taste, Cafe Barbette) and T.J. Rawitzer (Tiny Diner, The Third Bird). During my time with them I was able to learn an amazing amount about food and cooking. I continue to intern at the best restaurants in the city to further my learning.