FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
not complicated services rendered based on cost of food and time invested.i if its a smaller venue 1 or two people to get it done the bigger the venue more cost is involved. if your cost is 50$ per person and you have 25 people that is already 1200 plus dollars add 25$ per hour for the chef and 15$ for the assistant. i will not make you regret your choice im not here to get rich.
- What education and/or training do you have that relates to your work?
i have taken many different classes with famous chefs. lots of nutritional classes and food safety and allergy awareness.
- How did you get started doing this type of work?
my grandpa was the cook in the family,{he was a cookie in the war} he always said "anthony if you want to cook pay attention,his food was true tasteful and home".