FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
There are five different price structures that apply with Chefwam's Seasonal Kitchen Personal Chef services. The first service is our Corporate Catering. This service is great for parties, holidays and business meetings or just to get the family all together. Order your food and we will bring it to your home or Office. It is set up and serviced or it is our Drop off service. It is priced per number of people prepared for. Travel cost may apply. The second service is structured for in- home meals. It is designed to fit the client’s that are too busy to prepare dinners for themselves or their family. Examples of this service may include our weekly, bi-weekly or monthly meal plans. Once you have decided to choose Chefwam's Seasonal Kitchen, we will set up a one-on-one meeting to customize your in-home personal chef service that suits your individual needs and budget. The third service offered by Chefwam is Private Gourmet dinners. The hourly rate for the Chef’s labor is $50 and the prices for the dinner is a per person cost. The menu is customized from three to five course meals. Servers and/or Bartenders may be added for an additional charge. The fourth services are interactive cooking classes. With this service, there are different pricing levels tailored to your specific interest level of cooking from novice to epicurean. Please call or email for pricing. The fifth service is our incredible homemade Cakes, pies and pastries. These are ordered minimum 5 days in advance and are seasonal. We deliver them to your door.
- What is your typical process for working with a new customer?
We would first set up a Free consultation on the phone. At that time, I can get to know what your needs, confirm and lock in your date and customize your event. Once we commit to the event, I will email you the invoice and a 50% deposit will be required to secure the date. Easy as that!
- What education and/or training do you have that relates to your work?
I have over 3 decades of culinary knowledge and experience. I went to the Culinary Institute of America and have held the rank of Executive Chef in some of the top restaurants along the East Coast of the US and in the Carribean for the past 25 years.