- What should the customer know about your pricing (e.g., discounts, fees)?
The pricing is purely based on the menu and ingredients and Chef s time and varies from case to case. The cost normally comprises of three elements food cost ( menu planning, buying, preparation), Chef Charges and transportation charges. If the client wants a help in the event/ bartender there would be additional charges.
- What is your typical process for working with a new customer?
No Menu and no customer are the same. Each menu is uniquely designed based on the needs of the customer, nature of the event and the guests profile. We enjoy discussing the process with the customer about the event, their favorite cuisine/ food and come out with a menu which is unique every single time. We believe in a wonderful gastronomic experience to the customer. Once the menu is finalized we make a visit to the guests place to do a inspection and then we execute the event.
- What education and/or training do you have that relates to your work?
Chef Ashok will delight you and your friends with this custom designed, Modern Fusion Cuisine. Chef Ashok is a certified culinary professional who graduated from the world’s oldest culinary school Le Cordon Bleu with high honors and distinction. He has gained a specialty experience in Spanish cuisine from Spain working with chefs from Michelin starrers in Bilbao and San Sebastian. An experience with Ritz Carlton and its restaurants allowed him to explore new concepts and new style dining. Working with Top French Chefs and with the top Italian restaurants in Australia has taught him the art of perfection and culinary discipline which he practices. Ashok enjoys themed fusion dinners which is a first of its kind in St louis, hosting culinary classes, food tours and has live sessions on many social media platforms and contributes to many culinary magazines. He is also the associate partner for plattershare one of the largest social media platform for home chefs. He also is an auditor for reviewing restaurants and also hosting interview sessions with Top Michelin Chefs.