FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
We charge by the hour plus the cost of the groceries. As there are no set menus, due to individual tastes, the seasons and the mood of the event, it is difficult to know exactly what an daily-fare or special event will cost. Many menus with lots of fresh vegetables, which we all need more of, end up costing more than a meat and potatoes menu. Parties have their own life and own personality and following the lead of the hosts and guests, we can many times be in attendance a couple of hours longer than anyone anticipated.
- How did you get started doing this type of work?
In 1996 when I moved to The Triangle from upstate NY, I knew I needed to do something where I had control of my hours so I could manage being a single mom. I had always been comfortable in other people's kitchens for I was the one who often left the party to help the hostess. I had read about a personal chef organization but they wanted thousands of dollars to join. I knew I could do this on my own so I placed an ad in a small Chapel Hill newspaper. I heard from two prospective clients right away. One of them, 16 + years later, is still a weekly client today!
- What types of customers have you worked with?
The Food Fairy and our gaggle of chefs prepare daily-fare meals, often meeting special dietary needs, once a week, once or twice a month or once every once in a while. We specialize in specialty diets! The meals are prepared in your home, packaged in your containers, labeled and placed in your fridge or freezer. Party-Time Chef services for parties, weddings, business events or other celebrations requiring a customized menu and personal chefs to prepare and serve are our second most asked for service.