FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Any base amount given is a reflection of labor, equipment and travel. The deposit is to purchase goods that will be used for the service that will be rendered. If an event is larger than ten people a "per plate" pricing system may be implemented to insure the needs of the client are being met appropriately.
- How did you get started doing this type of work?
I've always wanted to be a chef, it is the only industry I set my sights on at a young age. I studied and worked my way into becoming a young professional in the culinary industry.
- What types of customers have you worked with?
Private chef Meal planning/prep Nutritional/Diet menus Small private event catering (2-25)