FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
Catering prices are competitive to the market. There are three different prices and menu plans to ensure ease of ordering. There is a charge for delivery. As a private chef, I charge according to the number of people and the type of menu they have chosen
- What is your typical process for working with a new customer?
Typical process would include for both as a caterer and private chef 1. Meet the potential client to discuss needs and wants - person to person or phone consultation. 2. Mutual agreement on pricing; clients' food choices; date and time of event including deposit. 3. Prepare and serve the client at the designated time and date. 4. Receive final payment of catered event and follow up with client on catered or private chef experience.
- What education and/or training do you have that relates to your work?
I began my culinary career with training at the University of Hawaii Maui College culminating with my 30+ yrs of experience in the food industry including teaching the culinary arts and actually working in the industry such as hotels and restaurants. My teaching segment includes Le Cordon Bleu School of Culinary Arts in Seattle, The Chefs Academy in Raleigh, NC, The University of Hawaii Maui College and the Culinary at Eva's Village in NJ. My industry experience includes independent restaurants and resort hotels including the Four Seasons Resort, Hotel Intercontinental Resorts, Embassy Suites Resort and the International Renaissance Hotels. I'm just recently retired as the Executive Chef at The Forest At Duke, a Continuing Care Retirement Community. Recently, I was the Executive Chef at Searstone Retirement Community in Cary, North Carolina and now the Resident Chef at Sur La Table in Raleigh.