FAQs
- What should the customer know about your pricing (e.g., discounts, fees)?
My dinners begin at $110/person and my classes begin at $150. I charge a $20 travel fee for any homes more that 20 miles from mine, and a $40 travel fee for homes more than 50 miles away. For events in NYC or Long Island, it's a flat $60 fee to cover tolls and parking. For families, my rubric depends on how many people are in the family and how many days of meals you're hoping for, thought the minimum day rate is $250.
- What is your typical process for working with a new customer?
I typically hop on the phone with them to speak about the menu's I've sent to them - what stood out, if there are any allergies or dietary factors to take into account, whether they'd like wine parings, if it's a special occasion, etc.. Once we've finalized a menu and a head count, I will take a 50% deposit to hold the date and cover the cost of ingredients as well as my time in shopping and prepping. Depending on the menu and head count, I'll arrive at a clients 2-3hrs before they'd like dinner served so that I can get organized and begin to cook. I recommend that appetizers come out 45-1hr before dinner is served, but that's flexible. Once dinner and dessert are served, I'll begin to clean up, leaving the kitchen as I found it. I usually follow up the next day with an invoice for the remainder so that hosts and hostesses can enjoy their guests and don't need to fuss with money the night of. Cooking class clients vary a bit but it's generally the same process.
- What education and/or training do you have that relates to your work?
I attended Culinary School in 2013, graduating on the Deans list with a degree in classical french technique with the countries first farm-to-table focused course curriculum. From there I have trained in Restaurants, with private chefs, and with gluten free and paleo companies.