FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There is no standard pricing system. The price is based on their personal needs. It can vary from the type of event and the type of foods they desire to be prepared. I try to work with the potential client the best way that I can. I will create a personalized menu around the customer budget.
- What is your typical process for working with a new customer?
I conduct a consultation with them once they picked me as their chef. I will complete a brief questionnaire to better understand their needs. I will see what their budget is and what type of meal they would like cooked then send a proposed personalized menu with an inclusive per person cost. If the customer would like to talk live to discuss, that is always welcome. After the customer approves the menu, I send an agreement and require a 50% deposit to book the cook date.
- What education and/or training do you have that relates to your work?
I graduated in the top of my class at the prestigious Le Cordon Bleu of Chicago. Also a graduate from Culinary Business Institute. I'm a certified professional food manger. Chef Denzell Berry current affiliations include: The National Restaurant Association, and the United States Personal Chef Association. Chef Denzell Berry worked his way through corporate's channels at various hotels and restaurants as a sous chef. I wanted to expand my love of food and my desire to help others more on a personal level. I am always reading and searching new ways of cooking. When I'm not whipping up a fabulous meal for my clients, I can be found exploring great ethnic cities and neighborhoods discovering new inspirations to share with you.